Lemon Poulet Français

This is an easy way to prepare a quick chicken breast with a pan sauce, so common in French cuisine. Simple, fast and delicious.

2 chicken breasts, pounded thin

1/3 cup flour

1 Tbsp fresh thyme leaves

1 shallot, minced

2 lemons, sliced, pits removed

1 Tbsp butter

1/2 cup dry sherry or white wine

1/2 cup chicken broth

2 tsp Worcestershire sauce

2 Tbsp butter

Salt and pepper the chicken lightly to taste. Dredge the chicken in the flour, lightly coating both sides. Heat a thin layer of canola oil in a skillet, and brown the chicken over medium-high heat. Brown each side about 3-4 minutes, or until the chicken is fully cooked through. Remove breasts to a plate and keep warm in a low oven.

Leave only about a teaspoon or so of the oil in the pan. Discard the rest, but hold onto those flavorful bits scattered about the pan (the ‘fonds’). Add the shallot and sauté for a few minutes until nicely softened and aromatic.

Meanwhile, in a separate skillet, melt a tablespoon of butter and lay the lemon slices on top. Slowly brown the lemon slices over medium heat.

Add the thyme to the softened shallots and cook another minute or two. Add the wine, broth and Worcestershire sauce to the skillet and turn heat to high. Reduce the liquid to at least half to thicken. Add the butter and incorporate into sauce.

Plate the chicken and spoon sauce on top. Serves 2.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet and cook 2-3 minutes. Season to taste with c

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced

Cuisine Eric

Search This Blog