7/29/2010

Pan Seared Chicken Breast with a Serrano Pepper Sauce and Jicama Slaw








I am not the biggest chicken fan. Whenever I go out to restaurants I never even look at the "Poultry" section. As I mentioned before, I'm really a steak and seafood girl. The reason being is I think chicken can be kind of boring. But, with a picky eater and chicken lover in my hands, I have had to come up with ways to prepare the popular bird in ways that are not so boring for my palate.






In this recipe, I season boneless and skinless chicken breast with salt and pepper and pan sear it over medium high heat until they are golden brown. I paired the perfectly seared chicken breast with an vibrant Serrano pepper sauce, packed with flavor and a little kick to it!






For my Serrano pepper sauce, I first sautéed slices of onions in olive oil until translucent and then added some garlic. I deglazed my pan with about 1/4 cup of fumeblanc wine. I then combined 1 Serrano pepper (seeds removed) with a cup of cilantro, a squeeze of lime juice, olive oil, salt and my sautéed onions, in a blender and blended until my sauce had a creamy consistency.

The beauty about this sauce is that it is so easy to make and it really adds some spark to the pan seared chicken breast! Not only that, but the color is amazing! I served my chicken and sauce with a sweet and tangy jicama slaw.



Jicama Slaw
1 1/2 cup jicama, peeled and julienned
1 cup carrots, peeled and julienned
2 tbsp cilanto, chopped
1/4 cup greek yogurt, plain
1/tbsp honey
1 tsp lime juice
1tsp olive oil
1/2 tsp ground cumin
Salt, to taste
Combine cilantro, yougurt, honey, lime juice, olive oil, cumin, and salt in a medium bowl. Whisk until everything is well incorporated. Refrigirate for at least 30 minutes. When ready to serve and jicama and carrots and toss until well dressed.

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