Sauteed Chicken With Mushroom Sauce Recipe

Lisa Flynn: Well in this application, we're going to be Sautéing chicken breast obviously on the cooked top but we're going to finish off in the oven. Christopher Koetke: That is right! We saw it what we started to do here is just basically in a hot pan we've taken the chicken breast and we've just sautéed them on one side, so that look at, so you get beautiful browning. Now at this point we're going to take these and we're are going to go ahead and put them in of 400 degree oven for about to 8-10 minutes and then we're going to pick that up in just a couple of minutes. Lisa Flynn: and that is the beauty about our stainless cookware, it can go in the oven at high temperatures. Okay we've just taken the chicken out of the oven and now I see that we've got some fondant that is forming at the bottom of the pan. Christopher Koetke: That's right Lisa. All these little brown pieces here this is called fondant and that is actually loaded with flavor and we're going to use this to make our sauce. So, let us start with some minced shallots there they go! We're going to put those right in there and go ahead and put in some sliced mushrooms and what we're going to do is, as these sauté, the water inside mushrooms, its going to start to come out and that is going to start to loosen up all of this fondants, all those little brown pieces on the bottom of sauté pan and also you could see that I'm scraping the bottom of the pan here, there we go! So that I'm loosing up all those little brown bits because again that is what the flavor is all about. So we're just going to cooking that for a few minutes just until those mushrooms start to soften. Lisa Flynn: And I notice how you are doing the flipping action. Is this a great pan to flip? Christopher Koetke: Oh, This is perfect! Any time you have a sauté pan with those rounded edges you can easily just flip those around, Now Lisa, you see those mushroom trying to soften. Now is the time to go ahead and put in the white wine, dump it. That is perfect and look at what is happening to the bottom of the pan its completely clean and that is what we call the Blazing which means that the liquid is basically dissolved all those little brown bits that formed at the bottom pan and you can see the that the color of liquid started as being white winey, I am sure you know its brown that's the flavor. So we're going to let this just reduce for a little bit, so I've got this on very high heat right now, we're going to let that boil until the wine has almost completely disappear, which will take just a couple of minutes here, specially since the pan is so hot. Lisa Flynn: Again one of key features of our stainless cookware is that it can really take high heat, high temperature. Christopher Koetke: This pan is so thick and it is so heavy it definitely stands up to very high temperatures and you know big temperature differences like that pan was very-very hot and you put in that liquid, there was a big temperature difference that you saw when it hit the pan and you know this pan has the altitude to hold up to that. Alright see how that wine has almost completely disappeared. Just a tiny bit more and then next I'm going to go ahead and put in that parsley and dump that minced up parsley and then put in some heavy cream. There we go! Wonderful the heavy cream is going to go in and the same idea as with white wine, we're just going to let that come to a boil and we're going to allow that cream to reduce a little bit and as it reduces it is going to thicken. I am going to hit little bit of salt. Lisa Flynn: And it is just fascinating because when we started the pan was loaded with fondant on the bottom, now it is perfectly clean. Christopher Koetke: Well this is sort of a double benefit, so you have a great sauce and now you've also cleaned the pan at the same time. So easy on the person doing the dishes! Alright! Just about there. Lisa Flynn: and by the way we're making a recipe on the use and care for this aided Sauté, It is Sautéed Chicken with Mushroom Sauce. Christopher Koetke: All ready! Here we go! Just a -- right over the top of chicken breasts, and look at that now that is just one fantastic dinner.