Chef Time!

Chef Time!

Sunday, May 27, 2012

Can’t Get Enough Chocolate and Chicken

When I was trying to think of how I can prepare chicken breasts, without having to make it the same way as always. While I was sitting at my desk, I was chomping on a chocolate bar. That was when I came up with a brilliant idea, why not combine the chocolate with the chicken? What was the results? As you can see in this pictures, it turn out to be paradise to the tastebuds.


Chocolate Chicken Breasts
½ c. wheat flour
1 tsp. cinnamon powder
4 chicken breasts cut into filet
2 tbsp. virgin olive oil.
2 tbsp. butter
1 small onion, thinly sliced
2 tbsp. unsweetened cocoa.
2 tsp. brown sugar.
2 tbsp. tablespoons of tomato paste.
¼ c. dry red wine
1 c. chicken broth
1 tsp. sour cream.
1/3 c. dry raisins
2 tbsp. toasted sliced almonds (optional).
Preheat the oven to 350. In a large bowl, mix the flour and cinnamon and coat chicken breasts, making sure they are all well covered. Then shake to remove excess flour. Preserve the remaining flour surplus for later.
Heat the oil and butter in a fry pan at medium/high heat. Fry the chicken until it browns. Remove the chicken and dispose of it in a baking dish.
In the fry pan with the same fat, fry the onions over medium-high temperature until they become transparent. Then add the cocoa, tomato paste, sugar, wine and broth and simmer, stirring constantly with a wooden spoon during 3 minutes.
In a bowl, combine the sour cream with the remaining flour and cinnamon, and then add them all to the pan with the raisins. Cook 2 min., while stirring, at medium heat. Finally, remove the chicken from the baking dish, cover with sauce and bake for about 20 additional minutes. Serve the chicken hot, and sprinkle with the sliced almonds. I myself like to garnish with either chopped parsley or mint leaves for the contrast of color.

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