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The Recipe Instructions |
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Ingredients
4 boneless skinless chicken breasts
1/2 stick butter, plus
2 tbsp butter
2 tbsp ketchup
4 tbsp Lawry's Red Wine With
Cabernet Sauvignon 30 Minute Marina
1 pt heavy cream
1 tsp brown Sugar Twin
Paprika, as needed
Directions
Trim chicken breasts of any "waste"; rinse under cold water; and cut
diagonally into thirds. Pound each breast with meat mallet -- just a few
quick smacks on the shiny side of the chicken piece to tenderize, but don't
over-do it and make mush of them. Set aside on paper plate.
Melt 1/2 stick butter in a skillet. Add chicken pieces gently to fill
skillet and brown each breast turning once to brown other side. (Usually
about 3 to 4 minutes per side.) Remove chicken from skillet on new plate
and set aside.
Add extra 2 tablespoons butter to skillet and pour entire pint of heavy
cream into skillet. Lower heat just a bit and stir often, scraping sides
as it reduces and begins to thicken a bit.
Meanwhile, in a small bowl combine Lawry's sauce with ketchup and Brown
Sugar Twin and mix well. When skillet cream sauce is bubbly and volume is
reduced by 1/3 or so, add your sauce to the skillet and mix well. Let
sauce return to a bubbly boil and thicken (not till gummy -- just a gravy
consistency.)
Carefully add sauteed chicken pieces back into skillet; nestling them down
into the sauce. Allow them to drink in the bubbly sauce over very low heat
for abou