Tuesday, May 5, 2009

"RECIPE" PAN FRIED CHICKEN BREAST WITH BLACK OLIVE AND SUNDRIED TOMATO PUREE

Succulent pan-fried Chicken Breast, simmered tender in a divine Black Olive and Sun dried Tomato Puree!

Ingredients:

4-6 boneless, skinless Chicken breast

1 can of jumbo, pitted, Black Olives

1/2 cup Sun dried Tomatoes

1 Lime

1/3 cup Olive Oil

1 Tablespoon Unsalted Butter

A sprinkle of Kosher Salt


Directions:

Set your stove to medium heat. In a large skillet add 1 tablespoon of Olive Oil and 1 tablespoon of Unsalted Butter. Slice one Onion and add to the skillet. Stir the Onion and allow to soften and caramelize. Remove Onion from skillet and reserve for later. Keep the heat on your stove.


Slice the lime in half and squeeze onto the uncooked Chicken breast. Rub the skin of the Lime against a grater over the Chicken for Lime zest. Drizzle Olive Oil over the Chicken and sprinkle lightly with Kosher Salt. Place the Chicken in your hot pan. Let each side cook about 6-10 minutes on each side, or until they start to become golden brown.


While the Chicken is browning, pull out your blender and add one can of drained Black Olives and 1/2 cup of Sun dried Tomatoes. Blend. Once you have made your puree, pour it over the Chicken Breast, decrease the heat to medium-low and cover. Allow the Chicken to simmer for 35 minutes. Remove and serve with Caramelized Onions on top!

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