Quick Cock (or coq if you're sensitive)

Name: Quick Cock (or coq if you're sensitive)
Yield: 4 servings
Ingredients: 4 Chicken breasts; Flour, enough for a light dredge; 1 medium onion, sliced thin; 8 oz mushrooms (baby bellas, porcinis, shiitakes), sliced 1/8" to 1/4"; 1 Tb garlic, minced or pressed; 1 cup red wine, pinot noir works well; 1 cup chicken stock or water; 1 Tb demi-glace, such as the chicken variety by More Than Gourmet (optional, but recommended); 1 Tb fresh thyme, minced; 2 tsp Worcestershire Sauce; 1 Tb dijon mustard; Salt and Pepper; butter, amount suitable for your chosen pan

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4 servings Medium

Total: 30 to 45 minutes Active: 10 to 20 minutes

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Ingredients (13)

4 Chicken breasts
Flour, enough for a light dredge
1 medium onion, sliced thin
8 oz mushrooms (baby bellas, porcinis, shiitakes), sliced 1/8" to 1/4"
1 Tb garlic, minced or pressed
1 cup red wine, pinot noir works well
1 cup chicken stock or water
1 Tb demi-glace, such as the chicken variety by More Than Gourmet (optional, but recommended)
1 Tb fresh thyme, minced
2 tsp Worcestershire Sauce
1 Tb dijon mustard
Salt and Pepper
butter, amount suitable for your chosen pan

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For a long time I made a sort of Salisbury Steak with cubed steak and it never really did it for me. No matter how cubed a piece of tough steak is it’ll still be on the tough side. So one day I dropped the steak and used chicken breasts. Bang! It’s similar to a coq au vin, but doesn’t take that long of a commitment, hence the name I gave it.

by dlewisa

Instructions

1Give the chicken a light pound with a mallet or the bottom of a skillet. Season each side with salt and pepper and lightly dredge in the flour, shaking off the excess. Melt enough butter to coat the bottom of your cooking pan over medium heat and add the breasts to cook to a light golden on the outside, you don’t want to over do it and dry them out. Do them in batches if necessary. Don’t worry if they’re not cooked all the way through, preferably they won’t be.
2If the bits sticking to the bottom of the pan have begun to burn, deglaze the pan with water and discard. With a clean pan on medium add butter and saute the onions and mushrooms until caramelized to your liking. Add garlic and cook for a few minutes to calm it the hell down.
3Deglaze the pan with the red wine and then reduce it by half. Add the stock or water and bring to simmer. Add the demi-glace and half of the thyme. Bring back to simmer and taste. At this point you want to use the worcestershire and dijon as seasoning agents, using only as much as tastes good to you.
4Return the chicken and any accumulated juices to the pan and cover the breasts with the mushrooms and onions to keep them under the liquid, or at least as immersed as possible. Lightly simmer uncovered for about 10 minutes, the chicken will be cooked through and the sauce will have reduced and thickened.
5Toss in the rest of the thyme and season with salt and pepper. Serve with some wicked buttery mashed potatoes.

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