So very NOT Chicken Marengo
(In other words, Moss ran across a Chicken Marengo recipe and started thinking "what if I did this instead?")
equal parts by weight chicken breast, mushrooms, and grape tomatoes in roughly the same size chunks (halve the tomatoes and go from there)
1/4 the equal part shallots, finely chopped
1/8 the equal part fresh basil, chopped
ghee, garlic, lemon zest, and black pepper as necessary (I make my own ghee; it's shockingly easy...)
Mix the tomatoes and basil; set aside to steep.
Mix chicken with lots of black pepper, then brown it in melted ghee, in batches if necessary. Set aside.
Saute the mushrooms in ghee until liquid is fully absorbed (seriously: dry pan, no liquid left) ; set aside.
Saute shallots in ghee until transparent and tender. Crush in garlic; stir till properly fragrant. Add more black pepper if desired.
Add tomatoes and basil; heat till just starting to sizzle. Add lemon zest and stir a bit. Add chicken and mushrooms. Warm slightly.
(Original quantities were a little over 2 lbs each of the main ingredients, 8 oz shallots, 4 oz basil before stemming, 3 cloves garlic, zest of 1 lemon, 2-3 tsp black pepper, and enough ghee for each sauteing stage.)
This is one of those things that improves as it sits, so making it in advance should be fine. I intend to serve it over pasta or rice, but it's quite tasty by itself with just a bit of chicken broth and cream. (What? I was hungry and it is yum...)
This entry was originally posted at http://moss.dreamwidth.org/44896.html.
equal parts by weight chicken breast, mushrooms, and grape tomatoes in roughly the same size chunks (halve the tomatoes and go from there)
1/4 the equal part shallots, finely chopped
1/8 the equal part fresh basil, chopped
ghee, garlic, lemon zest, and black pepper as necessary (I make my own ghee; it's shockingly easy...)
Mix the tomatoes and basil; set aside to steep.
Mix chicken with lots of black pepper, then brown it in melted ghee, in batches if necessary. Set aside.
Saute the mushrooms in ghee until liquid is fully absorbed (seriously: dry pan, no liquid left) ; set aside.
Saute shallots in ghee until transparent and tender. Crush in garlic; stir till properly fragrant. Add more black pepper if desired.
Add tomatoes and basil; heat till just starting to sizzle. Add lemon zest and stir a bit. Add chicken and mushrooms. Warm slightly.
(Original quantities were a little over 2 lbs each of the main ingredients, 8 oz shallots, 4 oz basil before stemming, 3 cloves garlic, zest of 1 lemon, 2-3 tsp black pepper, and enough ghee for each sauteing stage.)
This is one of those things that improves as it sits, so making it in advance should be fine. I intend to serve it over pasta or rice, but it's quite tasty by itself with just a bit of chicken broth and cream. (What? I was hungry and it is yum...)
This entry was originally posted at http://moss.dreamwidth.org/44896.html.