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Pan-roasted chicken breast with caraway supreme sauce

This award-winning dish is from Daniel Beale of Johnson and Wales University in Denver. Use chicken supremes – they are the boneless chicken breasts with the little wing attached available at some butcher shops. Make the caraway sauce and the tomato marmalade ahead of time, put potatoes on to boil and then cook the chicken. Everything will be ready at the same time.

Servings: Four

Ready time: 1½ hours

Tomato Marmalade

1 tablespoon butter

2 shallots, chopped

2 tablespoons red wine

1 tablespoon water

1 teaspoon granulated sugar

1 cup drained canned San Marzano tomatoes

Salt and freshly ground pepper

Caraway Supreme Sauce

1 tablespoon vegetable oil

1 tablespoon all-purpose flour

1 teaspoon caraway seeds

1 cup chicken stock

½ cup whipping cream

2 tablespoons butter

Chive Truffle Potatoes

1 pound (500 grams) peeled and cubed baking potatoes

¼ cup butter

¼ cup whipping cream

¼ cup chopped fresh chives

2 egg yolks

½ teaspoon truffle oil

4 boneless chicken breasts, skin on

2 tablespoons vegetable oil


Preheat oven to 425 F

Melt butter over medium heat in a small sauce pan and cook shallots for 3 minutes or until lightly browned. Add red wine, water and sugar, and cook until reduced by half. Stir in tomatoes and mash gently; simmer for about 10 minutes or until thickened. Season with salt and pepper. Reheat when needed.

Heat oil over medium heat in pot and stir in flour and caraway seeds. Cook, stirring for 2 minutes or until golden. Slowly whisk in stock, bring to boil, then simmer for 5 minutes or until flour taste has disappeared. Stir in cream and butter and cook until slightly thickened. Strain and reheat when needed.

Cover potatoes with water in a large pot and bring to a boil for about 20 minutes or until very tender. Drain well and return to pot over low heat to dry off. Mash potatoes until smooth then stir in butter, cream and chives. Remove from heat and stir in egg yolks, truffle oil, salt and pepper; keep warm.

Sprinkle chicken breasts with salt and pepper. In large skillet, heat oil over medium-high heat and brown chicken, skin-side down. Turn over and place skillet in oven. Roast in oven for about 15 to 25 minutes or until no longer pink inside.

Slice chicken breasts crosswise into strips. Place potatoes in centre of plate and surround with sliced chicken; spoon supreme sauce over top. Dollop tomato marmalade alongside to serve.

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