This dish was born of a missing ingredient when I was up at Sylvan Run and had decided on Chicken Tenders Lyon for dinner. As I was gathering my ingredients I realized I had no muffuletta (olive salad). Chef Pepin's philosophy of "using what you have in the refrigerator" came to mind and a new dish with an Asian/Italian flair was born. Enjoy!
Ingredients:
- 5-6 chicken tenders, trimmed if needed
- whole milk or half & half
- Wondra flour
- 1 tbsp avocado oil
- salt & pepper
- 4 cloves garlic, smash minced
- 1 shallot - minced
- 4 tbsp rice wine vinegar
- 4 tbsp water
- 4 tbsp ginger teriyaki marinade
- dash of tabasco or sriracha
- shredded mozzarella - or sliced Swiss cheese
- minced scallions for garnish (optional)
Preparation:
Trim any ligament ends from tenders and lay them side by
side on a plate. Add S & P to both sides.
Heat a frying pan with avocado oil. Dredge tenders through milk and flour and brown them on both
sides. Once chicken is well browned, cover and steam rest of the way on low for
4-5 minutes.
Remove chicken from pan and place on warmed serving dish with a cover. Add garlic and shallot to the pan and saute on medium heat for a minute or so.
Add the vinegar and reduce on high heat to remove acidity. Taste… Add water, ginger teriyaki marinade and sriracha and stir until well blended.
Return chicken to the
pan and cover with sauce and mozzarella. Turn heat to low and put the lid on.
Once cheese is melted, remove from heat, add garnish and serve.
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