Sautéed Chicken Breast Supreme on Roasted Tomato Olive Marmalade
These lovely sautéed chicken breast supremes pair beautifully with the earthiness of the oven roasted tomatoes, shallots, and olive marmalade spiked with caperberries, currants, orange zest, toasted pinenuts and laced with orange blossom honey. The placement of preserved lemon herb butter under the skin of this chicken breast adds to its exotic flavor, aroma, and juiciness.
Sautéing is one of the fabulous five cooking methods that is quick and easy. Did you know that the word for sauté in French means to jump? It’s the flash in the hot oiled pan when the chicken hits it, which causes the slight crispness of the skin and seals in the moisture of the preserved lemon herb butter. For some reason, the song “Jumpin Jack Flash” by the Stones comes into my head and levitates me and this sautéed dish. of which lends to it’s lovely taste. texture, and appearance.
What really upscales the mundane boredom of the boneless chicken breast to a new level of sexy food is “Chicken Breast Supreme” with the first joint of the wing left (drumette) on and french (clean shank)…leaving the body of the breast boneless.
Just one bite and I promise you this… that your eyes will roll back in your head with delight! Remember that song, “Afternoon Delight”…LOL
- 3 1/2 Qt Braiser, Le Creuset
- 1 Sheet pan with rack
- 3 Mixing bowls, large, medium, and small
- 1 Sm Saute pan
- Coffee grinder
- Chef Knife and Paring knife
- Measuring cups and spoons
- Rubber Spatular
- Food processor or stick/immersion blender
4/ 6-8oz Chicken Breast Supreme * (put into a quick brine of water and coarse sea salt for 30 minutes). Ask your butcher to fabricate these breast.
Preserved Lemons * (you can make or buy them or remove the rind with no pith from a couple of lemons and simmer in lemon juice to soften)
- Roasted Tomato sauce:
- 3 Lb. Beef steak or Roma tomatoes, cut in half-remove seeds
- 1 C Shallots, diced or 1 medium
- 1/4 C Carrots, sliced 1/4″ rounds
- 4 Garlic cloves, smashed
- 2-3 T Olive oil
- 2 T Balsamic vinegar
- 1/2 t Brown Sugar
- 1/2 t Crushed red chili flakes
- 1 Thyme sprig *
- 1 Rosemary sprig *
- 1 Basil sprig *
- 1-2 t Anchovy paste *
- 1 t Black, green, and/or pink whole peppercorns, toasted lightly, and freshly ground
- 1/2 t Coriander seeds, toasted lightly, and freshly ground
- 1/4 C Capers
- 1/2 C Caperberries with stems for garnish *
- 1/4 C Fresh Herb mixture minced – Basil and Italian parsley
- 1 ea Rosemary and thyme sprig
- Olive Marmalade:
- 1 C Castelvetrano olives, pitted or with seed *
- 1/3 C Currants or chopped raisins *
- 1/4 C Pinenuts, lightly toasted
- 1 t Orange zest
- 1-2 T Honey, orange blossom
- 1-2 T Extra Virgin Olive oil
4/ 6-8 oz Chicken Breast Supreme Cut, skin on boneless but including first joint of wing, french
- 1/2 C Preserved Lemons, in compound butter, remove fruit part of lemon, minced the cured rind
- 1 Shallot, minced
- 1 Garlic clove, minced
- 4 oz Butter, softened
- 1 T Fresh herbs minced (thyme, rosemary, parsley)
- 1/2 C Wondra Flour * (dusting chicken breast)
- Sea salt and fresh ground pepper
- 3 T Extra Virgin Olive Oil
- 1/2 C White wine to deglaze braiser
Chef Gerrie’s Notes:
* Chicken Breast Supreme Cut is always a show stopper to upscale a chicken dish. The french trim on the first joint of the wing lends that dramatic flare. Usually, I fabricate my whole chickens to get these awesome cuts. You can flat them to stuff then roll under with seam is down. I save the thighs and legs for other uses and the wing 2nd joint and tip…freeze alone with the carcass for stock.
