Caramel chicken with dark chocolate reduction
CHEF BRIAN CHERRY, ARGENTA MARKET
8 oz. chicken breasts skinned
3 tbs. butter
4 oz. Raimondo Dark Chocolate Balsamic Vinegar
3 oz. Le Caramel's Sea Salt Caramel Cream
3 oz. heavy cream
4 oz. Kent Walker Habanero Gouda
In a sauteed' pan add butter, melt and sautee' chicken breasts until brown on both sides. Place in oven 350 degrees to finish.
In another sautee' pan add caramel and heavy cream and reduce by half. When chicken is cooked to 165 degrees take out of oven and add 4 oz. Raimondo Dark Chocolate Balsamic Vinaigrette; stir chicken in sauce.
Plate chicken on a bed of rice or pasta, add cheese, add caramel sauce over top and finish by drizzling chocolate vinaigrette over top of chicken and enjoy!