Lemon Chicken modified:
1. Boil water and cook pasta no further than al dente.
2. Mix 1 cup flour, 1/2 tsp each of salt and pepper. Slice chicken into 1 inch pieces across the grain, and bread in flour mixture. Set aside.
3. Clean and slice baby Portabella mushrooms and cut bacon into 1 inch pieces.
4. Cook bacon in a cast iron pan until a good amount of fat is rendered and bacon is crisp. Remove and reserve in a big serving bowl.
5. Add 1 tsp of olive oil to existing bacon fat, and cook chicken pieces until brown and juices run clear. Remove from pan and set aside with the bacon.
6. Add 2 tbsp of olive oil, and saute the mushrooms for about 5 minutes. s&p to taste. Set aside in the serving bowl.
7. Add the juice of 1 lemon and 1/4 cup white wine to the pan, and reduce by a third. Then add 3 or 4 tbsp of heavy cream, whisk to combine, and simmer for 2 minutes. Then drop in 3 small pats of butter, and swirl it into the lemon cream sauce. s&p to taste. When butter is incorporated, pour the sauce and the pasta into the serving bowl.
8. Toss to combine and serve with:
Pear Salad:
1. Chop, wash, and dry 1 heart of romaine.
2. Wash and slice 1 Bartlett pear.
3. Crumble nearly 1/4 cup of feta cheese over the lettuce and pear.
4. Whisk together the dressing enough to emulsify: 3 tbsp red wine vinegar, 4 tbsp olive oil, 1.5 tsp sugar, 1.5 tsp Dijon mustard, Microplane in 1 clove of garlic, 1/2 tsp salt and 1/4 tsp pepper.
Here.
Slight change in technique:
Before anything, brine for as long as possible (even an hour will increase tenderness and flavor) in a solution of 3 tbsp of salt and 4 tbsp of brown sugar in about 4 cups of room temp water. After removing the chops from the brine, dry them off and sprinkle both sides of the chops with fresh ground pepper and adobo seasoning. I seared the meat in my cast iron pan on high heat, then threw the whole thing in the oven for 10 minutes at 350 degrees. Let rest for 5-10 minutes before plating over a bed of lettuce. Drizzle with the garlic lime vinaigrette (for which the garlic clove was grated on a Microplane instead of chopped).
Ingredients:
4 pieces of chicken, bone-in and un-pounded is fine.
1 cup All-purpose flour seasoned with 1 tablespoon lemon pepper seasoning
Salt & pepper
4 tablespoons of unsalted butter, divided
5 tablespoons olive oil, divided
1/3 cup lemon juice
1/3 cup chicken stock
1/3 cup white wine
1/4 cup of capers, rinsed
1 tablespoon Italian seasoning
Parsley
1. Preheat oven to 350 degrees.
2. Season chicken with salt and pepper, and dredge in seasoned flour.
3. Add 2 tablespoons butter and 3 tablespoons olive oil to a large skillet. When the butter is melted, brown chicken pieces 3 or 4 minutes on each side.
4. Place the browned chicken on a baking pan drizzled with about 2 tablespoons of olive oil. Allow the chicken to bake for 35-40 minutes, until juices run clear.
5. In the pan that was used to brown the chicken, add the chicken stock, lemon juice, wine, capers, and 1 teaspoon of Italian seasoning. De-glaze the pan.
6. When the chicken is done, nestle it into the sauce and simmer for 5 minutes. Remove the chicken, turn off the heat, and swirl 2 tablespoons of butter into the remaining sauce.
7. Serve the chicken over a bed of pasta, and spoon the sauce over everything. Garnish with parsley.
Combine the following ingredients and mix until smooth, then marinate 10 chicken pieces for up to a day.
1 tablespoon cardamom
4 tablespoons soy sauce
3 tablespoons apple cider vinegar
3 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
5 cloves of garlic, smashed
Grill or bake at 400 degrees for 50 minutes.
