Yield: 4 servings
|4 eaches||Breasts, chicken, halves, broiler/fryer, boned, skinned|
|3 tablespoons||Pesto, prepared|
|1 cup||Broth, chicken|
|Spray, vegetable, cooking|
|¼ cup||Vinegar, balsamic|
|½ cup||Mushrooms, shitake, chopped *|
|⅓ cup||Onion, chopped|
|⅛ teaspoon||Garlic salt|
|¼ cup||Pepper, red, roasted, julienned|
|3 tablespoons||Olives, black, sliced|
|1 tablespoon||Cilantro, chopped|
* Plain mushrooms can be substituted for the rarer shitake mushrooms.
On a hard surface with a meat mallet or similar flattening utensil, pound the chicken to a ¼-inch thickness.
Spread pesto on each side of the chicken breasts.
Spray a large non-stick frypan with vegetable cooking spray (PAM, as an example) and heat quickly on high until pan is very hot.
Reduce the heat to medium and add the chicken, searing 3 - 4 minutes or until lightly brown on both sides.
Remove the chicken, set aside.
To the drippings in the pan, add the broth, vinegar, mushrooms, and onion. Cook for 1 minute, stirring to loosen the brown bits from the bottom of the pan.
Add the browned chicken, turning to coat. Cook 2 to 3 minutes or until chicken is fork tender.
Season with salt and pepper. Garnish with red pepper, olives, and cilantro.
Cook: Gloria Piantek, Plainsboro, New Jersey Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94