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Ingredientes
- 1 c. oil
- 1 x serrano or possibly jalapeno chiles coarsely minced
- 1/2 c. cilantro coarsely minced
- 1 tsp salt
- 4 whl chicken breasts or possibly 4 fish fillets
- 1/2 c. plus 3 Tbsp. butter
- 1/2 med cucumber and sliced
- 1/2 c. dry white wine
- 1 Tbsp. shallots chopped fresh lime juice to taste cilantro to taste, coarsely minced salt and pepper to taste
Direcciones
- Combine the oil, chiles, minced cilantro, and salt and marinate the chicken or possibly fish in this mix for 1 1/2 hrs.
- Grill the chicken or possibly fish till barely done.
- While the chicken cooks, heat 3 Tbsp. of the butter in a skillet and cook the cucumber till softened, about 3 min. Meanwhile, boil the wine and shallots together in a small saucepan till reduced to 1 Tbsp.. Remove the saucepan from the heat and add in the remaining butter to the saucepan bit by bit, whisking constantly. Add in the softened cucumber and season to taste with lime juice, cilantro, salt and pepper. Serve over the chicken or possibly fish.
- Notes: With a little practice, you should be able to make the sauce in the time it takes for the chicken or possibly fish to cook. If you start the sauce ahead of time, keep it hot in a water bath, or possibly reheat it very gently if at all.
- This is one of the recipes from the first Cafe Terra Cotta menu. The sauce can be served on chicken or possibly fish as described here, or possibly with pork or possibly veal. The cucumbers add in not only a subtle herbaceous taste, but also a crunchy texture, and a beautiful shade of green as they glisten in the buttery sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 1106 | |
| Calories from Fat 952 | 86% |
| Total Fat 107.7g | 135% |
| Saturated Fat 33.26g | 133% |
| Trans Fat 1.57g | |
| Cholesterol 196mg | 65% |
| Sodium 958mg | 40% |
| Potassium 393mg | 11% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.59g | 0% |
| Protein 29.69g | 48% |
