This recipe was in the recent issue of Paula Deen’s Magazine. My intention was to try it and then experiment with the concept to make it my own, but it was so good I’m not going to do much of anything to it (I did use gluten free orzo and while Paula gives amounts for salt and pepper I prefer to say to add to your taste. I also used chicken breasts, whereas Paula used cutlets). The only change I might try is to substitute milk for the cream and then cook it a bit longer to thicken it more, or maybe add some cornstarch, to reduce the fat. It was rich and delicious and was a great weeknight meal.

For the chicken:
4 chicken breasts
salt and pepper
3 tbsp butter
1 shallot, chopped
2 tbsp white vinegar
1 cup heavy cream
3 tbsp whole grain mustard
1/2 tsp dried tarragon
For the orzo
1 16 ounce package of orzo
1 6 ounce bag fresh baby spinach
1 tbsp olive oil
1 tsp lemon juice
salt and pepper

Melt the butter in a skillet. Season the chicken with salt and pepper then add chicken and cook over medium high heat until cooked through (165 degrees).

Remove the chicken and melt remaining tbsp of butter. Add the shallots and cook for 2 minutes, stirring. Add the vinegar and cook for 1 minute. Add the cream, mustard, tarragon and salt to taste, stirring until sauce thickens. Add the chicken and reheat it then, place chicken and sauce on a serving platter.
While you are cooking the chicken, make the orzo:
Cook the orzo according to package instructions. Drain it and return it to the pot. Stir in the spinach, oil, lemon juice and salt and pepper until the spinach wilts. Serve with the chicken and spoon sauce over orzo.

 

This recipe was in the recent issue of Paula Deen’s Magazine. My intention was to try it and then experiment with the concept to make it my own, but it was so good I’m not going to do much of anything to it (I did use gluten free orzo and while Paula gives amounts for … Read more →

This is a great quick weeknight dish that feels a lot more fancy than it is. It is from November Cooking Light (with a few tweaks).

Chicken Saltimbocca

4 chicken cutlets (I used two chicken breasts, which I cut with my knife parallel to the cutting board to make two pieces of the same size, but thinner)

salt and pepper to taste

12 fresh sage leaves

4 ounces thin proscuitto  – 8 slices (the recipe calls for 2 ounces, I used 4)

olive oil

1/3 cup chicken broth

1/4 cup lemon juice

1/2 tsp cornstarch

Place two slices of prosciutto on a cutting board, next to each other. Place a chicken cutlet on top, intersecting the pieces. Lay 3 sage leaves on top of the cutlet. Wrap the prosciutto up onto the top of the cutlet. Repeat for all cutlets. Heat the pan with some olive oil. Season the cutlets with salt and pepper and place seam up in the pan. Cook about 5 minutes on medium heat, then flip. Continue cooking until they reach 165 degrees. Remove from pan. Mix chicken broth, lemon juice, and cornstarch together then pour into the hot pan, scraping up bits stuck to the pan. Stir until the sauce thickens then pour over the chicken.

The leftovers are fantastic the next day in a salad or on a sandwich. This would also be good with a teaspoon of Dijon mustard added into the sauce. It’s super simple, but looks really pretty with the sage leaves under the prosciutto.

 

This is a great quick weeknight dish that feels a lot more fancy than it is. It is from November Cooking Light (with a few tweaks). Chicken Saltimbocca 4 chicken cutlets (I used two chicken breasts, which I cut with my knife parallel to the cutting board to make two pieces of the same size, … Read more →

I have to admit, I’m really liking Martha’s new cookbook, Martha’s American Food (disclosure: the publisher sent me a review copy after I asked for it – I looked at it in the library and really, really liked it). I’ve got lots of pages marked. Spicy peach-glazed chicken sounded really good, and it was grilled, which is even better on a hot summer day. I left out the cayenne when I made it since I don’t like really spicy foods, but the garlic definitely gave this plenty of zing. It was quick, simple and no marinating was required which meant it worked when I realized I needed to get something on the table in an hour.

1 cup peach jam or preserves

1 large garlic clove, minced

2 tbsp olive oil

1 tbsp plus 1 tsp soy sauce

1 tbsp dry mustard

1/2 tsp cayenne

salt and pepper

4 skin on chicken breasts

4 ripe but firm peaches

Heat grill to medium. Mix preserves, garlic, oil, soy sauce, dry mustard, and cayenne and season with salt and pepper.

Brush grill with vegetable oil. Season chicken with salt and pepper and place skin side down on the grill. Cook about 10 minutes on each side before brushing with glaze. Cook another 10-12 minutes turning every 3-5 minutes. While chicken is cooking, place peach halves on the grill cut side down and brush with glaze and cook 2 minutes. Turn them and cook 3-4 minutes until the cavities fill with juices.

I used chicken leg quarters for this, left out the cayenne, whizzed up all the glaze ingredients in the food processor, and did not have any peaches to grill, but it was really tasty and delicious! I will definitely make this again and again.

I have to admit, I’m really liking Martha’s new cookbook, Martha’s American Food (disclosure: the publisher sent me a review copy after I asked for it – I looked at it in the library and really, really liked it). I’ve got lots of pages marked. Spicy peach-glazed chicken sounded really good, and it was grilled, which … Read more →