Prep 10 mins
Cook 6 mins
I created this recipe out of necessity. Drop in guests, pantry looking pretty grim. So I started substituting ingredients that I did have to make this variation of a buerre blanc. I was braced for disaster but got thumbs up from DH and Dfriends. If you have the time, brine the chicken breasts for 2 - 4 hours in insure super moist meat. You'll find brining recipes on this site.
- 4 boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 7 tablespoons unsalted butter, cut up, softened
- 1⁄4 cup onion, minced
- 1 large garlic clove, minced
- 1⁄4 cup dry white wine
- 2 tablespoons balsamic vinegar
- 1 chipotle chile in adobo, chopped
- 1 tablespoon heavy cream
- 1 teaspoon adobo sauce
- salt and pepper
- Put chicken breasts between pieces of waxed paper and pound to a thickness of about 1/2 inch.
- Heat large skillet over med-high heat until hot.
- Add oil and 1 T. butter. Heat until butter is melted.
- Add chicken; cook 5 - 6 mintes or until juices run clear. Turn once.
- Place chicken on plate; cover loosely with foil to keep warm.
- Add onion and garlic to skillet.
- Cook 2 minutes or until soft.
- Add wine and vinegar.
- Cook until most of the liquid has evaporated.
- Reduce heat to medium.
- Whisk in remaining butter 1 T. at a time.
- Stir in chipotle chile, cream, adobo sauce, salt and pepper.
- Plate chicken and spoon sauce over.