{"id":53192,"date":"2024-01-04T22:04:41","date_gmt":"2024-01-04T22:04:41","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=53192"},"modified":"2024-01-04T22:04:41","modified_gmt":"2024-01-04T22:04:41","slug":"chicken-sauteed-breast","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/01\/04\/chicken-sauteed-breast\/","title":{"rendered":"Chicken, Sauteed Breast"},"content":{"rendered":"<h3 style=\"text-align: center;\">with mushroom raisin sauce, couscous and green beans.<\/h3>\n<h4 style=\"text-align: center;\">Yield: 4<\/h4>\n<h4 style=\"text-align: center;\">Jean-Pierre<\/h4>\n<p>Tender chicken breast, sauteed and finished in the oven. Served on a mushroom raisin sauce with couscous and almond green beans.<\/p>\n<ul>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">large chicken breasts, 6 &#8211; 8 oz each<\/span><\/li>\n<\/ul>\n<p><strong>For the sauce:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz portobello mushrooms, sliced<\/span><\/li>\n<li><span class=\"id-ingredient-name\">chanterelle mushrooms, as desired<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup shallots, finely chopped<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS garlic olive oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp sage, dried or fresh<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS black mission fig vinegar<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup ruby port wine<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup beef or chicken stock<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup rum raisins<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup cream<\/span><\/li>\n<li><span class=\"id-ingredient-name\">cornstarch, as needed for thickening<\/span><\/li>\n<li><span class=\"id-ingredient-name\">pinch of nutmeg<\/span><\/li>\n<\/ul>\n<p><strong>For the green beans:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb green beans already cooked<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup shallots, finely chopped<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup sundried tomatoes, minced very fine<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS garlic, minced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS toasted almonds, chopped<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS parsley chopped<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and pepper, to taste<\/span><\/li>\n<\/ul>\n<p><strong>For the couscous:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup pearl couscous<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">clove garlic, minced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp (heaping) better than bouillon, chicken<\/span><\/li>\n<\/ul>\n<p><strong>P<\/strong>reheat the oven to 375\u00b0F.<\/p>\n<p><strong>Make the sauce:<\/strong><\/p>\n<p>In a reduction pan, add 2 TBS <strong>butter<\/strong> and when hot add the <strong>shallots<\/strong> and cook them until light golden-brown.<\/p>\n<p>Add the <strong>mushrooms,<\/strong> season them with <strong>salt<\/strong> (this will help extract the water)<\/p>\n<p>When the <strong>mushrooms<\/strong> are fairly dry, add the <strong>garlic<\/strong> and <strong>sage.<\/strong><\/p>\n<p>When the <strong>garlic<\/strong> is fragrant add the <strong>balsamic vinegar, port wine<\/strong> and <strong>stock<\/strong> and <strong>raisins.<\/strong><\/p>\n<p>Adjust seasoning with <strong>salt<\/strong> and <strong>pepper<\/strong> as needed.<\/p>\n<p>Cook for 5 to 7 minutes and add <strong>cornstarch<\/strong> as needed.<\/p>\n<p><strong>Cook the chicken:<\/strong><\/p>\n<p>In a frying pan, add <strong>olive oil<\/strong> and when hot, 365\u00baF add the <strong>seasoned chicken breast<\/strong>.<\/p>\n<p>Sear on one side and when golden-brown, flip on other side and put in the 375\u00b0F oven for 5 to 10 minutes and the <strong>breasts<\/strong> reach 160\u00b0F in the center. Remove from oven and rest for 5 to 10 minutes.<\/p>\n<p><strong>Prepare the couscous:<\/strong><\/p>\n<p>In a small saucepan, melt a TBS of <strong>butter<\/strong> over medium heat. Add the <strong>garlic<\/strong> and saute until you can smell it. Add the <strong>couscous,<\/strong> 1 cup <strong>water<\/strong> and 1 heaping tsp of <strong>chicken stock concentrate.<\/strong> Mix, bring to a boil. Reduce heat to simmer, cover and cook for 8 to 10 minutes. Remove from heat and rest while <strong>chicken<\/strong> finishes.<\/p>\n<p><strong>Prepare the green beans:<\/strong><\/p>\n<p>In a saut\u00e9 pan, heat the <strong>butter<\/strong> until hot, add the <strong>shallots<\/strong> and cook for a minute, add the <strong>sun-dried tomatoes.<\/strong><\/p>\n<p>Add the <strong>green beans<\/strong> and <strong>garlic.<\/strong><\/p>\n<p>Add more <strong>butter<\/strong> and adjust seasoning with <strong>salt<\/strong> and <strong>pepper<\/strong> and chopped <strong>parsley<\/strong> and chopped <strong>toasted almonds<\/strong> if you have it!<\/p>\n<p><strong>Finish &amp; serve:<\/strong><\/p>\n<p>Slice the <strong>chicken<\/strong> on an angle. Place some <strong>sauce<\/strong> on one side of the plate, place the sliced <strong>chicken<\/strong> on top. Plate <strong>beans<\/strong> and <strong>couscous<\/strong> to the side of the <strong>chicken.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>with mushroom raisin sauce, couscous and green beans. Yield: 4 Jean-Pierre Tender chicken breast, sauteed and finished in the oven. Served on a mushroom raisin sauce with couscous and almond green beans. 4large chicken breasts, 6 &#8211; 8 oz each For the sauce: 2TBS butter 8oz portobello mushrooms, sliced chanterelle mushrooms, as desired \u00bccup shallots, finely chopped 2TBS garlic olive oil 1tsp sage, dried or fresh 1TBS black mission fig vinegar \u00bdcup ruby port wine 1cup beef or chicken stock&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/01\/04\/chicken-sauteed-breast\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":53193,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[286,123,280],"class_list":["post-53192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-chicken-breast","tag-green-beans","tag-israeli-couscous"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/01\/ChickenBreastSauteed.jpg?fit=624%2C390&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=53192"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53192\/revisions"}],"predecessor-version":[{"id":53194,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53192\/revisions\/53194"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/53193"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=53192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=53192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=53192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}