Chicken Sauté Sec

The wine vinagar adds a pleasing "bite" to this simple chicken dish.

Feb 15, 2011

• 3 Chicken breasts, boneless/skinless
• 1/3 cup low sodium chicken broth
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• flour
• oil/butter
• parsley

Pound the breasts to 1/2 orig size
Salt & Pepper each side
Dredge in flour
2 tbs oil and 2 tbs butter melt in pan
Brown chicken, abt 4 minutes per side, moving them in pan
Turn over, brown other side to up to 4 minutes.
Tranfer to oven safe dish and finish in 350 degree oven for 10-15 minutes MAX
Add wine/vinegar to pan juices and stir up brown bits for 1-2 minutes.
Then add the broth and cook for another 2 minutes to slighly thicken it.
Remove from heat, add another tbs of butter and some chopped parsely...stir
Remove chicken from oven and add sauce .
Serve immediately

This dish goes well with Parisian Pototoes au Gratin