Tuesday, March 01, 2011
Sauteed Onion Glazed Chicken Breast with jus lie
I think by the end of March, I will be going through the Chickens as I have with pounds and pounds of flour for my baking adventure. The more I learn about this "European" cooking method, I like the idea of adding varieties to the dishes prepared for my family - and economically.
I was testing the Saute method to prepare the chicken breast slices. They were lightly powdered with seasoned flour, and sauteed in butter. I didn't have any recipe to follow. I decided to saute the onion slices afterward in the same sauteuse. Onions were sauteed till they are caramelized, then, smeared all over the chicken. I prepared the jus lie with the drippings left in the pan. Chardonnay + salt + fresh ground black peppers + sugar to taste. Thickened slightly with Potato Starch (Japanese HOKKAIDO Potato Starch).