Pistachio-Crusted Chicken Breasts With Plum Sauce and Fried Leeks
From vainwi 16 years ago
- 50 minutes to make
- Serves 6
This recipe was originally published in Bon Apetit and made with pork tenderloin. I've changed it to chicken breasts (I don't eat red meat) but think it would also lend itself easily to turkey tenderloin. Be sure to let the oil get hot before frying the leeks to avoid soggy leeks. Read more (nothingn worse than soggy leeks!) See less
Ingredients
- 1/2 cup chicken stock shopping list
- 1/3 cup oyster sauce shopping list
- 1/3 cup plum sauce shopping list
- 1/4 cup mirin shopping list
- 1/4 cup orange juice shopping list
- 2 tablespoons chili-garlic sauce shopping list
- 3 kaffir lime leaves shopping list
- 1 tablespoon apple cider vinegar shopping list
- 1 tablespoon sugar shopping list
- 1 tablespoon sesame oil shopping list
- 1 tablespoon peanut oil shopping list
- 6 boneless, skinless chicken breast halves (or 1.5# turkey or pork tenderloin) shopping list
- 1/2 cup pistachio nuts, finely chopped shopping list
- 2 tablespoons unsalted butter, pieces shopping list
- peanut oil, for frying shopping list
- 3 cups leeks, about 5 small leeks shopping list
How to make it
- Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
- Preheat oven to 350°F Heat sesame and peanut oils oil in heavy large skillet over high heat. Sprinkle chicken breast with salt and pepper. Sauté until golden brown, about 1 minute per side. Transfer to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes.
- Slice the into medallions.
- Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer meat to plates, dividing into 6 portions. Drizzle sauce around medallions. Top with fried leeks, if desired. Serve immediately.
- Crispy Fried Leeks:.
- Cut leeks into matchstick-size strips, white and pale green parts only.
- Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
- **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.
kukla
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" It was excellent "