Sunday, February 10, 2008

Chicken with Tomato Concase


Chicken Breast, boneless & skinless 3
Salt & Pepper To taste
Clarified Butter* 1 fl oz.
Onion, small dice 2 oz
Garlic, chopped 6 cloves
Dry white wine 4 fl oz
Lemon Juice 1 oz
Tomato concasse 6 oz
Chicken Stock 4 fl oz
Fresh Basil, chiffonade 6

1. Season chicken w/ salt & pepper; dredge in flour, shaking off the excess
Saute chicken in butter til golden. Remove from pan, hold in warm oven.

2. Add onions & garlic with a little butter in the same pan. Saute until translucent.

3. Deglaze pan with wine and lemon juice. Make sure to loosen all fond (brown bits from cooking chicken)

4. Add tomato concasse & stock. Saute to combine flavors & reduce.
Return chicken to pan

5. Add basil. Adjust seasoning if necessary

*If you do not know how to clarify butter or simply don't want to, normal butter will do.

*To concasse a tomato, simply put an "X" in the bottom of each tomato and drop it into just boiling water until you see the skin loosen. Take out of hot water and immediately shock in icy water. Peel and dice tomatoes, removing seeds.

*Chiffonade means to roll the leaves like a cigar (all at once is ok) and cut the tip in order to make long thin strips of the leaves. (Shreds if you will)

No comments: