pan seared chicken breast with spicy tomato sauce, rapini and braised sunchokes.

1 tblsp canola oil

2 chicken breasts, skin on

3 cloves garlic, sliced

1-2 tsp. crushed red pepper, to-taste

1 bunch of rapini, cleaned, blanched and roughly chopped

1 can crushed tomatoes.

3-4 sunchokes, peeled and chopped into like size pieces

1/2 cup white wine

1 teaspoon fresh oregano, finely chopped (optional)

Heat your pan over a medium-high heat until hot, add canola oil. Liberally season chicken with salt and pepper, sear skin side down until golden brown and crisp. When the skin is golden brown flip breasts and cook for 1 minute longer, remove and reserve chicken. Add sunchokes and cook for 2-3 minutes. Add sliced garlic and crushed red pepper to the pan, cook until fragrant (about 1 minute). Add white wine and crushed tomatoes, season with salt and pepper, cover and cook over medium low heat for 20-30 minutes until sunchokes are tender, the smaller you cut them the quicker they will cook. Uncover and add blanched rapini to the tomato mixture along with your seared chicken breasts. Finish cooking chicken breasts (internal temperature 165º) in tomato sauce skin side up. Season sauce to taste with salt, pepper, oregano and serve.



Comments

[Jane Darwin]

I love trying out recipes I find in the web. Sometimes, I just substitute ingredients which I do not have in stock at the moment. I am just wondering if I could substitute rapini (which I don't have right now) with a regular broccoli. I hope this Pan Seared Chicken breast recipe (with a little variation) turns out well. Happy cooking to all.

Jane Darwin
Sushi Recipes

[OK]

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