Friday, January 30, 2004
Recipe Friday Two
Hello gentle readers! It's time for Recipe Friday, where I present some of the tastiest things to eat. This recipe grew out of a dinner I had at the Parker House in Boston, "Medallions of Veal Dijonnaise." I ran home and wrote down as much as I could remember, then began to experiment. It is a basic French cream sauce, to which veal stock and dijon mustard are added. For tonight, I'll present the Chicken version, less expensive for the family. If you want a very elegant and romantic meal, I'll give the changes for the veal dish at the end.
Chicken Dijonnaise
Serves 4
2 whole chicken breasts
4 tablespoon butter or margarine
2 tablespoons dijon mustard
1 1/2 cups whipping cream
1/2 cup chicken stock
1/4 cup onion, chopped
1/2 cup dry white wine
1 pinch each crushed rosemary, tarragon and thyme
Salt and pepper
Skin and debone the chicken breasts, then flatten into thin cutlets, about 1/4 inch. Saute the cutlets in 2 tablespoons of butter or margarine until cooked on both sides. Remove from the pan and keep warm. Melt the remaining butter in the pan, then add onion and saute until tender and clear. Add wine, mustard, stock and simmer until reduced by about half. Add the whipping cream and simmer until the sauce is thick enough to coat a spoon. Force the sauce through a strainer, and add the herbs. Season to taste with salt and pepper. Pour over the chicken breasts and warm gently.
Serve with roasted vegetables (broccoli, carrots, cauliflower, sugar snap beans in a shallow pan, sprayed lightly with olive oil and roasted in a preheated 350 degree oven for 20 minutes.)
To make the Medallions of Veal Dijonnaise, substitute two pounds of veal, pounded very thin and cut into 2" medallions. Make the sauce as above, substituting veal stock (roast veal knuckles in a hot oven, then transfer to a pot of boiling water and simmer for several hours) for the chicken stock. Adjust the dijon to taste. Saute the veal in butter until cooked on both sides, keep warm while the sauce is being made. Serve with the sauce over the veal, warmed gently before serving. Here, a steamed green bean/butternut squash dish is a great side and pretty too. Cut the ends off string beans, put in steamer with cubed frozen butternut squash. Cook about 7 minutes or until squash is cooked through. Add the steamed vegetables to a skillet that has a tablespoon of olive oil and 2 cloves of garlic, crushed in it. Coat the vegetables in the oil and heat until warm. You can add pimento or chopped cheery tomatoes for even more color. Suggest a cabernet sauvignon with this beautiful meal.
Bon appetit!
|
Chicken Dijonnaise
Serves 4
2 whole chicken breasts
4 tablespoon butter or margarine
2 tablespoons dijon mustard
1 1/2 cups whipping cream
1/2 cup chicken stock
1/4 cup onion, chopped
1/2 cup dry white wine
1 pinch each crushed rosemary, tarragon and thyme
Salt and pepper
Skin and debone the chicken breasts, then flatten into thin cutlets, about 1/4 inch. Saute the cutlets in 2 tablespoons of butter or margarine until cooked on both sides. Remove from the pan and keep warm. Melt the remaining butter in the pan, then add onion and saute until tender and clear. Add wine, mustard, stock and simmer until reduced by about half. Add the whipping cream and simmer until the sauce is thick enough to coat a spoon. Force the sauce through a strainer, and add the herbs. Season to taste with salt and pepper. Pour over the chicken breasts and warm gently.
Serve with roasted vegetables (broccoli, carrots, cauliflower, sugar snap beans in a shallow pan, sprayed lightly with olive oil and roasted in a preheated 350 degree oven for 20 minutes.)
To make the Medallions of Veal Dijonnaise, substitute two pounds of veal, pounded very thin and cut into 2" medallions. Make the sauce as above, substituting veal stock (roast veal knuckles in a hot oven, then transfer to a pot of boiling water and simmer for several hours) for the chicken stock. Adjust the dijon to taste. Saute the veal in butter until cooked on both sides, keep warm while the sauce is being made. Serve with the sauce over the veal, warmed gently before serving. Here, a steamed green bean/butternut squash dish is a great side and pretty too. Cut the ends off string beans, put in steamer with cubed frozen butternut squash. Cook about 7 minutes or until squash is cooked through. Add the steamed vegetables to a skillet that has a tablespoon of olive oil and 2 cloves of garlic, crushed in it. Coat the vegetables in the oil and heat until warm. You can add pimento or chopped cheery tomatoes for even more color. Suggest a cabernet sauvignon with this beautiful meal.
Bon appetit!
|
