Chicken Scallopini with Herb Sauteed Vegetables, Tomato Coulis

Chef : Lynette Foo

Genres : Western Cuisine,

Ingredients

Scallopini 

4 nos Chicken Breast, Large
2 tsp Oregano
Salt and Pepper

Flour for coating

Vegetables

1 large carrot, peeled and halved lengthwise (cut on the diagonal into ¼-inch slices)

2 medium garlic cloves, chopped

1 tbsp fresh or dried herbs such as oregano and thyme

1 large red bell peppers, cut lengthwise into ½-inch strips

1 large zucchini, halved lengthwise (cut on the diagonal into ½-inch slices)

1 large yellow pumpkin, halved lengthwise (cut on the diagonal into ½-inch slices)

salt and pepper, to taste

1 tablespoon butter

Tomato Coulis

250gm Canned tomato

3nos Garlic

1/2nos White onion

1tbsp Oregano

2nos bay leaves

2 sprigs thyme

Salt & Pepper (to taste)

Method

Scallopini

Slice the chicken breast on a bias, from top to bottom, so that you have 2 pieces of chicken.

Place under some paper and, using a rolling pin, flatten it till 1/2cm in thickness. Season with salt, pepper and oregano then place in flour and coat.

Shake off the excess In hot oil that comes up half way of the chicken, cook the chicken breast quickly till it browns then flip when it is golden brown.

Remove and place on a paper towel.

Vegetables

Cook the carrots in a pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Heat the oil in large pot over medium-high heat. Add the garlic, sauté about 30 seconds. Add the carrots and remaining vegetables and the herbs; sauté until just tender, tossing often, about 6 minutes. Sprinkle with salt and pepper. Add butter and stir to melt and blend in. Serve.

Tomato Coulis

Heat up a small pot and lightly coat with oil.

Saute garlic & onion till fragrant.

Add in the canned tomato and cook further till its soft.

Once its simmering, place all the herbs, spices & stir well, let it simmer further to let all the herbs, spices infuse further.

Before serving, season to taste.