It's a dish from the South and a good example of what they call low-country cooking.
It's called Captain Country Chicken and is sweet, sour and savory at the same time.
Click on the picture to see how Chef Chris Manning puts it together.
The recipe is below.
Coyote Moon's LaCrescent pairs well with this dish because of the savory flavors of curry, onions and garlic.
The wine brings out the fruity flavor of the apricot and enhances the fresh orange juice.
Country Captain Chicken
2 tablespoons each olive oil and butter
2 6-ounce skinless, boneless chicken breasts
1/4 cup all-purpose flower
1/4 cup grated Parmesan cheese
1/5 cup plain bread crumbs
Pinch each of salt and pepper
1/4 cup diced onion
1/4 cup diced green bell pepper
2 cloves garlic, minced
2 tablespoons curry powder
1 small tomato, diced
2 strips bacon, cooked and crumbled
2 tablespoons apricot preserves
Juice of 1 orange
1/2 teaspoon balsamic vinegar
Mix the flour, cheese and crumbs together. Add the salt and pepper with the chicken and coat the chicken with the mixture.
Heat the oil and butter on medium-high heat and add the breaded chicken to the pan.
Brown on both sides, making sure it's cooked through. Remove from pan and place on serving dish.
Add the onion and green pepper to the pan. Cook until onions begin to wilt. Add the curry powder and bacon and cook one to two minutes.
Add the tomato, garlic, preserves and juice. Heat until sauce begins to thicken. Spoon sauce over chicken and serve.
Garnish with chopped mixed nuts, if desired.
Monday, March 30, 2015, Watertown, NY