I’ve had two fabulous meals at restaurants lately that inspired me to give reduction sauces a shot. I had the Chicken Marsala at The Main Street Ale House in Kingston that was so wonderful that I came >this< close to licking the plate. The other was Apricot Chicken at – of all places – The Olive Garden in Silverdale. Again, there was very nearly a plate-licking incident.
Both of these dishes had chicken breasts that were pounded nearly flat. OK – I have a breast-pounding mallet
that looks like it could stop a moose in its tracks which I keep in the car for protection. Or in case I’m suddenly underwater and need to break a window. With the chicken breasts between 2 sheets of plastic wrap, I commenced pounding (with the smooth side of the mallet) until they were flat and the size of a salad plate. And, hey, it was fun! I sprinkled them with thyme and fresh ground pepper on both sides and put a little sea salt on one side only before cutting them into manageable sizes for grilling.
As I said, I never made a reduction sauce before and I didn’t want to muck up my experiment by actually researching the concept. Pshaw! So this is what I did:
- In a large, deep sided skillet (large because I needed to add the grilled chicken later and I hate
washing dishes) I melted 1/2 c. of seedless raspberry jam over low heat.
- I added 1/3 c. balsamic vinegar, 3/4 c. apple juice (I used a small juice box of 100% juice), fresh ground pepper and 1 tbl. dried onion (handy for sauces when you only need a small amount of onion). I bumped the heat up to medium-high so it would come to a boil.
- Once it was boiling, I reduced the heat to a simmer until it reduced by half and the chicken was ready to go in. I tossed in some fresh raspberries for color.
- I coated the chicken in the sauce and let it simmer for 5 or 10 minutes so the flavors would meld.
It smelled like heaven and was very pretty to look at. Not to mention, quite tasty!
Remember that this is a work in progress and that I had never made a reduction sauce before. My husband begged me to put the recipe on my blog so here it is! If you have made a reduction sauce before and what I am doing is horribly, horribly wrong, please let me know.
But if something this delicious is wrong, I don’t wanna be right!