Chicken escalopes with sherry sauce, braised leeks and tomoato and cucumber salad

June 17, 2012 0 comments Article Chicken

A light summery dish, ideal for supper. Flattened, flash-fried chicken breast retains its moisture and the creamy sauce goes well with fresh cucumber and braised leeks. Ready in 30 minutes.

Start by prepping the salad. Roughly chop the tomatoes, finely slice the salad onions, cut the cucumber lengthways and scrape off the seeds with a teaspoon, then chop into small cubes.

Add a gulg of olive oil, a glug of balsamic vinegar, a good shake of Schwartz Spicy Italian seasoning, salt and pepper to taste. Mix well and set aside.

Trim the leeks and wash carefully to make sure there are no grains of sand trapped underneath the leaves. Chop diagonally into 1cm slices, put into a microwaveable bowl, add a cube of butter, a glug of dry white wine, salt and pepper. Cover with clingfilm and pierce the clingfilm a few times. Set aside.

Wrap each chicken breast loosely into a large sheet of clingfilm and flatten with a mallet until 0.5 cm thick. Season with salt and pepper and Schwartz Spicy Italian seasoning on each side, then drizzle with olive oil and set aside.

For the sauce, roughly chop the shallots and braise in a little olive oil for 3 – 4 minutes with a few sprigs of thyme and 2 bay leaves. Add a good glug of dry sherry, around 150ml and reduce by half.

Add the chicken stock, around 200ml, and reduce by 1/3. Pour the sauce through a sieve then put back in the pan and add fresh cream in a stedy stream while mixing continously. Add a shake of Schwartz Spicy Italian seasoning, some black pepper and put back on the hob. Bring to just below the boiling point, then take off the heat and set aside.

Heat up the grill pan over high heat. Grill the chicken breast for around 4 minutes until cooked through turning over every minute.

In the meantime, microwave the leeks for 4 minutes.

Serve with the tomato and cucumber salad, braised leeks and sherry sauce.

Chicken escalopes with sherry sauce, braised leeks and tomoato and cucumber salad
 
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Author:
Recipe type: Main
Ingredients
  • 2 chicken breasts
  • 2 leeks
  • 2 tomatoes
  • 2 spring onions
  • ½ cucumber
  • small pot single cream, around 100ml
  • 150ml dry sherry
  • 50ml dry white wine
  • 200ml chicken stock
  • olive oil
  • balsamic vinegar
  • Schwartz Spicy Italian seasoning
  • salt and pepper
  • a few sprigs thyme
  • 2 bay leaves
  • 3 shallots
  • a knob of butter
Instructions
Tomato and cucumber salad
  1. Roughly chop the tomatoes.
  2. Finely slice the spring onions.
  3. Slice the cucumber lengthways and scrape off the seeds with a teaspoon. Chop into small cubes.
  4. Add a glug of olive oil, a glug of balsamic vinegar, salt and pepper, a good shake of Schwartz Spicy Italian seasoning. Mix well and set aside.
Braised leeks
  1. Trim and wash the leeks - make sure there are no grains of sand left underneath the leaves.
  2. Chop the leeks diagonally int 1cm slices and put in a microwaveable bowl. Add a glug of dry white wine, a knob of butter, salt and pepper. Cover the bowl with clingfilm and pierce with a knife. Microwave for 4 minutes just before serving.
Sherry sauce
  1. Roughly chop the shallots and fry in a little olive oil with a few sprigs of thyme until lightly browned.
  2. Add the sherry and reduce by half.
  3. Add the chicken stock and reduce by a third.
  4. Drain into a bowl and put back in the pan. Add the single cream in a steady stream while mixing contiuously. Check the seasoning, add more cream if too salty. Add a shake of Schwartz Spicy Italian seasoning. Put back on the hob on low heat and bring to just under the boiling point while mixing continously. Set aside.
Chicken escalopes
  1. Heat up the griddle pan on high heat. Grill the chicken eascalopes for 4 minutes, turning over every minute.
  2. Serve with the tomato and cucumber salad, braised leeks and sherry sauce.

 

 

 

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