Chicken Caruso
Ed Caruso
4 serving(s)
¼ pound pancetta - chopped coarsely
1 16 oz. jar of pearl onions - drained and cut in ½
1 medium/large eggplant - peeled sliced lengthwise
4 boneless/skinless chicken breasts
1 cup heavy cream
¼ cup plus 1 tablespoon olive oil
fresh thyme
For the marinade:
1/3 cup soy sauce
juice of 1 lemon
½ cup olive oil
4 cloves crushed garlic
sprig of fresh rosemary, oregano & thyme (or approx. 1 tablespoon dried)
Make marinade a day in advance. Combine all ingredients in a glass jar and steep at room temperature. Shake jar occasionally to mix. Strain marinade.
Marinate chicken breasts for at least 2 hours. Brush eggplant with olive oil and grill along with chicken till done, approx. 5-10 minutes per side.
Meanwhile begin sauce, put 1 tablespoon olive oil in medium hot skillet. Add pancetta and brown. After pancetta is browned add onion and continue to cook until onions are translucent and broken up. Drain fat. Add cream and deglaze pan. Add fresh thyme.
To assemble: place grilled eggplant on plate, top with 1 to 2 tablespoons of sauce. Place chicken on top of sauce, top with 1 tablespoon sauce and a sprig of fresh thyme.
Excellent with garlic roasted new potatoes, grilled vegetable such as asparagus.
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