• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Golden Chicken Breasts with Tomato-Avocado-Chili Relish

July 6, 2016 by Jill Foucre Leave a Comment

Golden Chicken Breasts with Tomato-Avocado-Chili Relish
2016-07-06 13:13:01
Print
Ingredients
  1. 4 medium-size boneless, skinless chicken breast halves, about 1 1/2 pounds total
  2. 3/4 t. salt
  3. freshly ground black pepper
  4. 3 to 4 medium ripe tomatoes, cut into 1/4-inch dice
  5. 1 small hot chili, seeded, finely chopped
  6. juice of 1/2 fresh lime
  7. 2 to 4 T. chopped fresh cilantro, chives or basil
  8. 1 or 2 small ripe avocados, halved, pitted, diced
  9. 1 or 2 T. extra-virgin olive oil
  10. 3 to 4 shallots or green onions, finely chopped
  11. 1 cup dry white wine, dry vermouth or chicken broth
  12. 3 to 4 T. unsalted butter
  13. cilantro sprigs for garnish
Instructions
  1. Heat oven to 200 degrees. Slide an ovenproof serving platter into the oven to heat.
  2. Put each chicken breast between 2 sheets of heavy plastic wrap. Use the flat side of a meat mallet or the bottom of a heavy skillet to pound the chicken until uniformly 1/2-inch thick. Repeat to pound all the chicken pieces. Season on both sides with 1/4 teaspoon salt and pepper to taste.
  3. For the relish, mix tomatoes, chili, lime juice and cilantro in a small bowl. Gently stir in avocado. Season with remaining 1/2 teaspoon salt.
  4. Heat olive oil in a large, nonstick skillet over medium heat. Add shallots; cook until golden, 1 or 2 minutes. Move shallots to one side of pan. Add chicken in a single, uncrowded layer. (Work in batches if chicken does not fit comfortably.) Cook without turning over on medium to medium-high heat until golden, about 4 minutes. Flip chicken; cook until golden on second side, 2 to 3 minutes. Remove chicken to the heated platter.
  5. Add wine to skillet; heat to a boil. Scrape all the browned bits up off the bottom of the pan. Boil gently until mixture has reduced to about 2 tablespoons liquid, about 2 minutes. Carefully add any accumulated juice from chicken platter to the skillet. Working over low heat, whisk in butter until smooth (do not boil the sauce). Taste for seasoning.
  6. Pour pan sauce over chicken; top with relish. Garnish with cilantro sprigs.
By Jean Marie Brownson
Adapted from Dinner at Home Cookbook
Adapted from Dinner at Home Cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Meat Main Dishes, Recipes Tagged With: chicken, recipe, vegetables

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience