Thursday, February 18, 2010

Chicken Breast with Colorful Veggies in a Butter-White Wine ReductionSauce

I have no idea what to call this dish, hee the title just kind of names it. =)

I made chicken breasts again, similar to the paillard recipe from before, but modified it just a little. I'm not normally a fan of chicken breasts - I'm a dark meat girl - but I do have to admit that I can cook it so that it's moist and tasty. =)

The ingredients were completely eyeballed and thrown in together based on my own judgment, so...I'll do my best to give estimates, but honestly...most of the time, I just, as Toucan Sam says, "Follow my nose!". ^_^

Take one chicken breast and split it in half (or use two whole ones; up to how many you want to make), and season with salt and black pepper. In a cast iron skillet, heat up about a tablespoon of olive oil on medium-high. When it's hot, place your chicken on the skillet and let it cook for about 4-5 minutes on each side (*note: these were pretty thick).

Meanwhile, blanch one bunch of asparagus that you've trimmed and chopped into sections in boiling water. Drain, and set aside.

Slice one red bell pepper, dice a sprig of green onion, and chop up some white mushrooms.

When the chicken is seared well on both sides, and mostly cooked, add in about a tablespoon of unsalted butter, and let it melt in the skillet in the spaces where the chicken is not found. Also scrape off any chicken bits and let the butter mix with the juices and bits. Add in about 1/2 a cup of chicken broth (or mix chicken bouillon with water...depends on what you have) and all the veggies that were cut up, and mix the veggies and liquid well. Keep the chicken in the hot liquid on one side of the skillet as everything cooks. =)

TK and Bev left us a bottle of zinfandel...yay! That means Shelton and I can cook with some white wine, since we don't drink (plus, add in some wine to my diet and I'm sure Aiva will sleep for a little too long, hahahaha...!). How fun! So I added in some of the zinfandel, probably only about a tablespoon and some, and let the sauce reduce until about half, maximum.

Season with a pinch or two of kosher salt to your desire, stir well, and the dish is ready after all the veggies are cooked (which to me, means that it's still got some crunch, but definitely not raw!).

Unfortunately, I don't have a picture of this dish plated with jasmine rice, the chicken on one side, and veggies on the other, with the sauce drizzled on the chicken (and some on the rice, because the sauce was really tasty!). However, you'll have to trust me that it was really colorful, and delicious for the eyes as well as the mouth. Bon appetit! =)

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