Chicken Paillard with Ratatouille
A boneless and skinless chicken breast is pounded to an even thickness. It is then seasoned and seared. A pan sauce is made with white wine, chicken stock, tomatoes, black olives, zucchini, eggplant and garlic. They are then cooked sous vided until tender and cooked through. To reheat, just place in simmering water until heated through.
A boneless and skinless chicken breast is pounded to an even thickness. It is then seasoned and seared. A pan sauce is made with white wine, chicken stock, tomatoes, black olives, zucchini, eggplant and garlic. They are then cooked sous vided until tender and cooked through. To reheat, just place in simmering water until heated through.
A boneless and skinless chicken breast is pounded to an even thickness. It is then seasoned and seared. A pan sauce is made with white wine, chicken stock, tomatoes, black olives, zucchini, eggplant and garlic. They are then cooked sous vided until tender and cooked through. To reheat, just place in simmering water until heated through.