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Sliced chicken breast · GialloZafferano.com

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  Speaker 1: Sliced chicken breast with cherry tomatoes and lams lattuce is
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  Speaker 1: a simple, quick second course. You obtain tender meat, a light,
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  Speaker 1: fragrant sauce, and a fresh salad base. This recipe serves
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  Speaker 1: four people. Preparation time is about twenty minutes. Cooking time
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  Speaker 1: is about twenty minutes. For this recipe, you need chicken
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  Speaker 1: breast six hundred grams in total, two pieces of about
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  Speaker 1: three hundred grams each, already trimmed, cherry tomatoes, four hundred grams,
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  Speaker 1: lambs lettuce, one hundred and fifty grams, one clove of garlic,
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  Speaker 1: white wine, one hundred milli liters time, as kneaded, rosemary,
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  Speaker 1: as kneaded, extra virgin olive oil, thirty grams, about two
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  Speaker 1: tablespoons fine salt, as kneaded, black pepper, as kneaded. Start
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  Speaker 1: with the vegetables. Wash the cherry tomatoes, carefully, pet them dry,
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  Speaker 1: and cut them into quarters. Place the tomato quarters in
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  Speaker 1: a bowl. Season them with fine salt, black pepper, extra
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  Speaker 1: virgin olive oil, and thyme. Mix well so the seasoning
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  Speaker 1: covers all the tomatoes. Set the bowl aside so the
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  Speaker 1: tomatoes absorb the flavors while you work on the chicken,
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  Speaker 1: prepare the pan for the chicken. Pour a drizzle of
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  Speaker 1: extra virgin olive oil into a large skillet. Add one
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  Speaker 1: crushed clove of garlic and some rosemary. Cook over low
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  Speaker 1: heat for about three to four minutes so the oil
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  Speaker 1: becomes hot and fragrant. When the oil is well flavored,
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  Speaker 1: remove the garlic and the rosemary from the pan. Place
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  Speaker 1: the whole chicken breast in the hot pan. Season the
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  Speaker 1: surface with fine salt. Slightly increase the heat. Sear the
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  Speaker 1: filets for about four to five minutes on the first side,
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  Speaker 1: then turn them and cook for another four to five
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  Speaker 1: minutes on the other side. You obtain an even cooking
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  Speaker 1: and a nicely golden surface. Deglaze the pan with the
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  Speaker 1: white wine. Pour the wine into the pan. Let the
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  Speaker 1: alcohol evaporate completely while the chicken continues to cook. Keep
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  Speaker 1: cooking for another couple of minutes, or until the chicken
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  Speaker 1: is completely cooked through. To check the cooking, cut into
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  Speaker 1: the thickest part of one breast. The juices must run
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  Speaker 1: clear and the meat must show no pink areas. When
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  Speaker 1: the chicken is done, remove the filets from the pan
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  Speaker 1: and set them aside. Briefly on a plate. Keep the
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  Speaker 1: pan on high heat. Let the cooking juices reduce and
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  Speaker 1: chicken slightly. You must obtain a more concentrated, slightly dense sauce.
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  Speaker 1: When the juices are reduced, turn off the heat. Now
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  Speaker 1: slice the chicken. Place the breast on a cutting board.
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  Speaker 1: Cut them crosswise into even fairly thick slices. You obtain
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  Speaker 1: the classic sliced appearance of the meat. Return to the
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  Speaker 1: salad base. Take the bowl with the seasoned cherry tomatoes.
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  Speaker 1: Add the lamb's lettuce to the tomatoes. Toss gently so
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  Speaker 1: you do not damage the leaves, and so the seasoning
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  Speaker 1: coats the salad evenly. Compose the plates. Divide the lambs,
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  Speaker 1: lettuce and cherry tomato mixture among four serving plates. Arrange
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  Speaker 1: the sliced chicken breast on top of the salad. On
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  Speaker 1: each plate. Spoon the reduced pan juices over the chicken slices.
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  Speaker 1: Finish each plate with a grind of black pepper. Serve
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  Speaker 1: the sliced chicken breast immediately, while the meat is hot
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  Speaker 1: and the salad is fresh.