Recipe By : Hanneman Oct 1997 Riverside
Serving Size : 2 Preparation Time :0:20
Categories : Poultry Fruit
Menuplan Eat-Lf
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---RELISH---
1 Red Anjou Pear -- cored and chopped
(leave the skin on)
3 radishes -- (2 or 3)
2 tablespoons red bell pepper
1 sprig tarragon -- to taste
2 small basil leaves
salt -- a pinch
pepper -- be generous
2 tablespoons slivered almonds -- as topping
---SAUCE---
1/2 cup vegetable broth -- full-flavored
1/2 teaspoon balsamic vinegar
1/2 teaspoon tarragon vinegar
2 tablespoons fresh lemon juice
---CHICKEN---
6 ounces skinless boneless chicken breast halves -- apportioned
salt and pepper
1/2 teaspoon lemon rind -- fine julienned
olive oil spray
1/2 teaspoon canola oil -- butter flavored
---MENU---
1/3 pound idaho potatoes -- scrubbed and cubed
2 cloves garlic -- minced
salt and pepper
1 teaspoon olive oil -- or less
1 teaspoon chopped fresh rosemary
8 ounces green beans -- fresh, steamed
NOTE - the chicken is seared in a grill on the stove top. The cooking is
continued in a hot oven for about 5 minutes while you make the sauce.
Use a food processor to finely dice the pear, radishes and piece of red
bell pepper. Add the tarragon and basil leaves, salt and pepper, and
pulse a few seconds until incorporated. [Do no process the almonds.]
Next combine the sauce ingredients, adding things to the measure of broth.
Preheat a square grill pan on the stove top to high. Meanwhile, finely
julienne cut a few quarter sized pieces of lemon peel and press the lemon
into the chicken pieces. Sprinkle with a little salt and pepper. Grill in
the hot pan, turning as infrequently as possible until the grid lines are a
golden brown. Transfer to an oven proof dish and place in the oven to
continue cooking for 3 to 4 minutes. Saute flipping constantly the minced
pear mixture. Add the almonds and toss. Add the sauce liquids and allow to
bubble and reduce by one third; the sauce retain some of his juiciness; add
salt and pepper to taste. Flavor with oil or butter if you want.
Plate the chicken; top with the relish and and saucy juice.
[260.5 CALS, 8.8 G FAT /MC est]
NOTES | Do not make applesauce. Avoid the temptation to press down on the
relish with spoon or spatula. Makes enough relish for 3 servings; so if you
serve 8-ounce chicken breasts, you do not need to increase the relish.
MENU | We served this with scrubbed Idaho (yes, Idaho! very good) potatoes;
cubed, sauted briefly in garlic and olive oil; sprinkled with salt and
plenty of pepper and minced fresh rosemary. They were roasted in a
preheated 425 F oven, covered, for 25 minutes. Steam a fresh vegetable;
we had green beans.
