Uploaded August 2024 | Updated September 2026, 2 days ago
The Ravishing Mrs. Ritter asked for this special sauce. We'd seen it all the time on Master Chef and I was honestly a little intimidated by it. Turns out it's a very easy and delicious sauce that goes great over chicken and potatoes.
Ingredients:
Chicken breasts cut thin
1 shallot, minced
2 ounces sour cream
1/2 cup white wine
4 tablespoons salted butter
2 tablespoons olive oil
salt/pepper to taste
heavy whipping cream
Directions:
1. Heat 1 tablespoon of olive oil in a skillet over medium high heat.
2. Salt and pepper both sides of the chicken, then add to the heated skillet. Cook about 3-5 minutes per side until cooked through and brown. Remove the chicken and tent with aluminum foil.
3. Add another tablespoon of olive oil to the skillet you cooked the chicken in. Add the shallots and sauté until soft, about 2 minutes. Add the white wine and de-glaze the skillet, scrapping up the chicken bits left behind. Cook until the alcohol is gone, about 2-3 minutes.
4. Remove skillet from heat and add the sour cream and butter and mix until melted, along with a pinch of salt. Add some heavy whipping cream to thin it out a bit and add to the quantity.
Serve over the chicken with a side of mashed potatoes and roasted carrots.
The Ravishing Mrs. Ritter asked for this special sauce. We'd seen it all the time on Master Chef and I was honestly a little intimidated by it. Turns out it's a very easy and delicious sauce that goes great over chicken and potatoes.
Ingredients:
Chicken breasts cut thin
1 shallot, minced
2 ounces sour cream
1/2 cup white wine
4 tablespoons salted butter
2 tablespoons olive oil
salt/pepper to taste
heavy whipping cream
Directions:
1. Heat 1 tablespoon of olive oil in a skillet over medium high heat.
2. Salt and pepper both sides of the chicken, then add to the heated skillet. Cook about 3-5 minutes per side until cooked through and brown. Remove the chicken and tent with aluminum foil.
3. Add another tablespoon of olive oil to the skillet you cooked the chicken in. Add the shallots and sauté until soft, about 2 minutes. Add the white wine and de-glaze the skillet, scrapping up the chicken bits left behind. Cook until the alcohol is gone, about 2-3 minutes.
4. Remove skillet from heat and add the sour cream and butter and mix until melted, along with a pinch of salt. Add some heavy whipping cream to thin it out a bit and add to the quantity.
Serve over the chicken with a side of mashed potatoes and roasted carrots.
