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SF recipe challenge- Breasts! - Page 2

post #16 of 23
2/7/09 at 2:55am
Thread Starter 
Quote:
Originally Posted by gdl203 View Post
How about a super easy classic shogayaki but using chicken instead of pork?
Quote:
Originally Posted by Xiaogou View Post
Maybe chicken yakisoba?
I usually leave the Japanese cooking to my wife. Her cooking awesomeness is tough for me to beat and those kinds of dishes are what we eat for most of the week. I only cook a few times a month so it is usually something more "western". That being said...my wife is in the kitchen now making Jewish chopped liver as taught to her by my grandmother. She makes it better than I do. Dinner is turning out to be...a fridge-cleaning exercise. We decided that we had to cook dinner without doing any shopping. Breasts grilled on one of these: I will finish those with a light sprinkle of smoked salt then topped with a sauce of garlic, spinach, anchovy, sherry vinegar and a touch of dijon. Basically a Salsa Verde without the capers because I didn't have any. Also, making a risotto with saffron, cabbage, carrot with some vermouth.
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post #17 of 23
2/7/09 at 3:05pm
Maybe try fish sauce in place of anchovy?
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post #18 of 23
2/8/09 at 1:56am
Quote:
Originally Posted by Concordia View Post
Chicken piccata.

Slice into thin cutlets, coat with flour, salt, & pepper. Sauté in olive oil and butter until light brown.

Deglaze pan with some combination of white wine, chicken stock, and a spoonful or so of lemon juice. Capers are allowed. Add fresh Italian parsley at the last minute.

Pour sauce over chicken and angel hair pasta. Serve with more white wine.

I loosely interpreted this recipe tonight. Here is the result:



It was delicious. Thanks, mang.
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post #19 of 23
2/8/09 at 4:11pm
Quote:
Originally Posted by Concordia View Post
Chicken piccata. Slice into thin cutlets, coat with flour, salt, & pepper. Sauté in olive oil and butter until light brown. Deglaze pan with some combination of white wine, chicken stock, and a spoonful or so of lemon juice. Capers are allowed. Add fresh Italian parsley at the last minute. Pour sauce over chicken and angel hair pasta. Serve with more white wine.
This is what I was about to post. I cheat and add butter. A lot of butter. edit: props to you guys for seeing the awesomeness of Concordia's recipe!
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post #20 of 23
2/8/09 at 4:15pm
To Milhouse and anyone else whose chicken breasts are too dry-- Heat is your friend. Pound your breasts down just a little bit, 3/4 or an inch thick. Sear on very high heat for 4 minutes per side. Perfectly succulent.
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post #21 of 23
2/10/09 at 4:08am
I realize I'm too late.. I would have suggested cordon bleu. It got a little institutional so it got a bad rap, but with good ham and a nice gruyere or goat cheese, it can be quite the tasty dinner.
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post #22 of 23
2/10/09 at 9:36pm
Quote:
Originally Posted by DarkNWorn View Post
I loosely interpreted this recipe tonight. Here is the result:



It was delicious. Thanks, mang.

What's with the jellyfish bits on top of the chicken? Not that I object, of course.
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post #23 of 23
2/12/09 at 8:43pm
this one is an easy one....

big freezer bag or bowl (freezer bag makes for easy clean up.)
squeeze in about 2 - 3 lemons
fresh rosemary chopped up
lots of salt and pepper
any other dried herbs that you like
let sit for at least 1/2 hr, maybe longer
cook on a grill or in the broiler.

The chicken will have great flavor and the left overs are good for sandwhiches and in salads.
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