Category Archives: Dressings & Sauces

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Clay Walker’s “To Die For” Chicken with “Amazing” Sauce

To Die For Chicken

4 skinless, boneless chicken breasts

salt and pepper to taste

1 c. flour

2 T vegetable oil

Amazing Sauce

Ziploc chicken and pound down to 3/4 inch.  Salt and pepper to taste.  Dredge until evenly coated.  Heat at medium high.  Place chicken in (not non-stick) pan.  Cook on each side until golden brown.  Remove with tongs.  Remove skillet from heat.  Put chicken in foil and turn to the Amazing Sauce.

Amazing Sauce

2 T oil

1 shallot or 1 bunch scallions or 1 medium to large leek, finely chopped

1 c chicken broth

1/2 c dry vermouth or white wine

1 tsp salt

1/2 c whipping cream

Heat oil in skillet used for chicken, medium high.  Saute shallots.  Pour in broth and vermouth, stir and scrape.  Bring to a rolling boil.  Add salt.  Reduce until 1/8 inch deep.  Add heavy cream, reduce heat, and stir a minute.  Serve on the chicken.

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Flavored Vinegar

Put washed and dried whole herbs or vegetables in a bottle or other container, preferably glass, and pour in vinegar until filled.  Steep for 4 to 6 weeks for full flavour before removing.

Combination Suggestions:

Red Wine Vinegar:  Shallots, garlic cloves, tarragon
White or Cider Vinegar:  Dill, Mint, Lemon Peel, Thyme, mustard seed, Lemon Grass (I’ve had luck with sage and basil as well.)
Rice Wine Vinegar:  Peeled ginger, green onions

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Gyro Spice Blend (Mine)

1 T onion

1 T garlic

1 T oregano

1 T rosemary (chopped or ground up a little)

2 tsp salt

1/2 tsp pepper

1 tsp ground cumin (whole roasted and then ground)

Combined these (the salt and pepper are a guess, I used my grinders), and mixed them into a guesstimated mix of olive oil and white vinegar with the lamb to be marinated.

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