The name comes from pan seared chicken breast drenched in a broth bath.
What you’ll need —
chicken:
1 lb boneless chicken breasts
1 tbsp butter
1 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp pepper
Pat chicken dry and season with salt and pepper. Melt 1 tbsp butter & 1 tbsp extra virgin olive oil in cast iron skillet on med-high heat. Cook chicken 3 min each side. Remove from heat.
slippin sauce:
2 tbsp butter
1 shallot, chopped
4 cloves garlic, minced
1 1/2 cups broth (I make my own vegetable from frozen scraps)
1 cup heavy cream (I use cashew milk)
1/4 cup parmesan cheese, grated
In the same cast iron pan that you’ve removed the chicken, add 2 tbsp butter. Once melted add you shallot and garlic. Saute until translucent in color. Add your broth and allow the liquid to come to a boil. Once boiling, reduce heat by half and allow the liquid to decrease in size. Once the broth has reduced to half in size, add the cream. Cook until liquid has thickened. Add chicken back to the pot and cook until crispy edges.
Pair with your favorite raviolis, I am a sucker for Trader Joe’s Vegan Italian Bolognese Raviolis.
