All of the herbs in this dish remind me of spring; their aroma reminds me of freshly bloomed flowers. Don’t you just love seeing green grass and daffodils again? Some how mother nature always gets it right. Although it’s still very much winter in Boston, the change of the clocks makes it seem that we’re not far. This dish provides the sneak peak of spring that we’ve all earned after the rough winter we experienced.
4 chicken breasts, butterflied and pounded to 1/4 inch thickness
2 garlic cloves, minced
1/2 tsp dried dill
2 shallots, minced
salt and pepper
2 tbs red wine vinegar
2 c chicken broth
2 tbs dijon mustard
12 oz roasted red peppers, diced
1/4 c chives, chopped
pasta for serving
Marinate chicken in 2 tbs olive oil, 1 garlic clove, dill, 1 shallot, salt and pepper for 30 minutes. Remove chicken from marinade allowing oil to drain (it’s ok if some of the garlic and shallots still cling to the chicken).
Heat olive oil over medium high heat and sear chicken breasts 2 at a time, 3-4 minutes per side. Once cooked transfer the chicken to a plate and cover with aluminum foil to keep warm.
Saute remaining garlic and shallot in the same pan as the chicken. Add roasted red peppers and cook until shallot has softened. Add vinegar while scrapping brown bits off the bottom on the pan. Add chicken broth and any juice on the plate of chicken, let reduce by half. Whisk in mustard, and cook for another minute.
To serve place chicken over pasta, spoon sauce over the top, then sprinkle with chives.