City Chicken

City Chicken

Description

City Chicken

Serves 8

Ingredients:

1 lb. pork tenderloin, cut into 1 inch cubes

1/2 cup all-purpose flour

1 tsp salt

1 tsp garlic powder

1/2 tsp freshly ground black pepper

3 sprigs fresh thyme, plus more for garnish

8 wooden skewers

1/4 cup EV olive oil

2 garlic clove, minced

4 shallots, diced

1 cup cremini mushrooms, thinly sliced

1/4 cup dry white wine

1 cup chicken stock

2 tablespoons unsalted butter

1 Tbsp fresh parsley, chopped

1 cup heavy cream

Instructions:

Preheat oven to 350 F degrees.

Season pork lightly with salt and pepper to taste.

In a medium bowl, combine flour, garlic powder, salt, pepper and the leaves of thyme. Stir until well blended. Roll pork pieces in flour mixture until completely covered, gently shake off excess flour, and remove to a dry plate. Pierce four or five pieces of meat onto each skewer evenly.

Heat olive oil in a sauté pan over medium heat, add shallots, garlic and mushrooms and cook until soft and golden, about 10 minutes or until golden. Add the pork skewers to the oil and allow to brown until golden and crispy on all sides, about 5 minutes per side. Pour in white wine and chicken stock and thyme and bring to a boil to reduce by half. Add cream and bring to a simmer and cook for 10 minutes. Remove the skewers from the pan and reserve. Let the sauce reduce on high heat to thicken. Stir in butter, season with salt, pepper and parsley and pour sauce over skewers and serve at once with rice pilaf.

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