Chicken Alexis

No, this wasn’t cooked over live fire but it was at least cooked over flame.

I took a class on pan sauces at Rouxbe online cooking school this week and before I take the quiz, I needed to practice the techniques. It’s kind of hard to do a pan sauce if your meats are grilled, so I stayed inside tonight.
One of their practice examples was Chicken Marsala, which is one of my favorites. I took that basic idea and then….well, did a lot different, just adding things Alexis loves. Hence the name.

Chicken Alexis
Source: Nibble Me This
Ingredients
3 ea chicken breasts, boneless, skinless
salt & garlic pepper to taste
3/4 cup flour
3 Tbsp shallot, minced
1/2 cup roasted red bell pepper, chopped
1/4 cup sherry
1 cup heavy cream
1/2 cup chicken stock
Instructions
Season your chicken with salt and garlic pepper. Then place in a gallon zip top bag one at a time and pound to about 1/4″ thickness. Dredge in flour and set aside.
Heat a saute pan to the proper temp. How do you know what that temp is? Here is a great trick that I learned from Rouxbe.
I was always adding oil before the pan was ready until I learned this trick about 3 months ago. Isn’t that the coolest!?!?
Once the pan is hot, add 1/4 cup olive oil and wait for about 20-30 seconds for the oil to heat up. Add the chicken in small batches. Cook for 3-4 minutes until golden brown. Flip and cook another 3-4 minutes until the other side is golden brown. Remove to a warming drawer or 200f oven.
Reserve 1 tbsp of oil and add the shallots to the pan. Stir for about 1 minute and then add the roasted red pepper. Continue stirring until the shallots are softened.
Deglaze the pan with sherry, stirring briskly with a wooden spoon to get all of the goodies scraped off of the pan. Continue cooking until the liquid is almost evaporated.
Reduce heat and slowly add cream while continuing to stir. Add in broth. Bring to a simmer, slightly reduce heat and stir occasionally until the volume is reduced by half. Squeeze in the juice of 1/2 lemon. Taste and season with salt and pepper as needed.

Serve the sauce ladled over the chicken and a bed of pasta.

(The side dish was 1 tbsp shallot, 3/4 cup diced artichoke hearts, and 1 diced tomato that I sauteed for just about 2 minutes. Mixed that in with 8 oz of angel hair and fresh sliced basil.)
This one was so good and it was devoured by the family. I was just sad that I forgot to make garlic rolls to go with it.
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7 thoughts on “Chicken Alexis

  1. Gorgeous and delicious! I can't wait to try this. And honestly, I had no idea about the pan temperature–that is so helpful! (always wondered why some things stick DESPITE the oil!)

  2. The chicken looks really tasty. I just received a set of multiclad stainless steel pans, and after cooking on cheap teflon pans forever I had a really hard time learning how to keep my food from sticking. Thanks for the tip. Now the only problem I have is sometimes the oil bakes onto the pan and is terrible to clean.

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