Wednesday, December 28, 2011

Chicken Piccata (Chef "B's" version)

2-3 Chicken Breast Cutlets
2 Cups of Chicken Stock
Juice and Zest from 5 Lemons
2-3 Tsps. of Capers (small/Tiny)
4 Tbsps. Unsalted Butter
1 Tbsp. Fresh Thyme
3-4 Tbsps. Olive Oil
Salt & Pepper

Cut each chicken breast into 1/4" thick cutlets. Season with Salt & Pepper and lightly dredge in flour. Place floured chicken cutlets on a sheet of wax paper.

In a medium-large skillet, pour a few tablespoons of Olive Oil and 2 Tbsps. of butter on medium heat. When oil is hot (but not smoking), saute each cutlet until golden brown on each side and set aside.

In a 13"x9" glass baking dish, pour 1-1/2 cups of Chicken Stock, the juice and zest from 2 lemons, 1 tsp. of Capers (with juice or add 1 tsp. of vinegar) - gently mix together with a wisk or spoon and add browned chicken cutlets. Cover dish with foil and place into a 350 degree oven for 20 minutes.

While the chicken is finishing in the oven, prepare your lemon/butter sauce:

In a small saucepan, add 1/2 cup of the remaining Chicken Stock, Juice and zest from 2 lemons, 2 tbsps. of butter, 1 tbsp. of fresh (lightly chopped) thyme, a pinch of salt and 1-2 tsps of capers (with juice). On low-medium heat, allow butter to melt completely while whisking occasionally and then add about 1-2 tsps. of flour while whisking and cook a few more minutes until thickened. Remove from heat.

Take Chicken cutlets gently from the glass dish and arrange on plate and then drizzle the lemon/butter/thyme/caper sauce on top.

If you prefer, you may glaze the chicken cutlets after they are browned. I prefer to place them in a dish with other liquids to add more flavor and soften the chicken further.

This dish goes great with either rice or buttered noodles w/parsely.

Bon Appetite!

Sunday, November 6, 2011

Won a Recipe Contest!

My recipe for the Apple Stuffed Pecan Crusted Chicken Breast won a contest here on this blog:

Give this recipe a try!

Tuesday, October 25, 2011

Apple Stuffed Pecan Crusted Chicken

Apple Stuffed Pecan Crusted Chicken

You will need:
3-4 Boneless Chicken Breasts
Stuffing Mixture (recipe follows)
Pecan Crusting (recipe follows)
Cranberry Glaze (recipe follows)

6-8 Slices of Bread
1 Cup of Chicken Broth
2 Tablespoons Butter
1/4 Cup of Chopped Celery
1/4 Cup of Chopped Onion
1/2 Cup of Finely Chopped Apples
1/2 Cup of Finely Chopped Pecans
1 Teaspoon of Ground or Rubbed Sage
1/4 Teaspoon of Cinnamon

Cut bread slices in cubes and toast in the oven. In a small saucepan, combine chicken broth, butter, chopped celery and onions. Sautee over low-medium heat for about 6 minutes or until softened. In a medium bowl, add Sage and Cinnamon to toasted bread cubes. Add chopped apples. Add broth mixture and gently toss to coat bread cubes and set aside.

Butterfly cut the chicken breast and lightly pound the chicken out. Spoon stuffing mix in center of cut breast and fold over. Take 3 water soaked toothpicks to hold edges together.

Brush the entire breast in honey mustard (1/4 Cup of Mayonaisse, 2 Tablespoons of Deli style mustard and 2 tablespoons of honey) and roll in pecan crust mixture (recipe follows)

Pecan Crust:
1/2 Cup of Finely Chopped Pecans
1/2 Cup of Graham Cracker Crumbs
1/4 Cup of Brown Sugar
4 Tablespoons (1/2 Stick) of Butter

*Melt butter and mix all ingredients with a fork*

Preheat oven to 400 degrees. Place breasts on a foil lined baking sheet and bake for approximately 30-35 minutes. Serve with cranberry sauce (recipe follows)

Cranberry Gravy:
1/4 Cup of Finely Chopped Dried Cranberries
1 Cup of Chicken Broth
1/2 Cup of Orange Juice
1/4 Cup of Lemon Juice

Combine ingredients in a small saucepan over medium heat and cook down until thickened - stirring occasionally. Pour over chicken breast or use as a dip in a ramekin.