Two keepers:
SAUTEED CHICKEN WITH MUSHROOMS
½ Cup Flour
½ Teaspoon Ground Nutmeg
4 Boneless Skinless Breast Halves (6 to 8 Ounces Each)
4 Tablespoons Butter
1 Pound Mushrooms, Sliced
1 Cup Onion, Diced
½ Cup Dry Sherry
1 Cup Chicken Stock
⅔ Cup Half & Half
4 Teaspoons Fresh Thyme, Chopped
Salt & Pepper to Taste
1. Mix together flour and nutmeg. Set aside 2 Tablespoons
of mixture and put remainder on plate.
2. Pound all breast halves to about ½ inch thick,
season with salt & pepper.
3. Dredge two of the breast halves in flour mixture.
4. Melt half the butter in hot 5-quart saute pan over medium
heat; saute two floured breasts halves about 3 to 4
minutes per side; place cooked breasts on clean plate
and cover with foil to keep warm.
5. Repeat steps 3 & 4 with remaining butter and breasts.
6. Add mushrooms and onion to pan, saute until brown,
about 8 minutes, stirring occasionally.
7. Add reserved flour mixture to pan and cook about
1 minute, stirring constantly.
8. Add sherry to pan and stir about 30 seconds to loosen
brown bits on bottom of pan; add stock and half & half to
pan and bring to boil, stirring constantly.
9. Reduce heat to medium-low, place chicken on top of
mushrooms; simmer uncovered about 5 minutes to heat
chicken and thicken gravy; add salt & pepper if needed.
10. Garnish with chopped thyme & serve.
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SLICED CHICKEN BREAST WITH GREEN SAUCE
Petto di Pollo con Salsa Verde
Chicken
1 onion, peeled and quartered
1 carrot, peeled and cut into 3 or 4 chunks
1 celery stalk, cut into 3 or 4 chunks
4 springs of Italian (flat-leaf) parsley
4 chicken breast halves, skinned and boned
salt
Put the vegetables and salt in a pan with enough water
to cover the chicken and bring to boil.
Add chicken to boiling water, return to a boil, reduce to a
simmer, and cook about 10 to 15 minutes, until chicken
is just barely cooked through.
Remove chicken from pan and set aside. Discard cooking
liquid. Chicken may be served hot, but it’s better at room
temperature or chilled.
Green Sauce
½ cup Italian parsley
¼ cup fresh basil
2 large cloves garlic
3 anchovies
2 tablespoons capers
¾ cup olive oil
3 tablespoons red wine vinegar
salt & pepper to taste
Put all ingredients in a container and chop with
hand-held blender, regular blender, or food processor,
until well mixed, or finely chop everything by hand and
mix.
Service
Slice each breast half crosswise and arrange on plate,
fanning out slices; top with green sauce. Good with
sliced boiled potatoes (hot or cold), also topped with
sauce.
