Shallow Poached Chicken Breast with White Wine-Shallot Sauce

Shallow Poached Chicken with White Wine-Shallot Sauce
Yield
1serving
Yield
1serving
Shallow Poached Chicken with White Wine-Shallot Sauce
Yield
1serving
Yield
1serving
Ingredients
  • 2tablespoons butter
  • 1tablespoon flour
  • 1small shallotminced
  • 4ounces dry white wine
  • 1sprig thyme
  • 16- ounce chicken breast
  • a/n fine salt
  • a/n lemon
  • 2teaspoons parsleyminced
Yield:
Instructions
  1. In a small bowl, combine 1 tablespoon butter with 1 tablespoon of flour and mix until flour is completely incorporated into the butter, to make beurre manié.
  2. In a sauté pan over medium heat, sweat the shallot in the 1 tablespoon butter.
  3. Add the wine, 1/2 cup water, and the thyme.
  4. Bring to a simmer.
  5. Lay the chicken in the pan. The liquid should only come halfway up the chicken. Cover with a cartouche, a parchment lid, which allows for some reduction. Shallow poach the chicken until just cooked through, about 7-10 minutes. Make sure internal temperature is 165 degrees.
  6. Remove the chicken to a platter and keep warm.
  7. Raise the heat to high, swirl in the beurre manié, and cook until it has melted and the sauce has thickened.
  8. Taste the sauce and adjust the seasoning with salt and a squeeze of lemon.
  9. Serve the chicken, spooning some of the sauce over the chicken and sprinkling with parsley.