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Fowl & Poultry
Wine Poultry

Cullen's Sautéed Chicken Breasts With White Wine Pequin Sauce

Yield: 4

Ingredients

      4 tb all-purpose flour
      2 ts crushed pequin chile;
           -divided use
    1/4 ts crushed dried tarragon
      4    boneless skinless chicken
           -breast ha; lves, 3-4 oz. ea
    1/4 c  olive oil
      2    cloves garlic; minced
    1/2 c  white wine
      2 tb lime juice
    1/2 ts salt
      1 tb butter; optional
 
  ----------------------------GARNISH-----------------------------------
      3    chopped green onions
      1    cilantro sprigs
      1    lime slices

Instructions

Mix the flour, 1 teaspoon of crushed pequin chile, and the tarragon
together in a shallow dish. Dredge the chicken breasts in the mixture.
Heat the oil in a large frying pan, stir in the garlic, and then saute the
chicken breasts until done (approximately 10 to 15 minutes). While the
chicken is cooking, mix together the white wine, lime juice, and salt.
When the chicken breasts are done, remove to a warm plate or platter.

Pour the wine mixture into the pan and stir to deglaze the pan. Add the
remaining 1 teaspoon of pequin chile and cook over high heat until the
mixture is reduced and slightly thickened. Stir in the butter, cook for
about a minute longer, and pour over the chicken breasts. Sprinkle the top
with chopped green onion, garnish with the cilantro sprigs and lime
slices.