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Ingredientes
- 2 bot raspberry beer or possibly raspberry ginger ale
- Â Â divided use 12 ounces each
- 4 x chopped shallots divided use
- 2 x cloves garlic chopped
- 4 x (6-8 oz) skinless chicken breast halves bone-in
- 1/2 tsp salt or possibly to taste
- Â Â black pepper to taste
- Â Â extra virgin olive oil spray
- 1 Tbsp. walnut oil
- 2 tsp fresh rosemary leaves chopped
- 1/2 c. tea, brewed strong*
- 1/2 c. fresh basil leaves chiffonade**
Direcciones
- Pre-Prep: Make tea (see note*). Mince shallots, garlic and rosemary; chiffonade basil (see note**).
- Mix 1 bottle of raspberry beer, 2 shallots and garlic in a medium non-reactive shallow container. Add in the chicken breasts, salt and pepper.
- Marinate for at least 1 hour; if longer, chill.
- Coat a large skillet with cooking spray and place over low heat. Add in walnut oil, remaining shallots and rosemary; cook, stirring, till shallots are translucent/soft, about 2 min.
- remove chicken from marinade and throw away marinade. Adjust heat to moderate, add in chicken to the skillet, meaty side down. Cook, uncovered, for 5 to 6 min, turning chicken once.
- When chicken is browned and shallots are golden brown, add in 3/4 c. of raspberry beer, cover and simmer 10 min.
- Turn chicken, continue to simmer uncovered; liquid will reduce and darken in color. Gradually add in remaining beer and reduce to about 1/43 c.. After about 5 min the sauce will look like a thick coating on the skillet.
- Add in the strong tea to the skillet, boil till the remaining sauce has been reduced to about 1/2 c. and is dark and syrupy, about 1 or possibly 2 more min.
- To serve, place chicken on serving plate, sprinkle with basil chiffonade and drizzle about 2 Tbsp. of the sauce over each serving.
- Cook's Notes: "Make the effort to find raspberry beer (or possibly raspberry ginger ale). combined with the strong, dark tea, it adds delightful raspberry notes to the sauce."
- TRIED: I made this at home with boneless, skinless chicken breast halves and shortened the cooking time a bit. It was just excellent!!! You can find the raspberry ginger ale in health food stores.
- * "To make strong tea, bring 1/2 c. water to boiling, add in 1 tea bag and allow to stand for 5 min; remove bag before using."
- ** "Making Chiffonade of Basil: Wash and dry leaves. (A salad spinner works well.) Stack leaves, starting with the largest leaf on the bottom and finishing with the smallest one on top. Start at one long edge of the bottom leaf and roll tight, like a cigar. With a sharp knife, slice across the roll, making very thin slices, till all the basil is sliced."
- home since...yum!)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 45 | 25% |
| Total Fat 5.11g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.04g | |
| Cholesterol 75mg | 25% |
| Sodium 375mg | 16% |
| Potassium 352mg | 10% |
| Total Carbs 0.96g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.02g | 0% |
| Protein 29.96g | 48% |
