Velouté of potiron (pumpkin) with foie gras garnish.* |
Just yesterday I posted a new picture of my
cheese soufflé — probably the last one of the season. Since the days are getting much warmer, I don’t
use the oven as much. I often, however,
feed what seem like hoards--friendly hoards, I'm glad to say. And
since we’re not red meat eaters, I make a lot of chicken, turkey and
fish using a dizzying array of recipes—most involving wine, freshly-ground black
pepper and olive oil (sometimes butter).
I found this particular recipe some time ago and copied it into my
leather-bound recipe journal. I’d like
to give credit to the person who published it, but I haven’t a clue where it came
from. I freely admit that I didn’t
invent it.I can't imagine what took me so
long to try it. It’s hands down the best
chicken breast recipe I’ve made in a long time. And it’s easy, of course. What chicken breast recipe isn’t, frankly?
Here are the ingredients and
the recipe for two (a quantity I rarely use. I double only some of the ingredients for additional people--not quite double the butter, for example.):
2 chicken breasts
2 T olive oil
¼ c. dry vermouth (or white
wine)
Fresh ground pepper (of
course)
1 pink grapefruit—rind cut
off and sections removed
Fresh parsley, chopped
2 T butter
One small onion, sliced
thinly
One garlic clove, scored
In a sauté pan, heat the olive
oil. Brown the chicken breasts on both
sides. Add onions and garlic and cook
until soft and browned. Add vermouth and
pepper. Turn heat to low and cover the pan. Cook until chicken is cooked through—about 20
minutes. Remove chicken to serving
dish. Reduce liquid by about half. Set aside four slices of grapefruit. Add butter, remaining grapefruit sections and
juice to the pan. Cook for five to 10
minutes on medium-low heat. Plate or
serve chicken with juice and two grapefruit sections atop each chicken
breast. Sprinkle with ground pepper and
chopped parsley.
I cooked this in an enameled
cast iron pot on medium-low heat (I love that pot!) and served it with risotto and salad. Son Patrick, his girlfriend and my husband
raved. And both Patrick and his girlfriend asked for the recipe. That’s high praise.
*Since I couldn't find a photo of a grapefruit in my folder and don't have one to photograph, I've added one of the Christmas dinner courses from Frejus, France.
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