Saturday, July 6, 2013

Roast breast of chicken with bacon and cabbage

Ok this is a simple dish that is inexpensive to make and tastes really good in my opinion....

6 slices of bacon cut into 1/4 inch strips                                                                        Serves 4
4 tablespoons cooking oil
4 boneless chicken breast halves
2 onions sliced
2 garlic cloves finely chopped
2 cups shredded savoy cabbage
2/3 cup low salt chicken broth
2 tablespoons light cream or half and half
10 tablespoons butter or 1 stick plus 2 tablespoons
salt and pepper to taste 

1. Preheat oven to 375 degrees Fahrenheit
2. Cook bacon until crisp, drain and reserve on paper towels
3. In a large oven proof skillet heat 2 tablespoons of the oil and add the chicken skin side down and brown lightly for about 3 minutes per side
4. Transfer pan to oven and bake for 15 minutes
5. In a medium saucepan over medium low heat, heat remaining 2 tablespoons of oil and saute the onions and garlic until the onions are translucent after about 3-5 minutes add the cabbage and mix well
6. Add the broth and bring to a boil until cabbage is tender, about 10 minutes
7. With a slotted spoon transfer cabbage to four heated plates
8. Boil the cooking liquid until reduced by half, add the cream and boil until reduced by half again
9. Whisk in the butter, strain the sauce and add in the reserved strips of bacon
10. Slice the chicken onto the cabbage and pour the sauce around it.

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