Posted by admin
Dated: 27 May 2009
Cover the bottom of a heavy skillet with Kinloch Plantation Pecan Oil. Season to taste with salt, pepper, garlic powder, lemon pepper and Brocade Frog’s Reggae Rub.
Brown chicken breast on each side at medium, to medium high taking care not to overheat the chicken.
Cook three to five minutes on one side, turn over and cook for two to three minutes. Turn down fire and cook three minutes on each side. Remove and drain any excess Pecan Oil and enjoy.
The chicken breasts also make a great addition to a vegetable stir-fry.
Posted by admin
Categorized Under:
All Recipes,
ChickenDated: 4 May 2009
Serves 4-6
| 4 |
Boneless, skinless chicken breast halves |
| |
Salt and pepper |
| |
Flour for dredging |
| |
Olive oil
|
| 3 |
Shallots, minced |
| 2 cloves |
Garlic, minced |
| 8 oz |
Sliced cremini mushrooms |
| 3/4 Cup |
Dry Marsala |
| 1/2 Cup |
Chicken broth |
| 2 Tbsp |
Balsamic vinegar
|
| 1/3 Cup |
Sliced fresh basil leaves |
| |
Salt and pepper to taste
|
Slice chicken breasts in half horizontally, and pound each until quite thin (scaloppini). Season with salt and pepper and dredge in flour. Heat olive oil in a large sauté pan until it shimmers. Quickly brown chicken breasts, turning only once. Take care to not crowd the pan!! Remove chicken to a baking sheet and finish in a 350 oven, about 10 minutes.
In the same pan, adding more oil if needed, sauté the shallots, garlic and mushrooms until tender, and mushrooms are just beginning to brown. Deglaze pan with the Marsala, reduce by half. Add broth and balsamic vinegar, and further reduce until sauce thickens somewhat. Add basil. Adjust seasonings. Serve sauce over chicken. Great served over pasta or polenta.
Recipe courtesy Molly Fowler, The Dining Diva
