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Chicken Fillet in Red Wine Sauce

Pikantne Valentine's Day Main dishes 50 min Medium 8 wyświetleń ~54.08 PLN - (0)
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Description

Delicate chicken breast fillets sautéed to a golden brown, served with a velvety sauce made from red wine, broth, and cream. The dish has a spicy-wine aroma, rich color, and an elegant, glossy sauce texture that perfectly complements the tender meat. This dish comes from European cuisine inspired by French techniques — classic "pan sauce" using wine reduction. It is perfect for a Valentine's dinner, served with mashed potatoes, risotto, or polenta, along with braised vegetables. The flavor profile is a balance between the acidity of the wine, the gentle sweetness of the sautéed shallots, and the creaminess of the butter and cream. Visually, the dish presents elegantly: juicy fillets, dark glossy sauce, and a green touch of parsley.

Ingredients (16)

Servings:
4
  • Chicken breast 600 g
  • Olive oil 30 ml
  • Butter 30 g
  • Wheat flour 30 g
  • Shallot 150 g
  • Garlic 2 ząbki
  • Dry red wine 200 ml
  • Chicken broth 200 ml
  • Tomato paste 20 g
  • Fresh thyme 0.1 pęczków
  • 30% cream 50 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Cold butter for emulsifying the sauce 20 g
  • Parsley 0.3 pęczków
💰 Szacowany koszt dania: ~54.08 PLN (13.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare the fillets: quickly wash them under cold water and dry with a paper towel. If the fillets have uneven thickness, slice them horizontally or gently pound them with a meat mallet (place the fillet between two layers of plastic wrap). The goal is to achieve a thickness of about 1.5 cm for even frying. Sprinkle both sides of the fillet with salt and freshly ground pepper. Lightly dust with flour, shaking off the excess.

Ingredients: Chicken breast, Salt, Ground black pepper, Wheat flour
Use a cutting board, plastic wrap, and a meat mallet or small rolling pin. When flattening the meat, apply gentle, even pressure — do not turn it into mush. If you don't have a mallet, you can cut the fillets into thin cutlets.

Frying

2

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Pour in olive oil (30 g) and add 30 g of butter. When the fat starts to foam slightly, place the fillets in the skillet one by one, making sure they do not touch each other. Fry for 3–4 minutes without moving them, until a golden, crispy crust forms on the bottom. Flip the fillets and fry for another 3–4 minutes, until they are golden and firm. The meat is ready when it releases clear juices when pressed and has an internal temperature of about 74°C (if you have a thermometer).

Ingredients: Chicken breast, Olive oil, Butter, Salt, Ground black pepper
Use a pan 26–28 cm. It's best to use a silicone spatula or a turner for frying. Don't flip the meat too often — let a crust form. If the fillets have thicker parts, shorten the frying time over medium heat to avoid burning them.

Resting the meat

3

Transfer the fried fillets to a plate and loosely cover with aluminum foil. Let rest for 6–8 minutes to allow the juices to redistribute evenly — this will ensure the meat is juicy.

Ingredients: Chicken breast
Do not slice the fillet right away; resting is key to retaining juiciness. In the meantime, you can prepare the sauce in the same pan, using the remnants from frying (the so-called fond).

Sauce — sautéing shallots and garlic

4

Reduce the heat under the pan to medium. If there is a lot of fat in the pan, drain the excess, leaving about 1 tablespoon of fat. Add finely chopped shallot (150 g) and sauté for 3–4 minutes until it becomes soft and translucent. Add chopped garlic (10 g) and sauté for another 30–40 seconds until it starts to smell fragrant, but does not burn.

Ingredients: Shallot, Garlic, Butter, Olive oil
Use a wooden spoon or silicone spatula for stirring. If the garlic starts to brown too quickly, reduce the heat — burnt garlic will give the sauce a bitter taste.

Sauce — deglazing with wine

5

Increase the heat to medium-high. Pour in the red wine (200 ml) into the pan, stirring vigorously and scraping the browned bits from the bottom of the pan (fond). Cook for 3–5 minutes, until the volume of the wine is reduced by half and the alcohol partially evaporates. The liquid should be bubbling and have a deep red color.

Ingredients: Dry red wine
This is a key step — deglazing releases concentrated flavor. Use a wooden spoon to scrape up all the brown bits. If the sauce isn't reducing, slightly increase the heat, but be careful not to let it burn.

Sauce — adding broth and spices

6

Add tomato paste (20 g) and mix thoroughly with the reduced wine for about 1 minute. Then pour in the chicken broth (200 ml), add a sprig of thyme (5 g) and bay leaf (2 pieces). Bring to a gentle boil, reduce the heat, and cook for 8–10 minutes until the sauce thickens slightly and the flavors meld.

Ingredients: Tomato paste, Chicken broth, Fresh thyme, Bay leaf
Use a measuring cup or jug for adding liquids. After adding the broth, stir for the first minute to combine the ingredients. If the sauce is too sour, you can add a little sugar (no more than 2 g) — do this gradually.

Sauce — creaminess and emulsifying with butter

7

Reduce the heat to low and pour in the 30% cream (50 ml). Gently stir for 2–3 minutes until the sauce becomes silky. Remove the pan from the heat and, if using, add the pieces of cold butter (20 g) one at a time, vigorously mixing with a fork or whisk until the butter melts and the sauce thickens and becomes glossy (the technique known as monter au beurre). Remove the bay leaf and thyme sprig before serving.

Ingredients: 30% cream, Cold butter for emulsifying the sauce
Add the butter at the end off the heat to prevent the emulsion from separating. If you are not using butter, the sauce will still be good, but it won't have the same shine. Check the seasoning and adjust with salt and pepper if needed.

Assembly and serving

8

Put the chicken fillets back in the pan for a moment (2 minutes) or drizzle with sauce and heat for 1–2 minutes over very low heat — just to warm the meat and soak it in the flavor of the sauce. Slice the fillets on a diagonal (if you want a fancy presentation), arrange on a warmed plate, and generously drizzle with sauce. Sprinkle with finely chopped parsley (10 g) before serving, if using.

Ingredients: Chicken breast, Parsley, 30% cream
For serving, it's best to use large, flat white plates — this contrasts with the dark sauce. Cutting parallel diagonal slices makes the meat look elegant. Additionally, you can serve mashed potatoes, risotto, or polenta.

Additional tips

9

Taste the sauce before serving and adjust the seasoning: add a bit of lemon juice if freshness is needed, season with salt/pepper to taste. If the sauce is too thin, cook uncovered over low heat for another 2–4 minutes; if too thick, add 1–2 tablespoons of broth.

Ingredients: Chicken broth
Instead of cream, you can use Greek yogurt (50 g) added off the heat, but the flavor will be less creamy. Be careful not to add too much cold liquid — it's better to do it gradually.

Fun Fact

💡

Sos à la minute (sauces prepared directly in the pan after frying meat) are a staple of French cuisine; deglazing with wine and mounting with butter are traditional techniques that elevate the flavor of seemingly simple dishes.

Best for

Walentynki Romantyczna kolacja Kolacja świąteczna

Tips

🍽️ Serving

Serve with delicate mashed potatoes, risotto, or creamy polenta that will absorb the sauce. Use white plates to highlight the color of the sauce. Serve immediately after preparation — the sauce tastes best fresh. For the wine in the sauce, serve the same bottle for drinking, which will enhance the flavor experience (e.g., slightly tannic, dry red).

🥡 Storage

Store meat and sauce separately in the refrigerator for up to 2 days in an airtight container. To reheat, warm the sauce over low heat, adding a little broth, and briefly heat the meat in a saucepan or in the oven at 150°C for 8–10 minutes. Do not freeze sauce with cream (risk of separation); it is best to freeze only the meat without cream.

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