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A Recipe of Unknown Origin December 7, 2010

Posted by Toy Lady in Cooking, Food, random stuff.
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This sorting of recipes I’ve been doing for the past several months, it’s sort of morphed into a mission.

I have got recipes clipped from newspapers – newspapers that aren’t even published anymore! – handwritten recipes (have I ever mentioned my go-to pancake recipe?  With a note that says “good for baby’s breakfast – freeze in yogurt containers” – I haven’t had a baby in the house in over 20 years, and I haven’t bought yogurt in individual containers in nearly that long!), freebie recipe cards that randomly show up in the mail, and painstakingly typed recipes from who knows where.

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I have GOT to sort through these recipes.

So, when I unearthed a recipe for Chicken Diane, we put it to the test. I mean, we certainly like Steak Diane, but this certainly seemed to be, well, an idiot-ized version.  Could work.  Especially if we incorporate the techniques we’ve picked up in the years since that recipe was saved.

 

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We start out with four chicken breast cutlets – they got dredged in seasoned flour and browned in a combination of butter and olive oil.

Just place the chicken in the hot pan and walk away.

Let it brown.

PhotobucketDon’t turn it, don’t check it, don’t even look at it for at least 5 minutes – maybe even more.

The turn it over and let it brown on the other side.

All in all, I’d say  brown it on both sides, 5-6 minutes per side.    This is pretty much all the chicken is going to get cooked, so you want to make sure it’s done but not too done, you know?

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Of course you do.

And while that chicken-cooking is going on, you’ll want to try to scrounge up some parsley and chives, if you can.  Parsley is easily available in supermarkets all year, and if you can’t get chives, scallions will work.

We just scraped the snow out of the way outside and used parsley and some garlic chives.  That won’t be an option much longer, though.

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Once the chicken is done, we move that to a plate  and think about a pan sauce.   Deglaze the pan (if, of course, you’re not using a non-stick pan – if you are, well, just go through the motions) with a quarter cup of white wine, then whisk in the juice of a lemon and tablespoon or so of Dijon mustard.

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Whisk that stuff and let it reduce slightly, until it starts to thicken, maybe 5-10 minutes or so.

Then toss in your greenery – about a quarter cup each of chopped parsley and chives (or scallions).

Add about 1/2 cup of chicken stock and let that all reduce, stirring frequently.

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Then we added the chicken (with any accumulated juices) back to the pan – remember the chicken?

Just lay that in the pan, along the edges, turning to coat with your pan sauce.

And add a couple of tablespoons of cold butter and whisk.

Remember:

Butter is a sauce waiting to happen.

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The butter will melt and thicken the pan juices – which will then be perfect as a finishing sauce for both chicken and rice.

A little sauteed kale is a nice contrast to the rich butter-sauced chicken – and ultimately, this recipe is a keeper – as revised.  The original was a little dumbed-down, and there wasn’t nearly enough sauce for 4 chicken breasts.  But now, well, now, I’d be happy to serve it again!

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