2 tablespoons olive oil
4 6-ounce skinless, boneless chicken breasts (6-8 oz.) (170-225 g)
salt and pepper, to taste
flour, as needed for dredging
1 ounce onion, medium dice
2 garlic cloves, minced
2 fluid ounces white wine
4 fluid ounces chicken stock
8 fluid ounces roma tomato concassé
1 red bell pepper, roasted, seeded, medium dice
2 ounces mushrooms, sliced
2 tablespoons unsalted butter
6 fluid ounces heavy cream
2 tablespoons green onions, sliced
parmesan cheese, as needed
Servings: 4
1. Heat the olive oil in a sauté pan. Season the chicken breasts with salt and pepper and dredge them in the flour. Sear the chicken breasts in the hot oil. Remove the chicken from the sauté pan and hold on a plate in a warm spot.
2. Add the onions and garlic to the hot oil and sauté for 2 minutes. Deglaze the pan with the white wine and then add the chicken stock, tomato concassé and bell pepper. Bring to a simmer and reduce the liquid by half.
3. In a separate pan, sauté the mushrooms in the butter and keep warm.
4. Warm the cream slightly and add it to the sauce. Simmer the sauce until it starts to thicken. Return the chicken breasts and the juice that has accumulated on the plate to the pan and simmer until the chicken is done, approximately 2 minutes. Season the sauce with salt and pepper.
5. Serve garnished with the sautéed mushrooms and green onions. Sprinkle with Parmesan.
4 6-ounce skinless, boneless chicken breasts (6-8 oz.) (170-225 g)
salt and pepper, to taste
flour, as needed for dredging
1 ounce onion, medium dice
2 garlic cloves, minced
2 fluid ounces white wine
4 fluid ounces chicken stock
8 fluid ounces roma tomato concassé
1 red bell pepper, roasted, seeded, medium dice
2 ounces mushrooms, sliced
2 tablespoons unsalted butter
6 fluid ounces heavy cream
2 tablespoons green onions, sliced
parmesan cheese, as needed
Servings: 4
1. Heat the olive oil in a sauté pan. Season the chicken breasts with salt and pepper and dredge them in the flour. Sear the chicken breasts in the hot oil. Remove the chicken from the sauté pan and hold on a plate in a warm spot.
2. Add the onions and garlic to the hot oil and sauté for 2 minutes. Deglaze the pan with the white wine and then add the chicken stock, tomato concassé and bell pepper. Bring to a simmer and reduce the liquid by half.
3. In a separate pan, sauté the mushrooms in the butter and keep warm.
4. Warm the cream slightly and add it to the sauce. Simmer the sauce until it starts to thicken. Return the chicken breasts and the juice that has accumulated on the plate to the pan and simmer until the chicken is done, approximately 2 minutes. Season the sauce with salt and pepper.
5. Serve garnished with the sautéed mushrooms and green onions. Sprinkle with Parmesan.
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