The Semicolons
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Pintor’s Chicken
- Yield: 4 Servings
- Level: Easy
Time
- Total: 30 minutes
- Prep: 10 minutes
- Cook: 20 minutes
- Inactive: 0 minutes
Ingredients
- 4 Chicken Breast Cutlets
- 1 Cup All Purpose Flour
- Salt
- Black Pepper
- 1 Tablespoon Garlic
- 1/4 Cup Madeira Wine
- 1/2 Cup Tomato Sauce
- 1 Can Pinto Beans
- 2 Tablespoons Fresh Dill
- 1 Cup Leeks
- 1 Tablespoon Olive Oil
Preparation
- Season Flour With Salt And Pepper
- Dice Garlic
- Julienne Leeks
- Reserve 1/4 Cup Juice From Pinto Beans
Directions
Chicken:
- Dredge chicken in flour and lightly saute on both sides.
- Add garlic and saute until cooked.
- Deglaze with Madeira.
- Add tomato sauce, bean water, and dill.
- Let simmer and reduce for 3 to 5 minutes.
- Add salt and pepper to taste.
Beans
- Heat beans separately.
- Season with salt and pepper.
Leeks
- Fry leeks in olive oil.
- Season with salt and pepper.
Final Steps
- Serve chicken immediately.
- Serve beans alongside chicken.
- Garnish with fried leeks.