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by Chef John Guinivere
Summary: Chicken breast strips with pecan sauce accompanied by sautéed Mexican vegetables
Cooking time (duration): 20 minutes
Number of servings (yield): 3
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Ingredients
- 2 Mexican peppers, roasted, skinned, seeded, and diced
- 1 pound white mushrooms, washed and quartered
- 1 ear corn, removed from cob
- 1 large red onion, chopped, divided
- 1 small ripe tomato, chopped
- 1 cup white wine, divided
- 1 tsp. olive oil
- 2 Mexican zucchini, peeled and chopped
- ½ tsp. chicken bouillon
- ¼ cup Jack or cheddar cheese, grated
- Freshly ground black pepper
- Mexican-style seasoning rub
- 3 skinless boneless chicken breasts
- ½ cup white wine
- ½ cup cream
- ¼ tsp. salt
- ½ cup chopped pecans
- Fresh cilantro
- ½ avocado, peeled, pitted, and sliced
Instructions
- In heavy pan over medium heat, sauté mushrooms, corn, ½ onion, zucchini, and peppers in ½ cup wine and olive oil.
- Sprinkle with bouillon.
- Stir occasionally while vegetables cook.
- Add a small amount of water if mixture becomes too dry.
- Remove pan from heat.
- Sprinkle vegetables with cheese; cover to let cheese melt.
- Season with freshly ground black pepper.
- While vegetables cook, sprinkle both sides of chicken breasts with Mexican seasoning.
- In nonstick pan over medium heat, brown chicken breasts on one side.
- Add wine and remaining onion; brown on other side.
- Remove chicken from pan and let rest on plate for a few minutes before slicing into thin slices.
- To wine remaining in chicken pan, add cream, salt, and pecans; cook until sauce thickens slightly.
- To serve, spoon sauce over chicken slices.
- Serve with vegetable mixture.
- Garnish with fresh cilantro and avocado slices.
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