Red Pine Chicken

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Steve Bogart, A Single Pebble Restaurant, Burlington, Vermont

Sauce Ingredients 
1 tablespoon mushroom or thick soy
2 tablespoons Kikkoman soy (not lite)
2 tablespoons minced ginger
1/2 cup chicken stock
1 1/2 tablespoons sherry
1 tablespoons sugar
4 whole star anise

Sauce Preparation
Mix all ingredients in a bowl.

Chicken Ingredients
4 chicken breasts
6 oz. ground pork
1 tablespoon sugar
1/2 tablespoon salt
1 tablespoon cornstarch (combine with sherry first)
1 tablespoon sherry
2 tablespoons vegetable oil

Chicken Preparation
Mix ground pork with the sugar, salt, and the cornstarch sherry mixture.

Lay chicken breast, rough side up, on a piece of plastic wrap dusted with cornstarch.  Place another plastic wrap on top.

Lightly pound out breast to approximately 1/2-inch thick.  Remove top plastic wrap.

Place ground pork on chicken breast, patting down uniformly.  Dust with cornstarch.

Heat non-stick pan, and add vegetable oil.

Place chicken, with chicken side down, to brown for 1-to-2 minutes. 

Turn over to brown pork side.

Lower heat and add sauce.  Ladle sauce over every 10 minutes while cooking for 30 minutes.

Slice and serve over wilted spinach.