Tomato and Feta Sauce
Ingredients
- 4 oz petite diced tomatoes
- 1 oz onion chiffonade
- ½ teaspoon garlic minced
- 1 oz Red wine
- 1 oz Chicken stock
- 1 oz feta crumbles
- S & P to taste
- 1 pinch thyme leaves
- 1 pinch cayenne pepper
- 1 tablespoon butter
- 8 oz oz chicken or fish filet
- 4 oz flour
- 1 pinch salt & pepper
- 3 oz oil
Instructions
- Add oil to a sauté pan, add pan to range at medium high heat.
- While oil is heating dredge the protein in the flour/S&P mixture.
- Once the oil reaches smoke point add the protein.
- Sear on both sides until golden, remove from pan and finish in the oven.
- Add the onions and garlic to the original pan and sauté until the garlic is brown.
- Deglaze the pan with the tomatoes, red wine and stock.
- Once the sauce has reduced to one’s desired consistency add the thyme cayenne, thyme and feta.
- Remove the pan from the heat and allow to cool enough so the butter doesn’t separate when one folds it in.
- Finally, plate the protein and ladle the sauce on top.
Notes
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