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We hope you got benefit from reading it, now let’s go back to grilled chicken double sauce recipe. You can cook grilled chicken double sauce using 13 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Grilled chicken double sauce:
- Get 1 part breast of chicken
- Get 1 Can whole peeled tomato
- Provide 1/2 cup onion minced
- Provide 1/4 cup tomato paste
- Use 3-4 leaves basil shredded
- Get 2 cloves garlic minced
- Use 1 cup chicken stock
- Get 1/3 cup flour
- Provide 1/3 cup butter
- Use 1/2 cup milk
- Provide Pinch nutmeg
- Provide Pasta optional for carbs
- Use Salt and pepper
Steps to make Grilled chicken double sauce:
- Pound chicken breast, not to flat. Rub with salt and pepper set a side for about an hour.
- Create a red sauce. Sauteè onion, garlic for about a minute then add tomato paste. Roast the tomato paste til it turns a little dark in color.
- Now add the whole peeled tomato. Add a bit of chicken stock about 1/4 cup so it wont dry out. Cooked for about 10 min bring fire to med low.
- Create a white sauce. Creat a roux by combining flour and butter.
- Add the milk continue stiring until roux mixed. Add chicken stock and nutmeg. Continue stiring until roux completly dissolve with the mixture. Add salt and pepper to taste. "I prefer white ground pepper. Look for a creamy but not to thick texture.
- Grill the ckicken for 3 min both side. Then put in the oven for 5 to 10 min under 350f. Be carefull not to over cook the chicken.
- Assemble on the plate with pasta or any carbs or starch. Add some garnish.
- Ready to serve. Always cook with love! Enjoy!
I Cooked the chicken over a charcoal grill (with lots of grilled potato). Luckily I made a double batch of the Peruvian Green. Grilled chicken doesn't have to be stringy and flavorless—use the right technique and it'll be perfectly juicy and still have shatteringly crispy skin. If you want a riff on the same theme, you could also try grilling up some skewers with nanbansu, a sweet-sour sauce that can pull double duty as a dip and. I feel like the flavour of this marinade will be familiar to everyone, even if you haven't made something like it yourself before.
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