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Jacques Pépin’s Suprême of Chicken with Balsamic & Shallot Sauce, Side of Corn & Peas

Date Added: 3/14/2016    Source: chopsizzlepop.com

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Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon good olive oil
  • 4 boneless skinless, chicken breast halves (each about 6 ounces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped shallots
  • 1 cup diced (1/2-inch) white button mushrooms
  • 1/4 cup balsamic vinegar
  • 1 tablespoon ketchup
  • 1/2 cup water
  • Corn and Peas
  • 2 tablespoons unsalted butter
  • 1 tablespoon good olive oil
  • About 2 cups corn kernels (from 3–4 ears of corn)
  • 1 1/2 cups fresh or frozen peas (choose baby peas if using frozen)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh chives

View the full recipe at chopsizzlepop.com

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