| CHICKEN BREASTS WITH SCALLIONS, SHIITAKE, AND TOMATOES |
Makes 6 servings
2 Tbsp olive oil
3 whole boneless chicken breasts, halved
1 Tbsp minced garlic
½ cup minced shallot
2 thyme sprigs plus 1 Tbsp fresh thyme leaves, or one tsp dried thyme
crumbled
2 Tbsp white wine vinegar
¼ pound fresh shiitake mushrooms, stems discarded and the
mushrooms sliced
½ cup dry white wine
1 ½ cups chicken broth
1 bunch of scallions, dark green parts reserved for another use and the
scallions split lengthwise and cut crosswise into 1-inch pieces
2 ½ teaspoons arrowroot
2 tomatoes, seeded and finely diced
In a large heavy skillet heat the oil over moderately high heat until it
is hot but not smoking and in it cook the chicken breasts, patted dry
and seasoned with salt and pepper, skin sides down, for 3 to 4
minutes, or until they are golden. Turn the breasts and cook them over
moderate heat, covered, for 7 to 8 minutes more, or until they are
cooked through.
Transfer the breasts to a platter and keep them warm. To the skillet
add the garlic, the shallot, and the 2 thyme sprigs (or the dried thyme
if using) and cook the mixture, stirring, until the shallot is softened.
Add the vinegar, boil the mixture until the vinegar is almost
evaporated, and add the mushrooms. Cook the mixture over moderate
heat, stirring, for 1 minute, add the wine, and boil the mixture until
the wine is almost evaporated.
Add 1 ¼ cups of the broth and the scallions and simmer the mixture
for 1 minute. In a small bowl whisk together the remaining ¼ cups
broth and the arrowroot and add the mixture to the skillet with the
tomatoes and the fresh thyme leaves. Simmer the sauce, stirring, for 1
minute, or until it is thickened, stir in any juices that have
accumulated around the chicken, and add salt and pepper to taste.
Transfer a chicken breast to each of 6 dinner plates, spoon some of the
sauce over each breast.
From Epicurious.com
2 Tbsp olive oil
3 whole boneless chicken breasts, halved
1 Tbsp minced garlic
½ cup minced shallot
2 thyme sprigs plus 1 Tbsp fresh thyme leaves, or one tsp dried thyme
crumbled
2 Tbsp white wine vinegar
¼ pound fresh shiitake mushrooms, stems discarded and the
mushrooms sliced
½ cup dry white wine
1 ½ cups chicken broth
1 bunch of scallions, dark green parts reserved for another use and the
scallions split lengthwise and cut crosswise into 1-inch pieces
2 ½ teaspoons arrowroot
2 tomatoes, seeded and finely diced
In a large heavy skillet heat the oil over moderately high heat until it
is hot but not smoking and in it cook the chicken breasts, patted dry
and seasoned with salt and pepper, skin sides down, for 3 to 4
minutes, or until they are golden. Turn the breasts and cook them over
moderate heat, covered, for 7 to 8 minutes more, or until they are
cooked through.
Transfer the breasts to a platter and keep them warm. To the skillet
add the garlic, the shallot, and the 2 thyme sprigs (or the dried thyme
if using) and cook the mixture, stirring, until the shallot is softened.
Add the vinegar, boil the mixture until the vinegar is almost
evaporated, and add the mushrooms. Cook the mixture over moderate
heat, stirring, for 1 minute, add the wine, and boil the mixture until
the wine is almost evaporated.
Add 1 ¼ cups of the broth and the scallions and simmer the mixture
for 1 minute. In a small bowl whisk together the remaining ¼ cups
broth and the arrowroot and add the mixture to the skillet with the
tomatoes and the fresh thyme leaves. Simmer the sauce, stirring, for 1
minute, or until it is thickened, stir in any juices that have
accumulated around the chicken, and add salt and pepper to taste.
Transfer a chicken breast to each of 6 dinner plates, spoon some of the
sauce over each breast.
From Epicurious.com