Paneed Chicken Meuniere Recipe
Braised short ribs fricasseed in red wine. Served over jalapeño cheese grits with your choice of (1) side.
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Ingredients
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For the Paneed Chicken
For the Red Wine Sauce
For the Jalapeño Cheese Grits
For the Side
Method
For the Paneed Chicken
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Set aside.
- 2
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Transfer to a plate and keep warm.
For the Red Wine Sauce
- 4
Sauté the Shallots
In the same skillet used for the chicken, add the minced shallots and sauté until softened, about 2-3 minutes.
- 5
- 6
For the Jalapeño Cheese Grits
- 7
- 8