- 4 chicken breast cutlets
- 1 cup all-purpose flour, seasoned with salt and pepper
- 1 tablespoon diced garlic
- 1/4 cup Madeira wine
- 1/2 cup tomato sauce
- 1/4 cup bean water, water from can of pinto beans
- 2 tablespoons chopped fresh dill
- Salt and pepper
- 3/4 cup pinto beans
- 1 cup julienned leeks
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, and let simmer and reduce for 3 to 5 minutes. Salt and pepper, to taste.
Heat the beans separately, season with salt and pepper, and serve alongside the chicken.
Fry julienned leeks in canola oil, season with salt and pepper.
Garnish dishes with fried leeks.
Recipe courtesy of Guy Fieri