Herbed Chicken Breast
Yield - 8 Dinner Servings
8 - 5 oz BONELESS SKINLESS CHICKEN BREAST
1 CUP RICE WINE VINEGAR
1 TBSP EXTRA VIRGIN OLIVE OIL
2 SPRIGS FRESH TARRAGON
3 SPRIGS FRESH MOTHER OF THYME
2 SPRIGS FRESH GREEK OREGANO OR MAJORIUM
8 LEAVES FRESH BASIL
1/2 TSP WHITE PEPPER
1/4 TSP GROUND CAYENNE
2 TSP GRANULATED GARLIC
1 TBLS EXTRA VIRGIN OLIVE OIL
1 CUP CHARDONNAY
1 BUNCH GREEN ONIONS (Sliced)
Place breast in a glass or plastic mixing bowl and add marinade. Cover chicken with film and marinade in the refrigerator for 4 hours, turning occasionally. (Do NOT marinade over 8 hours, the vinegar will "cook" the chicken).
Use a large cast iron skillet and over medium high heat add olive oil, then add the breast and brown on one side for 2-3 minutes. Turn breast (with tongs not a fork), and lightly brown breast. Do not allow chicken to overcook.
Add the marinade and reduce by 1/2, add the remaining ingredients, cover and rejuvenate the meat for 3 minutes.
If more sauce is desired, remove the breasts after cooking, and add 1 cup of chicken stock then thicken with 1/2 tsp. of arrowroot, corn starch, or a prepared light brown roux. OR
Combine 1 cup of water, 1 can of Campbells Cream of Mushroom Soup and add this to the remaining sauce in the skillet. Warm and Serve.
Cook your favorite rice dish (about 1/2 gallon) and mound on to a warmed serving tray or a 2" hotel insert pan. Arrange the breasts on top of the rice in a artistic pattern. Ladle the sauce on top of each breast.
The use of a heavy skillet is a must, cast iron will provide even heat throughout the cooking surface. This is a great dish to prepare from a Chefs Cooking Station. Use two burners, so that one is cooking while the other can be used for holding and serving.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.