Chicken Paillards with Tomato Sauce and Couscous (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
2 tablespoons finely chopped garlic |
2 teaspoons salt |
1/2 teaspoon white pepper |
2 1/2 cups chopped, peeled tomatoes with juice |
1/4 cup chopped fresh basil leaves |
1/2 cup chicken stock |
black pepper |
pinch sugar |
2 tablespoons olive oil |
4 chicken paillards |
salt and freshly ground black pepper |
couscous, for serving |
Directions:
1. Heat 1 tablespoon oil in a large skillet over medium heat and saute onions, garlic, salt, and white pepper for 3 minutes. Add tomatoes and basil to onion mixture and cook, stirring, for 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic, and cook 1 minute. Keep warm until ready to serve.
2. Meanwhile, heat 2 tablespoons oil in a very large skillet. Season chicken with salt and pepper and add to skillet, in batches if necessary. Cook for a couple minutes on each side, or until cooked through. Remove chicken from skillet when done; transfer to a plate and cover to keep warm if not serving immediately.
3. Serve chicken with couscous on the side and with the tomato sauce spooned over the chicken.
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