Cumin Chicken Paillards with Grape Tomatoes, Scallions and Wine
Judi Berman-Yamada, Portland, OR
6 Foster Farms fresh chicken breast halves, boneless and skinless
2 tbsps fresh lime juice
1 tsp salt
1 tbsp ground cumin
½ tsp smoked paprika
½ tsp chili powder
½ tsp freshly ground black pepper
2 tbsps extra virgin olive oil
2 tbsps butter
1 cup grape tomatoes, halved
2 medium scallions, coarsely chopped
½ cup dry white wine, such as an Oregon Sauvignon Blanc
2 tbsps coarsely chopped cilantro leaves
Place chicken between two layers of wax paper. Pound with meat mallet to thickness of one-half inch. Drizzle lime juice over both sides of chicken pieces.
In small bowl, combine salt, cumin, paprika, chili powder and black pepper. Rub seasoning onto both sides of chicken pieces. In large skillet over medium high heat, warm oil and butter. Place chicken, top side down, into the heated pan and sauté until golden, about 5 minutes. Turn and continue cooking until chicken is cooked throughout, about 4 to 5 minutes longer. Remove chicken pieces to serving platter and keep warm.
Reduce heat to medium. Add tomatoes and scallions to pan. Cook over medium heat for one minute. Add wine, scraping bottom of pan to deglaze. Bring mixture to a boil for one minute. Pour hot tomato mixture over chicken pieces; top with cilantro before serving.