update, how cooking recipe Macon Chicken w Peach Mint Pure with 18 ingredients and 8 stages of easy cooking, which is fast and tasty.
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Hi my mother, now you get prepare recipe Macon Chicken w/ Peach Mint Purée with 18 ingredients and 8 steps. Below this is how to cook, please pay attention carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 8 stages of easy cooking Macon Chicken w/ Peach Mint Purée.
Ingredients all Macon Chicken w/ Peach Mint Purée
Needed : Macon Chicken.
Prepare 4 : Chicken Breast.
Needed 4 : Thyme (with stem).
Needed 2 tbsp : Olive Oil.
Needed 2 tbsp : Unsalted Butter.
Prepare 2 : Green Onions, Chived.
Prepare 6 : Asparagus.
Prepare 2 Cloves : Garlic.
Prepare : Salt and Pepper to season.
Needed : Peach Mint Peach Mint Purée.
Prepare 2 : Fresh Peaches.
Prepare 4 : Mint Leaves, Chopped.
Needed 1 tsp : Olive Oil.
Prepare 1/2 tsp : Salt.
Prepare : Pasta.
Needed : Suddenly Salad Pasta of your choice.
Needed 4 : Sweet Peppers, deseeded destemmed and cut into thin slices.
Prepare 1/2 : cp Matchstick Carrots.
If all basic ingredients Macon Chicken w/ Peach Mint Purée it’s ready, We’re going into the cooking stage. Below is how to making with easy.
Stages Cooking Macon Chicken w/ Peach Mint Purée
Blanching. In a sauce pan, bring water to a boil Add asparagus and matchstick carrots with salt. Continue to boil for 3-5min. Remove asparagus and place them in a bowl of ice water. Put carrots in a strainer and lay into the bowl of ice water. Meanwhile slice up the sweet peppers and rinse with cool water..
Cook your choice of Suddenly Salad Pasta according to their directions..
In a 12” cast iron skillet, heat to medium high heat. Pound the chicken to about 1/4” thick, pat dry both sides with salt and pepper. Coat skillet with olive oil and place chicken breasts in skillet. Do not move. Place garlic gloves in center Watch the sides until about halfway cooked through. Flip and add thyme over the chicken. Add butter and let froth. Used butter to coat the garlic and baste chicken as it continues to cook..
In another skillet, add butter carrots and peppers and sautée.
Preheat oven for 300°. On a cookie sheet. Place sautéed carrots and peppers, surround with asparagus. Sprinkle with salt and pepper. Place chicken breasts with thyme over and bake for 7min. Remove and let rest for 5min..
In a blender, add peach halves, mint, a dash of salt, and oil. Pulse until finely chopped and then purée. Stop and stir. Chill in fridge for five minutes..
When plating, put two spoons of purée down and then spread like a comma. Slice chicken at and angle to create a nice distribution. Top with thyme and chives. Place asparagus on the outside of the purée. On the other side place your portion of pasta and top with sautéed carrots and peppers..
Serve and enjoy!.
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