Chicken Supreme Cut prepping to french trim first wing joint drum-met
French trimmed first wing joint/drum-met
Chop off wing knuckle using wide/back part of chef knife blade
* Preserve Lemons takes 3-5 days to make. You can buy them online from the The Spice House. They are so easy to make and great to stuff inside your Turkey at Thanksgiving, whole roasted salmon, or Sunday roast chicken. Always discard the fruit when using under shin or in compound butter.
* Herb Sprigs are great to use while simmering sauces or soups, you can easily discard with out removing the flavor
* Anchovy or its paste is a Chef’s secret ingredient it adds a true natural and mineral supplement and deepens the flavor in any sauce.
* Caperberries are great to use as a garnish in sauces and antipasti platter.
* Castelvetrano are wonderful bright green and very meaty with a buttery flavor.
* Currants are dried berries of the small, sweet, seedless grape. They have a sweet tangy flavor and smaller than rasins.
* Wondra Flour is best to use when sautéing meat, fish, or sea scallops to get this lightly crisp texture. You can season with your favorite seasoning or just salt and pepper to reach that perfect caramelization skin. It also helps the Chicken to “Jump” and slide onto the hot oiled cooking braiser.
- Preserve lemons can last in your refrigerator or you can freeze them after the 3-5 day cure in ziplock freezer bags.
- Compound butter mixture can be made in a food processor or by hand. Combine minced preserved lemons, shallots, garlic, and fresh herbs. Either form into a log shape and roll up in saran wrap you can freeze it. Or hold it until you have quick brined the breast and patted them dry…then any only then you can smear it under the skin and all over the chicken breast. Refrigerate, (no need to cover) to hold prior to sautéing.
- Making a quick brine for the breasts ensures the chicken breast to stay moist even after sautéing and finishing in the oven. Just add enough water to bowl that would hold the breasts, and add a hand full of kosher salt, dissolve. Add the breast and let brine for thirty minutes, while you are preheating oven and gathering other items for the saute. Pat dry and stuff butter under skin and all over. Refrigerate.
- Make the roast tomato sauce, preheat oven to 425°F In a large bowl toss tomatoes, shallots, carrots, garlic, chili flakes, and anchovy paste or fillet, with balsamic vinegar, brown sugar, and EVOO to coat. Throw this down on a sheet pan (cover with aluminum foil for easy clean up) and season with freshly ground peppercorns and coriander seeds for about 35-45 minutes turning periodically. If they begin to brown too quickly push them into the center of the pan. Remove herb sprigs and skins off tomatoes with tongs. Transfer mixture to bowl using an immersion blender pulse or put in food processor for a chunkier product. Taste and adjust seasoning. (You can cool completely, transfer to an air tight container if you are making it the day before.
- Make the olive marmalade can be started while tomatoes are roasting. Combine olives, currants, pinenuts, honey and EVOO in a medium bowl.
- Prepare the braiser for sautéing by heating it until hot (Medium-High)…not smokin hot! Add your oil. Quickly remove the chicken breast from the refrigerator and dust with the Wondra flour mixture. Sauté the Chicken Breast skin down first and shake the pan back-in-forth to keep chicken from sticking. May have to lower heat to avoid scotching…you want a rich golden brown about 5-8 minutes. Flip the breasts and cook for another 5-10 minutes. Remove from braiser and transfer chicken to a rack above a sheet pan (the one you used for roasting the tomatoes) to finish in oven. Pour off any extra oil in braiser.
- Deglaze braiser with wine until reduced by half.
- In a preheat oven at 325°F finish the chicken breast in the oven to an internal temperature of 165° F.
- Combine roasted tomato sauce with olive marmalade, capers, caper berries and herbs together into braiser and bring up to a low simmer. Adjust flavor if needed with sea salt and fresh ground black pepper.
- Remove Chicken Supreme Breast from oven and place on top of sauce in braiser and serve. Serve with bucatini pasta or creamy polenta.