CHICKEN BREASTS WITH DIFFERENTS SAUCES

Gert

ingredients

FOR CHICKEN
4 boneless,skinless chicken breasts halves
2 tbs. butter
1 tbs. oil
Salt and ground pepper to taste
1/4 cup flour put into a pie plate or shallow pan
Pan sauce (see recipees below )
BALSAMIC PAN SAUCE
One tbs. each of raisins and toasted pine nuts can be added.
1/4 cup balsamic vinegar
1/4 cup chicken broth
1 tbs. butter
To the drippings in the skillet, add the vinegar and broth and boil over medium-high heat till liquik is reduced to about 1/4 cup.
Carefully tilt the skillet so the liquid collects at one side of the pan.
Whisk in the butter till sauce is smooth and glossy.
Spoon a little sauce over each chicken breasts and serve.
SWEET VERMOUTH SAUCE WITH PRUNES
Soak the dried fruit in the vermouth while chicken is sauteing.
6 tbs.sweet vermouth or cream sherry
2 tbs. cider vinegar
1/4 cup chopped pitted prunes
1 tbs. butter
To the drippings in skillet add vermouth or sherry, vinegar and prunes and boil over med.-high heat till liquid is reduced to about 1/4 cup.
Carefully tilt the skillet so the liquid collects at one side of the pan.
Whisk in the butter till sauce is smooth and glossy. Spoon over chicken.
PORT WINE SAUCE WITH DRIED CHERRIES OR CRANBERRIES
Soak the dried fruits in theport while chicken is sauteing.
1/4 cup port wine
2 tbs. dried cherries or cranberries
2 tsp.raspberry jam or red currant jelly
1 tbs. butter
To the drippings in the skillet, add the wine, cherries or cranberries and jam or jelly and boil over med.-high heat till liquid is reduced to about 1/4 cup.
Carefully tilt skillet so the liquik collects to one side of the pan.
Whisk in the butter till sauce is smooth and glossy.
Spoon over chicken.
ORANGE-DIJON SAUCE WITH ROSEMARY
1/2 cup orange juice
1 tsp. Dijon mustard
1/2 tsp. minced fresh rosemary
1 tbs. butter
To the drippings in skillet add orange juice, mustard and rosemary and proceed like other sauces above.

directions

1
Place breasts between 2 sheets of waxed paper and pound or roll till even in thickness.
2
In 12 in. skillet over med. heat, melt the butter in the oil.
3
Sprinkle both sides of breasts with salt and pepper.
4
Dredge chicken in flour and set aside.
5
A couple of minutes before sauteing, increase the heat to medium high.When the butter stops foaming, turns brown and starts to smell nutty, transfer the breasts to the skillet.
6
Cook turning only once till the breasts are golden brown, about 3 min.per side.
7
Remove the chicken and serve with the pan sauce.