Chicken with Mushrooms
(Poulet Champignon)
Serves 2
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 each boneless skinless chicken breasts, about 6 ounces each
2 tablespoons clarified butter
2 tablespoons minced shallot
1/2 cup sliced mushrooms
2 fluid ounces dry white wine
2 fluid ounces chicken stock
2 fluid ounces heavy cream
1 tablespoon chopped chives, or parsley
1. Place flour and spices in a zip-lock bag. Add chicken breasts. Shake bag until chicken is well coated. Knock off
excess flour.
2. Heat 10" saute pan over high heat. Reduce heat to medium high and add clarified butter. Carefully, add chicken to
pan placing the smooth side down first.
3. Cook for two minutes. Reduce heat to medium. Cook until chicken is lightly browned. Turn chicken over.
4. Cook two minutes and add shallots. Cook for one minute. Add mushrooms to pan.
5. Continue cooking until mushrooms begin to get limp. Increase heat to high and add white wine. Cook until
approximately 1/2 of the wine has cooked away.
6. Add stock & cream. Cook until liquid has reduced by 1/2. Re-season sauce with salt & white pepper, if necessary.
Swirl in chives.
Serve with rice pilaf and a green vegetable.
1 Tablespoon vegetable oil
1 large onion, sliced
1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon pepper
1 each bay leaf
24 ounces beer (the darker the beer, the richer the sauce flavor will be - I use Samuel Adams Boston lager)
24 ounces water
10-12 Bratwurst
4 Tablespoons brown or stone ground mustard
2 Tablespoons ketchup
1/2 teaspoon paprika
2 Tablespoons pickle relish
Over medium high heat, add veggie oil to a stockpot or Dutch oven.
Add onions and brown lightly.
Stir in salt, thyme, pepper and bay leaf. Add beer and water. Bring this mixture to a boil.
Reduce heat to medium. Add bratwurst. Simmer (NEVER allow to boil) for 20 minutes.
Remove brats and let them rest at room temperature for 20 minutes. Refrigerate until ready to grill.
Meanwhile, add mustard, ketchup and paprika to brat simmering liquid.
Over high heat, reduce mixture to mustard consistency. Be very careful when mixture gets thick as it can burn. Turn down heat when mixture gets thick and stir frequently.
Add pickle relish and cook another 10 minutes.
Remove bay leaf and serve or keep warm.
Pork Medallions with Lentil & Vegetable Hash
2 1/2 pounds pork loin, center cut
2 teaspoons rosemary
1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon pepper
4 ounces lentils, cooked according to package directions; drained
8 ounces artichoke hearts, cooked or canned; quartered
4 ounces roasted red bell pepper, julienned
1/2 cup black olives, chopped
4 each green onion, sliced
1 teaspoon salt
2 tablespoons extra virgin olive oil
1/2 teaspoon pepper
1 each lemon, juiced
1/2 cup shredded parmesan cheese
1. Preheat oven to 400 degrees. Season pork loin with rosemary, salt, thyme and pepper. Place on roasting rack. Place in oven for 20 minutes.
2. After 20 minutes, reduce heat to 325 degrees. Cook another 40 minutes or until meat thermometer reads 150 degrees. Remove from oven and leave rest 10 minutes before carving.
3. Meanwhile, heat half of the olive oil in large saute pan over medium heat. Add the lentils, artichokes, roasted red bell peppers, onions and salt. Heat only until ingredients have becomed warm. Remove from heat and toss with remaining olive oil, pepper, lemon juice and parmesan cheese.
4. Slice pork loin. Add any juices to hash. Serve pork loin slices on top of hash.
Serves 4-6.
Wine choices for Poulet Champignon:2006 Yalumba Y Series" Unwooded" Chardonnay: The Yalumba Y Series Unwooded Chardonnay 2006 is light golden straw in colour with a green hue. It has spicy and tropical aromas of melon, fig, pineapple and musk with lifted citrus zest. Lingering melon and peach flavours are complemented by a rich creamy texture – finishing with a refreshing lemon tang.
2005 Hogue Chardonnay: Bright pear and cream flavors abound on the palate with a roundness acquired from the barrel fermented portion (31%). The finish is crisp.
2004 Louis Jadot Macon-Villages Chardonnay: Clear straw color with a brassy hue. Fresh apples in the aroma, and good, crisp white fruit in the mouth, juicy apples and pears, medium body, braced by a good, flinty acidity that provides structure and balance. Textbook Macon Chardonnay, simple but well-built, lets the pure fruit shine through.
