Over a Green Salad with Thai Chilis, and then topped with Basil Scented Fried Apricots
A summer day in August can still be a scorcher, but thin, tender chicken pieces over salad makes everything okay. This recipe will help you go from okay to exquisite with the addition of Blenheim Apricot White Balsamic Vinegar when made into a silky velouté that gently embraces the flavors of pecan, hot chilis, cool onion and memorable basil. A lovely Pinot Grigio and the party starts now!
Recipe Credit: Camine Pappas. To read more about Camine and view all her recipes, click here to visit her website: IFeelLikeCooking.com.
INGREDIENTS
- 2 large boneless chicken breasts cut lengthwise into thin paillards (Should be 8-10 Paillards)
- 1 Knorr ‘Tomate’ Bouillon cube, dissolved in 2 cups of boiling water (You will only use 1 cup)
- 4 cups green leaf lettuce
- 1 large Thai chili, deseeded and cut into thin strips
- ½ red onion, sliced thinly
- 2 large apricots, 1 sliced into 4 large slices, the other diced for the salad
- ¼ cup plus 2 tablespoons Olive This! Single Varietal Olive Oil, divided
- 5 tablespoons Olive This! Blenheim Apricot White Balsamic Vinegar, divided
- 1 ¾ cup ground pecans (use food processor for best results)
- 1 ½ cups all-purpose flour + 3 tablespoons for the roux
- 2 large eggs
- 4 tablespoons heavy cream
- 3 tablespoons unsalted butter, divided
- 4 small bunches of basil leaves
- Salt & pepper to taste
DIRECTIONS
“Paillard” is a French term for meat that has been pounded thin into tender pieces. Prepare the chicken by butterflying the chicken breasts, pound them thinly and then slice into thin paillards (about 8-10). Set aside or refrigerate. Boil water, add tomate bouillon cube. Let it dissolve and set aside. Note that although there are 2 cups of stock, you will only use 1 cup.
Assemble salad by tossing together the lettuce, red onion, diced apricot, and chilis. When ready to serve simply pour 2 tablespoons single varietal olive oil over the mixture and the 2 tablespoons of blenheim apricot balsamic. Season with about ¼ teaspoon kosher salt and 1/8 teaspoon black pepper. Toss. Set aside.
Prepare the veloute. In a small saucepan on high, melt 2 tablespoons unsalted butter with 3 tablespoons flour. Whisk together. When melted whisk for an additional 30 seconds. Remove from heat and add about 1/3 cup of the ‘tomate’ stock. Whisk to combine. This step helps to create a smooth sauce before you add the rest of the 2/3 cup of the liquid tomate boullion. Blend well until slightly thickened. Add a pinch of salt and pepper and 3 tablespoons of the blenheim apricot balsamic. Once incorporated, add the remaining 1 tablespoon of butter. Whisk till smooth. Set aside.
Measure out the ground pecans and the flour each respectively and place each in their own wide and shallow bowl. In a third wide and shallow bowl add the two eggs and heavy cream. Be sure and whisk the cream and egg very well. You are now set up to begin preparing the chicken. Dredge each piece of chicken first in the flour, shaking off excess, then into the egg to cover, then into the pecans. Press the nut mixture into the breading so that it sticks. Repeat for all chicken pieces. Set on a plate next to the sauté pan to cook.
With everything prepped and ready, pour the ¼ C single varietal olive oil into a very large hot sauté pan set to high. Place each of the chicken pieces in the hot oil. Sear until a little browned on one side, about 1 minute or so. Thin pieces of chicken cook FAST so don’t overcook. Then turn and cook on the other side. You may have to do it in two batches. Don’t overcrowd the pan. Remove cooked pieces and drain on paper towel.
While the oil is still hot place the apricot slices in the oil and let cook for about 30 seconds. Turn over carefully and top each with a basil bouquet. Let fry for about another 30 seconds which will melt the basil and perfume the fruit. Turn off heat. Leave it in the pan.
To plate, place a mound of the dressed greens on the plate, Top with a couple of the paillards, top that with a basil topped apricot slice. Then drizzle with the beautiful apricot velouté!
©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.
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