Ingredients
- 6 fettucine
- 1 chicken breasts (whole skinless boneless halved)
- 120 ml cream (heavy)
- 120 gr seeded vine-ripened tomato (julienned)
- 60 gr thinly onion (sliced red)
- 60 ml thinly sun tomatoes oil packed (sliced dried)
- 60 ml olive oil additional (plus)
- 34 gr seeded jalapeno (finely chopped)
- 28 gr brandy
- 16 ml lemon juice (fresh)
- 8 gr green peppercorns (drained)
- 4 gr garlic (finely chopped)
- 4 gr basil leaves (chopped fresh)
- 1 gr salt
- 1 gr black pepper (freshly ground)
Preheat broiler.
In a bowl stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper,reserve.
Brush each chicken breast half with olive oil,season to taste with salt and pepper.Broil chicken about 10 cm from heat 4 minutes on each side, or until just cooked through. Reduce temperature to 90ºC . and keep chicken warm in oven.
Cook fettuccine until al dente.Drain well and keep warm.
In a large non-stick skillet heat the olive oil over moderately high heat. Saute reserved tomato mixture for 1 to 2 minutes stirring constantly.Stir in cream and brandy and simmer until thickened slightly. Add fettuccine and basil to the sauce and and stir.
Divide fettuccine and sauce between 2 plates and top with chicken.
Serves 2 Gourmet September 1995 You Asked For It
