Sunday, September 14, 2014

Decadent Sauce for Chicken

1. Fry off lardons of bacon in a deep saute pan and reserve the fat
2. Add olive oil to prevent bacon fat from smoking and sear chicken breasts to seal in juices
3. Remove chicken from pan and cover with tinfoil as you make the sauce. Chicken should have a golden crust on the outside and still be raw on the inside
4. Add crimini, king oyster, enoki, or another rich type of mushroom slices to pan. Also add garlic, chopped up olives, sun dried tomatoes, tomato paste, and a glug of good balsamic vinegar.
5. Let the liquid volume reduce and become more concentrated as the chunky ingredients cook and soften.
6. After a few minutes of this, return chicken to pan to finish cooking. It will bathe in the rich sauce as it does.
7. Monitor the meat so that it doesn't overcook! Right at the end, add in a handful of fresh chopped parsley, as well as the bacon lardons. Once those are heated through, serve with rice or polenta. Spoon the chunky mixture piled high on the chicken. Drizzle the sauce around the plate and on the grains. Voila!

No comments:

Post a Comment