Recipe courtesy of Culinary Concepts
Show: The Best Of
Episode: Gold Medal Meals
Save Recipe Print
Total:
1 hr 25 min
Prep:
45 min
Cook:
40 min
Yield:
10 servings

Ingredients

Directions

Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Sauteed Cabbage

Recipe courtesy of Ina Garten

Sauteed Kale

Recipe courtesy of Bobby Flay

Sauteed Spinach

Recipe courtesy of Tyler Florence

Sauteed Shrimp

Recipe courtesy of George Spriggs

Sauteed Carrots

Recipe courtesy of Ina Garten

Sauteed Broccolini

Recipe courtesy of Ina Garten

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Sauteed Sugar Snap Peas

Recipe courtesy of Ina Garten

Chicken Marsala

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories