Try Chef Adrianne Calvo’s Chicken Supreme With Peaches, Goat Cheese & Pickled Onions! by Chef Adrianne Calvo
There is no better time to hone one's culinary skills than the summer. The kids are back from school, families get together and everyone is looking for a great bite to eat when they come in after a hot day of activities. This chicken recipe is sure to satisfy your summertime cravings in a delicious, flavorful way!
- 2 8-ounce chicken supremes, wing and breast
- 1/4 teaspoon Spanish paprika
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon canola oil
- 1 1/2 cups baby arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon champagne vinegar
- 1/2 cup peaches, diced
- 1 teaspoon Fresno chili, thinly sliced
- 1 tablespoon goat cheese, crumbled
- 1/4 cup pickled onion
- 1/2 lemon, to finish
- 1/2 red onion, thinly sliced
- 1 cup red wine vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon dried oregano
Here’s how to make it:
- Preheat the oven to 425 degrees F.
- On a clean work surface, season chicken with paprika, garlic salt and pepper.
- In a hot skillet or cast iron pan, heat up canola oil to medium high. Carefully place seasoned chicken into hot pan and sear for 30 seconds without moving. Turn and then place in the oven to cook for 7-10 minutes.
- Meanwhile, place all the ingredients for the pickled onions in a small sauce pot and bring to a simmer. Turn off as soon as it simmers and set aside.
- Toss the arugula in olive oil and vinegar and place on the bottom of the plate. Place cooked chicken on top of the arugula. Top with peaches, chilies, goat cheese and pickled onion. Right before serving, squeeze fresh lemon juice over the finished dish. Serves 2.
Note: In professional cooking, the term "chicken supreme" is used to describe a boneless, skinless breast of chicken.
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