Here is another Italian-American way to serve boneless chicken...on a bed of spinach. This recipe serves two but you can easily double it to serve four. If you don't have vermouth, you can substitute white wine, but vermouth is a fortified wine that is aromatized with herbs and spices and gives the sauce a wonderful flavor. This is the same vermouth that is used in making martinis. Sweet vermouth is used in the Italian drink Negroni, and both are used in the classic American drink, the Manhattan.
2 boneless, skinless chicken breast halves
½ cup flour, for dredging
Salt and freshly ground black pepper
2 T extra-light olive oil or avocado oil
2 T unsalted butter, divided
Sauce
Salt and freshly ground black pepper
2 T extra-light olive oil or avocado oil
2 T unsalted butter, divided
Sauce
1 T unsalted butter
2 large shallots, cut in half and sliced
1 clove garlic, thinly sliced
¾ cup dry vermouth
½ cup heavy cream or half-and-half
2 T chopped Italian parsley, for garnish
Cut each chicken breast in half, lengthwise.
Gently pound chicken between layers of plastic wrap to ¼-inch thickness.
In a shallow bowl, add the flour and season generously with salt and pepper.
Dredge chicken breasts in flour mixture, shaking off excess.
Heat the oil and 1 tablespoon butter in a large skillet and fry the chicken until golden brown on both sides, about 4 minutes per side.
Add a splash of the vermouth and cook for another minute.
Remove chicken from pan and set aside.
Using the same skillet, add the second tablespoon of butter and sauté the shallots for about 5 minutes. Add the garlic and cook another minute.
Add the remainder of the vermouth and continue to cook and stir for a couple minutes.
Turn heat down to the lowest setting and add the cream or half-and-half and gently heat for one minute.
Return the chicken to the skillet, cover and gently simmer for another 2 minutes.
Spinach
1 T unsalted butter
1 bag (10 oz) baby spinach, rinsed and drained in a colander
Salt and freshly ground black pepper
Meanwhile, in another very large skillet, melt the butter and add the spinach, season with salt and pepper, and cook while stirring, until lightly wilted. This takes just a few minutes.
Remove spinach with tongs to a warm platter and place the chicken and shallots on top.
Pour the sauce over and serve.
Serves 2
2 large shallots, cut in half and sliced
1 clove garlic, thinly sliced
¾ cup dry vermouth
½ cup heavy cream or half-and-half
2 T chopped Italian parsley, for garnish
Cut each chicken breast in half, lengthwise.
Gently pound chicken between layers of plastic wrap to ¼-inch thickness.
In a shallow bowl, add the flour and season generously with salt and pepper.
Dredge chicken breasts in flour mixture, shaking off excess.
Heat the oil and 1 tablespoon butter in a large skillet and fry the chicken until golden brown on both sides, about 4 minutes per side.
Add a splash of the vermouth and cook for another minute.
Remove chicken from pan and set aside.
Using the same skillet, add the second tablespoon of butter and sauté the shallots for about 5 minutes. Add the garlic and cook another minute.
Add the remainder of the vermouth and continue to cook and stir for a couple minutes.
Turn heat down to the lowest setting and add the cream or half-and-half and gently heat for one minute.
Return the chicken to the skillet, cover and gently simmer for another 2 minutes.
Spinach
1 T unsalted butter
1 bag (10 oz) baby spinach, rinsed and drained in a colander
Salt and freshly ground black pepper
Meanwhile, in another very large skillet, melt the butter and add the spinach, season with salt and pepper, and cook while stirring, until lightly wilted. This takes just a few minutes.
Remove spinach with tongs to a warm platter and place the chicken and shallots on top.
Pour the sauce over and serve.
Serves 2
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