Bar BQ Grills

Yes I cook outside onlive fire most of the time. But to be a strong cook outdoors, youhave to be just as good of a cook indoors. There are manydifferences but the fundamentals and principles are the same. Thebest pitmasters that I have had the pleasure of working with are alsotalented in the kitchen.

This is one I made upafter Trevor's football practice this week. I wanted something fastbut rich with flavor. Speaking of fast, I used gluten free ricenoodles not because they are gluten free but because they cook in 3-5minutes and taste just as good. 

2 chicken breasts, eachcut in half lengthwise

1 tsp salt

1 tsp black pepper

¼ cup all purpose flour

1 Tbsp olive oil

1 Tbsp butter

4 cloves garlic, chopped

¼ cup roasted redpepper, diced

¼ cup sherry

3 Tbsp butter

1 Tbsp parsley, freshchopped

¼ cup heavy cream

6 oz pasta, cookedaccording to instructions

Season the chickencutlets with ½ tsp salt and ½ tsp pepper. 

Season the flour with therest of salt and pepper. Dredge the cutlets in the flour and knockoff the excess.

Pre-heat a skillet overmedium heat. Add 1 Tbsp of butter and oil.

Saute the cutlets for 3minutes per side or until they reach an internal temp of 160f. Ihad to do this in batches because I couldn't get them all in oneskillet.

Add the garlic and sautefor 1 minute. Add the roasted red pepper and cook for anotherminute.

Deglaze the pan withsherry and simmer until the liquid is reduced by half, about 2minutes.

Reduce heat to low andadd the butter and parsley, stirring until the butter is melted. Turn off the heat and stir in the cream. Taste for seasoning and addmore salt and pepper to taste.

Divide the pasta, platewith the chicken and top with the sauce. 

One of the benefits of cooking inside is the ability to make tasty pan sauces like this one!