Sunday, October 9, 2011

Chicken Tenders with Anchovy-Basil Sauce

This is a simple quick & easy dish, adapted from Food & Wine magazine. The sauce is very tasty; the anchovy flavor pairs very well with the chicken. It's a good choice for a weeknight dinner.

5-6 chicken tender
black pepper
1-2 tsp olive oil
1-2 medium shallots, thinly sliced
2-3 anchovy fillets, minced
1-2 dashes crushed red pepper
2 tbsp dry white wine
1/4 cup slivered basil
1-2 tsp fresh lemon juice
1-2 tsp cold unsalted butter

Season the chicken tender with salt and pepper. Heat oil over medium-high heat. Add chicken and cook until browned, about 2-3 minutes. Turn over and cook for another 2-3 minutes until browned. Remove to a plate and keep warm. Add the shallots to the skillet and cook until softened, about 3 minutes. Add anchovies and red pepper. Add the wine and boil for 1 minute, scraping up browned bits from the skillet. Add 3 tbsp of water and boil until liquid is reduced to 2 tbsp, about 1 minute. Remove skillet from heat and stir in basil and lemon juice. Swirl in the butter and season to taste with salt and pepper. Serve the chicken with the sauce and sides of orzo pasta and salad.

1 comment:

  1. I love anything with anchovies so that sauce is definitely calling my name! The whole dish sounds perfect =)