Tuesday, June 7, 2016
Filet of Chicken Sauté with Sun Dried Tomato and Lemon Curry Aioli
A Mediterranean Style Lunch Entrée!
Back in the 1980's and 1990's cafés offered light lunch entrées that usually featured chicken or easy to recognize seafood. Health oriented consumers were interested in Mediterranean cuisine back in those days and many chefs catered to the demand. It seemed like nearly every French café offered some kind of a token Mediterranean style chicken entrée as a lunch special du jour. As one can imagine, some of Mediterranean style chicken lunch entrées were better than others. Chefs that focused upon creating Mediterranean style chicken recipes that had bold peak flavors seemed to make more sales than others.
Successful Mediterranean style chicken lunch entrée recipes of the past usually kept simplicity intact. Garnishing the chicken with a unique combination of Mediterranean food items resulted in food that was not too challenging or too rich for casual café guests to enjoy. Good chicken entrée recipe component strategies amounted to selecting classic Mediterranean healthy food items, a Mediterranean style food preparation or sauce that required some skill to make, then combining it all to create a memorable combination of flavors.
Lemon Curry Aioli:
This recipe yields about 3/4 cup. (5 or 6 portions)
Just like when making mayonnaise, only add a few drops of olive oil at a time while constantly whisking, till the sauce starts to emulsify, before drizzling a very thin stream of olive oil while whisking! Otherwise, the oil will separate.
The amount of olive oil added will determine the color and consistency of an aioli. Adding about 1/2 cup of olive oil will result in a pale yellow aioli that has the consistency of a thick Hollandaise Sauce. Adding 1 cup of oil will result in a pale translucent white color aioli that is like a light mayonnaise.
Step 1: Very finely mince or puree 8 cloves of garlic. The garlic should look like a paste.
Measure 1/2 cup of good quality olive oil and set it aside.
Step 2: Place the garlic paste in a mixing bowl.
Add 1 yolk from a large egg.
Add 1 drop of olive oil at a time, while constantly whisking, till the sauce starts to bind and emulsify.
Step 3: Add a very thin stream of the remaining olive oil, while briskly whisking. The aioli texture will be like a thick pale yellow mayonnaise sauce.
Step 4: Add 1 tablespoon of lemon juice.
Add 1/2 teaspoon of yellow curry powder.
Add 1 pinch of turmeric.
Whisk the ingredients together.
Step 5: Chill the Lemon Curry Aioli in a refrigerator for 1 hour, so the flavors meld.
Filet of Chicken Sauté with Sun Dried Tomato:
This recipe yields 1 portion.
Step 1: Whisk 1 egg in a mixing bowl and set it aside. (egg wash)
Step 2: Heat a sauté pan over medium heat.
Add 2 1/2 tablespoons of bended olive oil.
Step 3: Lightly season a 6 ounce chicken breast filet with sea salt and white pepper.
Dredge the chicken filet in flour.
Dredge the floured chicken filet in egg wash.
Step 4: Place the egg washed chicken filet in the hot oil in the pan.
Sauté till the egg coating on the bottom half of the chicken starts to turn a golden color.
Flip the chicken filet in the pan.
Sauté till both sides are a golden color.
Step 5: Drain off the excess oil out of the pan.
Return the pan to medium heat.
Step 6: Add 1/4 cup of dry white wine.
Add 1 cup of light chicken broth.
Add 3 oil packed sun dried tomato halves. (Oil packed sun dried tomatoes do not need to be reconstituted ahead of time. They have an intense fruity tomato flavor!)
Add 1 pinch of sea salt and black pepper.
Add 1 small pinch of oregano.
Add 1 small pinch of marjoram.
Add 1 small pinch of basil.
Step 7: Bring the liquid to a gentle boil.
Reduce the temperature to low heat.
Gently simmer and till the sauce reduces to a thin glace consistency and the chicken is fully cooked. (Flip the chicken filet occasionally.)
Keep the pan warm on a stove top.
Filet of Chicken Sauté with Sun Dried Tomato and Lemon Curry Aioli:
This recipe yields 1 entrée.
Step 1: Remove the chicken filet from the pan and set and set it on a plate.
Spoon a little bit of the reduced pan juices on the plate around the chicken. (The juices are loaded with flavor!)
Step 2: Place a vegetable medley of your choice next to the chicken filet.
Step 3: Place about 2 to 3 tablespoons of the Lemon Curry Aioli on top of the chicken filet.
Place the sun dried tomato halves on top of the chicken filet and and aioli.
This is a nice café style lunch entrée for summer!