Serves 4
- 4 cups chicken stock
- 4 chicken breast halves, skin-on, removed from the bone
- 2 shallots, finely minced
- 1 ounce butter (2 tablespoons), divided in half
- Canola olive oil, as need
- 1 cup dry white wine
Bring the chicken stock to a boil in a small saucepan; lower the heat to low and reduce by half. Set aside.
Season the chicken with salt and pepper.
Heat a small skillet over medium-high heat. When the pan is hot, add enough canola oil to coat the bottom of the pan. When the oil shimmers/ripples, lay the chicken breast skin-side-down into the pan. Leave undisturbed until browned. The chicken will release from the pan, approximately 3–4 minutes. Flip the chicken over, and cook until browned on the other side. Place the chicken on a sheet tray lined with a wire rack, and finish cooking in a pre-heated oven, for about 5 minutes. The internal temperature of the chicken should be 165 degrees F.
Discard any excess fat in the pan, and heat over medium-high heat. Add the minced shallots and cook, stirring with a wooden spoon, until translucent. Take the pan off the heat, add the wine, and return the pan to the stove. Cook until the wine is almost completely evaporated.
Add the reserved reduced stock and bring to a boil. Cook until slightly thickened. Season to taste with salt and pepper. Finish by swirling in the butter.
Slice the chicken breast into medallions and serve with the pan sauce.
Recipe courtesy of the Institute of Culinary Education
