Sunday, September 19, 2010

Basil Chicken Paillard

Lately I have been experimenting in the kitchen.  There are times that I never follow recipes and I just make it up as I go.  That's what I love about cooking, you can just play and sometimes make a great recipes out of it.  Like in this instance.  I mixed Sesame oil with Extra Virgin Olive oil, a bit of balsamic vinegar and basil.  It's a magical experience on my palate, one that is fragrant.

In a saute pan over medium to high heat add the following:

1/4 cup extra virgin light olive oil
1/8 cup balsamic vinegar
a few sprinkles of sesame oil-just a few drops-it goes a long way

bring to a boil
add thin chicken fillets into saute pan
let each side brown for a few minutes 

Reduce heat to medium.

add more oil (both sesame and olive)
add more balsamic vinegar
add Marsala Cooking Wine (Holland House is gluten-free)
add anywhere from a few teaspoons to 1/4 cup of each, depending on how well your chicken is cooking.

Cook long enough that the chicken is completely cooked through.

At the last moment add in 1 tablespoon of chopped basil.

Makes two pieces.  If you use a bigger saucepan, you can make more by adding more of each ingredient.  Double the recipe.

Enjoy! xoxo Julie

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