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RECIPE
4-6 small chicken breasts
2 tablespoons (28g) butter
2 small onions, about (150g) chopped Julienne
A little less than a half cup (100ml) white wine
A little less than a half cup (100ml) white wine vinegar (For a more modern flavor, reduce to 25ml vinegar and add more wine)
1 1/2 cup (350ml) Demi-glace (Veal, beef or chicken)

1. Melt the butter in a deep pan then add the onions and cook for 10 minutes, stirring frequently. Once golden brown, add the wine and vinegar and simmer until reduced to 1/3 of the original amount.
2. Add the demi-glace and simmer for 5-6 minutes. Then pour the sauce through a strainer saving the onions.
3. Season the chicken with salt and pepper. Heat a little oil in a pan over medium high heat and add the chicken. Cook for 5 minutes, then flip and cook for another 5 minutes.
4. Serve the chicken with the sauce and a bit of the onions for garnish.

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Subtitles: Jose Mendoza

#tastinghistory #titanic