Prep time: 30 minutes, cook time: 15 minutes, serves 6
6 chicken breasts, boneless, skinless
1/4 cup flour
12 ounces Brie cheese, sliced
2 cups huckleberry sauce (see recipe below)
Trim chicken breast of all excess fat and sinew. Lightly pound into a uniform thickness. Dredge the chicken breasts with the flour, to coat lightly.
Heat a small amount of vegetable oil in a large, flat-bottomed skillet or on a flat griddle. When oil is hot, lay the floured chicken breasts on the cooking surface, and sauté for about six minutes. When the first side is golden brown, flip breasts and cook second side until done, 165? internal temperature.
As the breasts finish cooking, top each with about 2 ounces sliced Brie cheese, allowing the cheese to soften. Plate each breast with rice pilaf and vegetables du jour, then finish each cheese-topped breast with 2 oz. of the huckleberry sauce.
Huckleberry Sauce
Prep time: 15 minutes; cook time: 30 minutes; yields: 2 cups
2 tablespoons garlic, minced fine
1 cup red wine vinegar
1/3 cup sugar
1/2 cup basil, fresh, chopped
1 cup huckleberry topping or preserves
Salt and pepper to taste
In a saucepan, combine vinegar, sugar, garlic, and basil, and bring to a simmer. Allow to reduce by about one-third total volume. Add the huckleberry topping or preserves, and bring back to a simmer. Allow to cook until thickened; if sauce does not thicken to desired consistency, make a small amount of slurry with cornstarch and water, and add this slowly to simmering sauce to achieve desired thickness. Adjust final flavors with salt and pepper.
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