Chicken Breasts Xeres Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Boneless chicken breasts split,
Salt and pepper, as desired
1/2 lbs: Mushrooms,
6 tbsp: Olive oil,
2/3 cup: Sherry vinegar,
2 tbsp: Tomato paste,
2 tbsp: Chopped parsley,
Directions:
TRIM EXCESS SKIN from the breasts. Sprinkle breasts with salt and
pepper and set aside. Quarter larger mushrooms, halve smaller ones
and set aside. Heat 1 tablespoon oil in an aluminum skillet or frying
pan over high heat and brown chicken on skin side. Transfer the
chicken to a plate and pour off fat. Reduce heat to medium, pour in
vinegar and dissolve the tomato paste in it. Replace chicken in
skillet, skin side up. Cover and cook 3 minutes. Uncover; cook until
chicken is done, 6 minutes. While the chicken is cooking, heat 1
teaspoon oil in another frying pan and cook the mushrooms about
3-to-4 minutes. Arrange chicken and mushrooms on platter. Whisk in
the rest of the olive oil; mix in parsley. Pour juices that have
collected on the platter into sauce. Pour sauce over chicken and
mushrooms; serve immediately.
Source from luhu.jp
pepper and set aside. Quarter larger mushrooms, halve smaller ones
and set aside. Heat 1 tablespoon oil in an aluminum skillet or frying
pan over high heat and brown chicken on skin side. Transfer the
chicken to a plate and pour off fat. Reduce heat to medium, pour in
vinegar and dissolve the tomato paste in it. Replace chicken in
skillet, skin side up. Cover and cook 3 minutes. Uncover; cook until
chicken is done, 6 minutes. While the chicken is cooking, heat 1
teaspoon oil in another frying pan and cook the mushrooms about
3-to-4 minutes. Arrange chicken and mushrooms on platter. Whisk in
the rest of the olive oil; mix in parsley. Pour juices that have
collected on the platter into sauce. Pour sauce over chicken and
mushrooms; serve immediately.
Source from luhu.jp