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Friday, December 13, 2013

The Good Wife & La Bonne Femme

I rarely watch TV.  I watch Modern Family and Downton Abbey, but that's it.  And then my sister mentioned over Thanksgiving break that I should check out The Good Wife.  

I have now watched fourteen episodes in one week, and I love it.  The plot is loosely based off of the Eliot Spitzer scandal a few years back, but focuses on a cheating politician's life after the scandal.  If you haven't watched it yet, I highly suggest doing so. 

I also highly suggest you make the chicken recipe below.  I found this recipe for chicken with white wine sauce from a cookbook my dad recently bought me called The Bonne Femme Cookbook.  The cookbook focuses on simple, elegant French fare that many women in France excel at.  Bonne femme  literally means the good wife, but the French use it to describe a manner of cooking that is very popular with French women today--seasonal, fresh, straightforward, and elegant.  The recipe below is easy enough to make for a weeknight dinner, but fancy enough to serve your parents, a date, or anyone else you are trying to impress.

Any Day Chicken Sauté
From The Bonne Femme Cookbook

4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
2 tablespoons snipped fresh parsley, chives, or chevril (I actually used thyme here instead, and it was delicious as well!)
1 large shallot, finely chopped
3/4 cup low sodium chicken broth
3/4 cup dry white wine
1 tablespoon heavy cream (totally optional--I didn't use it!)

  1. Place the chicken breasts, one at a time, between two sheets of plastic wrap and pound to 1/4 inch thickness.  
  2. In a large skillet, melt 1 tablespoon of the butter over medium-high heat.  Add the chicken and cook, turning once, until no longer pink inside, 6 to 8 minutes.  Transfer the chicken to a platter, sprinkle with herbs, and cover with foil to keep warm.
  3. Add the shallot to the pan and sauté briefly, until translucent.  Add the chicken broth and white wine to the pan.  Stir with a whisk to loosen any browned bits from the bottom of the pan.  Bring to a boil and boil until the liquid is reduced to about 1/2 cup.  Whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time.  If you like, add the cream.  Cook the sauce to the desire consistency, and season with salt and pepper.  Spoon the sauce over the chicken and serve! 

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