5 Star Recipe

When 4 Stars Just Aren't Enough

  • Chicken in butter sauce

    By Jeffrey Cameron

    Last night I got home and there was nothing thawed in the refrigerator; you know those nights where you just want to say crap! So rather than succumbing to laziness, I thought that I would thaw some chicken in hot water, and while not completely thawed, I would need to cook the chicken slower than normal.

    I put some basic ingredients together to braise the chicken: oil, garlic, shallots, wine, and this time butter. I had some butter left over from the holidays and this would be a good time to use it. Also I had some Sokol Blosser Pinot Gris left over from the night before and decided that would be good to glaze and the flavor is amazing as well.

    I used a little chicken broth to keep the sauce from becoming think, since I had to cook longer [chicken partially frozen].

    In the picture, notice how the butter really crisped up the chicken and made it a nice golden brown. Ok so here is what I did. This one is really easy.

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