By David Harbilas
Simple sautÃ©s are a seemingly forgotten thing, and perhaps with good reason.
Many such dishes are often a forgettable mess of tough “cutlets”, a poorly made demi glace and canned vegetables like artichoke hearts or roasted red peppers.
When skillfully done, however, quick sautÃ©s can be very satisfying.
Here is one made with fresh tomatoes, a little chicken stock, lemon juice and rosemary. Part of the trick to doing it right is to add the ingredients in a certain order.
- 4 chicken breasts, filleted
- 1 shallot, diced
- 2 large tomatoes, large diced
- 2 tablespoons chopped rosemary
- Â½ cup white wine
- Â½ cup chicken stock
- Juice of Â½ lemon
- Â½ stick of butter
- Olive oil
- About Â¼ cup of flour (for dredging the chicken)
- Salt and pepper to taste
Heat about 3 tablespoons of olive oil over high heat in a sautÃ© pan large enough to hold the breasts in a single layer. Season the breasts on both sides with salt and pepper and dredge in the flour. Shake off the excess flour and cook until brown on each side, about 5 minutes. Remove the breasts and keep warm (an oven heated to 250 degrees is ideal).
Add the shallots to the pan and cook for 1 minute or until soft. (Add a little olive oil if necessary.) Add the white wine and cook until reduced by half, about 3 minutes. Add the chicken stock and lemon juice and reduce by half again. Add the chicken breasts back to the pan along with the tomatoes and rosemary. Cook for about 3 minutes, just until the tomatoes begin to soften. Add the butter and stir to melt and complete the sauce.