Kevin
Keller's Special Recipies
- Sonoma Chicken
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Untitled Document
4 Boned, skinless chicken breasts (large size 6-8 oz. each)
Flour (for dredging chicken in)
Extra virgin olive oil
Salt & pepper
½ teaspoon minced garlic
½ cup dry white wine
2 tablespoons butter
Juice of 1 lemon
2 ripe avocados
6-8oz. mozzarella cheese
Start w/ prep: Get out all ingredients, dredge chicken breasts in flour, mince fresh garlic, squeeze lemon, peel and slice avocados, thinly slice cheese. Kevin likes to serve this dish with steamed asparagus (when in season). If you wish to do so, start a steam pot now.
To cook: Pour a thin layer of oil into a large sauté pan. Cook chicken breasts over medium heat until golden (about 4 minutes each side). Don’t crowd the pan! If necessary, cook one breast at a time, adding oil as needed. When all chicken is cooked, pour the oil out of the pan. Over medium heat, put the minced garlic in the pan. Sweat briefly. Be very careful not to burn garlic – burnt garlic tastes bitter! Raise heat, and add wine, scrapping to deglaze the pan. Stir in butter and lemon juice, remove from heat. Put chicken breasts in a single layer (use the same pan if big enough). Top with avocado and cheese. Broil or bake until cheese melts (if using sauté pan, cover to melt cheese on stove top). Serve with steamed asparagus and a spoon of sauce.
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