Sauteed Medallions of Chicken Breast w/Red Onion Confit and Bourbon Sauce

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Thursday, January 01, 2004

Categories:

Entree

Yield:

Ingredients:

Chicken Breast:

2 1/4 lb. chicken breast trimmed and sliced thin
Salt and pepper seasoned flour for coating medallions
2 Granny Smith apples peeled, cored and finely diced
6 oz. unsalted butter
1/3 C. apple cider
1/3 C. Kentucky or Tennessee Bourbon

Red Onion Confit:

2 lbs. red onions julienned
4 oz. honey
4 oz. red wine vinegar
4 oz. red wine
Ground white pepper

Directions:

Chicken Breast:

Flatten chicken breast, then cut into medallions, heat saute pan with butter and a touch of olive oil. Add chicken breast, brown both sides lightly, glaze pan with apple cider until reduced to half; add bourbon, salt and pepper to taste. Arrange chicken breast on serving plate, then top with Red Onion Confit.

Red Onion Confit:

Add all ingredients, except pepper, cook over low to moderate heat until the mixture has the same consistency as marmalade (about 30 minutes). Add pepper and adjust seasonings to taste.

Nutrition Facts:

Source:

Chef Vito Randazzo