Chicken Breasts In Walnut Oil Vinaigrette
1/4 cup raspberry vinegar
Salt and freshly ground pepper, to taste
3/4 cup walnut oil
3 Tbsp green peppercorns
8 DLM boneless, skinless chicken breast halves or 4 Cornish hens, split
4 Tbsp unsalted butter
2½ Tbsp chopped fresh parsley
2½ Tbsp chopped fresh tarragon
Prepare the vinaigrette: In a medium-sized bowl, whisk the vinegar with the salt and pepper. Gradually whisk in the oil until the vinaigrette is blended and thickened. Taste for seasoning. Add the green peppercorns.
Marinate the chicken in the vinaigrette for 2 hours in the refrigerator.
Preheat the oven to 350°F. Remove chicken from marinade; towel dry, and reserve marinade. Melt the butter in an oven-proof skillet over high heat.
Brown each piece of chicken quickly. Remove the skillet from the heat, and brush each piece with remaining butter in the skillet. Roast in the oven for 20 to 25 minutes. While the chicken is cooking, heat the reserved vinaigrette to a rolling boil. Add the parsley and tarragon.
Arrange the chicken on a serving platter, and top with the herb vinaigrette. Season with additional salt and pepper, if desired. Makes 8 servings
Note: If using Cornish hens, allow 2 days of thawing in the refrigerator.
Makes 8 servings
Per serving: 518 calories; 32g total fat; 7g saturated fat; 161mg cholesterol; 281mg sodium; 1g total carbohydrates; 54g protein;
Allergy Warning: Contains milk