Tag: #Burrata

Juicy, Flavorful Chicken with Braised Tomatoes and Creamy Burrata   

A simple but impressive dish.

Watch me make it here: https://youtube.com/shorts/VmmFkYef9yc

Ingredients
  • 2 large chicken breast fillets
  • 2 burrata balls (5.5 oz each)
  • 14 oz cherry tomatoes (more for serving if you like)
  • 3 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • 4 sprigs fresh thyme
  • 2 tsp salt
  • 2 tsp black pepper, more for serving
  • 1 tsp sweet paprika
  • 1 tsp red pepper flakes, more for serving
  • crusty bread, for serving
  • toasted pine nuts, for serving
Instructions
  1. Season chicken with 1 tsp salt, 1 tsp black pepper and sweet paprika.
  2. Heat oil and butter in a non-stick frying skillet over medium high heat. Add chicken and cook, about 5-7 minutes per side or until fully cooked and browned on both sides. (depending on the size of your chicken). Remove from skillet and place on a clean plate.
  3. Lower the heat, add garlic and cook for 1 minute. Deglaze the skillet with 1/4 cup water. Stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1 minute. Add cherry tomatoes, 1 tsp salt, 1 tsp black pepper and red pepper flakes. Stir in balsamic vinegar, honey and thyme sprigs. Cover and allow to braise for 10 minutes.
  4. (If you want to add some cherry tomatoes for presentation/serving, place a handful in a toaster oven at 425 for 10-15 mins and then set aside)
  5. Remove the lid and slide chicken back into the skillet. Simmer, uncovered, for 1-2 minutes or until heated through.
  6. Remove the chicken and let rest for 3 minutes. Then slice the chicken and place in a serving bowl or plate.
  7. Break the burrata over the chicken, then finish off with black pepper, red pepper flakes, olive oil and toasted pine nuts.
  8. Serve with a spinach or arugula salad and some crusty bread.

Balsamic Wild Mushroom Pappardelle

Mushrooms are the best for boosting immunity!
Ingredients
  • 9 oz pappardelle pasta
  • 11 oz wild mushrooms, roughly torn
  • 3 garlic cloves, minced
  • 1 shallot, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 tbsp balsamic vinegar
  • 1 tsp each: dried thyme, sage, smoked paprika, chili flakes
  • Salt and black pepper
  • Burrata, for serving
  • Toasted pine nuts, for serving
  • Fresh thyme, for serving
Instructions
  1. Cook papperdelle in generously salted water until al dente. Then drain.
  2. Heat a large non-stick skillet over high heat. Add the mushrooms. Fry for 6-8 minutes. The mushrooms will start to release moisture, after this, add olive oil and spices. The mushrooms will start to brown, now add the balsamic vinegar and butter. Cook until the butter is melted, stirring frequently.
  3. Add garlic and shallot, sauté until fragrant, for 2 minutes.
  4. Toss with pasta and serve with burrata, pine nuts and fresh thyme.