Thursday, September 9, 2010


This is one of my all-time favorite chicken recipes! The recipe comes from The Million Dollar Cowboy Steakhouse in Jackson Hole, WY.  I've never eaten it there, but I don't have to, it's good enough made at home.


(Printable Recipe)

4 (6-8 oz.) boneless, skinless chicken breasts, pounded thin

Flour (for dredging)
¼ C. clarified butter (To clarify butter, melt and pour into a glass measuring cup. The butter will be separated. Use only the clear part and discard the cloudy part, so to get ¼ C. you will have to melt a total of slightly more than ¼ C. to account for the cloudy part you will throw out.)
4 slices swiss or muenster cheese

     1. Dredge chicken breasts in flour

     2. In large sauté pan, over medium heat, sauté chicken in ¼ C. clarified butter for 4-5 minutes, turn   chicken cook another 4-5 minutes. Top each with a slice of cheese.

To sauté pan, add:

1 ½ Tbsp. garlic, minced
1 ½ Tbsp. shallots, minced
6 Tbsp. toasted pine nuts (don’t leave these out! To toast; place them in a dry skillet over medium low heat and toss with spatula until they turn slightly golden.)
6 Tbsp. olives, chopped
6 Tbsp. fresh tomato, diced and seeded
2 Tbsp. fresh basil, chopped
¼ C. heavy cream or half and half
Salt and pepper to taste

     3. Cook the above sauce in pan until reduces in volume by half, and chicken is cooked through. Serve immediately with sauced draped over chicken.

No comments: