Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sauté of Chicken Breast




Source of Recipe


Internet


List of Ingredients




8 Half Chicken Breasts
Flour
Olive Oil
6 Oz. Pancetta, diced & cooked
1/4 Cup Sun-Dried Tomato, julienned
6 Baby Artichokes, cooked, trimmed and halved
1/2 Bunch Bunch Mustard Greens, stems removed, leaves torn in bite-sized pieces
6 Oz. Chicken Stock
1 Oz. Sherry Vinegar
2 Oz. Butter



Recipe



Dredge chicken breasts in flour. Shake off excess. Heat oil in pan. Sauté chicken until brown at edges. Turn, sauté one minute more. Pour off excess oil, add pancetta, sun-dried tomato, artichokes and greens. Add stock and vinegar and reduce by half. Remove chicken, add butter and swirl until incorporated into sauce. Divide sauce among plates and place breasts on top.

Serves 4.