Bronzed Chicken Breasts with Watermelon Sauce
2 Tbsp Unsalted Butter or Margarine, melted
4 Each Boneless, Skinless (3-Oz) Chicken Breast Halves, at room temperature
1 Tbsp + 1 Tspn Chef Paul Prudhomme’s Poultry Magic®
Makes 1½ Cups
This rich and fruity sauce is a perfect accompaniment to all types of meat. Try it with our bronzed pork chop, chicken or fish recipes for a delightful dinner entrée.
3 Cups Watermelon, seeded and cut in 1/2 inch dice
1/4 Cup Cane Vinegar
1/4 Cup White Balsamic Vinegar
1/4 Cup Water
2 Tbsp Sugar
2 Tspn Chef Paul Prudhomme’s Pork & Veal Magic®
1 Cup Heavy cream
Place a heavy nonstick skillet over medium-high heat until hot, about 7 minutes. In order to have even-sized chicken breasts, you may wish to pound the breasts slightly before cooking. They should be about 3/4" thick. As soon as the skillet is hot, lightly drizzle each side of each chicken breast with butter, then sprinkle one side evenly with ½ teaspoon of the Magic Seasoning. Place the chicken in the skillet, seasoned sides down and sprinkle the topsides of all the chicken evenly with the remaining seasoning blend. Cook chicken until underside is bronze in color, 2 to 3 minutes. (Watch and you’ll see a white line coming up the sides as the chicken cooks; when line is about one-half the thickness, chicken is ready to be turned.) Cook until done, 2 to 3 minutes more. Serve immediately. Do not overcook! Chicken should be very juicy.
Note: You can turn the meat more than once or continuously until cooked to desired doneness. All cooking times are approximate.
In a blender, combine 1 cup of the watermelon, the cane vinegar, white balsamic vinegar, water, sugar and Pork & Veal Magic. Process until smooth, about 30 seconds. Place the purée in a 10-inch skillet over high heat. Stir well then add the remaining 2 cups of diced watermelon. Bring to a boil, then reduce the heat to medium and simmer, stirring frequently, until the liquid is reduced to a syrup consistency, about 15 minutes. Stir in the heavy cream and return to a boil. Simmer, stirring frequently until the flavors are blended and the sauce has thickened, about 4 minutes.
Serve over bronzed chicken breasts.