Chicken Breasts In Aeolian Island Aromatics
Bright citrus flavors and aromatic herbs make this chicken dish a certain croud pleaser. the double reduction -- once before baking and again after -- give this a wonderful concentration of color and flavor. serve with a beautiful green vegetable such as spinach, asparagus or green beans. this dish is from the aeolian islands just off the shores of sicily and adapted from a 1993 issue of eating well magazine. (had good success making the sauce and preparing the chicken the night before. just needed to quickly rewarm the sauce before baking.)
Steps
Preheat oven to 350 degrees.
In a small saucepan , heat oil over medium heat.
Add scallions , shallots and half of the mint.
Saute for 2 or 3 minutes until the shallots and scallions are softened , not browned.
Stir the fennel , ginger into the sauce pan.
Pour in the orange juice , lemon juice and sherry and 1 teaspoon sugar.
Bring to a boil , lower heat to a soft simmer and cook uncovered until the sauce is reduced in half -- about 10 minutes.
Place the chicken breasts on a cutting board and butterfly each breast cutting horizontally without separating the pieces.
Open each breast and massage in a quarter of the the lemon and orange zests.
Season with salt and white pepper to taste.
Close the chicken breasts and place between sheets of waxed paper.
Pound with a mallet so that the breasts are of an even thickness.
Place rosemary sprigs at the bottom of a 2 quart baking dish.
Top with the 4 chicken breasts.
Pour wine and cirtus sauce over the chicken and bake for 30 minu.
Ingredients
olive oil, scallion, shallots, fresh mint leaves, fennel seed, ground ginger, orange juice, lemon juice, dry sherry, sugar, boneless skinless chicken breasts, orange zest, lemon zest, white pepper, salt, fresh rosemary, dry white wine