I don’t usually make sauces as they tend to add excess calories to whatever they are covering. However… today I had an open bottle of red wine and wanted to use it up before it turned on me. Even more, I have brand new appliances (just delivered today!) and needed to break in my beautiful, shiny new stove. My old stove was uneven, and I basically gave up sautéing at home because of it. We’re in the process of updating the entire kitchen in the next month or so, and I’m beside myself with excitement! Stay tuned for before and after pics!

Anyway, I made sautéed chicken with a red wine pan sauce. Its quite simple, but you need to make sure all your ingredients are ready, as it cooks quickly. Always keep in mind that your sauce will only be as good as the wine… so if you have a bad wine, expect a bad sauce!
Sautéed chicken with Pan Sauce Recipe

2 chicken breasts, pounded very thin
salt
pepper
1-2 tbsp olive oil
1 medium shallot, minced
1/2 c red wine
1/2 c chicken stock, low sodium
1 tsp Dijon mustard (optional)
2 tbsp unsalted butter
1 tsp fresh thyme, chopped

1. Dry chicken breasts well, and season with salt and pepper. If they are large pieces, cut them in half to make them more manageable. Heat oil in a sauté pan, over medium high heat until almost smoking. Add the chicken and saute, without moving, for about 3-4 minutes. Turn the chicken over with tongs, and saute on the other side for another 3-4 minutes, until cooked through. Remove to a plate and cover with tin foil.

2. Reduce the temperature to low and add the chopped shallots. Cook, stirring constantly, for about 2 minutes, until shallots are soft. Increase the heat back up to medium high, pour in the wine and stir briskly for 30 seconds with a wooden spoon to dissolve the fond (brown bits.) Add the chicken stock and mustard and continue simmering until the liquid has reduced by about half. This could take several minutes as the sauce should be thick enough to coat the back of a spoon.

3. Once the sauce is thickened, remove the pan from the heat and stir in the butter and thyme. Season with salt and pepper and strain through a fine mesh strainer. Serve the sauce over the sautéed chicken.

Makes 2-3 Servings

Note: The sauce does not have to be strained, but I prefer it to be smooth.