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Chicken Breast with Carmelized Pineapple Sauce

4 portions

Adapted from Daniel Scannell, CMC, Executive Chef, la Gorce Country Club, Miami Beach, Florida, from the ACF Culinary Review

    • 1 cup all purpose flour
    • 2 tsp. kosher salt
    • 1 tsp. freshly ground black pepper
    • 4 boneless, skinless half chicken breasts, gently pounded
    • 3 large eggs, lightly beaten
    • 1/4 cup extra virgin olive oil
    • 2 tbsp. white wine
    • 3 tbsp. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
    • 2 tbsp. unsalted butter
    • 2 tbsp. chopped assorted fresh herbs (parsley, chives, thyme)
Method:
1. Preheat oven to 350° F.
2. Put a large sauté pan over medium heat.
3. Combine flour, salt and pepper on a plate.
4. Dredge chicken in flour mixture, coat in beaten eggs.
5. Add oil to the pan.
6. When oil is very hot, gently add chicken; sauté, turning once, until chicken is lightly browned. Transfer chicken to ovenproof pan; put in oven.
7. Bake until chicken is cooked through, about 5-7 minutes.
8. Return sauté pan to heat.
9. Add wine and Carmelized Pineapple Concentrate.
10. Cook, scraping up browned bits from bottom of pan and simmer briefly.
11. Remove from heat and swirl in butter and herbs.
12. Season to taste with salt and pepper.
13. Serve sauce over chicken breasts.