Chicken with Brown Butter Sauce
INGREDIENTS
- 8 chicken thighs
- 1 Tbsp EVOO
- 2 c chicken broth
- 1 shallot, chopped
- 4 Tbsp butter
- 1 tsp sage
- 1 c chopped hazelnuts (optional)
- 1/4 c sour cream (optional)
PREPARATION
- Heat oil in skillet on medium-high.
- Starting skin-side down, brown the chicken on each side until it is golden (about 6 minutes/side).
- Drain extra fat from pan. Pour in broth; cover. Simmer 20 minutes.
- Heat shallot, butter, sage (and nuts if using) together in small skillet on medium-low until butter is golden-brown. Remove from heat.
- Uncover chicken and let it cook on high to evaporate half the liquid.
- Stir in butter sauce.
- Remove pan from heat. If using sour cream, remove chicken from pan and stir in to finish sauce.
- Add salt and pepper to taste.
( thedinnerdaily.com )
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JMag Guthrie - 2017-01-25
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Topic revision: r1 - 2017-01-25 - JMagGuthrie