THE TECHNIQUE OF SAUTÉING
by St. Supéry chef Ron Barber

Sautéing is a French culinary technique.  The origin of the word is from the French word for jump which is saute. This is what you want the item being cooked to do – jump from the high temperature of the pan. Because sautéing is a rapid technique and does not tenderize foods like braising does, items to be sautéed should be naturally tender. Use a good quality, heavy bottomed, sauté pan. Add just enough oil to cover the bottom. Heat the oil until it “shimmers” then add the item. For poultry, meats and fish, cook until golden brown and turn only once. Vegetables can be tossed until done.

CHICKEN SAUTÉ WITH SHALLOTS, GARLIC & BASIL
serve with St. Supéry 2002 Virtú white Meritage

4 chicken breasts – boneless & skinless
1/2 cup all purpose flour
salt & pepper – to taste
vegetable oil – as needed
1/4 cup shallots – minced
2 garlic cloves – minced
4 ounces St. Supéry Virtu
1/2 cup diced tomatoes
4 ounces chicken stock or low sodium canned broth
10 basil leaves – chiffonade (cut into very thin strips)

Season the chicken with salt & pepper and dredge in the flour. Heat the oil in a sauté pan until it shimmers. Sauté the breasts until golden brown. Turn and continue cooking until done. They should feel firm to the touch. Remove the chicken and keep warm. Add the shallot and garlic to the pan and cook until they are translucent. Deglaze the pan with the wine then add the chicken stock and tomato. Simmer until slightly reduced then add the basil and the chicken breasts to reheat. Adjust the seasonings and serve one breast per person accompanied by the sauce. Buttered noodles or rice are excellent accompaniments to this dish.

Serves 4