Sautéed Chicken Breasts with Pawpaw Cream Sauce

(Serves 4)

Here is a fantastic “everyday dish.” The flavors are so luxurious, you might think this recipe should be reserved for special occasions. But the ingredients and preparation are so accessible, this works as a fine Tuesday night meal.


4 boneless skinless chicken breasts

Salt and pepper

2 tablespoons grapeseed oil (or any other cooking oil with a neutral flavor and a high smoke point)

2 tablespoons shallots, minced
½ cup dry white wine

1 cup heavy cream

Spicebush berries, freshly ground, to taste

½ cup pawpaw pulp

Rub salt and pepper into each chicken breast and set aside for 15 minutes. Meanwhile, heat the grapeseed oil in a large skillet over medium-high heat. When the oil just begins to smoke, add the chicken breasts and sear for 3–4 minutes on each side, or until the meat takes on a honeyed color. Add the minced shallots during the last minute of sautéing.

Reduce heat to medium-low. Add the white wine to deglaze the pan and simmer uncovered until the wine is reduced by half. Remove the breasts from the skillet and set aside. (Note: the breasts will still be undercooked in the center at this point.)

Now add the heavy cream to the skillet. Once it comes to a boil, season with more salt and freshly ground spicebush berries to taste, and then pour in the pawpaw. Stir until ingredients are well melded. Place the chicken breasts in the cream sauce and simmer until done.

Place a single breast on a plate, drizzle with the pawpaw cream sauce, and serve with your favorite late summer vegetables (I like sauteed zucchini).