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Receta Pan Roasted Chicken Breast With Sweet Corn And Potato Ragout
by Global Cookbook

Pan Roasted Chicken Breast With Sweet Corn And Potato Ragout
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Ingredientes

  • 1 Tbsp. Vegetable oil
  • 4 x ( 7 ounce.) chicken breasts, boned with skin on
  • 1 c. Chicken stock
  •     Salt and freshly grnd pepper
  • 1 1/2 c. Whipping cream
  • 1 1/4 c. Diced red potatoes, cooked till crisp tender, diced
  • 2 x Ears corn, cooked and sliced off cob
  • 1 c. Green onions, sliced
  • 1 lrg Tomato, peeled, seeded and diced
  • 8 stalk asparagus, sliced in 2 inch slices
  • 2 Tbsp. Finely minced chives
  • 1/4 c. Grated Parmesan cheese
  •     Salt & freshly grnd pepper

Direcciones

  1. Place a heavy skillet on high heat. Add in vegetable oil. Season chicken with salt and pepper. Add in to skillet skin side up and cook till golden, about 2 min. Turn over on to skin side. Cover skillet. Cook 1 minute longer. Turn heat off and leave pan undisturbed for 12 to 15 min.
  2. Remove chicken and place skin side up on a baking sheet. Pour excess oil from skillet. Add in stock, cream and all vegetables. Bring to boil, boil about 3 to 5 min till liquid is slightly thickened. Remove from heat.
  3. Add in chives and cheese. Taste for seasoning, adding salt and pepper as required.
  4. Place chicken under broiler to crisp skin, if needed. Divide ragout onto 4 dinner plates. Slice each breast into 3 and place on top of ragout.
  5. Serves
  6. Wine Country