Yield: six portions
Step 1 - Chicken
- 1 c. flour, all-purpose
- 2 Tbsp. salt
- 1 1/2 tsp. ground black pepper
- 2 lb. chicken breast, boneless, skinless, butterflied
- 1/2 c. salad oil
Step 2 - Vegetables
- 2 c. Spanish onions, medium dice
- 2 c. mushrooms, quartered
- 2 c. tomatoes, skinned, seeded, diced
Step 3 - Sauce
- 2 c. dry red or white wine
- 1/4 c. tarragon, stripped and chopped
- 1/4 c. parsley, chopped
- 3 c. chicken broth or water
- to taste salt and ground black pepper
- 1/4 c. cornstarch, if needed
- 1/2 c. water, if needed
Step 1 - Chicken procedure:
- Combine the flour, salt and pepper. Coat the chicken and shake off the extra flour. In a large sauté pan, brown the chicken on both sides in the oil over medium-high heat so that the flour and drippings in the pan do not burn. Remove the chicken as each breast is completed. The chicken breast will be fully cooked when you see watery liquid seeping through the cooked surface after it is flipped over. If the breasts still seem very soft you may finish cooking them on a baking sheet in a 350°F oven for 5 minutes.
Step 2 - Vegetables procedure:
- Add the onions to the same pan you cooked the chicken in and cook until they are softened and lightly browned. Add the mushrooms and tomatoes and continue cooking over high heat until they begin to weep.
Step 3 - Sauce procedure:
- Add the wine, herbs and chicken stock or water. Bring to a boil and simmer until the sauce reduces by one-third. Adjust the thickness of the sauce by adding a small amount of cornstarch and cold water blended together, whisking the mixture in while the sauce boils.
- Pour sauce over the chicken on a serving platter and serve with your favorite starch or crusty bread.