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Another Saturday night, another meal cooked.
Did some boneless chicken breasts in cast iron for the sear and finished cooking in the oven.
Chardonnay reduction sauce with all the goodness from the pan and it turned out excellent. Simple S&P for seasoning which made the sauce spicy but not overwhelming. Enjoy!

Looks like a healthy meal. I should eat more healthy, but I enjoy carbs a lot.

quote:

Originally posted by joatmonv:

Chardonnay reduction sauce

Please tell me more about this. Formula?

quote:

Originally posted by V-Tail:

quote:

Originally posted by joatmonv:

Chardonnay reduction sauce

Please tell me more about this. Formula?

I started with a hot cast iron skillet on the stove and put the boneless chicken breasts in to sear. About 3 minutes per side.
Oven was pre heated to 400° and the skillet went in for ~ 15 minutes. While they were in the oven I opened a good bottle of Chardonnay and had a tablespoon of olive oil butter ready.
When the chicken reached 160°, I pulled out the skillet and took the chicken out.
Here's the reduction sauce now.
The skillet is still hot but I put it back on the stove on medium high heat and put the butter back in. It softens up all the goodness on the bottom. Add about 1/2 a cup of wine and bring to a boil. Let it reduce(evaporate) some of the alcohol. I throw in a pinch of wheat flour and stir. Reduce the heat to low and let it thicken.
The pepper and wheat flour gave it the darker color.

quote:

Originally posted by Warhorse:
Looks like a healthy meal. I should eat more healthy, but I enjoy carbs a lot.

It was excellent. I'm a carb junkie too.