Peito de frango com molho feito na frigideira

Ingredientes

• Chicken
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 4 thin-sliced chicken breasts or 2 butterflied chicken breasts
• 1 tablespoon clarified butter or neutral-flavored high-heat oil
• Pan Sauce
• 2 to 3 shallots, * sliced or diced
• 1/4 cup red or white wine **
• 1/2 to 3/4 cup chicken stock
• 1 teaspoon fresh thyme leaves, if desired
• 1 teaspoon Dijon mustard, if desired
• 2 to 4 (1 to 2 tablespoons) cold Land O Lakes® Butter Balls
• 1 to 2 tablespoons chopped flat-leaf parsley, if desired

Modo de preparo

1. 1

   Stir together flour, salt and pepper in shallow dish (such as a pie pan). Using tongs, dip each piece of chicken in flour mixture on both sides, shaking off any excess flour. Place onto cutting board or large plate.

2. 2

   Heat large skillet (stainless steel, aluminum or enameled cast iron) over medium-high to high heat. Add just enough clarified butter or oil to coat bottom of pan. Add chicken. Sear, without moving chicken, 2-3 minutes or until browned and crispy.

3. 3

   Flip and sear chicken on other side 2-3 minutes or until browned and internal temperature reaches 165°F. Transfer chicken to clean plate; tent lightly with foil to keep warm.

4. 4

   Pour off and discard any excess fat, but leave any brown bits on bottom of pan. Return pan to heat; reduce heat to medium-low. Add shallots; stir 30-60 seconds, watching brown bits to ensure they are not getting too dark. Adjust or remove from heat as needed.

5. 5

   Add wine to skillet; immediately use spatula to scrape up brown bits from bottom of pan, incorporating into shallot mixture. Simmer until liquid is reduced by about half.

6. 6

   Add stock to skillet. Add thyme and mustard if desired. Simmer until liquid is reduced to about one-third original amount.

7. 7

   Add Butter Balls as needed to finish sauce and add depth, richness and glossy shine. Season to taste with additional salt and pepper. If sauce tastes too strong, add 1-2 tablespoons water to thin it out. Pour sauce over chicken. Garnish with parsley, if desired.