Saute of Chicken Breasts Cilantro |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
Another wonderful recipe found in the Pink Adobe Cookbook. A nice Chardonnay would go nicely with this dish. This would be a great dish for a dinner party. Definely not low-cal but worth the splurge! Ingredients:
12 boneless skinless chicken breasts |
1/4 cup flour |
4 tablespoons butter |
1/4 cup chicken stock |
salt & freshly ground black pepper |
2 1/4 cups fresh cilantro, firmly packed |
2 cups pine nuts (can use blanched almonds or a mix of the two) |
1 1/2 cups parmesan cheese, grated |
2 garlic cloves, peeled |
1/4 cup soft butter |
1 cup olive oil |
2 tablespoons olive oil |
1 1/2 lbs fettuccine |
4 -6 tablespoons butter, for noodles |
parmesan cheese, grated, for passing at the table |
Directions:
1. Season chicken breasts with salt and pepper. Roll in flour and shake off the excess. In a heavy skillet, heat butter and brown lightly the breasts on both sides. Add the chicken stock, cover and simmer for about 10 minutes.
2. While chicken is simmering, prepare the Cilantro Sauce. In a food processor fitted with the steel blade add 2 cups of cilantro, the pine nuts (or almonds or the mix of both), Parmesan cheese and garlic and blend into a paste. Add softened butter and then slowly pour olive oil through the feed tube until mixture is the consistency of heavy cream. Set aside.
3. Cook fettuccine according to package directions. Drain and place on a large platter. Toss with butter. Toss in the Cilantro Sauce, reserving some to use as a spread for the chicken.
4. Place the chicken on a separate platter and sprinkle the remaining fresh cilantro on top.
5. Serve the remaining Cilantro Sauce on the side. Pass grated Parmesan at the table.
|
|