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Chicken à la Russe

Chicken à la Russe
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Yield: Serves 8-12.

Clarified butter is butter that has been melted and then strained to remove the milk solids. This allows foods to be sautéed over high heat without the butter burning.


  • 6 whole chicken breasts, boned
  • 1/4 pound butter, clarified
  • 10 scallions, thinly sliced, including some of the greens
  • 1 cup coarsely chopped, seeded, and peeled tomatoes
  • 1/2 cup good dry white wine or dry vermouth
  • 1 cup sour cream
  • Salt and white pepper
  • Chopped parsley


Using a heavy skillet with a tight-fitting lid, sauté chicken breasts on high heat in clarified butter, adding more as needed until chicken is lightly browned. Remove breasts from pan, reduce heat, and add the scallions and tomatoes. Mix together and add the wine, stirring and scraping the solids from bottom and sides of pan. Return the chicken to the pan, cover, and cook slowly until the chicken is fork-tender, 20 to 30 minutes. Remove the chicken and place on warm platter. Add sour cream to the liquid in the skillet and season with salt and white pepper. Take care to warm the sauce gently so the sour cream won't curdle. Spoon sauce over the chicken and garnish with chopped parsley. Serve with noodles.
Updated Wednesday, December 5th, 2007
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