Wednesday, September 11, 2013

Chicken Meunière with Tomato and Basil Sauce

I adapted this recipe from one that I found in my new cookbook, Weeknights with Giada (thanks Amy and AG for the present!). It actually calls for parsley but I used basil because we have it fresh from our garden and Will and I love basil. I also made the adaptation of adding the chicken back to the skillet towards the end so that it could absorb more of the flavors. It was delicious with excellent flavor! If you're curious (like I was), here is the Wikipedia description of meunière.

Chicken Meunière with Tomato and Basil Sauce

  • 1/4 cup of vegetable oil
  • 2 tbsp of butter
  • 1/2 cup of flour
  • 1/2 tsp of salt + extra for seasoning chicken
  • 1/4 tsp of pepper + extra for seasoning chicken
  • 3-4 boneless chicken breasts
  • 2 tbsp of olive oil
  • 4 small-medium tomatoes (diced)
  • 1/4 cup of kalamata olives (quartered)
  • 2 tbsp of capers
  • 1/3 cup of white wine (I used a Riesling even though it called for a dry wine and it turned out fine)
  • Grated zest of 1 lemon
  • 1/4 cup of fresh basil (chopped)
  1. In a large nonstick skillet on medium-high, heat the vegetable oil and the butter until butter is mostly melted.
  2. While butter is melting, mix the flour, 1/2 tsp of salt, and 1/4 tsp of pepper in a medium bowl. 
  3. Season the chicken breasts with salt and pepper on both sides; then place the chicken (one breast at a time) in the bowl and cover it in the flour mixture. 
  4. Cook the chicken in the skillet for 3 to 5 minutes on each side, until it is golden and cooked through. 
  5. While chicken is cooking, dice the tomatoes, quarter the olives, and chop the basil. 
  6. Once chicken is cooked, transfer to platter or pan and keep warm in oven until ready to serve.
  7. Using the same skillet used to cook the chicken, add the olive oil, tomatoes, olives, capers, wine, and lemon zest. 
  8. Cook for a few minutes then take the chicken out of the oven and add back to the skillet and cook for a few more minutes; 4-5 minutes in total. 
  9. Stir in basil right before serving and add any extra salt and pepper as desired. 
  10. Serve the chicken with the sauce over the top. 
Step 4: cooking the chicken

Step 7/8: Combining and cooking the sauce

Final product -- I served it with wine and strawberries.

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