One of our favorite meals at any time of year, but especially in the fall, is roasted chicken. Even though there are just two of us, I still crank up the oven and roast at least one a month—sometimes two. They're economical, easy to prepare, and, best of all, there's a stash of leftover roast chicken in the fridge, which is always a welcome thing.
There's so much one can do with a leftover roast bird beyond slicing it for sandwiches: Those slices can be reheated in leftover gravy; the meat can also be diced or chopped and folded into salads, casseroles pot pies, soups, or dumplings. And once the meat is mostly gone, the bones, skin, and scraps make exceptionally lovely broth with very little effort on the cook's part.
Still, there are days when we're craving roast chicken but I'm short on time (and regrettably, as I get older, energy), or know I won't have time to deal with three-quarters of a leftover chicken carcass that will be taking up precious space in my always crowded refrigerator.
That's when this simple sauté comes in handy. It has the flavor and most of the moist, juicy character of the roasted breast meat from a whole chicken, but takes only about ten minutes to cook instead of nearly an hour.
Sautéed Chicken Breast with Mushrooms and Madeira
Have everything else that you're serving with this ready or almost ready before you start cooking the chicken breast so that your attention won't be too divided. Lean boned and skinned chicken breast meat can overcook in a flash, and is very unforgiving when that happens.
Because I'm the only one of us who likes and will eat mushrooms, I often leave those out and just make a déglacé with the shallots and Madeira.
Serves 2
1 large, boneless chicken breast halves (about 10-12 ounces) or 2 small (weighing no more than 6 ounces each)
4 ounces crimini mushrooms
Salt and whole black pepper in a mill
1 tablespoon chopped fresh or 1 rounded teaspoon crumbled, dried sage
Instant blending flour in a shaker
3 tablespoons unsalted butter, divided
1 small shallot, trimmed, split lengthwise, peeled, and minced
½ cup medium-dry Madeira
1. Trim the chicken of any cartilage and excess fat and pat dry. Season well with salt, pepper, and about half the sage. Wipe the mushrooms with a dry cloth or paper towel and slice them.
2. Warm 2 tablespoons of butter in a heavy-bottomed skillet or sauté pan over medium heat. When melted and hot, but not browning, dust all sides of the chicken with instant blending flour, gently shake off the excess, and slip it into the pan, skin-side down. Cook 2 minutes or until that side is well browned. Turn and brown the second side, about 2 minutes longer.
3. Lower the heat slightly, loosely cover the pan, and cook, turning once or twice more, until the chicken is just cooked through, about 2-3 minutes longer. Remove it to a warm plate and cover. Add the shallot to the pan and sauté until golden and softened, about 2-3 minutes. Add the mushrooms and sauté until they're beginning to brown at their edges. Sprinkle in the remaining sage and toss until fragrant, about half a minute.
4. Add the Madeira and bring it to a boil, stirring and scraping to loosen the cooking residue. Cook until slightly reduced. Stir in the juice that has accumulated in the plate from the chicken, remove it from the heat, and whisk in the remaining butter until the sauce is lightly thickened.
5. Slice the chicken breast crosswise and divide it among 2 plates, overlapping and fanning the slices. Add whatever side dishes/vegetables you're serving with it, and then spoon the sauce over the chicken. Serve immediately.