Recipe - Chicken Por Sisters

2 Boneless skinless chicken
breasts

THE MARINADE
1 cup Orange juice (Tropicana
works fine)
2 cup Chablis
One half lg White onion minced (the
stronger the better)
1 teaspoon Minced garlic
6 Serrano peppers; finely
minced (frozen or fresh
works great)
1 pn Oregeno
2 pn Sweet basil
2 pn Tarragon
2 pn Rosemary

Date: Fri, 23 Feb 96 11:24:08 0500

From: ssehlhorst@ds.mc.ti.com (Scott Sehlhorst, P.E.)
This is a marinaded, saute'd chicken. Really surprising how good it is.

Marinate the chicken for 24 hours in the fridge, suate in cast iron (or
other, I suppose) skillet until browned on sides and cooked through. I
used olive oil, which blended well with the seasoning of my skillet and
accented the marinade flavors well. I preheated the skillet mainly for the
searing effect on the chicken, to keep it moist and tender, and as a bonus
had a remarkably aromatic cloud of flavor when the chicken went into the
pan. Then turn the heat down and cover for the last couple minutes to add
the steam cooking effect.

When placing the chicken in the skillet, let some of the marinade splash
into the pan with the chicken. It makes an aweful mess, but really helps
pull the flavor into the chicken. Discard the marinade.

Chilehead garnish: If you aren't feeding a Caledonian (see, you can teach
an old dog new words), throw another half dozen serranos and an equal
amount of green onions into the skillet when you cover for the last 2
minutes. Spread liberally over your breast and enjoy.

Scott "double entendre mode engaged" Sehlhorst

CHILEHEADS DIGEST V2 #249

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.