3 8-ounce skinless boneless chicken breasts
salt and pepper, to taste
flour, as needed
1 ounce clarified butter
2 ounces onion, small dice
6 garlic cloves, chopped
4 ounces dry white wine
1 tablespoon lemon juice
6 ounces tomato concassé
4 ounces chicken stock
6 fresh basil leaves, chiffonade
Servings: 6
1. Split the chicken breasts and remove the cartilage connecting the two halves.
2. Season the chicken with salt and pepper; dredge in flour.
3. Sauté the breasts in the butter, browning them and cooking à point. Hold in a warm place.
4. Add the onions and garlic to the fond and butter in the pan; sauté until the onions are translucent.
5. Deglaze the pan with the white wine and lemon juice.
6. Add the tomato concassé and chicken stock. Sauté to combine the flavors; reduce the sauce to the desired consistency.
7. Add the basil to the sauce and return the chicken breasts for reheating. Adjust the seasonings and serve 1/2 breast per portion with a portion of the sauce.
salt and pepper, to taste
flour, as needed
1 ounce clarified butter
2 ounces onion, small dice
6 garlic cloves, chopped
4 ounces dry white wine
1 tablespoon lemon juice
6 ounces tomato concassé
4 ounces chicken stock
6 fresh basil leaves, chiffonade
Servings: 6
1. Split the chicken breasts and remove the cartilage connecting the two halves.
2. Season the chicken with salt and pepper; dredge in flour.
3. Sauté the breasts in the butter, browning them and cooking à point. Hold in a warm place.
4. Add the onions and garlic to the fond and butter in the pan; sauté until the onions are translucent.
5. Deglaze the pan with the white wine and lemon juice.
6. Add the tomato concassé and chicken stock. Sauté to combine the flavors; reduce the sauce to the desired consistency.
7. Add the basil to the sauce and return the chicken breasts for reheating. Adjust the seasonings and serve 1/2 breast per portion with a portion of the sauce.
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