Chicken peppadew. Eileen Goldfinger photo. 2016. Blogfinger.net
By Eileen Goldfinger, Food Editor @Blogfinger.
3 skinless and boneless chicken breasts
4 tablespoons extra virgin olive oil
15 small black pitted olives, sliced
15 peppadews, sliced
1/2 cup unsalted chicken broth
1/4 cup marinara sauce
1/4 cup searing flour
2 teaspoons freshly ground black pepper
10 basil leaves
2 tablespoons of butter or margarine
1/2 lemon juiced
1/4 cup white wine
Cut chicken into 1 1/2 inch pieces and sprinkle with searing flour.
Heat oil in a 12 inch nonstick fry pan.
Add chicken pieces and brown on both sides.
Remove chicken from pan and set aside.
Slowly add chicken broth to pan and scrape up any brown bits stuck to bottom of pan.
Add margarine and wine; then stir. Sauce should be getting thicker and developing a creamy consistency.
Add peppadews, 5 basil leaves, olives, marinara sauce, and black pepper.
Cook for 10 minutes and stir.
Add chicken pieces and lemon juice, and stir, covering chicken pieces with sauce.
Add remaining basil leaves.
Simmer until chicken is heated and cooked through. (Approximately 10 minutes.) If sauce is too thick, add a little more broth.
If the sauce is too thin, cook uncovered until sauce thickens
Serve over fettuccine or linguini (1/2 pound.)
Serves 2.
* Peppadew is a sweet mildly spicy form of pepper from South Africa. It gives a sense of “mild heat.” Buy it in a jar or at the Wegmans olive bar.
Peppadew
ALAN CUMMING: From Sondheim’s Company. ‘Here’s to the Ladies Who Lunch.” Live from the Café Carlyle