Giuliano Hazans Chicken Breast Fillets With Spinach And Tomato Recipes

Steps:

• Remove each tendon from the chicken breasts. Cut each breast lengthwise into three fillets and slice those fillets horizontally, to give you six pieces from each breast.
• If using fresh spinach, wash it thoroughly and cook until tender in a large pot with only the water that clings to it and a generous sprinkling of salt. If using frozen, thaw it and cook until tender with half a cup of water and a pinch of salt.
• Put the chopped garlic and the olive oil in a saute pan over medium-high heat. When the garlic begins to sizzle, add plum tomatoes. Cook until the tomatoes have reduced so that they are no longer watery and have separated from the oil, about 15 minutes.
• Add the cooked spinach to the tomatoes and stir for a minute or two. Turn the heat off and put aside for later.
• Heat the vegetable oil and butter in a skillet over medium-high heat. When the butter foam begins to subside, saute the chicken fillets on both sides very briefly. They will be cooked in two minutes at most. After they are cooked, sprinkle with salt and pepper.
• Reheat the tomato and spinach and add the cooked chicken. Toss the chicken until it is well coated with sauce and turn off the heat. Serve hot, followed by a salad.

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.