Jacques Pépin’s Suprême of Chicken with Balsamic & Shallot Sauce

Name: Jacques Pépin’s Suprême of Chicken with Balsamic & Shallot Sauce
Cuisine: French, Mediterranean, European
Ingredients: 4 tablespoons unsalted butter; 2 tablespoon olive oil; 4 boneless skinless, chicken breast halves; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/3 cup chopped shallots; 1 cup diced white button mushrooms; 1/4 cup balsamic vinegar; 1 tablespoon ketchup; 1/2 cup water; 1 tablespoon chopped fresh chives

4 steps

Updated at: Thu, 17 Aug 2023 13:41:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories874.5 kcal (44%)

Total Fat46.9 g (67%)

Carbs14.3 g (5%)

Sugars8 g (9%)

Protein93.3 g (187%)

Sodium1587.1 mg (79%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4 tablespoonsunsalted butter

2 tablespoonolive oil

4boneless skinless chicken breast halves

1 teaspoonsalt

1 teaspoonfreshly ground black pepper

⅓ cupshallots

chopped

1 cupwhite button mushrooms

diced

¼ cupbalsamic vinegar

1 tablespoonketchup

½ cupwater

1 tablespoonfresh chives

chopped

Instructions

Step 1

Melt 2 tbsp butter with 1 tbsp oil in a nonstick skillet. Season chicken breasts with salt and pepper and grill in the skillet until cooked through. Set aside.

Step 2

Melt remaining 2 tbsp butter with remaining 1 tbsp oil in same skillet. Add shallots and sautee for 2-3 minutes until softened. Add chopped mushrooms and cook until reduced and softened.

Step 3

Stir balsamic vinegar, ketchup and water into sauce. Season with salt and pepper. Cook on medium heat until sauce is reduced and coats spoon.

Step 4

Serve chicken with sauce spooned on top, garnished with chopped chives.