CITRUS MARINATED CHICKEN BREASTS WITH PINK-EYED PEA RELISH Pairing: 2018 Sauvignon Blanc

CITRUS MARINATED CHICKEN BREASTS WITH PINK-EYED PEA RELISH Pairing: 2018 Sauvignon Blanc

INGREDIENTS

3 chicken breasts, boneless and skinless, cut in half lengthwise for 6 chicken breast cutlets

1/4+ cup extra-virgin olive oil + more for sautéing the cutlets.

1-1/2 tablespoon fresh lemon juice

3/4 teaspoon fennel seed, crushed

1 pinch kosher sea salt

1/4 teaspoon freshly ground black pepper

Pink-Eyed Pea Relish:

1 tablespoon shallot, minced

1 medium garlic clove, minced

2 tablespoons white wine vinegar

2 cups pink-eyed peas, cooked

1/4 cup extra virgin olive oil

1/4 cup mix of fresh parsley, cilantro, and chives

1/2 tablespoon lemon zest

1 pinch red pepper flakes

salt and pepper

DIRECTIONS

  1. In a large resealable plastic bag, add 1/4 cup oil, lemon juice, fennel seeds, salt and pepper. Add the chicken breast cutlets and mix and massage the chicken. Refrigerate at least 30 minutes and up to 6 hours, turn the bag half way through the marinating time.
  2. When you are ready to sauté the cutlets, heat a large frying pan with enough extra virgin oil to coat the bottom of the pan and place over medium high heat. When the oil is hot, add the chicken cutlets in batches and sauté for 5-6 minutes, turning after 3 minutes and adjusting the heat down to medium.
  3. Serve with pink-eyed pea relish.

Pink-Eyed Pea Relish:

  1. In a small saucepan over medium heat, simmer the shallot, garlic, and white wine vinegar for about 5 minutes.
  2. Transfer mixture to a medium bowl and add the remaining ingredients. Mix gentle to combine. Season with salt and pepper.

Recipe Credit:alwaysravenous.com