Buttery de Burgo sauce traditionally accompanies thick steaks, but it tastes equally delicious on properly prepared chicken. The people of Des Moines, Iowa, claim steak de Burgo as their own local specialty, brought to the town by Johnny and Kay Campiano from New Orleans. Since the dish is very simple, you should use high-quality ingredients. Go to your local butcher's shop and buy the meat on the same day you intend to make chicken de Burgo.
Sauce
Thinly slice several cloves of garlic. Melt a stick of butter over low heat in a heavy-bottomed sauce pan. Remove the pan from the stovetop and stir in the garlic. Add oregano, basil and other seasonings to taste. Allow the sauce to sit at room temperature for several hours to allow the flavors of the garlic and spices to percolate through the sauce.
Grilled Chicken
Grilling is the traditional method for preparing steak de Burgo and will work well for a chicken dish as well. Preheat the grill. Sandwich boneless, skinless chicken breasts between two sheets of waxed paper and use a mallet to pound the breasts into thin, even pieces. Brush the chicken breasts with olive or vegetable oil and place them on the grill. Cook them for several minutes on each side until the breasts are cooked through.
Broiled Chicken
In winter or rainy weather, grilling may not be an option. Instead, broil the chicken breasts in the oven. Preheat the oven before you begin. Use a mallet to tenderize and flatten the breasts. Place the breasts on a baking sheet covered with tin foil. Brush the chicken with oil and cook for several minutes on each side until the breasts are cooked through.
Serving Suggestions
Heat the de Burgo sauce on the stovetop until the mixture boils. Place the chicken on a bed of rice or mashed potatoes and spoon a generous serving of sauce over each breast. Serve with roasted root vegetables and a fresh garden salad. Sprinkle fresh basil over the whole plate.
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