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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Pan roasted chicken breast with a Serrano Chili, Lemon, Shallot sauce. Served over a bed of linguine or mashed potatoes. Category: Entree Winner California Family Fitness Center Calendar Contest Number of Servings: 4 Susan Kakavas Ingredients:
1/4 cup butter |
4 garlic cloves (diced) |
2 shallots (sliced) |
4 serrano chili peppers, sliced (or more for spicier) |
purple seedless grapes, sliced in half |
1 cup chicken broth |
1/4 cup rose's lime juice |
6 lime slices |
4 chicken breasts, fillet |
canola oil |
Directions:
1. Instructions: Pound chicken breast (4) you may fillet chicken depending on desired thickness and coat each piece in flour mixture (flour,sea salt,pepper,and Parmesan cheese).
2. Fry in pan with hot canola or olive oil. Turn only once each side until crispy brown, set aside on plate with foil tent.
3. Melt butter in pan with oil and bits from frying. Add garlic and shallots and saute.
4. Stir in lime juice, chicken broth and stir until smooth. When sauce is slightly thickened, add serrano chilis and grapes. Dilute with more chicken broth/white wine to desired consistency.
5. Arrange chicken on a bed of linguine or mashed potatoes and pour sauce over top- garnish with lime wedges and Parmesan cheese if desired.
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