Best Poulet Saute Sec Recipes

CHICKEN SAUTE SEC

Chicken Saute Sec image

This has been in my family for over 60 years. I have no clue where my Dad got it but it's one of my favorite chicken recipes. It's also great with game hens. Cook time depends on size of chicken. It's about 20-25 minutes. Just make sure chicken is done and juices run clear. Don't overcook.

Provided by CJAY8248

Categories Chicken

Time 35m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 broiler chicken, split in half (use small chicken, about 2 1/2 lbs.)
8 tablespoons butter (or use half olive oil and half butter)
4 tablespoons good white wine (Dad used Sauterne)
2 minced garlic cloves
12 small button mushrooms (halved or whole)
1 sprig fresh rosemary
salt and pepper

Steps:

Preheat broiler.
Lightly season chicken halves on both sides with salt and pepper.
In a small saucepan, melt butter. Add garlic, mushrooms, rosemary and wine. Simmer for 5 minutes. Keep warm on stove on low heat. Put chicken, skin side down on sprayed broiler rack. Broil 5" from heat source. Baste several times with wine sauce. Turn chicken at halfway point and continue to baste until chicken is done. Five minutes or so before chicken is done, put mushrooms on broiler pan to finish cooking. Remove chicken from pan and plate with mushrooms. Pour any sauce in broiler pan back into saucepan. Remove rosemary sprig and bring sauce to a boil. Pour sauce into gravy boat and use to top chicken and steamed white rice.

Nutrition Facts : Calories 718.9, Fat 57.8, SaturatedFat 24.5, Cholesterol 233.6, Sodium 327.1, Carbohydrate 1.9, Fiber 0.3, Sugar 0.7, Protein 44

CHICKEN AND MUSHROOM SAUTE

Chicken and Mushroom Saute image

A quick and easy dish that is low fat and delicious. Serve over cooked rice.

Provided by ANGCHICK

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Yield 2

Number Of Ingredients 12

Ingredients

2 skinless, boneless chicken breast halves - pounded thin
¼ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons butter
2 teaspoons vegetable oil
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 packet chicken bouillon granules
1 teaspoon cornstarch
½ teaspoon dried parsley
¼ teaspoon garlic powder
ground black pepper to taste

Steps:

Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

Nutrition Facts : Calories 293.4 calories, Carbohydrate 17.2 g, Cholesterol 79.6 mg, Fat 10.9 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 3.7 g, Sodium 931.9 mg, Sugar 1.9 g

POULET SAUTE CHASSEUR

Poulet Saute Chasseur image

Provided by Food Network

Number Of Ingredients 18

Ingredients

2 (11/2 pound) chickens, quartered
1 1/2 ounces clarified butter for browning
Salt and pepper to taste
10 1/2 cups brown veal stock or brown chicken stock, enriched with browned trimmings
3 ounces carrots, medium chop
3 ounces onions, medium chop
2 tablespoons tomato paste
1 Bouquet Garni (thyme, parsley stems, peppercorns, bay leaf, all wrapped in cheesecloth)
9 ounces sliced mushrooms
1 shallot, small dice
2 ounces cognac
2 ounces white wine
20 ounces enriched stock
1 tablespoon tomato concasse
3 ounces unsalted butter
Salt and pepper to taste
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped chervil

Steps:

Preheat the oven to 375 degrees. Quarter the chickens. Be careful to leave the breasts covered with skin. Be sure the oyster is left attached to the leg. Remove the thighbone and carefully cut off the drumsticks. Reserve until needed. In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions. Pour off the excess fat and moisten with the chicken or veal stock. Add the tomato paste and the bouquet garni. This produces an enriched stock for the sauce. Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat. Next gather all ingredients for the sauce, and measure out the wine and cognac. To assemble the dish, season the chicken with salt and pepper. In a large saute pan heat clarified butter and brown the chicken skin side down. When the chicken is browned, remove it from the pan and into a 375 degree oven. Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices. After 2 minutes add the chopped shallots and saute for a couple of minutes longer. Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down add the white wine. Reduce by half. Strain the reinforced stock and skim off any fat that has floated to the top. Add the stock to the mushroom mixture and continue reducing. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated and the chopped chervil and tarragon to taste. To assemble the dish, remove the chicken pieces from the oven. Remove the breastbone from the chicken breast. The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking. Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time. Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve immediately.