Step 1: Cooking the Chicken
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- 4 whole boneless skinless chicken breasts
- 1/2 tsp Salt
- 1/4 tsp white pepper
- 1 tbsp olive oil
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To begin, set the oven to warm.
For the chicken, start by trimming the breasts of any excess fat. Then slice the chicken on the bias into approximately 1" thick medallions.
Next season the chicken on both sides with salt and pepper.
Now heat a large fry pan over medium-high heat, and add the oil. Once the oil is hot add the chicken and let cook for about 4 to 6 minutes per side, or until the chicken is fully cooked.
When ready, transfer the chicken to a plate, cover loosely with aluminium foil and keep warm in the oven, while you prepare the sauce.
Related Drill-downs
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Step 2: Making the Sauce
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- 2 tbsp olive oil
- 4 thinly sliced garlic cloves
- 1 whole shallot
- 4 cups halved grape tomato
- 2 tbsp white wine vinegar
- 1 tsp sugar
- 1/4 cup white wine, chicken or vegetable stock (if needed)
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To start the sauce, first thinly slice the garlic. Then half the grape tomatoes and set them aside. Using a clean pan, heat the oil over medium to medium-high heat. Once the oil is hot, add the sliced garlic.
Watch the garlic carefully, as soon as it starts to turn golden brown and crisp up slightly, remove it and place onto a paper towel.
Next mince the shallot and add it to the hot pan.
Turn the heat down slightly and sautée for about a minute. Then add the halved tomatoes to the pan and mix in with the shallots.
To finish, add the white wine vinegar, sugar and toss everything together.
Allow the tomatoes to cook until they start to break down.
Now using a potato masher or large spoon, crush the tomatoes slightly.
To finish, return the garlic to the pan and fold everything together. Taste the sauce, and season with a bit of salt, if needed.
Then pour the garlic tomato compote over the chicken and serve immediately. This dish is really nice served with pasta or just a simple salad.
Related Drill-downs
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Notes
Keep a close on the garlic when you fry it, because if it is over cooked it will have a bitter taste.
2006-10-21 05:13:40
Comments
This recipe is fun - it is pretty easy - so i can pull it out of my memory even when i am at someone else's house. My mother in law - loved it!
I actually bread the chicken ever so lightly with flour so it adds a nice crust.
i love it served with egg noodles!
I threw the medallions on the BBQ grill for a minute before finishing them in the pan. That added a little something. THe compote is fabulous.
I added finely chopped dried chipotle peppers to this recipe that I found at Urban Fare to create a Mexicana taste. Slices of avacado with lime made a good alternative garnish too.
I passed on the sugar, I seered it in a grill with a lemon sauce, and it was great for my taste.
I am new to cooking and have been enjoying rouxbe a great deal! I tried this recipe last week and found the compote very tasty.
I have one question about preparation... I pan seared the chicken as suggested and then placed in the oven on a foiled covered baking sheet as suggest. To my disappointment, when I removed it from the oven after cooking the compote the chicken was "soaking wet" and has lost all the nice golden crust it got when pan seared. Is this supposed to happen? If not, what probably has gone wrong? Thanks!
Thanks Renata for your comment. We overlooked an important tip on this recipe. It has to do with resting meat.
Resting meat is very important. WE failed you on this recipe because we said to place the chicken from the pan, onto a tray, cover, then place into the oven. What we should have said is to transfer the chicken to the plate, let sit at room temperature for about five minutes (to stop the cooking process), then tent with aluminum foil with holes in it. What happend to your dish is that you (because of our instructions), placed the hot chicken onto a plate and by wrapping it in aluminum foil right away, the chicken simply continued to cook. The oven may have been on "warm", but the chicken was too hot, so the foil actually created an "oven-like" temperature. And without poking holes in the foil, the steam did not escape, so this affected your end crust (carmelization).
It is normal for liquid to escape from meat when resting though. I will add a note to this dish. Please try it again, and make sure to let the chicken sit on the counter - UNWRAPPED - for at least five minutes. You are only putting it into the over then to keep it warm for a few minutes, but it will not continue to cook. Here is a drill-down we will add to this dish.
nac.rouxbe.com/viewer/drilldown/60 [Why Rest Meat]
Let us know how it goes next time. It will work. Have confidence. Sorry for the oversight on our part.
Joe
I just made this recipe earlier today and found it very easy, and exceptionally good. I sub'd balsamic because I was out of white wine vinager, but it still was great. I think next time I'll try to grill the chicken, it's just way too cold right now!
This recipe is so yummy and healthy. I served it with an arugula, parmesan and fennel salad sprinkled with balsamic glaze.