Can't find boneless, skin ON chix breast--how can I sub?
I plan on making the folling recipe. But I can't find boneless chix breast with the skin on. What can I substitute? Split chicken breast halves or boneless skinless? I've never made split chix breast halves before--what do you do with them?
CHICKEN WITH MUSHROOMS AND WHITE WINE
4 boneless chicken breast halves, with skin
All purpose flour
2 tablespoons vegetable oil
1 1/4 pounds mushrooms, sliced
4 large shallots, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 1/2 cups canned low-salt chicken broth
1 cup dry white wine
Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.
Peggie O'Kennedy: County Wexford, Ireland
Why don't you just de-done the chicken breasts yourself? Get the bone in ones and go to it...Maybe get a couple to practice on and make some stock later?
If you have an "old fashioned butcher" around, he will also do this for you. Just ask at the counter.
This recipe can be made easily without skin on the chicken breasts; you won't get the same chewy-crunchy factor that the skin would add, but the flavor should be fine.
Or, you can buy chicken breasts with the ribs still in, and using a thin sharp knife sort of sliding along the bone, filet the breasts yourself. Maybe buy an extra one or two breasts so you've got a couple of practice pieces.
Boning a split breast is not difficult. I prefer my fingers to a knife for this particular job. Once you get ahold of the bone , you're really just "peeling" the meat off. Don't be afraid to try- you can't really mess anything up!
Thanks for the encouragement. I will try this next weekend. I bought the boneless skinless breast before I read this post. Hopefully it will turn out okay.
If you are not successful at deboning your own breast, just ask at the butcher counter, I am sure they will do it for you.
I de-bone my own cheicken breasts. I did an analysis years ago and the break-even point between boneless in the store and doing it myself was ~$1/pound. I bought the whole breasts for $250/pound, de-boned them and the weighed the meat. I divided that into the price to obtain what the price per pound needed to be for the boneless in the store and it was about $1. Granted it depends on size and how good you are at de-boning but that is my general rule of thumb.
I also think de-boning whole breast is easier than split breast (you aslo save $0.10/pound). Take a sharp boning knife and slide down each side of the breast bone to pull away. You can now use either your hands or the knife to remove the entire breast plus filet. Once you get the hang of it, it literally takes less than a minute to de-bone a whole breast.
Just make the recipe with bone-in, skin-on (ummm...would that be REAL?) chicken breasts. It will taste better and cost less.