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Chicken Breast with Carmelized Pineapple Sauce4 portions Adapted from Daniel Scannell, CMC / Executive Chef, la Gorce Country Club, Miami Beach, Florida, from the ACF Culinary Review |
| • | 3 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1 cup all-purpose flour |
| • | 2 tsp. kosher salt |
| • | 1 tsp. freshly ground black pepper |
| • | 4 boneless, skinless half chicken breasts, gently pounded |
| • | 3 large eggs, lightly beaten |
| • | 1/4 cup extra virgin olive oil |
| • | 2 tbsp. white wine |
| • | 2 tbsp. unsalted butter |
| • | 2 tbsp. chopped assorted fresh herbs (parsley, chives, thyme) |
| Method: | |
| 1. | Preheat oven to 350° F. |
| 2. | Put a large sauté pan over medium heat. |
| 3. | Combine flour, salt and pepper on a plate. |
| 4. | Dredge chicken in flour mixture, coat in beaten eggs. |
| 5. | Add oil to the pan. |
| 6. | When oil is very hot, gently add chicken; sauté, turning once, until chicken is lightly browned. Transfer chicken to ovenproof pan; put in oven. |
| 7. | Bake until chicken is cooked through, about 5-7 minutes. |
| 8. | Return sauté pan to heat. |
| 9. | Add wine and Carmelized Pineapple Concentrate. |
| 10. | Cook, scraping up browned bits from bottom of pan and simmer briefly. |
| 11. | Remove from heat and swirl in butter and herbs. |
| 12. | Season to taste with salt and pepper. |
| 13. | Serve sauce over chicken breasts. |