hi guys. following the success of the article i posted: "First, You Take a Chicken Breast",

R

rvb

Well-known member
mimi and i found a way to expand this list using our own tweaks.

my email addy is fvb@comcast.net. if you have your own tweak(s). send to me by emeil and i'll compile them. we'll find an appropriate place to post them.

1. PLEASE credit your source if known.

2. please include one or two categories for each recipe:

on one hand, i's nice to know if you're running your cyberfingers through vegan or norvegian.

on the other hand, don't go overboard.

adding the catagory poultry might be a tad too-too in a post about chicken breasts.

i think this project has a lot of potential.

terasmooches

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=25569

 
I don't understand one thing you just said. Can we have a translater here, please!

rvb, you really need to stop typing with your nose. It's very confusing.

 
Here's a recipe that I LOVE! REC: Sauted chicken with vegetables and sherry mango sauce

I got the sauce from the Le Cordon Bleu cook book.
The rest is a mix from my own head.


4 chicken breasts
1/4 celery root
1 carrot
1 small onion
1 small green apple

1 Tablespoon mango chutney
2 Tablespoons sherry vinegar
2 cups chicken stock
butter and vegetable oil
salt and pepper to taste


Heat oil and butter - same amount of each - in a pan.
Sprinkle salt and pepper on each side of the chicken breasts.
Saute chicken until done - the time might vary depending on the size of your chicken breasts but they have to be cooked through!

When done, transfer chicken to a plate and keep warm (I wrap a sheet of aluminum foil over them).

De-glaze your pan with the sherry vinegar. (I have found this to take 15 seconds flat! smileys/wink.gif
Add mango chutny, and reduce until syrupy - this will take an additional minute.
Then add chicken stock and let it smmer until reduced 1/3.
Some would probably strain the sauce to get rid of the bits from sauteing the chicken but I like them, so I keep the sauce as it is. Also, if you prefere a thicker sauce, add some arrow root.

While redusing the sauce, peel vegetables and cut them into cubes.

Melt some butter in a small sauce pan and add onion, celery root and carrot. Saute until tender.
When almost done, add the peeled and cubed apple and saute for another two minutes.
Add salt and pepper to taste.

Serve chicken on a bed of cubed vegetables and put a few spoons of sauce on top of chicken right before serving.

I have made this recipe several times and I LOVE it! The sweetness of the mango blends wonderfully with the sherry vinegar and I love the nutty flavour from the celery root and the freshness from the apple.

I have served this dish with both roasted potatoes and rice. I haven't decided what I like best, but I think I like roasted potatoes with some oil, salt and pepper added before roasting a tad better than rice.

Enjoy!

 
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