For 2 servings
Ingredients:
• 2 chicken breasts (6 oz each)
• 2 bacon strips, small dice
• 1 shallot, small dice
• 1 large tomato, concassé (peeled, seeded, diced) - see post 11/20/11
• 8 mushrooms, sliced
• Salt to taste
• White pepper to taste
• 4 oz white wine (120ml)
• 1 ½ cup chicken stock (see post 12/24/11)
• 1 Tbsp olive oil + 1 Tbsp butter
Instructions:
1. Mise en place:
Cut bacon in small dice, shallot in small dice, mushrooms in slices, tomato concassé.
2. Season chicken breasts with salt and white pepper.
3. In a large skillet over medium-high heat, render bacon until crispy. Remove and reserve.
4. In the same fat, sear chicken breasts 3-4 min per side until golden. Remove.
5. Add oil/butter, sweat shallot 30 sec. Add mushrooms, sauté 2 min.
6. Add concassé tomato, cook 1 min.
7. Deglaze with white wine - scrape bottom. Reduce by half.
8. Return chicken and bacon. Add chicken stock. Bring to gentle boil.
9. Cover and cook 12-15 min until chicken reaches 165°F internal.
10. Remove chicken, reduce sauce 2-3 min until it coats the back of a spoon. Adjust seasoning. Serve chicken with sauce.
Chef at Home 360 Tip: For a creamier finish, add 1 Tbsp heavy cream at the end.
No comments:
Post a Comment