TASTE
Chicken good enough for the Marines
| • | Sourdough ... for starters |
By Michael Hill
Associated Press
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HYDE PARK, N.Y. — The Marines were at their stations by 0900 hours, knives in hand, ready for a tough new mission.
Their commands came from Phillip Crispo, a chef instructor who had five weeks to test the mettle of these 11 Marines in the heat of the training kitchens of the Culinary Institute of America.
The Marine Corps wants better cooks. So for more than a year, they have sent select Marine cooks to immersion courses at this lauded culinary school north of New York City.
Marines attending the culinary immersion course must display competency in everything from soups and stocks to menu planning. This impressive one-pan recipe for chicken breasts comes together in just 30 minutes.
CHICKEN BREAST PROVENCAL
Preheat oven to 200 degrees.
Season the chicken breasts with salt and pepper.
Place the flour in a wide, shallow bowl and dredge the chicken through it to lightly coat it. Shake off any excess.
In a large skillet over medium-high, heat the oil. Add the chicken breasts and saute until golden brown on the bottom, about 5 minutes. Turn the breasts and saute another 5 minutes, or until browned and cooked through.
Transfer the chicken to an oven-safe plate and place in the oven to keep warm.
Pour off most of the fat from the skillet, then return the pan to the heat. Add the garlic and saute briefly until aromatic. Add the wine to deglaze, stirring well to release all of the drippings.
Add the diced tomatoes, chicken stock, olives and anchovy. Bring the mixture to a simmer and cook for a few minutes. Finish the sauce by swirling in the butter.
Return the chicken breasts, along with any juices from the plate, to the skillet. Toss to coat the chicken with the sauce. Garnish with basil. Serve.
Makes 4 servings.
(Recipe adapted from the Culinary Institute of America)
