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Roasted Chicken Breast with Coffee Beurre Blanc and Sauteed VeggiesRoasted Chicken Breast with Coffee Beurre Blanc and Sauteed Veggies

Roasted Chicken Breast with Coffee Beurre Blanc and Sauteed Veggies


By: Brenda W. - Negaunee, MI - 2017 Recipe Contest Submission

"A nice roasted chicken breast cooked to perfection with just the right sauce and sides, you can hardly beat it. The coffee buerre blanc made for this dish has almost a buttery caramel flavor, it's aromatic and tastes light. I couldn't stop with the coffee buerre blanc I sopped up every last bit with the chicken and veggies. This dish is something that will stay in my repertoire for years to come. I hope you like it as much as I do."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Intense Dark Coffee 10 oz. Bag Ground

  • 1/3 cup prepared Door County Intense Dark Coffee
  • 4 chicken breasts bone-in skin on
  • 1 tablepoon olive oil
  • 1 zucchini
  • 1 yellow squash
  • 8 small carrots
  • 1 tablespoon butter
  • 1 shallot finely diced
  • 6 black peppercorns
  • 1 tablespoon plus one teaspoon cider vinegar
  • 1 tablespoon heavy cream
  • 1 stick unsalted cold butter cut into small cubes
  • 1/4 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • Salt and fresh ground pepper to taste

Instructions:

1. Preheat oven to 375°F
2. Rub olive oil on 4 chicken breasts then salt and pepper to taste
3. Cook for 35 minutes at 375°F, (adjust the time for very large chicken breasts). In the last minute turn oven to broil to get a brown crispy skin and watch closely.
4. While chicken is cooking, slice yellow squash and zucchini into spears. Clean the carrots and remove the tops.
5. Bring a large skillet at medium heat and melt 1 tablespoon butter. Then add all vegetables and cook until slightly brown, salt to taste.
6. In a small saucepan add shallot, peppercorns, cider vinegar and Door County Intense Dark Coffee, and bring to simmer over medium heat. Simmer until reduced to about 2 teaspoons liquid.
7. Strain the liquid and return to the pan discarding the shallot and peppercorns, bring liquid to a light simmer and whisk in heavy cream then begin adding a couple of cubes of butter at a time, whisking constantly.
8. Add more butter only once the butter just added has melted, once all of the butter is incorporated remove from heat, add sugar and salt, add more or less salt to taste.