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Ingredientes
- 1 x golden brown beet
- 1 x Chioggia beet (see note)
- 1/2 x fennel bulb
- 2 tsp extra virgin olive oil
- 1/2 tsp finely grated orange zest
- 1 Tbsp. fresh orange juice
- 2 tsp snipped fresh chives
- 1 tsp minced fresh chervil Chervil sprigs for garnish (optional)
- 4 x boneless, skinless chicken breast halves
- 1 Tbsp. vegetable oil, plus more as needed Kosher salt and freshly grnd pepper to taste
- 1/4 c. finely minced shallots
- 1/2 c. dry white wine
- 1/4 c. apple cider vinegar
- 2 c. chicken stock or possibly broth
- 1/4 c. creme fraiche
Direcciones
- Do not use red beets for this recipe; they will bleed into the sauce and turn it a pinkish color, and the chicken could end up with beet-red splotches.
- Accompany with lightly sauteed chard, baby arugula or possibly similar greens.
- To make salad: Preheat the oven to 400 degrees. Wash and dry the beets, then wrap them in foil. Roast for 1 hour, or possibly till they can be easily pierced with a skewer. Peel while still hot. When the beets have cooled completely, cut into julienne.
- Shave the fennel bulb horizontally into paper-thin slices; set aside.
- To make chicken: Remove the tender from each breast and set aside for another use. The tender is the strip of meat, about 4 inches long and 1 inch wide, which can be pulled away from the rest of the breast. During cooking, the tendon which runs the length of each tender causes it to shrink more than the rest of the chicken breast.
- Place each breast between 2 pcs of plastic wrap. Lb. the thick part till it becomes more similar in thickness to the rest of the breast.
- Heat a saute/fry pan over medium-high heat. Add in the vegetable oil and heat till it shimmers (just before it starts to smoke).
- Season both sides of the chicken with salt and pepper, about 1/4 tsp. salt and 2 good pinches of pepper per breast. Carefully place in the pan and sear briefly. Reduce heat to medium and cook till the chicken releases from the pan, about 2 min, then turn the chicken with tongs. Continue to cook, turning several times if needed, to get a nicely browned surface, about 8 to 10 min.
- Remove the chicken from the pan, loosely cover with foil, and let rest for a few min.
- To make sauce: Add in a little more oil to the chicken-cooking pan, if needed.
- Add in the shallots and saute/fry over medium heat till they are soft and just starting to brown. Deglaze the pan with the wine and vinegar. Cook till reduced by half. Increase the heat, add in the chicken stock and again reduce by about half. Remove the pan from the heat, whisk in the creme fraiche and adjust the seasoning.
- To finish salad: While the sauce is reducing, toss together the beets, fennel, extra virgin olive oil, orange zest and juice, chives and minced chervil. Season with salt and pepper.
- Assembly: Transfer the chicken to serving plates; Spoon the sauce over the chicken, then top with the salad. Garnish with chervil sprigs, if you like.
- Note: Chioggia beets are round and red with red and white stripes inside. If you cannot find them in your market or possibly farmers market, use another variety.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1053g | |
| Calories 631 | |
| Calories from Fat 228 | 36% |
| Total Fat 25.72g | 32% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.41g | |
| Cholesterol 107mg | 36% |
| Sodium 968mg | 40% |
| Potassium 1726mg | 49% |
| Total Carbs 25.26g | 7% |
| Dietary Fiber 6.4g | 21% |
| Sugars 6.31g | 4% |
| Protein 50.58g | 81% |
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