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Chicken, Saute of

Sautéed chicken fillets cooked in butter, served with sherry, Espagnole sauce, brown clear sauce, and optional tomato puree, herbs, chives, sugar, mushrooms, or truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and chive match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,150 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chicken, Saute of

Ingredients

Directions

Cook the chicken

  1. Fillet the chicken and fry the fillets in a sauté pan with butter for 15 minutes.

  2. Transfer the fillets to a stew pan.

Make the sauce

  1. Add sherry, Espagnole Sauce, and Brown Clear Sauce to the stew pan.

  2. Incorporate tomato puree, herbs, chives, sugar, mushrooms, or truffles as desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Tomato + chivetop 10% of all pairs
    Smell alikemoderate
    Cooked together538 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Forms the main protein; frying in butter browns the surface and gives flavor.
Butter
Conducts heat in the sauté pan and browns the chicken, adding richness.
Espagnole sauce
Adds a deep, savory body to the sauce.
Brown clear sauce
Provides the liquid base that combines with the other sauces and sherry.
Sherry
Adds acidity and aromatic depth to the sauce.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (chicken, butter, sherry, sauce, parsley, chive, sugar):

  1. Shallotfits better
  2. Leekfits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against chicken, butter, sherry, sauce, parsley, chive, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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