Sunday, January 17, 2010

Chicken Chimichurri with a Sherry Cream Sauce

JD's favorite dish at Ceviche is Chicken Chimichurri. I've never tried to make the chimichurri sauce myself, but have tried to purchase it pre-made a couple of times. The store bought kind received two thumbs down, but the fresh sauce purchased at the Sarasota Farmer's Market yesterday received two thumbs way up! We sauteed thinly-sliced chicken cutlets (one whole package), cut into about 3" pieces in evoo until almost cooked. We then added about 1/4 cup of chimichurri to pan and sauteed until completely coated and cooked through.

Ceviche makes an amazing Sherry Cream Sauce, which we attempted and, I'm happy to say, successful re-produced!

We paired the Chicken Chimichurri with pan-fried, thinly sliced fingerling potatoes (my favorite!). I heated about 3-4 tbs of evoo over medium heat with rosemary, red pepper flakes, finely chopped shallots and garlic, then removed the rosemary, red pepper flakes, shallots and garlic and placed the potatoes in a single layer and cooked until golden brown on each side.


1 comment:

  1. great link for the cream sauces....pretty sure anything with one of those sauces would be outstanding

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