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See below ingredients and instructions of the recipe
6 Boneless, skinless chicken b 3/4 c Chicken stock
4 tb Butter, divided 1/2 c Dry white wine
1 tb Olive oil 1 tb Fresh chopped tarragon or 1
2 tb Finely chopped shallots or s 1 tb Chopped parsley
1 ts Minced garlic 1/4 ts Pepper
3/4 c Beef or veal stock Salt to taste
TRIM CHICKEN BREASTS; pound between two sheets of wax paper to
1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large
skillet over medium high heat. Fry chicken, turning gently with
tongs, for 4 minutes on a side, or until golden brown. Remove from
pan, and keep warm. Pour grease out of the pan, and add the remaining
butter. Add shallots and garlic and saute; stir constantly for 3
minutes. Add the stocks and wine, and reduce by half. Add the
tarragon, parsley, pepper and salt to taste. Return chicken breasts
to skillet. Heat through. Serve immediately.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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