shortbutfast (shortbutfast) wrote in french_cuisine,
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shortbutfast
french_cuisine

Paillards de Poulet et Purée de Poivrons Rouges # Chicken Breasts with Red Pepper Purée

Paillards de Poulet et Purée de Poivrons Rouges
Chicken Breasts with Red Pepper Purée
  
 6 Tbsp butter
 5 shallots, chopped
 5 cloves of garlic, chopped
 3 red bell peppers, roasted, peeled and chopped
 1 tsp dry oregano
 3 tomatoes, peeled and chopped
 2 Tbsp flour
 1/2 cup dry white wine
 1/2 cup chicken broth
 1/2 cup whipping cream
 Salt and pepper
 6 boneless, skinless chicken breasts
 18 basil leaves, thinly sliced
 

In a sauté pan, heat 2 Tbsp of butter; add shallots, garlic and red peppers and sauté for a few minutes until shallots are soft. Add oregano and tomatoes and cook a few minutes longer, until mixt reaches a sauce-like consistency. Sprinkle with flour, stir and cook 2–3 more minutes. Add wine and chicken broth; cook until sauce thickens. Purée in a blender and pour into a saucepan. Add cream and salt and pepper to taste. Keep warm. With a rolling pin, pound the chicken breasts to an even 1/4 inch thickness. Season all sides with salt and pepper. Sauté in the remaining butter, about 3 minutes per side (do not overcook). Transfer meat to 6 warm plates, nap with red pepper sauce and garnish with basil. Serves 6

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