add to shopping list Ingredients

1 Chicken breast, boneless, skinless
Salt & pepper, to taste
½ fluid ounce Clarified butter
1 small shallot, minced
1 ½ fluid ounces white wine
4 fluid ounces Chicken stock, double strength
½ ounce Whole butter, cold

Preparation

1. Season the chicken cutlet with salt and pepper. Heat a sauté pan over medium-high heat and add the clarified butter. Sauté the cutlet for 2-3 minutes per side or until done.

2. Pour off excess clarified butter. Add the minced shallot and cook briefly. Deglaze the pan with white wine. Reduce by one-half.

3. Add the chicken stock and reduce to desired consistency. Swirl in the cold butter and adjust seasoning. Strain if desired.

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