Recipe of Gordon Ramsay Macon Chicken w/ Peach Mint Purée

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, macon chicken w/ peach mint purée. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Macon Chicken w/ Peach Mint Purée is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Macon Chicken w/ Peach Mint Purée is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook macon chicken w/ peach mint purée using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Macon Chicken w/ Peach Mint Purée:

1. Prepare Macon Chicken
2. Prepare 4 Chicken Breast
3. Take 4 Thyme (with stem)
4. Take 2 tbsp Olive Oil
5. Get 2 tbsp Unsalted Butter
6. Make ready 2 Green Onions, Chived
7. Take 6 Asparagus
8. Get 2 Cloves Garlic
9. Get Salt and Pepper to season
10. Make ready Peach Mint Peach Mint Purée
11. Prepare 2 Fresh Peaches
12. Take 4 Mint Leaves, Chopped
13. Take 1 tsp Olive Oil
14. Take 1/2 tsp Salt
15. Prepare Pasta
16. Make ready Suddenly Salad Pasta of your choice
17. Take 4 Sweet Peppers, deseeded destemmed and cut into thin slices
18. Make ready 1/2 cp Matchstick Carrots

Steps to make Macon Chicken w/ Peach Mint Purée:

1. Blanching. In a sauce pan, bring water to a boil Add asparagus and matchstick carrots with salt. Continue to boil for 3-5min. Remove asparagus and place them in a bowl of ice water. Put carrots in a strainer and lay into the bowl of ice water. Meanwhile slice up the sweet peppers and rinse with cool water.
2. Cook your choice of Suddenly Salad Pasta according to their directions.
3. In a 12” cast iron skillet, heat to medium high heat. Pound the chicken to about 1/4” thick, pat dry both sides with salt and pepper. Coat skillet with olive oil and place chicken breasts in skillet. Do not move. Place garlic gloves in center Watch the sides until about halfway cooked through. Flip and add thyme over the chicken. Add butter and let froth. Used butter to coat the garlic and baste chicken as it continues to cook.
4. In another skillet, add butter carrots and peppers and sautée
5. Preheat oven for 300°. On a cookie sheet. Place sautéed carrots and peppers, surround with asparagus. Sprinkle with salt and pepper. Place chicken breasts with thyme over and bake for 7min. Remove and let rest for 5min.
6. In a blender, add peach halves, mint, a dash of salt, and oil. Pulse until finely chopped and then purée. Stop and stir. Chill in fridge for five minutes.
7. When plating, put two spoons of purée down and then spread like a comma. Slice chicken at and angle to create a nice distribution. Top with thyme and chives. Place asparagus on the outside of the purée. On the other side place your portion of pasta and top with sautéed carrots and peppers.
8. Serve and enjoy!

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