You can find a version of this classic recipe in almost any French or “continental” cookbook from the past 75 or 100 years, and with good reason: the reduction of the pan juices, a little stock, and vinegar is piquant and easy—it just tastes elegant. If you don’t like the herbs I’ve suggested, try others. And try different vinegars to see which you prefer. More pan sauces to accompany a sauté of chicken breasts are described in Simple Savory Sauces.
Lightly season the chicken breasts with salt and pepper. In a sauté pan large enough to hold the breasts in one layer, heat the olive oil and
Add the shallots and garlic to the pan and sauté until soft and just beginning to brown. Add the vinegar and stock, stirring to scrape up any browned bits from the bottom of the pan, and reduce the liquid over high heat until lightly thickened, about 3 minutes. Whisk in the tomato paste and any chicken juices from the platter, then take the pan off the heat and whisk in the remaining
© 2004 John Ash. All rights reserved.