12 breast wine reduction Recipes

boneless skinless chicken breasts, salt and black pepper, flour (for dredging), unsalted butter, olive oil, chicken stock, red wine, dijon mustard

boneless skinless chicken breasts, coarse salt, black pepper, garlic powder, tarragon, onion, diced, chicken broth, divided use, white wine, unsalted butter, salt and pepper, if needed

boneless skinless duck breast halves, extra virgin olive oil, divided, salt , to taste, white wine, fresh cherries, pitted and halved (or 1/3 cup dried ), balsamic vinegar, honey, extra virgin olive oil, chicken stock, fresh sage, chopped, garlic clove, peeled and minced, onion powder, fresh ground pepper , to taste

chicken breasts, flour, dry mustard, sea salt , to taste, fresh ground pepper , to taste, extra virgin olive oil, divided, cremini mushrooms, sliced, sweet onion, sliced thin, dry white wine, cream of mushroom soup

duck breast, duck breast, port wine, dried currant, shallot (finely diced )

boneless, skinless duck breast halves, about 6 oz each, patted dry, salt, freshly ground black pepper, essence , recipe follows, chopped shallots , or yellow onions, minced garlic, brut rose sparkling wine, duck stock , or chicken stock, dried cherries, lavender, honey, fresh thyme, cold unsalted butter , cut into pieces, toasted, skinned, chopped hazelnuts , as garnish, nutty wild rice , recipe follows, wild rice, chicken stock, unsalted butter, toasted, skinless, chopped hazelnuts, chopped fresh parsley leaves, salt, freshly ground black pepper, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

kalamata olives, pitted & divided, fresh breadcrumbs, sun-dried tomatoes packed in oil, minced, lemon zest, minced, garlic cloves, dried oregano, boneless skinless chicken breast halves, extra virgin olive oil, diced onion, dry white wine, chicken broth, lemon juice, cornstarch

sugar, white wine, dried red currants, pears, diced small, skin on, balsamic vinegar, salt and pepper, duck breast, seasoned with essence, shallot reduction (any dark stock can be used preferably duck stock), chives, for garnish, essence, for garnish, duck stock, chopped shallots, salt, pepper, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

butter, diced carrot, diced onion, diced celery, peeled garlic cloves, crushed peeled tomatoes, red wine or port, duck stock, canela, star anise, fresh bay leaves, thyme, seedless tamarind paste, boneless duck breasts with skin on and pricked numerously with a sharp knife, salt and freshly ground black pepper

margret duck breast halves, 12 to 16-oz each, kosher salt, freshly cracked black pepper, fresh or fried sage leaves, for garnish, olive oil, minced shallots, minced garlic, freshly squeezed orange juice, white wine vinegar, apricot preserves, orange zest, rich duck or chicken stock, chopped fresh sage leaves, cold butter, salt and freshly ground black pepper, heads garlic , top 1/2-inch cut away, olive oil, salt and freshly ground black pepper, baking potatoes , such as russets or yukon gold, peeled and cut into 1-inch cubes, unsalted butter, at room temperature, heavy cream, haricots verts, stem ends trimmed, water, salt and freshly ground black pepper, butter