Sauteed Chicken Breasts With Oaxacan-Style Sauce
Ingredients
4 boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly |
1/2 cup chicken stock or low salt canned broth |
Table salt and ground black pepper |
1 Tbs. cider vinegar |
1/4 cup unbleached all-purpose flour |
1/2 cup crushed pineapple (unsweetened), not drained |
| 1 1/2 Tb. tablespoons unsalted butter |
1/3 cup pimento stuffed green olives , sliced thin |
1 1/2 Tb. tablespoons vegetable oil |
1/4 cup currants or chopped raisins |
1 small onion minced, about 1/2 cup |
1/4 cup crushed tomatoes |
2-3 jalapeño chiles (2 large or 3 small), seeded and minced (caution when mincing … volatile oils can be choking |
1 1/2 Tb. minced fresh cilantro leaves |
2 cloves garlic , minced (about 1 tablespoon) |
3 tablespoons pine nuts , toasted (optional) |
1/2 tsp. teaspoon ground cinnamon |
|
1/4 tsp. ground cloves (scant) lighten up slightly on cloves |
1. Sprinkle 1 teaspoon salt and 1/4 to 1/2 teaspoon pepper on both sides of the cutlets. Measure flour onto a plate or pie tin. Working with one cutlet at a time, press both sides into the flour. Make sure tenderloin is tucked beneath and fused to main porton of breast. Pick up cutlet from tapered end; shake gently to remove excess flour.
2. Heat butter and oil in a heavy bottomed skillet measuring at least 9 inches across bottom. Swirl skillet over high heat until butter has melted. Continue to heat skillet until butter stops foaming and has just begun to color. Lay cutlets in skillet, tenderloin side down.
3. Maintain medium high heat, so fat sizzles but does not smoke, and sauté cutlets until browned on one side, about 4 minutes. Turn cutlets with tongs (a fork will pierce meat); cook on other size until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Transfer cutlets to a plate, keep warm in oven set at lowest temperature possible, and continue with recipe.
4. Without discarding fat, set skillet over medium heat. Add onions and jalapeños and sauté until softened, about 1 minute. Stir in garlic, cinnamon, and cloves and cook until garlic softens, about 30 seconds longer. Add stock and vinegar and bring mixture to a boil, scraping bottom of skillet with a wooden spoon to incorporate browned bits. Add pineapple, olives, currants, and tomatoes, increase heat to high and boil sauce, stirring until thick, about 3 minutes.
5. Return cutlets to pan, spoon sauce over cutlets. Cover and let cutlets stand over very low heat to blend flavors, about 5 minutes. Adjust seasonings; transfer cutlets to a plate, spoon sauce over cutlets, and sprinkle with cilantro and optional pine nuts, serve immediately.