Chicken of the Week – Balsamic Shallot Sauce
Four years ago I made an offer to my children. The first one who can facilitate welcoming Chef Jacques Pepin into our home will receive a brand new Ford Mustang.
Why Jacques? Because he’s my go-to chef.
There’s only one recipe of his that I have made that has not been amazing…and that one I blame on lackluster ingredients.
So far, I haven’t had to buy a Mustang. But I haven’t given up hope yet!
This past Thursday, as I was heading home, I was stymied. (Isn’t that the greatest word?) I had no idea what to make for dinner. I had defrosted a potroast the night before, but had been in a rush that morning heading out the door, so I hadn’t put it in the crockpot. The only other option I could think of that I had ingredients for and was quick was tuna casserole.
But I wasn’t in the mood for tuna. Or casserole.
Suddenly, I had an inspiration. Not long ago, as I was looking through Jacques Pepin’s cookbook for the Quick Tenderloin Stew recipe, I saw a picture in his “Fast Food My Way” cookbook (if you don’t have this book, you really should get it…there’s some real treasures in it.) The picture caught my eye. It looked amazing. I remembered the name of the dish was Balsamic something something chicken. Well, I knew I had balsamic vinegar, and of course I had chicken. So I hoped I was good to go.
When I got home and looked at the recipe, I was shocked. It was simple! After browning chicken breasts on the stove, the sauce is simply sauteed shallots (I used some onion too because I didn’t have enough shallots for the recipe) and then add in a surprising amount of balsamic vinegar, a little ketchup and some water. His recipe called for mushrooms also, but I didn’t have any, so mine was mushroom-free. The sauce is fantastic without mushrooms, so I’m almost afraid of how good it would be with mushrooms!
Once the sauce is boiled down and thickened, just pour it over the chicken breast that have been resting in a warm oven, and serve. Everyone…children and grownups at the table loved it.
I suggest you make this and make it very soon.
And if you know Jacques, please invite him to my place for dinner so I can thank him in person for his amazingly inspiring recipes. He makes it all so simple.
Recipes | greengrassliving | 
January 24, 2010 10:55 am
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