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Sautéed Chicken Breast with Papaya Many people are familiar with fruit and chicken in cold salads, but fruit such as papaya can combine for a hot entrée as well. Makes 4 servings. |
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Ingredients: 1 small Hawaiian papaya, about 3/4 pound 1 teaspoon kosher salt 1 to 2 teaspoons sugar (optional) 1/8 teaspoon freshly ground black pepper Four 4-ounce boneless and skinless chicken breast Butter-flavored cooking spray 2 tablespoons minced shallots 2 tablespoons all-purpose flour 1 tablespoon lime juice 1 teaspoon ground coriander 1/2 cup Chicken Stock 1/2 teaspoon each ground nutmeg and cinnamon | |
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Instructions: 1. Cut tenderloin into 1-inch-thick slices. Put slices between butcher paper or aluminum foil and pound until about 1/4 inch thick. You should have about 6 slices. 2. Combine flour with ginger, nutmeg, and salt and pepper to taste. Dredge pork medallions in seasoned flour and shake off excess. 3. In a nonstick skillet large enough to hold all the medallions comfortably in one layer, heat clarified butter over medium heat. When butter is hot, add pork and cook about 3 to 4 minutes on each side. 4. Remove cutlets to a warm platter or serving plates. Add apple to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium high. As soon as the sauce thickens, pour over pork. Cooking Tip To clarify butter, put a pound of butter in a saucepan over medium-low heat. Gently simmer 5 minutes, remove from the heat and cool 5 minutes. Skim off top layer of foam. Pour the clarified butter gently into a bowl. Stop when you reach the milky white solids on the bottom of the pan. Don't throw out the milky solids. They're delicious on cooked vegetables. Clarified butter keeps several weeks in the refrigerator. |
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