a charmed life: Chicken Sauté

Learning to cook has been a long process of successful and not so successful meals. My desire for a particular dish was often overshadowed by my skill level until I started watching PBS's Saturday chef programs and Craig Clairborne's Kitchen Primer. The Kitchen Primer lifted me out of boring meals that relied on pre packaged foods to using fresh foods that were simple yet delicious -- every time I made it!!!
I have made chicken sauté for many years and it is my go to dish. It can be elevated with the use of shallots or green onions or kept simple with the yellow or white onions you have on hand. The gravy over rice is very satisfying. This recipe allows for creativity - add mushrooms, garlic, or spices such as thyme at the same time you soften your onions. This dish is a family favorite. I always serve over rice with biscuits.

Chicken Sauté
Serves 4-5

4 chicken breasts (about 3 pounds) pounded to an even thickness
Salt and Pepper to taste
3 tablespoons oil of your choice
1/4 cup finely chopped shallots or green onions, or yellow or white onions (what I have on hand)
6 mushrooms sliced if desired
1/3 cup dry white wine (I use the wine I have on hand (not sweet)- red or white, usually red)
3 tablespoons butter
3 tablespoons of flour
1-2 cups of chicken broth

Pound chicken breasts with a mallet in a plastic bag to 1/2 inch uniform thickness.
Salt and pepper chicken to taste.
Heat oil in large sauté pan over medium heat and add breasts in one layer.
Cook over medium heat until brown on one side about 3 minutes, turn breasts to other side and brown for 3 minutes.
Remove breasts from pan to plate temporarily (the breasts will be added back in a few steps).

Add onions to oil in pan (about 3 tablespoons should remain) and soften for 3 to 4 minutes stirring.
Add the wine, scrapping up the brown bits on the bottom of the pan (the fond).
When the wine has reduced pour over the chicken.
Add butter and flour and whisk together making a roux, cook until brown, around 3 minutes.
Whisk in chicken broth to roux and whisk until smooth and mixture thickens.

Return the chicken and wine reduction to the gravy stir to blend.
Place lid on pan and simmer chicken for 5 minutes on each side or until tender.

Serve over rice.