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8/4/2015 2:57 PM grooming • 0 Comments

Sautéed Roasted Chicken with Pancetta and Garlic String Beans

My biggest issue with food has always been texture and of course flavor, I believe this is what helped create my inspiration and passion for cooking. Growing up I always argued with most adults as well as my parents about the consistency and the essence of pretty much everything that was edible. I was a real joy to feed, that’s right a big pain in the ass.

 

When it comes to chicken, I like mine juicy and I want it to melt in my mouth. I am not a big fan of chicken that has been over cooked, which usually tastes like Kleenex.  This sautéed chicken recipe is a concept I have been playing with for years. If this is your first time making it, well after some practice you will master making chicken your own way. If you have a bit more experience, then this recipe will make you the man. Serve it over pancetta garlic string beans and you will have flavors bursting through out your body. 

 

 

Ingredients

  

Chicken 

  • 2 tablespoons extra-virgin olive oil
  • 2 to 4 Garlic Cloves smashed with skin left on.
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ cup dry white wine
  • 2 tables spoons of unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

 

 

 

1. Before I season my chicken breast I like to take a little time to trim off any fat that may make everything a bit chewy.


2. I like my chicken breast flattened, so I usually wrap my chicken in plastic wrap, then use a mallet or dough roller to flatten it, about ¼ inch thick. 



3. Preheat the oven to 200 degrees.

 

 


4. Season chicken with salt and pepper on both sides.



5. Heat Olive Oil in a large frying pan over medium - high heat.

 

 

 

6. Add chicken to the pan smooth side down and cook for 3 minutes.

 

 


7. Flip over, add white wine add white wine and butter. Using a spoon keep adding the wine & butter mixture on top of the chicken, cooking until golden brown, about 4 minutes.



8. Transfer chicken to roasting plate or pan, pour all the juice from the frying pan, and bake for 8 minutes.

 

 

Like every kid growing up, I had a hard time swallowing my veggies. My first exposure to really bad string beans was in the 4th grade when I was having lunch in the school cafeteria. I am not sure how they make them now, but back then I swear they dumped the string beans in water and salt and they served them to us innocent children. Fast forward to today and I am telling you man, veggies made with some love and creativity can taste darn good. Have fun with this string bean recipe and if you are one of my beautiful friends who don’t eat pork, then make it without the bacon and it will be just as good. 

 

 

String Beans

  • 1 1/2 pounds French string beans (haricots vets), both ends removed
  • Kosher salt
  • 1-cup pancetta bacon chopped into cubes
  • 2 tablespoons unsalted butter
  • 1-tablespoon good olive oil
  • 3 table spoons of white wine vinegar
  • 2 to 3 garlic cloves, sliced
  • Juice of ½ lemon
  • Freshly ground black pepper



1. Heat the olive oil in a very large sauté pan over medium heat.
 
 

2. Cook the bacon until crisp, about 5 minutes.
 

3. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan.
  



4. Add the garlic for 1 to 2 minutes.
 

5. Next, add the string beans, tossing occasionally, or using a spatula 5 to 7 minutes.
 

6. Add the white wine vinegar and allow the string beans to cook for another 3 minutes.

 
 

8. Return the bacon back in the pan and cook for another 3 minutes.

 

9. Remove string beans from the heat, pour in a small mixing bowl, pour in lemon juice, season with salt and pepper and toss.

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