In an attempt to eat healthier (you know, to balance out all the wine calories haha) we have been eating a lot of lean meats in our house. After about a week my husband and I were both pretty sick of boring old chicken so I have had to get pretty creative and come up with new recipes. This pounded chicken with a white veggie sauce that I made up as I went was a huge hit. We paired with a delicious Sicilian white to round out the perfect dinner.
Pounded Chicken Recipe
You will need (Serves 3)
2 chicken breasts, defrosted
handful of cherry tomatoes or one large tomato
half of a chopped red onion
3 tablespoons butter
1/4 cup milk
1 tablespoon flour
salt and pepper to taste
3 finely chopped garlic cloves
Lets get started:
- Half your chicken using a horizontal cut (I know that is confusing so here is a pic…)
- Cover your chicken with a dish towel of some sort (things will get messy) then beat the meat with a meat tenderizer. The chicken should be about 1/2 inches thick, if not thinner, after you are done pounding it.
- Set meat aside and in a pan (I like to use my cast iron sauce pan) melt 2 tablespoons of better on HIGH. You want the butter almost browned and bubbling.
- Once the butter is heated, add the chicken, and sear on hot for 3 minutes on both sides.
- Once seared, turn the heat down, wait 2-3 minutes (so you don’t burn the garlic or onions), then, add the onion, tomatoes, and garlic.y
- Cover the pain and continue cooking on low for 20-25 minutes, or until no longer pink inside.
- Remove the chicken from the pan, leaving the butter, onions, garlic, and onions in the pan.
- Slowly whisk in the flour, milk, and remaining tablespoon of butter into what was remaining in the pan.
- The sauce should start to thicken. Season with pepper and salt to taste. Maybe even some garlic or onion powder.
- Add the chicken back in to the pan and allow to re heat.
- Top the chicken with the sauce and serve.
I served the pounded chicken with a feta, spinach salad and Chimichurri rice.
A couple months back I received a bottle of a Sicily DOC white wine and have been dying to try it but I knew it would be a tough one to pair food with. It was a bit daunting trying to perfectly pair an Italian wine that I am not acquainted with. But the delicate flavors of the wine paired perfectly with the very flavorful pounded chicken and chimichurri rice.
Have any questions about this wine or this recipe feel free to email me!