Easy Boneless Chicken Breasts Recipe2020-07-13
- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
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Easy boneless chicken breasts recipe.
Cold Chicken Breasts with Avocado Mayonnaise Recipe
Makes 6 servings
Ingredients: 6 boneless and skinless chicken breasts, 1/4 cup (60 ml) dry white wine, salt and freshly ground black pepper, 1/2 cup (125 ml) Mayonnaise (see recipe below), 1/2 cup (125 ml) sour cream, 1 ripe avocado, peeled and pitted, 2 teaspoons freshly squeezed lemon juice, 1/2 cup (125 ml) Tomato Concasse (see recipe below), 1/4 cup very finely chopped green onion, 2 tablespoons chopped fresh coriander
Instructions: Preheat the oven to 350º F (175º C). Place the chicken breasts on a baking sheet. Pour on dry white wine, then cover tightly with aluminum foil and bake in preheated oven for 20 minutes. Remove baked chicken breasts from the oven, set aside and allow to cool.
In a food processor, combine avocado, mayonnaise, sour cream, and lemon juice. Process until smooth. Transfer avocado mixture to a bowl, press plastic wrap down onto the surface. Refrigerate until ready to use.
Remove the mayonnaise from the fridge. Stir in the tomato concasse, green onion, and coriander.
To serve: Place the chicken breasts on a platter and spoon over the avocado and mayonnaise.
makes 3 cups (750 ml)
Ingredients: 3 large egg yolks, 1 tablespoon Dijon mustard, 1 teaspoon salt, 1 cup (250 ml) vegetable oil, 1½ cups (375 ml) olive oil, 2 tablespoons freshly squeezed lemon juice
Instructions: In a large mixing bowl, combine egg yolks, mustard, and salt. Whisk well. In a small mixing bowl, combine olive and vegetable oils. Stir well. Slowly drizzle oil into the bowl, whisking constantly.
Stir in lemon juice. Correct seasoning if necessary. Store covered in the refrigerator.
Tomato Concasse Recipe
This is a concentration of raw tomatoes.
Peel the tomatoes, using a very sharp knife (it is very important that the tomatoes are firm). Cut the tomatoes into quarters and remove the seeds. Then cut the center away from the outside, just as you would cut a wedge of melon away from the skin.
Cut the outer parts into thin strips, then cut them across into small dice. Chop the center parts as well. Place all diced flesh in a sieve to drain for at least 1/2 hour. It is ready for use.
Easy Boneless Chicken Breasts Recipe
- 1 pound (480 g) boneless and skinless chicken breasts
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon chopped shallots
- 1/4 cup (60 ml) dry white wine
- 1 teaspoon chopped fresh tarragon
- 1/4 cup (60 ml) chicken stock
- 1/4 cup (60 ml) cream
- salt and freshly ground black pepper
Sprinkle the chicken breasts with salt and pepper and dredge in the flour. Reserve the remaining flour.
In a large skillet heat the butter, add the chicken and brown on both sides. Transfer to a heated platter.
Add the shallots to the skillet and sauté briefly. Stir in dry white wine. Cook the liquid over high heat until it is nearly evaporated, scrapping loose all the brown particles. Add the reserved flour and stir to make a thick paste.
Sprinkle with the tarragon and stir in the chicken stock. Return chicken breasts to the skillet, cover and cook until tender, about 25 minutes.transfer the chicken to a heated platter and keep hot. Add the cream to the skillet; heat, stirring, and pour the sauce over the chicken.