Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 servings
Ingredients
6 plum tomatoes
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 bone-in, split chicken breast (1 1/2 to 2 pounds)
1/2 cup chicken broth
1 tablespoon spicy brown mustard
1 tablespoon chopped fresh oregano
3 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_567687_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
15 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 servings
Ingredients
6 plum tomatoes
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 bone-in, split chicken breast (1 1/2 to 2 pounds)
1/2 cup chicken broth
1 tablespoon spicy brown mustard
1 tablespoon chopped fresh oregano
3 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_567687_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
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