Breaded Chicken

Chicken “Palm-atta”

Posted October 11, 2011 by Chef Gerard Viverito
A delicious chicken dish covered in a Palm Oil sauce from Chef Gerard.

Posted in : Cuisines :

Servings

4 servings

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • add to taste - sea salt
  • add to taste - pepper, freshly ground
  • all-purpose flour, for dredging
  • 4 tablespoons unsalted butter
  • 7 tablespoons Red Palm Fruit Oil
  • 1/3 cup lemon juice, fresh
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup Italian parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

  1. Place a large sauté pan over medium high heat and melt 2 tablespoons of butter with 6 tablespoons Malaysian Red Palm Oil.
  2. When butter and oil are hot, add 2 pieces of chicken and cook for 3 minutes. When chicken is golden, flip and cook for 3 more minutes.
  3. Remove from the pan and hold in a warm spot.
  4. Into the pan add the lemon juice, stock and capers. Place on the burner and bring to boil, scraping up brown bits from the pan to deglaze for extra flavor.
  5. Adjust seasoning with salt and pepper if necessary.
  6. Return all the chicken to the pan and simmer for 3-5 minutes.
  7. Remove chicken to platter. Add remaining 2 tablespoons butter and 1 Tbsp of Palm oil to sauce and whisk to emulsify.
  8.  Pour sauce over chicken and garnish with parsley.

 

Summary
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Recipe Name
Chicken “Palm-atta”
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4.51star1star1star1star1star Based on 3 Review(s)

About Chef Gerard Viverito

Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.
Summary
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Recipe Name
Chicken “Palm-atta”
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Preparation Time
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Average Rating
4.51star1star1star1star1star Based on 3 Review(s)
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