Ingredients
Crust
50 grams bread
20 grams of parmesan cheese, grated
30 grams butter, at room temperature
Fresh parsley, the leaves of 4 to 5 sprigs
Fresh thyme, leaves of 4 sprigs
Fresh cilantro, the top half of 6 to 8 sprigs
Freshly ground black pepper, to taste
Chicken
1.6 lbs chicken breasts, cut into thinner filets if the breasts are too thick. slightly pounded to a thickness of 1-inch
Olive oil
Salt and pepper, to taste
Sauce
1 large onion, chopped into 1/2-inch pieces
6 cloves of garlic, minced
120 ml white wine, optional
500 ml water
500 ml heavy cream
2 tablespoon Dijon mustard
1-1/2 teaspoons chicken bouillon powder
60 grams capers, rinsed to remove saltiness
200 grams Kalamata olives, whole
60 grams capers, rinsed to remove saltiness
200 grams Kalamata olives, whole
Pepper, to taste
Salt as needed, to taste
To Serve
Directions
1. Place the bread in a food processor and process until the bread has turned into coarse crumbs. Add the parmesan cheese, butter, salt and pepper and pulse to combine. Add the parsley and pulse just to combine. Avoid adding the parsley at the beginning or the mixture will turn green. Set aside.
2. If the chicken breasts are too thick, cut them into thinner filets. If the chicken breasts vary in thickness pound them into an even thickness, otherwise, they will cook at different rates leaving the thinner breasts dry and the thicker ones overcooked.
3. Place a non-stick pan over medium-high heat and allow it to get hot while seasoning the chicken. Drizzle some olive oil over a chopping board and sprinkle generously with salt and paper. Toss the chicken breasts over the oil to completely cover. Add more salt and pepper if needed.
4. Sear the chicken breasts to the hot pan and sear on both sides until the meat is a light golden brown. Don't let the sear get too dark or the chicken will harden. The filets will finish cooking in the oven so it doesn't have to be completely cooked. Place the seared filets into a deep baking pan and set aside. Don't wash or wipe the browned bits of chicken in the pan because they will add flavor to the sauce. (The French call the pan drippings "fond".)
5. Preheat the oven to 350 degrees Fahrenheit and set a rack in the middle position.
6. Place the non-washed, non-wiped, now empty pan over medium heat. Don't add extra oil. Add the chopped onions and a pinch of salt and sauté to caramelize. Add the garlic and stir for 30 seconds or until fragrant. Add the wine and allow it to evaporate slightly. Add the water, heavy cream, Dijon mustard, chicken bouillon powder, capers, and Kalamata olives and pepper. The sauce will become saltier as it cooks. Let the mixture come to a boil and then place over the chicken filets covering them.
7. Spread the prepared crust over the chicken and completely cover.
8. Bake for 25-30 minutes, or until the crust turns golden brown and crunchy. Make sure the chicken is completely cooked to 165 degrees Fahrenheit. Remove the chicken from the oven and let rest for about five minutes.
9. Serve with mashed potatoes. Garnish with parsley leaves and lemon slices.
Notes
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