Monday, January 28, 2013
Provencale Style Chicken Breast
Recipe of the Week…………………Provençale Style Chicken Breast
This is a little something that I made on the fly for a guest of mine and the restaurant who always phones ahead of time and asks if I can make her something different as she has a couple of dietary requirements, I am always much obliged to do so for any body that calls in ahead, I get to use my little head muscle a bit, it is always something simple and easy to make so this week I thought I would jot it down and post it before I get to do so as I normally do.
Prep Time: 10 minutes
Cooking Time: 15 Minutes
2 Chicken Breast Fillets (any size you would like them to be)
6 baby marrows
500g cherry tomatoes – cut in half
2 small red onions
4 nice sprigs fresh oregano - chopped
2 TBSP Olive Oil
2 TBSP Dry White Wine
1 Cup un-cooked Basmati Rice
Salt and pepper to taste
½ cup pitted Black Olives – optional
Rosemary to garnish
Pre-heat your oven to 240˚c, get a pan nice and hot, rub the chicken breast with 1 TBSP olive oil, salt and pepper, then fry them in the pan until they are golden brown all the way round, about 2 minutes each side. Then place them in the oven for exactly 12 minutes if the oven is already hot.
Whilst they are in the oven, get a small pot on the stove with boiling salted water and add in the basmati rice, this takes exactly 12 minutes to cook as well, don’t oven cook the basmati. Whilst the chicken is roasting and the basmati is cooking, get another pan nice and hot, add in 1 TBSP olive oil and fry off the onion and baby marrow, when the baby marrow starts to colour add in the cherry tomatoes sautéed for a further 3-5 minutes then add in the olives if using, as well as the chopped oregano and the white wine, let this simmer until most of the white wine has reduced away, then it is ready.
When the rice is done drain off the water, place the rice on the plate (tip you can put the rice in a nicely shaped bowl and turn it out onto the plate) plate the chicken breast on top of the rice and then top it all off with the cherry tomato sauce, garnish with rosemary and sit down with a ice-cold glass of un-wooded Chardonnay.