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Chicken Saute

A sautéed chicken dish with clarified butter, wine, veal gravy, brown sauce, glaze, butter, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Saute

Ingredients

Directions

Prepare the chicken

  1. Singe and draw the chicken.

  2. Cut it into four parts or smaller pieces if preferred.

  3. Season the chicken with salt and pepper to taste.

Sauté and keep warm

  1. Heat clarified butter in a sauté pan.

  2. Add the chicken pieces.

  3. Cover the pan.

  4. Cook over medium‑high heat, browning on one side before turning to the other.

  5. Remove the breasts a few minutes earlier because they cook faster than the legs.

  6. Once cooked, transfer the chicken to another pan to keep warm.

Make the sauce

  1. Remove the butter from the sauté pan.

  2. Add the white wine.

  3. Reduce almost dry.

  4. Moisten with brown veal gravy and brown sauce.

  5. Add chicken glaze.

  6. Let the sauce reduce to a good consistency.

  7. Season to taste.

  8. Finish with butter and lemon juice.

Finish and serve

  1. Return the chicken to the pan.

  2. Roll it in the sauce without boiling.

  3. Serve the chicken on a dish.

  4. Pour the sauce over it.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  5. Chicken + white winetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,904 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Chicken
Provides the main protein, which browns in the butter and is finished gently in the sauce.
Clarified butter
Conducts heat for browning the chicken without burning, as it has no milk solids.
Dry white wine
Adds acidity and flavor to the pan, and its reduction concentrates the sauce.
Brown veal gravy
Gives the sauce body, savory depth and browned meat flavor.
Brown sauce
Thickens the sauce and adds rich, savory flavor.
Chicken glaze
Intensifies the savory flavor and gives the sauce a glossy, concentrated character.

The step that matters

Return the chicken and do not let the sauce boil. Once the chicken is back in the sauce, boiling can toughen the meat and make the sauce tight or greasy, so it should be gently rolled and kept just below a simmer.

“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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