The Wine Experience

Recipe of the Week!

Sautéed Chicken with Tomato, Eggplant and Curry Cream Sauce from Chef Dana B

The Wine Experience Wine Recommendation: Chenin Blanc
Serves 4

Ingredients:
4 skinless, boneless chicken breasts
1 small eggplant, peeled and diced
1, 14 1/2 ounce can of plain (no seasonings) diced tomatoes, I like the fire roasted kind from whole foods
1 shallot, minced
1 tsp fresh chopped basil or parsley
1/2 cup heavy cream
1/2 cup vegetable stock
1 tsp mild sweet curry
Dash of cayenne pepper
Salt and pepper to taste

•  In a large skillet, add some olive oil.  Heat until it just begins to smoke.  Add the eggplant and sauté until soft and golden.  You may need to add more olive oil to the pan as you cook the eggplant.  Season lightly with salt and pepper and remove from the pan and keep warm.

•  Season the chicken breasts with salt and pepper.* Heat a large skillet over high heat until hot.  Add enough olive oil to lightly coat the bottom of the skillet.  Cook the chicken breasts on both sides until golden brown, about 5 minutes per side.  Cover with the lid to the skillet to keep warm and set aside in a warm place.

•  In the same skillet used to cook the chicken breasts, add the shallots and curry powder. Lower the heat to medium and cook for 1 to 2 minutes until the shallots begin to soften. Add the tomatoes and stir to scrap up the brown bits from the bottom of the pan.  Add the vegetable stock and simmer until reduced slightly.  Add the cream and stir to combine. Simmer until the sauce has thickened slightly.  Stir in the basil or parsley and taste.  Season with salt and pepper.

To serve:
Place some of the eggplant on a plate.  Ladle some sauce over the eggplant.  Top with a chicken breast and more sauce.  

You can also substitute sautéed spinach instead of the eggplant if you prefer.

* TIP: Your chicken breasts should be about one inch thick in order to cook in this amount of time.  If they are thicker, lightly pound the thick end between two sheets of plastic wrap with a smooth mallet or small frying pan.