by Scott Sehlhorst (recipe adapted by Judy)
2 boneless skinless chicken breasts
The marinade :
- 1 cup orange juice (tropicana works fine)
- 2 cups chablis wine
- 1/2 large white onion diced
- 1 tsp minced garlic
- 6 serrano peppers, finely diced (frozen or fresh works great)
- a pinch of oregano,
- double pinches of sweet basil, tarragon, rosemary
Mix marinade ingredients and pour over chicken in ziploc bag or non-reactive container. Marinate for 24 hours in the refrigerator.
Saute drained chicken in skillet until browned on both sides and cooked through. I used olive oil, which blended well with the seasoning of my black iron skillet and accented the marinade flavors well. I preheated the skillet mainly for the searing effect on the chicken, to keep it moist and tender, and as a bonus had a remarkably aromatic cloud of flavor when the chicken went into the pan. Then turn the heat down and cover for the last couple minutes to add the steam cooking effect.
When placing the chicken in the skillet, let some of the marinade splash into the pan with the chicken. It makes an aweful mess, but really helps pull the flavor into the chicken. Discard the marinade.
Chilehead garnish: throw another half dozen serranos and an equal amount of green onions into the skillet when you cover for the last 2 minutes. Spread liberally over breasts and enjoy.
Back to the Index!
Ya'll come back now!