Monday's recipe (3/4/13) Chef Jamie's chicken sauteed with wine - WSMV News 4

Monday's recipe (3/4/13) Chef Jamie's chicken sauteed with wine & tomato

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Chicken Sautéed with White Wine & Tomato

Serves 4 – 6

1 Chicken, cut into 8 pieces skin & bone removed

1 onion peeled, halved & cut in "half moons" (émincer)

4 cloves garlic, peeled and sliced thin

4 tomatoes, cored and cut in strips (batonet)

8 large mushrooms, sliced thin

2 zucchini, sliced thin

2 cups GOOD white wine

XV olive oil

Kosher salt

Red pepper flakes (or black pepper)


  1. Heat a large sauté pan over medium high heat.
  2. Season chix (BOTH SIDES) with salt.
  3. Add oil to coat bottom of pan & add chicken.
  4. Allow chix to cook UNDISTURBED for 3 minutes.  Turn & cook for additional 2 minutes.  Remove from pan and allow to rest.
  5. Add onion & garlic to pan and cook for 1 minute.
  6. Add mushrooms & zucchini and cook for 2 minutes.
  7. Add tomato and cook for 3 minutes.
  8. Add wine and cook until slightly reduced.  Make sure to scrape bottom of pan.
  9. Return chix to pan and cook for 2-3 minutes.
  10. 10.  Remove chix from pan and add butter.  Swirl to combine.
  11. 11.  Pour sauce over chix and serve immediately with rice or pasta.
  12. 12.  Bon Appétit!!!
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