Chicken Parisian

A wonderful stove top version of a classic dish. Boneless, skinless chicken thighs in a savory sauce,

Feb 15, 2011

INGREDIENTS

  • 2 tbsp olive oil
  • 4-6 boneless and skinless thighs
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 cloves minced garlic
  • S&P to taste
  • 2 tbsp butter
  • 3/4 cup chicken broth
  • 1/8 cup red or white wiine vinagar
  • Parsely to garnish finished product

PREPARE

Heat oil in a larrge skillet over MEDIUM-HIGH heat.

Seaon the thighs with the onion & garlic powder and Salt and pepper to your taste.

Add thighs to the pan and cook for 5 minutes..

Flip them over and continue cooking for 7 minutes.

Add the butter and minced garlic and once its melted add the chicken broth and wine vinagar.

Stir to scrape up any brown bits in the pan.and continue to cook for another minute. OK to add a bit more broth at this point to ensure there is enough sauce to accomodate the chicken.

Thighs should be done at this point. I insert a knive into the thickest part of one of the thighs to check for doneness

Remove from heat, plate the chicken adding several tbsp of the sauce on top and garnish with parsely

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CHEF's NOTES:

  • This recipe becomes Chicken Saute Sec if you substitute a dry white wine for the chicken broth.
 
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