Chicken Senegalese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 chicken "tenders", white flour, 2 medium minced shallots, 4 oz. dry sherry, apple juice, hot curry powder, medium curry powder, half and half, salt/pepper, thinly sliced green apple, brown rice
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Directions: |
Directions:Heat 1 1/2 ounces of drawn butter in a 10-oz. saute' pan. Lightly coat the chicken tenders in flour and brown them in butter on both sides, approximately 2 min. on each side. Add a healthy pinch of shallots and cook until they are just translucent, approximately 30 sec. or so. Add about 4 oz. of dry sherry and 4 oz. of high-quality apple juice. Add 1 tsp. of hot curry powder and 1 tsp. of medium curry powder. Reduce all of this until it is thickened and bubbling vigorously. Add about 5 oz. of old-fashioned half and half and swirl the pan briskly, mixing all ingredients thoroughly. Reduce down to the proper thickness and color, a rich, creamy, yellowish brown. Turn chicken a few times during this period to "coat" w/sauce. Add 8 thin slices of "green apple" about 1 minute before removing pan from heat. Serve w/brown rice. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 min. |
Personal
Notes: |
Personal
Notes: Chef created this recipe while hiking in India..it's a favorite and this very popular restaurant/bar on Main Street in Ketchum, Idaho You can also use 2 chicken breasts and "flatten/tenderize" them.
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