PERREAULT Magazine December 2014 | Page 92

CHEF ALISON BALL KILMER

Perreault Magazine - 93 -

www.aliinthevalley.com

Chicken Breast with Cherry Tomatoes, Cabbage and Olives

Healthy . Natural . Organic .

Ingredients

•2 Tbs. olive oil

•½ head of cabbage trimmed and thinly sliced

•2 Tbs. chopped shallot

•2 cups halved red and yellow cherry tomatoes or whole small cherry tomatoes,

such as grape tomatoes or Sweet 100s, stems removed

•⅓ cup pitted, coarsely chopped black Mediterranean olives

•1 tsp. chopped fresh rosemary

•Salt and freshly ground pepper, to taste

•4 boneless, organic skinless chicken breast halves, flattened

•½ cup dry white wine or white-wine vinegar

•1½ cups brown rice

Preparation:

1. In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the cabbage and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook, stirring, until softened, about 1 minute. Add the tomatoes, olives and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper. Transfer the mixture to a plate and set aside.

2. Add the remaining 1 Tbs. oil to the pan. Season the chicken breasts with salt and pepper.

Cook, turning once, until browned on both sides and firm when pressed in the centers, about 8 minutes total. Transfer to a plate and keep warm.

3. Add the wine to the pan and bring to a boil. Return the vegetables to the pan and cook for 1 minute to reheat, stirring once or twice. Transfer to a warmed platter and top with the chicken breasts. Serve immediately with hot rice.