Placing the chicken between two pieces of plastic wrap, flatten it with a meat hammer or rolling pin.
Place the vegetables on the underside of the chicken, roll and tie with string.
Add the vinegar and plum wine and reduce by two thirds.
Whisk the butter into the sauce and season to taste.
Roasted Chicken Breasts
At first glance this dish looks very elaborate. But it’s surprisingly easy to prepare as you’ll discover. And the result not just looks wonderful but tastes exciting too.
4 large chicken breast halves, boneless, skin on
Freshly ground white pepper
1 yellow bell pepper
1 red bell pepper
2 bunches scallions, ends trimmed
1 tablespoon olive oil
3 tablespoons rice wine vinegar
4 tablespoons plum wine or sherry
1/2 cup heavy cream
4 tablespoons (2 ounces) unsalted butter at room temperature
Flatten the chicken breasts with a meat hammer or rolling pin and season them with salt and pepper.
Char the red and yellow pepper over a gas flame or under a hot broiler until the skin is completely burned. Wipe off the skin. Cut each pepper in half and remove the seeds, then cut into quarters.
In a saucepan, blanch the green part of 4 of the scallions.
Place 1 blanched scallion on the inside of chicken breast, then add a piece of the yellow pepper and a piece of the red pepper. Roll up the breast to enclose the peppers and secure with string. Season the outside with salt and pepper. Repeat with the remaining breasts.
Preheat the oven to 400° F.
Heat a large, heavy ovenproof skillet. Add the chicken breasts and brown them on all sides. Place the skillet in the hot oven and cook the breasts for 15 minutes, until cooked through. Remove from oven and keep the chicken warm on a plate.
Halve the remaining scallions lengthwise, then cut them into 1-inch pieces.
Heat a sauté pan. Add the olive oil and heat until hot. Sauté the scallion pieces for 1 minute. Add the vinegar and plum wine or sherry and reduce by two thirds. Add the cream and reduce it until the sauce lightly coats the back of a spoon. Whisk in the butter, a little at a time over very low heat. Season the sauce to taste with salt and pepper.
Cut each chicken piece on a bias into 6 slices and arrange the slices attractively in the center of 4 warm dinner plates or one large platter. A fanshape always looks good. Nap the sauce over the chicken and on one edge of the plate. Garnish with finely chopped chives.
One of my favorite white wines is the rather unusual white Chateauneuf de Pape. But you may want to look at other whites from the Rhone Valley including Hermitage, St. Joseph or an inexpensive white Cote du Rhone. The sharp edge of the wine partners well with the rich taste of the chicken.
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