A simple Beaujolais sauce glazes chicken for a special meal at this holiday time of year. You can use the same wine in the recipe that you are drinking. If not, use any dry red wine you have on hand. I often use red wine left over from a previous evening for sauces.
The recipe calls for raising and lowering the heat to make the sauce. If you have electric burners, turn one burner on medium high and another on medium low. Move the skillet back and forth to each one as needed.
Helpful Hints:
_ Boneless, skinless chicken breast can be used instead of chicken cutlets. Cut them in half lengthwise to about {-inch thick.
_ Add sour cream sauce to potatoes just before serving to retain fresh flavor.
Countdown:
_ Start potatoes.
_ While potatoes cook, start chicken.
_ Finish potatoes and serve.
Shopping List:
To buy: 1 medium leek, } pound red or yellow potatoes, 1 small bunch fresh parsley (optional), 1 container frozen chopped onions, 1 small carton sour cream, } pound chicken cutlets, 1 bottle balsamic vinegar and 1 bottle Beaujolais or other red wine.
Staples: canola oil, cornstarch, fat-free, low-salt chicken broth, salt and black peppercorns.
