Tired of your basic chicken dishes? Try these from award-winning cooking teacher and chef Giuliano Hazan. Here, he shares his recipes for chicken filet with roasted peppers and chicken filet with a creamy piquant sauce.
Recipe: Chicken breast fillets sautéed with red, green and yellow peppers (on this page) Recipe: Chicken breast fillets with a creamy piquant sauce (on this page)1. If using whole breasts, remove the skin, and debone them. Fillet the breasts by cutting them in half horizontally. Wrap with plastic and place in the refrigerator until later.
2. Put 2 tablespoons of the butter, half the vegetable oil and all the onion in a sauté pan large enough to accommodate the peppers later over medium heat. Sauté the onion until it becomes a rich golden color.
3. Raise the heat to medium high and add all the peppers. Season with salt and pepper and cook, stirring occasionally, until the peppers are tender and have begun to brown lightly.
4. Add the heavy cream and continue cooking until it has reduced by about half. Remove from the heat and set aside.
5. Put the remaining butter and vegetable oil in a large sauté pan over high heat. When the butter foam begins to subside, carefully slide in as many chicken fillets as will comfortably fit in the pan without overlapping. Cook each side until it begins to brown then transfer the chicken to a platter. Be careful not to cook the chicken much more than about a minute on each side or it will become dry.
6. When all the chicken is done, return the pan with the sauce to a medium low heat. When the sauce is again thoroughly hot put in the chicken fillets, turning them in the sauce until they are heated through and through. Serve at once.
Serves 6 people
1. If using whole breasts, remove the skin, and debone them. Fillet the breasts by cutting them in half horizontally.
2. Put the ham and the capers in a food processor and chop until very fine.
3. Put half the butter in a small sauté pan over low heat. When the butter has melted, add the anchovies and stir until they begin to dissolve. Add the ham and caper mixture and turn up the heat to medium. Cook, stirring, for about 2-3 minutes, then remove from the heat and set aside.
4. Put the vegetable oil and the remaining butter in a large sauté pan and place over medium high heat. When the butter foam begins to subside, carefully slide in as many chicken fillets as will comfortably fit in the pan without overlapping. Cook each side until it begins to brown then transfer the chicken to a platter. Be careful not to cook the chicken much more than about a minute on each side or it will become dry.
5. When you have finished cooking all the chicken, pour off most of the fat from the pan. Return to a medium high heat, add the grappa, and quickly stir with a wooden spoon to loosen the cooking residues at the bottom of the pan. Add the sauce from the small sauté pan and any juices the cooked chicken fillets may have released on the platter. Stir well then add the cream and cook until the sauce has thickened.
6. Put the chicken back in the pan and turn the fillets in sauce for about a minute until they are well coated and heated thoroughly. Serve at once.
Serves 6 people
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