Friday, July 11, 2014

Pan Seared Chicken with Roasted Red Pepper Relish

* 1/2 cup AP flour
* 4-6 boneless skinless chicken breasts
* salt and pepper
* 2 tbsp vegetable oil
* 1 tbsp butter
* 1 shallot, minced
* 1 garlic clove, minced
* 2 roasted red peppers, chopped fine
* 2 tbsp red wine vinegar
* 1 tbsp fresh basil or parsley, minced

1. Put the flour in a shallow dish and season with salt and pepper.
2. Pat the chicken dry, then lightly dredge in the flour to coat; shake off any excess flour.
3. Heat the oil in a 12 inch skillet over medium-high heat until just smoking.  Add the chicken and cook until lightly golden brown on each side, approximately 10 minutes though depends on the thickness of the chicken.  Transfer the chicken to a plate to keep warm; set chicken aside.
4. Add the butter to the pan and melt over medium heat.  Add the shallot and cook until softened, approximately 2 minutes.  Stir in the garlic and cook until fragrant, approximately 15 seconds.
5. Add the roasted peppers and vinegar to the pan and cook until warmed through, approximately 2 minutes.  Be sure to scrape the brown bits and incorporate into the relish.
6.  Remove from the heat and stir in the basil or parsley.  Spread over the chicken and serve.

This is definitely not a sauce for the chicken, but it was delicious!  With each bite of chicken make sure to have a little of the red pepper mixture on your fork and your taste-buds will be in heaven.  I could definitely see making the red pepper relish in the future to use on bread as an alternative to traditional bruschetta.  If you try that, add 1 tbsp of olive oil with the butter in step 4 because the pan will not have any remaining oil from the chicken preparation since you would skip those steps.  We served this chicken with a side of buttered egg noodles, and we all agreed it was a keeper!

No comments:

Post a Comment