"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 06-04-2012, 08:00 AM   #1
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Chicken: Olive Tapenade, Pistachios & Muscat

Chicken Breast Sautéed with Black Olive Tapenade, Pistachios & Muscatel ...


This Nemea, Greek Red Wine Country, specialty is absolutely delicious, and can be made with Muscatel Semi Sweet White Wine or Sicilian Marsala ... or White Wine ...


For 4 servings ...


1 cup bread crumbs ( day old baguette )
Evoo ( 100 Ml. )
3 ounces of unsalted butter
2 ounces Kalamata Black Olives or Olive Paste from Greece or Sicilia
2 tsps. fresh rosemary herb
3 garlic cloves, mashed with a knife at the side
1 tsp. black, rose and green peppercorns
2 ounces raisins
3 oz. unsalted Pistachios
100 Ml. Marsala or White Wine or Muscatel
Salt and pepper
2 medium spring onions
1 Leek
2 carrots or parsnips or turnips
200 Ml. Red Wine ( Greek or Italian )
2 Bay Leaves

1. combine the breadcrumbs, half the Evoo, butter, olive tapenade or paste, rosemary, garlic, pistachios, and peppercorns and set aside
2. soak the raisins in the Muscatel or white wine or marsala and set aside
3. season the breasts lightly with salt and pepper and set aside
4. heat the remaining olive oil in a large skillet and sauté the onions, carrot or parsnip or turnip until tender
5. push to the sides of the pan and add the chicken breasts and sauté on both sides until lightly browned and pour in red wine and add bay leaf.
6. bring to boil and reduce heat to simmer and cover for 30 mins.
7. remove the breasts from skillet
8. strain pan juices and pour strained juices back in skillet and cook over medium heat until reduced by 1/3 and thickened
9. remove the skin from the chicken and sprinkle each breast with salt and pepper
10. press an equal amount of the breadcrumb mixture over the top of each breast and place briefly under the grill or broiler until the crust is slightly crunchy and crispy and the remove and serve each breast with a generous amount of the sauce drizzled ...

Enjoy,
Have Lovely Monday,
Ciao, Margaux Cintrano.

__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
chicken, ethnic, recipe, vegetables

Chicken: Olive Tapenade, Pistachios & Muscat :chef: [SIZE=5]Chicken Breast Sautéed with Black Olive Tapenade, Pistachios & Muscatel ... [/SIZE] This Nemea, Greek Red Wine Country, specialty is absolutely delicious, and can be made with Muscatel Semi Sweet White Wine or Sicilian Marsala ... or White Wine ... For 4 servings ... 1 cup bread crumbs ( day old baguette ) Evoo ( 100 Ml. ) 3 ounces of unsalted butter 2 ounces Kalamata Black Olives or Olive Paste from Greece or Sicilia 2 tsps. fresh rosemary herb 3 garlic cloves, mashed with a knife at the side 1 tsp. black, rose and green peppercorns 2 ounces raisins 3 oz. unsalted Pistachios 100 Ml. Marsala or White Wine or Muscatel Salt and pepper 2 medium spring onions 1 Leek 2 carrots or parsnips or turnips 200 Ml. Red Wine ( Greek or Italian ) 2 Bay Leaves 1. combine the breadcrumbs, half the Evoo, butter, olive tapenade or paste, rosemary, garlic, pistachios, and peppercorns and set aside 2. soak the raisins in the Muscatel or white wine or marsala and set aside 3. season the breasts lightly with salt and pepper and set aside 4. heat the remaining olive oil in a large skillet and sauté the onions, carrot or parsnip or turnip until tender 5. push to the sides of the pan and add the chicken breasts and sauté on both sides until lightly browned and pour in red wine and add bay leaf. 6. bring to boil and reduce heat to simmer and cover for 30 mins. 7. remove the breasts from skillet 8. strain pan juices and pour strained juices back in skillet and cook over medium heat until reduced by 1/3 and thickened 9. remove the skin from the chicken and sprinkle each breast with salt and pepper 10. press an equal amount of the breadcrumb mixture over the top of each breast and place briefly under the grill or broiler until the crust is slightly crunchy and crispy and the remove and serve each breast with a generous amount of the sauce drizzled ... Enjoy, Have Lovely Monday, Ciao, Margaux Cintrano. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.