Chicken Saute Sec

On our return from Hawai’i, we were to eat at one of my favorite restaurants. However, our plane was late in taking off, and the airline was a bit disorganized with where our bag could be found. Needless to say, my favorite restaurant was closed by the time we got there. So we ended up eating at a place called “Original Joe’s.” I ordered their Chicken Saute Sec, and it was absolutely yummy! So, I had to try making this myself. Here is what I came up with!

Ingredients
4 chicken breasts
3/4 cup of flour
4 good shakes of garlic powder
2 good shakes of Hungarian paprika
2 good twists on your salt and pepper mills
1/2 cup butter, divided in half
1 shallot, finely chopped
4 cloves garlic, finely chopped
1 cup white wine (I used the Lava Cap Chardonnay)
1 cup chicken broth
8 oz. thickly sliced mushrooms
2 good shakes of dried parsley flakes

Ingredients are ready

I started by pounding the chicken breasts to about 1/3 of an inch thick. Then I got my pan ready and added 1/2 of the butter. I put the flour, garlic powder, paprika, salt and pepper into a bag and then shook it to mix. The I added the chicken breasts. Heat up the pan until the butter has melted and make sure that you coat the pan. When the butter bubbles, add the chicken breasts. Cook until browned on both sides. Remove from the pan.

Browned chicken

Add the remaining butter to the pan along with the shallots and the garlic. Cook until just soft. Then deglaze the pan with the wine. Make sure you get up the bits left by the chicken. Let this cook down until it reduces by half. Then add the chicken broth.

Sauce is cooking

Bring this up to a boil, and then place the chicken back into the pan. Top with the mushrooms and parsley.

Add the mushrooms and parsley

Cover and turn the heat down to low. Let this cook for about 30 minutes.

Serve this with rice and a vegetable.

Dinner is served!

And, don’t forget the wine used in this recipe…pour a glass or two!