Sauteed chicken breast with shiny muscat sauce
The green of the muscat grapes and the red of the cherry tomatoes make for a gorgeous dish. Be careful not to overcook the chicken breast
How to make it
1
Cut the chicken breast into quarters and slice into quarters
2
Sprinkle salt and white pepper generously on both sides of the cut chicken breast, then coat both sides with plain flour
3
Heat [A] in a frying pan and cook the chicken breast over low to medium heat. Once golden brown, flip it over, and once the other side is golden brown, add [B] and cook until the alcohol evaporates
4
Remove the chicken breast and add halved Shine Muscat grapes to the same frying pan and fry
5
After frying the Shine Muscat grapes for a few minutes, add [C] and make a sauce
6
Place one piece of chicken breast on a plate and pour over lightly reduced Muscat sauce
4 dishes in ingredients
-
- Chicken breast
- 1 piece (200g)
-
- salt
- Appropriate amount
-
- White pepper
- Appropriate amount
-
- cake flour
- Appropriate amount
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- butter
- 10g
-
[B]
- White wine
- 50cc
-
- Lemon juice
- 1 tsp
-
- 1/2 slice of Shine Muscat
- Approximately 12 grains
-
[C]
- water
- 30cc
-
- 2mm cubed fruit tomatoes
- 30g
-
- Italian parsley chopped
- A pinch
-
- butter
- 15g
-
- salt
- Small amount
-
- White pepper
- Small amount
[PR]
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