Basque-Style Sauteed Chicken Breasts

Name: Basque-Style Sauteed Chicken Breasts (Suprêmes de Volaille Basquaise)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: ⅛ teaspoon freshly ground pepper; 1½ pounds tomatoes, peeled, seeded, and diced, or; ¼-inch slice Bayonne ham or prosciutto (about ¼ pound), diced; ¼ teaspoon salt; 3 tablespoons butter or rendered pork fat (see Note); 6 skinless, boneless chicken half breasts (about 2 pounds); 2½ cups drained canned diced tomatoes (from a 28-ounce can); 3 tablespoons butter or rendered pork fat (see Note); 2 tablespoons vegetable oil or rendered pork fat (see Note); 2 onions, halved and sliced; 2 tablespoons vegetable oil or rendered pork fat (see Note); 2 red bell peppers, stemmed, seeded, and cut into julienne; ¼-inch slice Bayonne ham or prosciutto (about ¼ pound), diced; 3 cloves garlic, chopped; 2 green bell peppers, stemmed, seeded, and cut into julienne

Suprêmes de Volaille Basquaise

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

THE ROBUST FLAVORS of ham, peppers, and tomatoes are typical of the Basque region in the Pyrenees Mountains of southwestern France. Anything served with this combination is labeled basquaise. The area is renowned for its pork, and especially the cured hams produced in and around the city of Bayonne. Bayonne ham is either sliced thin and eaten with fruit, like prosciutto, or diced and used to add flavor to dishes. If Bayonne ham is hard to find, use prosciutto.

Instead of maki

Ingredients

Europe
France
Main course
Basque
Mediterranean
Gluten-free

Ingredients

Method