These chicken breasts with their slightly tart taste are inspired by a famous French chef and make an original, light and tasty Christmas meal. You could substitute tarragon vinegar, if you prefer.
ingredients
serves 4
4 skinless boneless chicken breasts,
8 ounce each
4 tbsp sweet butter
freshly ground black pepper
8 - 12 shallots, trimmed and halved
4 tbsp red wine vinegar
2 garlic cloves, finely chopped
4 tbsp dry white wine
1/2 cup chicken stock
1 tbsp chopped fresh parsley
green salad, to serve
method
1. using a sharp kitchen knife cut each chicken breast in half crossways to make eight pieces.
2. Melt half the butter in a heavy-based skillet over a medium heat. Add the chicken and cook for 3 - 5 minutes until golden brown, turning once, then season with pepper.
3. Add the shallot halves to the pan, cover and cook over a low heat for 5 - 7 minutes, shaking the pan and stirring the pieces occasionally.
4. Transfer the chicken pieces to a plate. Add the vinegar and cook, stirring frequently, for about 1 minute until the liquid is almost evaporated. Add the garlic, wine and stock and stir.
5. Return the chicken to the pan with any accumulated liquid. Cover and simmer for 2 - 3 minutes until the chicken is tender and the juices run clear when the meat is pierced with a knife or skewer.
6. Transfer the chicken and the shallots to a serving dish and cover to keep warm. Increase the heat and rapidly boil the cooking liquid until it has reduced by half.
7. Off the heat, gradually add the remaining butter, whisking until the sauce is slightly thickened and glossy. Stir in the parsley and pour the sauce over the chicken nieces and shallots. Serve at once with a green salad.
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