Chicken breast strips in sundried tomatoes, mustard and balsamic vinegar sauce
Nice and simple recipe to cook the, often, bland chicken breast making it more interesting. And just three ingredients are enough to make this happen! This sauce really compliments the chicken and gives an extra flavour thanks to the sundried tomatoes, the mustard and the balsamic vinegar. Fresh country-style bread and Feta cheese along with some steamed vegetables or a white rice pilaf complete this meal in the best way!
Slightly adapted from a recipe of Angelos Rentoulas,
"Gastronomos" magazine of "KATHIMERINI" newspaper
Ingredients (for 4 people):
3 chicken breast fillets, cut in thin strips
1/2 tea-cup of sundried tomatoes (preserved in olive oil), drained
1 yellow onion, finely chopped
1 large clove of garlic, finely chopped
1 tbsp. of mild mustard
3 tbsp. of balsamic vinegar
120 ml of olive oil
salt
pepper
Method:
In a deep frying pan warm half of the oil in medium heat. Add the onion and sauté, stirring with a wooden spoon until it is softened and translucent. Transfer the onion with a slotted spoon on a plate and leave aside.
Add in the pan the chicken strips and sauté for about 10-12 minutes until they are nicely coloured on all sides.
In the meantime, put in a blender the sundried tomatoes, the cooked onion and garlic, the mustard, the vinegar and the rest of the olive oil. Whiz until the ingredients are well blended and turned into a smooth cream.
Add this mixture into the pan with the chicken and gently stir. Season with salt and pepper and simmer the food for another 3-4 minutes, until the sauce is nicely set.
Take the pan off the heat and serve immediately with the vegetables or the rice pilaf, pouring over with the sauce.
3 chicken breast fillets, cut in thin strips
1/2 tea-cup of sundried tomatoes (preserved in olive oil), drained
1 yellow onion, finely chopped
1 large clove of garlic, finely chopped
1 tbsp. of mild mustard
3 tbsp. of balsamic vinegar
120 ml of olive oil
salt
pepper
Method:
In a deep frying pan warm half of the oil in medium heat. Add the onion and sauté, stirring with a wooden spoon until it is softened and translucent. Transfer the onion with a slotted spoon on a plate and leave aside.
Add in the pan the chicken strips and sauté for about 10-12 minutes until they are nicely coloured on all sides.
In the meantime, put in a blender the sundried tomatoes, the cooked onion and garlic, the mustard, the vinegar and the rest of the olive oil. Whiz until the ingredients are well blended and turned into a smooth cream.
Add this mixture into the pan with the chicken and gently stir. Season with salt and pepper and simmer the food for another 3-4 minutes, until the sauce is nicely set.
Take the pan off the heat and serve immediately with the vegetables or the rice pilaf, pouring over with the sauce.
Amateur Cook Professional Eater
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