Ingredientes para Chicken Breasts In Aeolian Island Aromatics
- Olive Oil
- Scallion
- 2 shallots, minced
- Fresh Mint Leaves
- Fennel Seed
- Ground Ginger
- 1/2 cup orange juice
- 1/4 cup lemon juice
- Dry Sherry
- 1 teaspoon sugar
- Boneless Skinless Chicken Breasts
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- salt and pepper to taste
- salt and pepper to taste
- Fresh Rosemary
- Dry White Wine
Cocina de forma más inteligente con Sous, tu compañero de cocina
¿Te falta un ingrediente para esta receta de Chicken Breasts In Aeolian Island Aromatics? ¿Necesitas un maridaje de vino perfecto o una idea de guarnición saludable? ¡No adivines, pregúntale a Sous! Tu sous-chef con IA está listo para ayudarte a intercambiar ingredientes, ajustar el tamaño de las porciones y descubrir consejos de sabor en segundos.
Cómo preparar Chicken Breasts In Aeolian Island Aromatics
- Preheat oven to 350°F (175°C).
- In a small saucepan, heat 2 tablespoons olive oil over medium heat.
- Add 2 scallions (thinly sliced) and 2 shallots (minced) and half of the mint (1 tablespoon chopped fresh mint).
- Sauté for 2-3 minutes until softened but not browned.
- Stir in 1/2 cup fennel (finely chopped) and 1 tablespoon grated fresh ginger.
- Pour in 1/2 cup orange juice, 1/4 cup lemon juice, 1/4 cup dry sherry, and 1 teaspoon sugar.
- Bring to a boil, reduce heat to a simmer, and cook uncovered until the sauce is reduced by half (about 10 minutes).
- Place 4 boneless, skinless chicken breasts on a cutting board and butterfly each breast by cutting horizontally almost all the way through, without separating the pieces.
- Open each breast and massage in 1 teaspoon lemon zest and 1 teaspoon orange zest.
- Season with salt and white pepper to taste.
- Close the chicken breasts and place between two sheets of plastic wrap.
- Pound with a meat mallet to an even thickness.
- Place 2 sprigs fresh rosemary in the bottom of a 2-quart baking dish.
- Top with the 4 chicken breasts.
- Pour the citrus sauce over the chicken and bake for 30 minutes, or until the chicken is no longer pink.
- Transfer chicken to a serving platter and keep covered to stay warm.
- Pour the remaining sauce back into the saucepan and bring to a boil.
- Cook for 3-5 minutes, or until reduced by half.
- Taste and adjust seasonings with salt, pepper, or sugar as needed.
- Spoon sauce over chicken and sprinkle with the remaining 1 tablespoon of chopped fresh mint.
Información nutricional (Aproximado por ración)
Sodio
3 g
Azúcar
23g
Grasa
3g
Carbohidratos
3g
