Wednesday, November 24, 2010

Monterey Jack Chicken Filet with Pomegranate Beurre Blanc

There are fruit sauces that accompany cheese delightfully.  For example, Razberry Coulis with Malta Battered Fried Brie Cheese.  There are fruit sauces that accompany poultry tastefully as well.  Roast Duck with Tangerine Brandy Sauce is a good example.  There are fruits that go well with poultry and cheese too.  Pomegranate is one such fruit.  The fruity tartness of pomegranate is a perfect match for the rich flavor of a Monterey Jack Cheese and chicken!
    Recipe:  Butterfly cut a chicken breast filet then cut in half.  Dredge the chicken filet halves in flour.  Saute the chicken in unsalted butter over medium heat.  Season with sea salt and white pepper.  Add some Sauvignon Blanc wine and cook till the chicken is done.  Put a few thin Monterey Jack Cheese slices on top of the chicken and let the cheese slightly melt.  Place the chicken filets on a plate with a spatula.
     Pomegranate Beurre Blanc Recipe:  In a clean pan, reduce a generous pour of Sauvignon Blanc wine and a splash of pomegranate vinegar.  Season with sea salt and white pepper.  Reduce the wine till it is nearly a syrup.  Turn the heat to low and whisk in some unsalted butter pats to form the beurre blanc.  Add a generous amount of pomegranate fruit to the beurre blanc and stir with a spoon.  (The beurre blanc will turn into a pretty pinkish red sauce!)
     Spoon a generous amount of the sauce over and around the chicken breasts with the melted Monterey Jack Cheese on top.  Use a ring mold to plate some plain white rice.  Serve with sauteed yellow squash, zucchini, okra and peppers that are seasoned with tarragon.
     The extra sauce on the plate is nice for getting the flavor on every bite of the chicken.  Plain rice goes well with the sauce too.  Tarragon vegetables are delicious.  Tarragon is an herb that goes well with fruits, chicken and cheese.  The fresh flavor and unique tartness of pomegranate is so nice with this simple entree! ...  Shawna

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