The Bordelaise we enjoy in our southern region is nothing what-so-ever like the classic French. Basically a compounded butter sauce of garlic and thyme, sometimes parsley, a step-child so to speak, still we call it a Bordelaise. Why? I haven't a clue yet some say it is a bastardize version. Then there is the Creole version made from both worlds combining red wine, bone marrow, garlic and parsley with the French mother sauce Espagnole. I cannot repeat in print this one's name.
Because this dish is of the Bordelaise family, that is, one as we know it, I find a sauterne to be an enjoyable underlay of depth. After all, the sauterne is a southern cousin. Some of you might say this is not true, that there is no such thing as a real sauterne, well that's okay. In cooking dishes like this, we use the cheaper one without the 's' and call it family. Only in the south.
You can call this fancy fixins' if you want but to us, it's just plain good eating. Simple to make with an outstanding taste. Enjoy!
Chicken Mushroom Bordelaise
about 6 servings
3 boneless chicken breasts, sliced thin and into serving size pieces
2 tablespoons Creole Seasoning
2 tablespoons olive oil
4 tablespoons butter, divided
1 large shallot, minced
2 garlic toes, minced
1 pound fresh tiny button mushrooms, or halved medium size
2 bay leaves
2 cups chicken broth
1/2 cup sauterne or white wine
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
2 tablespoons cornstarch
1/4 cup cold water
Sprinkle the chicken with the Creole seasoning. Heat the oil in a heavy skillet. Saute the chicken until light brown on each side, about 3 minutes per side. Remove to paper lined plate to drain.
Wipe the pan free of oil. Add 1 tablespoon of the butter and stir in the garlic and shallot. Cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter. When butter has melted, stir in the mushrooms. Add bay leaf. Cook and stir until mushrooms begin to soften, about 5 minutes.
Pour in the chicken broth, wine and Worcestershire sauce; return the chicken to the skillet; season with thyme and bring to a simmer over medium-high heat. Once simmering, season with salt and pepper to taste. Reduce heat to medium-low and cook uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
Serve over rice, pasta, noodles or couscous.