SEARED CHICKEN WITH A CREAMY CUCUMBER SAUCE & SAUTEED VEGGIES

This was a dinner that took really no time at all and was super satisfying. There are nights where I don't feel like chopping up the chicken into little pieces, or marinading the chicken or really fussing around with it too much. I simply seared the chicken breast and kept it moist and tender but what added that special touch to the dish was this creamy cucumber sauce. The secret to the sauce is ready-made baba ganouj. I added just a little bit into the sauce and it really created that nice zing that it needed. The meal paired with seasonal veggies and garlic flavoured naan bread made this meal a real weeknight winner! I will definitely be making this again.

Serves 2

Ingredients:

  • 1 tbsp olive oil
  • 2 chicken breasts, boneless and skinless
  • coarse salt and ground black pepper
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 1 tbsp of butter
  • 1 small red onion, chopped
  • 1 pkg of pre-sliced mushrooms
  • 1 cup of frozen green beans
  • 1 cup baby carrots
  • 2 garlic flavoured naan bread, warmed through
  • handful of chopped fresh parsley (optional)

Ingredients for creamy cucumber sauce:

  • 1/2 cup light mayo
  • 2 tbsp baba ganouj
  • 1 garlic clove, grated
  • salt and pepper to taste
  • 2-3 tbsp fresh lemon juice
  • half a cucumber, seeded and diced
  • 2 tbsp extra virgin olive oil

1. In a medium sized mixing bowl, add the mayo, baba ganouj, grated garlic, salt, pepper and fresh lemon juice - stir to combine. Fold in the diced cucumber and slowly drizzle in the olive oil. Stir slowly to combine all of the ingredients and then place it into the fridge until ready to serve.

2. Heat oil in a medium non-stick skillet on medium heat. Season the chicken breasts with salt and pepper on both sides. Once it comes up to temperature start to cook the chicken. You should hear a loud sizzle. Cook the chicken for a good 7-8 minutes per side until done and still moist. At the final two minutes of cooking, deglaze the pan with the white wine and chicken stock. Make sure to scrap up the brown bits from the bottom of the pan. Cook until the chicken is done and the sauce has reduced by half.

3. Transfer the cooked chicken onto a plate and place a piece of foil over it. Let the meat rest for a few minutes while you saute the veggies. Turn the heat up to medium high. In the leftover wine chicken sauce add 1 tbsp of butter, add in all of the veggies and saute for 5 minutes or until the veggies are crisp-tender. Slice the chicken diagonally, pour a little sauce over on top and serve it along side the sauteed veggies, and warmed naan bread.

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