Tuesday, June 22, 2010

0 Recipe #122: Grilled Herbed Chicken in a Lemon-Sage Butter Sauce

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Yeah, I know. Still no chicken tamale recipe in sight. ;) Kinda put it on the backburner, because there's been too much going on lately & I haven't yet had a solid, dedicated block of time to devote to finishing it. If you can't guess, it's a long & complicated recipe that I had to make more than once to perfect. :) However, the recipe's almost done; there are just a few more (very involved!) steps & details to write out.

Anyhow, here's what I made for tonight's dinner, which clearly took a lot less time to write out. :) It's a really simple but delicious way of serving chicken. And, it can be cooked in a matter of minutes. Presto chango, instant food on the table. :)


Grilled Herbed Chicken in a Lemon-Sage Butter Sauce

Ingredients:
0.8 lbs. (or roughly 12.8 oz.) boneless, skinless chicken breast, quartered
4 Tbsp. plain bread crumbs or cracker meal
2 tsp. paprika
1 tsp. dried parsley leaves
1 tsp. dried rosemary leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. ground savory
1/2 tsp. ground black pepper
1/4 (heaping) tsp. salt
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh garlic, finely minced (about 2 large cloves)
4 Tbsp. shallot, finely minced (about 1 small shallot)
4 Tbsp. fresh sage leaves
4 small bay leaves or 2 large bay leaf
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
2 Tbsp. butter

Directions: Lay chicken on a non-porous cutting board (silicone works well for this purpose), cover with plastic wrap, and tenderize by pounding with the bumpy (i.e., waffled-patterned) end of a meat mallet, to a 1/4" thickness. Set aside. In a small bowl, thoroughly mix together breadcrumbs/cracker meal with all of the dry spices (paprika, parsley, rosemary, oregano, marjoram, savory, black pepper, & salt), & set aside.  Heat olive oil in a large nonstick grill or sauté pan. Add garlic, shallot, fresh sage, bay leaves, red wine vinegar, & lemon juice, & cook on low heat until garlic & shallots are soft. Stir occasionally, so that the ingredients do not brown or stick to the bottom of the pan. Next, add butter & let it completely melt in the pan before adding chicken. Quickly dip each side of the chicken fillets into the bowl filled with the breadcrumb/cracker meal mixture and immediately place into sauté pan. Cook for about 3-4 minutes on each side, or until cooked all the way through but still tender. Discard bay leaf. Serve & enjoy!

Optional Ingredient Suggestions: This dish would also taste really good with the addition of mushrooms, olives, and/or capers. If you are adding capers, you can probably omit the salt, as capers will certainly supply enough salty flavor alone.

Yield: Serves 2.

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