Sautéed Chicken Breast with Melon Sauce
This terrific recipe for Sautéed Chicken Breast with Melon Sauce was created by Chef Kaspar Donier of Kaspar's in Seattle, Washington.
4 whole boneless, skinless chicken breasts
1/4 honeydew melon
2 tablespoons vegetable oil
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup sake or Riesling wine
1/4 cup chicken broth
1 teaspoon freshly grated ginger
2 teaspoons cornstarch
1/4 cup rice wine vinegar
1 tablespoon honey
1 tablespoon butter
1 tablespoon chopped flat-leaf parsley
- Cut each chicken breast in half and slightly flatten with palm of hand.
- Peel melons and slice into thin strips (or cut into melon balls).
- Place vegetable oil in large skillet over medium heat. Sprinkle chicken with salt and pepper and add to pan; sauté about 5 minutes on each side until golden brown.
- Add sake (or wine), chicken broth and ginger; simmer for several minutes.
- Dissolve cornstarch in rice wine vinegar.
- Remove chicken to serving platter.
- To skillet, add vinegar mixture, honey and melons, stirring gently. Add butter and parsley; drizzle sauce over chicken.
Makes 8 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.