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Dukes Alki

 

Pearl Bar & Dining
Executive Chef Brad Dickinson


   

Savory Chicken

Serves 2 as an entree, 4 as an appetizer

Ingredients

8 oz. boneless, skinless chicken breast, pounded slightly and cut into slices
1 tsp porcini powder
Salt and pepper
1 tbsp. olive oil
½ cup seasonal mushrooms
1 tsp. minced garlic
¼ cup cooked white beans
Pinch fresh rosemary
1 tbsp. Marsala wine
¼ cup chicken stock
1 tbsp. garlic butter

Method

Season chicken with porcini, salt and pepper.

Warm oil in sauté pan over medium heat; add chicken; sear on all sides.

Add mushrooms, garlic, beans and rosemary; sauté lightly until chicken is cooked thoroughly.

Deglaze with Marsala and stock. Allow to reduce by half.

Whisk in garlic butter to build sauce. 

Serve with your favorite seasonal vegetable, pasta or rice.

Chef's note: for an EXTRA rich treat, substitute truffle butter for garlic butter!

¼ cup whole butter
1 tbsp. truffle oil
1 tbsp. truffle peelings
Salt and pepper to taste

Mix well

 

Click here to see Brad's tip

January 2009
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