Chicken with Mint Sauce

by

I came across several old references in Italian cookbooks of a grilled or sautéed chicken breast that was simply prepared with a fresh mint sauce. Now I’ve seen other variations, where people do lemon, dill or rosemary but this one caught my eye several times so I finally took it apart played with it. Below is my version that I am thrilled with. It’s the simplicity of simple ingriedeints that makes this shine, thigh the star being the brightness of the mint sauce.

I noticed many references say this may be a traditional Sicilian dish, but I also have seen variations in other parts of the country. Here in the US, I’ve seen it on menus but very rarely.

Ingredients

  • 3-4 large boned and skinned chicken breasts (totaling 1 to 1½ pounds), cut crosswise into ½-inch-wide strips
  • ¼ medium red onion, minced
  • 1 clove garlic, minced 
  • Generous pinch of sugar
  • 3 tablespoons red wine vinegar ( you could use white or even Apple cider vinegar)
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • zest and juice of 1 medium lemon
  • ½ teaspoon dried oregano
  • ¼ tightly packed cup fresh mint leaves,
  • ½ teaspoon freshly ground black pepper finely chopped
  • Salt & Pepper to taste

Directions

Step 1:
  1. Slide the chicken breast crosswise into 1/2′ wide strip or medallions and place in a sealable container or silicone storage bag (a plastic one will also work)
  2. To the chicken add 1 tbsp of the oil, lemon zest, oregano, and pepper. Seal and toss well.
  3. Let marinate in the refrigerator 1 to 6 hours.
Step 2:
  1. About 30 minutes before cooking, make the sauce;
  2. Stir together the minced onion, garlic, sugar, vinegar, lemon juice, salt and pepper to taste in a small bowl.
  3. Let stand 20 minutes
  4. Then whisk in the remaining oil.
Step 3:
  1. About 15 minutes before serving, heat a heavy skillet, or a 12-inch sauté pan over medium-high heat or you grill on medium.
  2. Sauté or grill the chicken, sprinkling it with salt.
  3. Turn the pieces as they pick up color and immediately reduce the heat to medium-low.
  4. Continue cooking about 4 minutes, until the chicken is barely firm when pressed.
  5. Be sure there is, no sign of raw meat. An instant read thermometer should read 160 -1 65 degrees.
  6. Transfer it to a serving warm plate or a plate layered with lettuce or arugula
Serving
  1. Stir the 3 tablespoons of the fresh mint into the prepared sauce,  spoon over the chicken
  2. Sprinkle remaining mint over the chicken for garnish
  3. Suitable as simple summer lunch or as dinner along with  Broccolini with Peanut Sauce

Notes – I make double the sauce as everyone asks to add more!

 

Adapted from the Italian Country Table, by Lynn Rossetto Kasper, 1999