Thursday, April 3, 2008
Tuscan Sauté Chicken
Lynne Tibbet
This month features a recipe from Matthew Nagan the Executive Chef at the Schellville Grill in Sonoma.
Tuscan Sauté Chicken
½ cup flour
3Tbs olive oil
Pinch of salt and pepper
2 skinless boneless chicken breasts-- cut the thick part of the chicken to butterfly or to make a large cutlet
3 garlic cloves diced
1Tbs fresh rough cut oregano
1Tbs rough cut fresh Italian parsley
1Tbs rough cut fresh basil
Juice of two lemons
1 Tbs balsamic vinegar
1/2 cup julienne sun dried tomatoes in olive oil
1/2 cup white wine
2 tsp capers
1/2 cup kalamata olives--diced small
Now the fun starts:
Put chicken in an egg wash. Dredge it in the flour, mixed with the salt and pepper and set aside. Heat olive oil in frying pan on medium heat. When hot, place chicken breasts in and brown for five minutes on each side. Add remaining ingredients in order and simmer for about five more minutes or until the chicken is tender.
After the first time, you get the hang of it, and you will be able to wow your friends "Tuscan style". Take your time and enjoy the dish!
