Genealogy Forum UK

I have some chicken filletts
and
some wine

what can I make?

red or white?

chicken sandwich with a few glasses of wine

Coq au vin comes to mind!

snoopysue wrote:red or white?

white

I am thinking

Chicken with a wine sauce and creme

but how do I make it
and what to have with it

Make the cat happy and drink the wine.

Jimmy wrote:Make the cat happy and drink the wine.

Oh no no no Monday is alcohol free night!

So chicken filletts
then what

Northern Lass wrote:Oh no no no Monday is alcohol free night!

So chicken filletts
then what

Whats is a alcohol free night.

Jimmy wrote:

Northern Lass wrote:Oh no no no Monday is alcohol free night!

So chicken filletts
then what

Whats is a alcohol free night.

not a free alcohol afternoon though jimmy

We've been using a lot of butter lately, it goes so well with the fresh summer vegetables, so you could gently fry the chicken breasts in olive oil and butter in a pan just large enough to take them. Once they are cooked keep them warm and deglaze the pan with a half a glass of white wine, boil it up and whisk in more butter until the sauce emulsifies, stir in chopped parsley (or any other fresh herb you particularly like) and serve with plain boiled, new potatoes and plenty of the aforesaid summer vegetables.

You could then use the cream to dress some fresh fruit.

SRD wrote:We've been using a lot of butter lately, it goes so well with the fresh summer vegetables, so you could gently fry the chicken breasts in olive oil and butter in a pan just large enough to take them. Once they are cooked keep them warm and deglaze the pan with a half a glass of white wine, boil it up and whisk in more butter until the sauce emulsifies, stir in chopped parsley (or any other fresh herb you particularly like) and serve with plain boiled, new potatoes and plenty of the aforesaid summer vegetables.

You could then use the cream to dress some fresh fruit.

that sounds lovely

now what does deglaze mean?

and if I want to add the cream to the sauce at which stage do I

Northern Lass wrote:
now what does deglaze mean?

and if I want to add the cream to the sauce at which stage do I

When you've fried the chicken breasts and there are all those nice crispy bits are left in the pan. Adding a glass of wine to the pan loosens all those crispy bits so you get a good flavour in the sauce. (Makes cleaning the pan easier too, but that's another story ).
I'd add cream after the wine, but as SRD says butter is good too.