Golden Chicken Breasts with Tomato-Avocado-Chili Relish

Golden Chicken Breasts with Tomato-Avocado-Chili Relish
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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.
Adapted from Dinner at Home Cookbook
Adapted from Dinner at Home Cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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