Chicken Breasts with Herbed Sauce Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Grilling · Main Dishes

Chicken Breasts with Herbed Sauce

From Dorothy McNett's Recipes at If chicken breasts are large and unevenly shaped, pound them lightly with a meat tenderizer mallet, being careful not to tear them or to make them too flat. Turkey breast or tenderloin of pork are also great choices for these flavors!

2 tablespoons extra virgin olive oil
1/4 teaspoon sweet paprika
freshly ground pepper, to your taste
1/2 teaspoon semi-coarse sea salt
zest of 1 lemon
juice of 1/2 lemon
1/2 to 1 teaspoon dried oregano
3-4 skinless and boneless chicken breasts

1 - 2 tablespoons balsamic, aged at least 8 years
1 teaspoon local honey
snipped fresh herbs, such as oregano or basil
2-3 green onions, very thinly sliced

In flat dish, combine oil, paprika, pepper, salt, zest and juice of lemon, and oregano. Coat the chicken pieces with the oil mixture and allow to marinate at least 20 minutes. Heat heavy bottomed saute pan on medium heat. Brush on a little oil and then quickly add the chicken pieces and juices. Cook 2-3 minutes, then turn over, and cook another 4-5 minutes, or until done. You really have to watch as it depends on the intensity of heat (keep it on medium to medium-high) and thickness of the chicken. Do not overcook as it will be dry. When done, remove to platter. In a measuring cup whisk the balsamic, honey and about 1/2 - 1 teaspoon snipped fresh herbs. Drizzle sauce over chicken and sprinkle with onions. If desired, a bit of olive oil and be added to the sauce, as well. You may wish to sprinkle with just a few grains of black or coral salt just before serving.

Recipe created 2000-05-02.

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