Bruce Barone ~ Recipe of the Day

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"Bruce Cooks"
Coming in 2010!
"Love in the Kitchen;
Healthy, Simple, Inspired Recipes  for Every Day Celebrations."

Chicken Breasts

with Green Onions and Cippolini Onions

for two

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. Two Chicken Breasts halved lengthwise
3. Kosher salt and freshly ground pepper
4. 2 Cippolini Onions, thinly sliced
5. 1+ cups chicken stock (homemade)
6. 1 teaspoon Dijon mustard
7. 1/2 cup pitted green olives, halved lengthwise (about 7-10 olives)

Directions

1. In a very large skillet, heat the oil until shimmering. Lightly season the chicken cutlets with salt and pepper. Add the cutlets to the skillet and cook over high heat, turning once, until lightly browned outside and white throughout, about 4-6 minutes. Transfer the cutlets to a plate and keep warm.
    
2. Add the Cippolini Onions to the skillet and cook over moderate heat until fragrant, about 30 seconds. Add the stock and cook for 30 seconds, scraping up the browned bits. Whisk in the mustard and simmer until the stock has reduced by half, about 3 minutes. Add the olives and the chicken and any accumulated juices to the skillet and simmer just until fully cooked, about 5 minutes.
3. Transfer the chicken to plates. Serve over Sautéed Spinach with Cippolini Onions.

I specialize in portrait, nature, and documentary photography.
 I am also a published writer, art consultant, and gourmet cook.
I love family get-togethers, and cats and dogs. And red wine.
Please contact me for your photographic needs.
Photography is my passion.