Saute is a fast cooking technology for meat. Chicken saute turns out to be very tender, juicy and tasty. Egg sauce will add tenderness and pleasant aroma to the dish.
It is necessary
- - chicken 1.5 kg;
- - butter 110 g;
- - thyme 1 teaspoon;
- - basil 1 teaspoon;
- - crushed fennel seeds 1/4 teaspoon;
- - 3 cloves of garlic;
- - salt;
- - ground black pepper;
- For the sauce:
- - egg yolk 2 pcs.;
- - lemon juice 1 tbsp. the spoon;
- - butter 45 g;
- - dry white wine 135 ml;
- - fresh basil 1 tbsp. the spoon;
- - 1/2 tbsp fennel spoons;
- - 1/2 tbsp parsley spoons.
Instructions
Step 1
Wash the chicken, dry it, cut it into portions. Heat the butter in a skillet. Saute the chicken pieces on each side for 7-8 minutes, over medium heat.
Step 2
Remove the white meat pieces from the pan. Season the rest with herbs, salt and pepper. Add unpeeled garlic cloves to the pan, cover, simmer for 8-10 minutes.
Step 3
Put the pieces of white meat in the pan, season with herbs, simmer covered for 15 minutes. Transfer the cooked meat to a saucepan with a lid to keep it hot.
Step 4
Rub the garlic in a frying pan, remove its husk. Pour in 120 ml of wine, heat it up. In a separate bowl, beat the egg yolks, add lemon juice and 1 tbsp. a spoonful of wine. Gently pour the egg mixture into the hot wine and stir. You should get a thick cream.
Step 5
Mix egg cream sauce with butter, add herbs, salt and pepper. Place the chicken pieces on the plates, pour over the prepared sauce, garnish with parsley and basil.
