Chicken Breast | Bob Redfern's Outdoor Magazine TV Series

Bob’s at the International Culinary Institute in Myrtle Beach, SC with student Michelle G. Her dish is a Chardonnay Chicken.

Sautéed Chicken Breast “Chardonnay”

Ingredients

4 Chicken supremes
1 ½ ounces Clarified butter
As needed Flour
Salt/Pepper to taste
2 ounces Shallot, minced
12 ounces Mushrooms; washed, sliced ¼ inch (.6 cm) thick
½ cup (4 ounces) White wine (Chardonnay)
¾ cup (6 ounces) Chicken stock
¾ cup (6 ounces) Heavy cream
1 tablespoon Parsley, chopped

Procedure:

Assemble all ingredients and equipment needed to prepare the recipe.
Preheat the sauté pan over medium heat. Add the clarified butter, and heat until it shimmers.
While the pan and butter are heating, dry the chicken with paper towels, season with salt and pepper, dredge them in flour, and shake off the excess.
Place the chicken breast in the pan presentation (skin) side down and cook until golden brown, about 3 to 5 minutes; turn and evenly brown the other side, about 3 to 5 additional minutes.
Remove to a baking pan and finish cooking in the oven at 350°F(176°C) for about 5 to 7 minutes.

Remove excess fat from the sauté pan, and over medium heat add the shallots, and mushrooms, and sauté them for 3-5 minutes, until the mushrooms have released their liquid and they are tender. Do not brown the shallots.

Deglaze the pan with white wine and over medium heat, reduce the wine by half. Add the chicken stock and reduce by half.

Add heavy cream and reduce sauce until the sauce coats the back of a spoon (nappe); season with salt and pepper to taste.
When ready to serve, add the parsley to the sauce. If needed, heat the chicken breast through in the sauce over medium heat for 1 to 2 minutes.

Chef Ed Dombrowski of Lee’s Farm has a great dish with fresh local SC grown items. Ed’s cooking up a Summer dish with a chicken breast covered with a chili lime, breading and sautéed in pecan oil. Then he’ll finish it off with a Summer strawberry balsamic salsa.

Full Transcript

The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Folks, welcome to this week’s edition of the Sportsman’s Table. Joining me is Chef Ed Dombrowski. He is the managing partner at Lee’s Farm right here in Murrells Inlet. I tell you what, great produce there. When you’re down here at Deck 383 at Murrells Inlet, you gotta stop over there and get some fresh produce and bring it on with you. Man, man it’s always a pleasure brother.
Excellent, thanks for having me again. Appreciate it.
What kind of food you got for us today?
Well, we’re gonna do some local stuff again. Everything we have here on the table we’re doing today is local. This is from Prestige Farm here in the area.
Right.
We’re gonna do some chicken breast. I’m gonna do a chili lime, bread it, and saute it in here. And then I’m gonna finish it off with, ’cause it’s summertime, and it’s strawberry season here in South Carolina. So I’ma do a strawberry balsamic salsa to go with it.
Oh wow.
Okay.
Well man, let’s get on with this one. This is gon’ be awesome.
Okay, so what we’re gonna do is we’re gonna take our great chicken breast here.
Okay.
[Ed] And we’re gonna throw it in to a little bit of flour batter here.
Okay.
[Ed] And it’s got some chili lime spice in it. You could buy that in a grocery store, it’s pretty easy it’s just some chili powder and some dried lime.
I got ya.
[Ed] You gotta do it in the egg wash.
[Bob] Egg wash, oh yeah.
[Ed] Okay, and then after that, we’re gonna put it in a little Panko. I like the Panko ’cause it’s got, it gives it a little bit of a crunch.
Oh yeah, yeah.
You know.
I like crunch.
Oh yeah, nice. Plus, all that stays on there.
Yes, all stays on there.
Yeah.
[Eds] Looks really good. All right, now were gonna lay that into our pan. I added a little pecan oil in here ’cause you know the high heat and it doesn’t burn, has good heat point.
[Bob] Okay, so pecan oil’s kind of a secret.
Exactly.
Ah, wow.
[Ed] Anything like that. So we got that rolling.
Okay.
Okay, in the meantime we’re gonna start making our salsa while that’s cooking, okay?
Oh wow, all right.
All right, it’s pretty simple. You know, when I do these dishes, they’re very simple dishes. I got some local heirloom tomatoes. These are actually, we grow in the back of the Farmer’s Market.
Right.
[Ed] Okay, so I quartered them. Then I took some fresh local strawberries that came from… Put those in there.
Oh wow.
[Ed] Okay, then we’re going to throw a little bit of cilantro.
[Bob] Oh you’ve gotta have that.
[Ed] Yeah, you got to. Definitely salt and pepper.
Oh wow.
[Ed] Some of best flavors for tomatoes is pepper, salt, balsamic vinegar. It’s phenomenal for strawberries and tomatoes.
Really, no kidding.
Yep. We’re gonna put some balsamic vinegar in there.
Okay.
Okay. Yes, little bit of green onion, okay.
Okay.
Then we’re gonna finish it off with a little bit of olive oil.
Oh wow.
Okay. Now what you wanna do is you wanna mix it around, cover it with plastic. Put in your refrigerator for about two hours so all the flavors meld together. That’s what you want. That’s gonna be the key to that salsa.
Okay, Ed, our chicken’s all ready to go.
That’s right. We’re gonna take it down, put it on the board. And we’re gonna cut it up, we’re gonna slice it.
Oh okay.
Okay. I like slice in it looks really nice on the table.
Presentation always.
Yep, all about presentation.
Wow, that’s so moist.
Yep.
[Bob] You know a lot of times folks cook, especially poultry, they cook it too much.
Exactly.
Man does it taste like sawdust.
[Ed] Well, you know, that’s the thing. You know, a lot of people will overcook that.
Same thing with seafood. A lot of people do that with seafood, they just overcook it.
Yeah.
But you gotta have that moisture in it so you wanna
cook it to the right temperature every time.
Well folks, and if you want a copy of Ed’s recipe just long on to bobredfern.com and go right there.
All right, so what we’re gonna do is we’re gonna put that there, fan it out a little bit.
Okay.
Okay. I’m gonna take a fresh avocado, who can’t, you want an avocado when you’re having
salsa, right?
[Bob] Oh there you go, gotta have.
[Ed] Gotta happen.
[Bob] Oh, wow, it don’t get no fresher than that.
No.
Mmm.
[Ed] A little fresh avocado. Take that, put that over here.
Oh wow.
Okay.
Mhmm.
[Ed] And now what we’re gonna do is we’re gonna take our salsa, I love this stuff.
[Bob] Oh yeah.
[Ed] Put it on a plate there.
[Bob] Look at that.
[Ed] You want a lot extra, you throw some tortilla chips on that plate, finish it off,
okay.
Gotta have some lime.
Oh wow.
[Ed] Okay, I like to just hit everything with a little bit of lime.
[Bob] Yeah, here, lemme get this outta the way.
[Ed] Like that.
[Bob] There we go.
[Ed] Okay. Now, hit it with a little bit of cilantro.
Oh wow, mmm.
Okay.
And a little bit more green pepper. And guess what else we need. How ’bout let’s put a little bit of rice.
Oh yeah.
This is some cilantro lime rice to go with it. That makes a great dish right there.
[Bob] There you go.
Buy and eat local, certifiedscgrown.com log on and see what’s fresh on the menu.
From Deck 383 restaurant here at Murrells Inlet, South Carolina.
We’ll be right back here again next week on another edition of the Sportsman’s Table. We’ll see you then.
[Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com Buy certified South Carolina grown products, it’s a matter of taste.