by Lizthechef
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Lizthechef's Notes:
Expand2 boneless, skinless chicken breasts Ask a question about this ingredient
2 small slices of Greek feta Ask a question about this ingredient
1 teaspoon fresh mint, chiffonnade Ask a question about this ingredient
3 tablespoons unsalted butter, divided use Ask a question about this ingredient
1 tablespoon virgin olive oil Ask a question about this ingredient
kosher salt and ground white pepper Ask a question about this ingredient
1 shallot, thinly sliced Ask a question about this ingredient
1/2 cup freshly squeezed blood orange juice Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 teaspoon cornstarch (optional) Ask a question about this ingredient
Carefully cut a slot in each breast and widen with fingers. Insert a slice of cheese and chopped mint. Secure with wooden toothpicks. (This keeps the cheese from seeping into the pan.) In a medium-sized skillet, melt one tablespoon of butter and the olive oil. Cook chicken until done, at medium heat, about 5 minutes per side, depending on the size of the pieces. Remove chicken and keep warm.
Ask a question about this stepMelt remaining 2 tablespoons butter and saute shallot until it softens. Add juice, zest and cream. Crank up the heat for about 5 minutes until mixture thickens slightly. At this point, add the cornstarch, if so desired, and whisk for a thicker sauce. Return chicken to pan, simmer and turn pieces at least once - cover.
Ask a question about this step2 teaspoons fresh mint, minced Ask a question about this ingredient
1 teaspoon blood orange zest Ask a question about this ingredient
1/2 teaspoon thinly sliced fresh garlic Ask a question about this ingredient
Combine ingredients.
Ask a question about this stepServe chicken atop whole wheat couscous and plate. Sauce each portion and garnish with thin twists of citrus and a sprig of mint.
Ask a question about this stepLizthechef, you can submit as many recipes to a contest as you like, so feel free to share that salad before Friday at midnight. We'd all love to see it! And don't be so hard on yourself -- I think this sounds really good!
Thanks, you made my day...And there is always next week - and the next!
Ask yourself, is this something tasty to serve your special folks? No, it isn't. Since it's my recipe, it's my critique. Determined not to submit a salad, that is exactly what I should have done. It would have been tasty, although not special. Having learned a lesson, I will think carefully before striving for a recipe involving a trinity of ingredients. Humbled, but awaiting the next challenge, I give myself a thumbs down today.
Liz,
i found this today while looking for something to do with boneless chicken breasts. My husband doesn't like feta chees, so I'm thinking of following the recipe but substituting fresh mozzarella, basil, and meyer lemon, and making a light brothy tomato sauce instead of the cream sauce (which he also doesn't like--ohh the challenges of coming up with creative ideas for someone with such strong food aversions!). I'll let you know how it goes. And I'm giving you a "thumbs up" for having your recipe be a jumping-off point for mine. Thank you!
Your ideas sound good. I was not pleased with my combo. Fontina/sun-dried tomatoes is my usual plan. I LOVE the light tomato sauce! Thanks back at you:) ps my husband doesn't like feta either...