I served chicken with artichoke cream sauce, asparagus (purchased on a whim at the market by my asparagus-loving wife), saffron rice and green melon (known to the world at large as honeydew) for dinner last night. Here's what I did:
Chicken with Artichoke Cream Sauce
1 lb. thinly pounded chicken breasts (the skinless, boneless variety)
4 tbsp. flour
2 tsp. curry powder
1 tsp. paprika
1 tsp. salt
2 tbsp. butter
Small jar marinated artichoke hearts (6.5 oz.)
1/4 c. dry white wine
1/2 c. heavy cream
Mix flour and spices together. Rinse chicken & pat dry. Dredge in flour. Melt butter in skillet. Cook chicken, in batches, thoroughly (3-5 minutes per side). Remove to 200 degree oven to keep warm. Wipe out skillet. Add artichokes, wine and cream. Cook until thickened. Serve over chicken. I would double the sauce recipe if I thought the children might also eat it. In fact, I might double the sauce recipe next time anyway.
I also served the chicken over saffron rice. You could use a pre-packaged kind or make your own, which is infinitely better and worked out nicely for me because I had plenty of saffron on hand from making sweet buns for St. Lucia's Day.
Saffron Rice
4 tbsp. flour
2 tsp. curry powder
1 tsp. paprika
1 tsp. salt
2 tbsp. butter
Small jar marinated artichoke hearts (6.5 oz.)
1/4 c. dry white wine
1/2 c. heavy cream
Mix flour and spices together. Rinse chicken & pat dry. Dredge in flour. Melt butter in skillet. Cook chicken, in batches, thoroughly (3-5 minutes per side). Remove to 200 degree oven to keep warm. Wipe out skillet. Add artichokes, wine and cream. Cook until thickened. Serve over chicken. I would double the sauce recipe if I thought the children might also eat it. In fact, I might double the sauce recipe next time anyway.
I also served the chicken over saffron rice. You could use a pre-packaged kind or make your own, which is infinitely better and worked out nicely for me because I had plenty of saffron on hand from making sweet buns for St. Lucia's Day.
Saffron Rice
1 c. jasmine rice (or whichever variety you prefer, but I really do recommend long-grain rice)
1/2 tsp. saffron threads
3 tbsp. + 2 c. boiling water
3 tbsp. butter
1/2 c. chopped onion
1 tsp. salt
Let the saffron sit in 3 tbsp. boiling water 10 minutes. Heat butter in large pan. Add the onions & sauté about 5 minutes. Add rice and stir for about 5 minutes. Add 2 c. boiling water and salt. Bring to a boil. Add saffron & water it soaked in. Stir gently, cover and simmer about 20 minutes. Fluff before serving. (if serving with Indian food, it's nice to toss in some cinnamon stick pieces & some whole cloves, maybe 5 of them, before you add the onions to the butter. A smidge of cardamom as the rice cooks imparts a wonderful flavor, as well)
I just steamed the asparagus in my steamer & melted some butter with some key lime juice for dipping.
1/2 tsp. saffron threads
3 tbsp. + 2 c. boiling water
3 tbsp. butter
1/2 c. chopped onion
1 tsp. salt
Let the saffron sit in 3 tbsp. boiling water 10 minutes. Heat butter in large pan. Add the onions & sauté about 5 minutes. Add rice and stir for about 5 minutes. Add 2 c. boiling water and salt. Bring to a boil. Add saffron & water it soaked in. Stir gently, cover and simmer about 20 minutes. Fluff before serving. (if serving with Indian food, it's nice to toss in some cinnamon stick pieces & some whole cloves, maybe 5 of them, before you add the onions to the butter. A smidge of cardamom as the rice cooks imparts a wonderful flavor, as well)
I just steamed the asparagus in my steamer & melted some butter with some key lime juice for dipping.
No comments:
Post a Comment