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Chicken in a Lemon-Wine SuprÍme Sauce by GodsMullet Visit Thread
I already started the sauce before I decided to do this food thread, so I don't have any beginning pictures. Also this is another recipe not for people who want a quick and easy dinner. Basically this is like a heavily modified chicken picatta, in a French supreme sauce. And, yeah, I know I sorta half assed this but I have a few other things to do.

Chicken in a Lemon-Wine SuprÍme Sauce


2 Skinless Chicken Breasts
2 to 3 Shallots (minced)
4 to 5 cloves of Garlic (minced)
1/2 Yellow Onion (finely chopped)
1/2 Yellow Onion (course chopped)
Bottle of White Wine
3 Lemons
1 quart of Heavy Cream
Olive Oil
1/4 cup of Italian Seasonings
Seasoning Salt (to taste)
Chicken Base (to taste)
Peprika (to taste)
Pepper (to taste)

Preparing the Chicken

Fillet both breasts by slicing them in half width-wise.

Then gently pound the chicken with a mallet until its about a 1/4 in thick. Make a wet rub:

2 Tbsp Seasoning Salt
1 Tbsp Paprika
1 Tbsp Worchester Sauce
1 Tbsp Olive Oil
1 Tbsp White Wine
1 tsp chicken base
Coarse Ground Pepper (to taste)

Mix until a paste is formed and rub into the chicken. Let marinate for about 30 minutes or so.

The Sauce

Add about 2 Tbsp of olive oil to a pot and let it get nice and hot. Add about 1/2 stick of butter to the olive oil and let it melt down into sizzling goodness. Saute the garlic, shallots, and fine onion until they are clear and tender - make sure too keep them moving so you don't burn anything. If there is even so much as a dark spot on one piece of garlic, it'll fuck up the flavor of this sauce. Whisk in about 2 to 3 Tbsp on Chicken base (depending on the strength of the base). Mix in about 1/4 to 1/3 cup of flour to create a nice roux. Cook the roux for about 2 minutes and slowly add in about 3/4 bottle of wine while stirring rapidly and constantly. If you can't do this in one step, add a small bit of wine first and mix it until a smooth paste is formed, then add some more wine and mix until all lumps are out, and repeat. Your goal is to get a nice smooth liquid about the consistancy of heavy cream.

Reduce the sauce by 1/2 (let it simmer on low heat, stirring more-than occasionally for about an hour). Add the heavy cream. Let it reduce by 1/2 again.

Take two lemons and roll them between the table and your palm until they get a little squishy. Cut them in half, put a strainer over the sauce and squeeze them into a strainer. Get as much juice out as possible. Stir it into the sauce. Let it reduce by a 1/4 more. Take it off the heat and slowly sprinkle some paprika and seasoning salt for flavor while stirring gently. Add about 1/4 cup of Italian Seasonings (or a mix of parsley, basil, oregano, thyme, rosemary, etc) and stir gently (too fast and you'll break the top and get chunks). Finally, while gently stirring, take 1/2 a stick of butter, and gently squeeze it between your fingers - you want the little drops to break off into the sauce and melt. This gives the sauce a nice shine and a buttery heaven that lingers on your tastebuds.

Cooking the Chicken

Roughly chop some garlic and 1/2 an onion. Saute them in 1/2 stick of butter until the onions just start to carmelize and brown the butter.

Add the chicken and cook it for about 4 minutes on each side. Drizzle the juice of 1/2 lemon over the chicken for each side.

Once the chicken is cooked, drain the butter out of the pan, and add about 1/4 cup of wine. If you are comfortable with it and got a gas stove, tilt the pan towards the flame to ignite the wine (gotta be quick or the alcohol will burn off) and flame-kiss the chicken for a few seconds. Or if you got an electric piece of shit (like me) cool the pan down and pour some wine and melted butter into the center, toss a match into the wine and place it back on the heat. Let the flames give the chicken some color and taste and put a lid on the pan to extinguish them. (I needed both hands to do this so I wouldn't burn my apartment down, so sorry, no cool fire pics)

Garnish and serve.

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