In this recipe, Alejandra Mulet teaches how to maximize the flavor of chicken. Take advantage of its caramelized juices to create a delicious sauce, well seasoned and very quick.
Chicken is one of the best alternatives for those who consume animal proteins. In the kitchen, it is very versatile and nevertheless remains affordable in terms of price. In addition, it is a fairly nutritious meat: it contains significant amounts of minerals – such as iron, zinc, magnesium, selenium, cobalt, phosphorus and chromium – and vitamins, such as A, group B and riboflavin.
Chicken meat also contains all the essential amino acids and provides few calories. In fact, it is considered a lean meat because it contains less than 10% fat in its composition, which are also mostly monounsaturated, or good fats, which is why it is recommended as part of a healthy diet.
Everyone knows that the favorite cut is breast, as it happens to be the leanest meat of the chicken. In addition to being healthy, if prepared correctly, it is tender, juicy and tasty. And with just one small breast fillet, you consume more or less 30% of the protein you need per day.
To vary a little and not always eat the same, Alejandra Mulet teaches us a recipe for simple and tasty duck breast fillet. Icebreaking has a special place here. This technique consists of adding a liquid to a container in which meats or vegetables have been sealed or browned, in order to recover the juices which have caramelized and which, due to the heat, have remained stuck to the bottom.
In this way we will obtain a sauce that concentrates all the flavor and aroma of the chicken and that, added to the white wine, gives an extra dimension to this much appreciated meat.
Chicken fillets with white wine sauce
Ingredients (makes 6 to 8 servings)
- 6 to 8 chicken fillets (around 100 grams each)
- 1 cup of white wine
- 1 teaspoon grain mustard
- 200 ml of cream
- ½ cup of water
- Olive oil
- Salt and pepper to taste.
preparation
- Heat some olive oil in an ovenproof skillet over medium-high heat. Add the chicken fillets, season with salt and pepper and seal on both sides. When they are golden, remove them from the pan and reserve them in another container.
- Without washing the pan, add the wine and water to deglaze: with a wooden or silicone spoon, stir the bottom of the pan to loosen what sticks to the chicken, it’s pure taste.
- Once the alcohol has evaporated from the wine, add the mustard and dissolve well. Then add the cream. Mix well.
- Add the fillets again and cook over low heat for about five minutes.
- Ready to serve with rice, fried potatoes or mashed potatoes.
Source: Latercera
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