Chicken Paillards With Clementine Salsa
From the Kitchen of Kathy Absher
INGREDIENTS
4 5 oz. chicken breast halves
4 Clementines, peeled and diced (1 cup)
1 Cup Cherry tomatoes, quartered
¼ cup finely diced red onions
½ cup finely diced celery
1 serrano chile, seeded and minced
¼ cup coarsely chopped fresh cilantro
¼ cup coarsely chopped fresh basil
2 T. extra- virgin olive oil
3 T. fresh lime juice
1 T. butter and 1 T. olive oil
¼ cup white wine
¾ cup fresh Clementine juice (from about 10 Clementines)
4 Clementines, peeled and diced (1 cup)
1 Cup Cherry tomatoes, quartered
¼ cup finely diced red onions
½ cup finely diced celery
1 serrano chile, seeded and minced
¼ cup coarsely chopped fresh cilantro
¼ cup coarsely chopped fresh basil
2 T. extra- virgin olive oil
3 T. fresh lime juice
1 T. butter and 1 T. olive oil
¼ cup white wine
¾ cup fresh Clementine juice (from about 10 Clementines)
DIRECTIONS
- Pound chicken breasts to ¼ inch thickness. Salt and Pepper both sides. Cover and Chill.
- Mix Clementines and next eight ingredients (through lime juice). Season with salt and pepper. Cover and let stand at room temperature.
- Heat oil and butter in large nonstick skillet to medium high. Brown chicken breasts for about 3 minutes on each side (until cooked through). Transfer to platter, cover and keep warm. To same skillet, add white wine, scraping sides of pan to deglaze small bits. Add Clementine juice and cook for about 3-4 minutes until reduced to about ½ cup. Drizzle over chicken and spoon salsa on top of breasts.