was part of
Food Fight: Chicken Breast Challenge
which ended May 2, 2008 05:00 PM.
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We enjoy a lot of chicken breasts for weeknight dinners in our house, and have started to regularly explore new ways to prepare them. Inspired by the equatorial flavors in Chris Schlesinger’s various cook books that combine sweet fruit with spicy pepper heat, this dish came together one night and immediately became a favorite. I originally prepared it with chicken thighs (easier to maintain the juiciness), but it works well with chicken breasts too, especially if you brine them first.
Rice and broiled asparagus are the usual sides in our house.
- 1If using chicken breasts, thin-slice into ~1/2 inch cutlets by laying on cutting board, placing palm on top of breast, and horizontally slicing through middle of breast. Pound breast between wax paper to even ~1/2 inch thickness. If brining, do that here (dissolve 1/4 c each of salt and sugar in 1 qt water, brine breasts for 30 minutes).
- 2Heat oven to 200 degrees and place oven-proof plate on middle rack. Divide flour into 2 shallow dishes (I use pie plates). Beat egg in a third shallow dish. Dredge cutlets in 1st flour dish, dip in egg (making sure to let excess drip off) and dredge in 2nd flour dish. Lay coated cutlets on rack.
- 3Heat large skillet to medium. Add enough oil to coat bottom and heat until just before smoking. Being careful not to crowd pan, fry cutlets approximately 2 minutes a side until golden and crispy. When done, put on warm plate in oven.
- 4Once chicken is cooked, saute garlic until fragrant. Add stock, lime zest, and jam. Reduce to ~1/3 cup adding lime juice, tarragon, and hot sauce close to the end.
- 5Once reduced, remove from heat and add butter. Swirl with spoon until well-incorporated.
- 6Pour over chicken and serve immediately.
Member recipes are not tested by the CHOW food team.