CHICKEN MARCO

This is a great, one-skillet, “comfort food” dish.

Ingredients
7 oz. Boneless skinless chicken breast
4 - 7oz. boneless chicken breasts
1 oz. clarified butter
1/8 tsp. granulated garlic
1 pinch black ground pepper
4 oz. heavy cream
2 oz. roasted pecans ( halves & pieces)
1⁄2 tsp. Basil Whole California
3 oz. Brie cheese (ash removed)
Flour,(all-purpose)
Salt to taste

Preparation:
Trim excess fat from chicken breast & remove back bone cartilage, by cutting in half.
Season chicken breast before flouring, with salt & pepper and 1⁄2 of the garlic granulated, and then dredge through flour. Then add 1 oz. of clarified butter to sauté till 3⁄4 cooked. Lightly brown on both sides. Then add Basil
Immediately add heavy cream. Let cream come to a simmer & add toasted Pecans and brie cheese (break cheese into smaller pieces so that it blends faster.) Let cream reduce to desired thickness. Enjoy!

Chef Don Robinson, Director of Research & Development
SAN DIEGO COFFEE, TEA & SPICE, INC.

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