Chicken Scaloppini with Lemon Butter and Wilted Spinach

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Adapted from Chef Wolfgang Puck
2016


Serves 4


Ingredients:

4 boneless, skinless chicken breast halves, each 6 to 8 ounces
Kosher salt, to taste
freshly ground white pepper, to taste
1/2 cup King Arthur’s Whole Wheat Flour
3 Tablespoons vegetable oil, plus extra as needed
8 Tablespoons unsalted butter, plus extra as needed, chilled and cut into pieces
1/4 cup fresh lemon juice
1/4 cup cold water
1 Tablespoon honey
1 Tablespoon sliced fresh scallions
1 tablespoon chopped fresh Italian parsley
1/2 cup pine nuts, coarsely chopped
Sauteed spinach, for serving (Recipe Follows Below)

Directions:
In preparing the scaloppini, use a sharp knife to cut the chicken breast halves crosswise and at a 45-degree angle into slices 1/2 inch thick. With a meat mallet, pound each slice to an even 1/4-inch thickness. Set these scaloppini aside. Repeat with the remaining chicken.

Season the scaloppini on both sides with salt and pepper, to taste.

Add flour to a shallow plate. Dredge each scaloppini in the flour covering  both sides and  shaking off excess flour before setting it aside on a platter or tray.

Heat a large sauté pan over high heat. Add 3 tablespoons of the oil and heat it until it swirls easily in the pan and is shimmering. Swirl the oil to coat the bottom of the pan.

Add the scaloppini in a single layer without overcrowding and dot with 1 tablespoon of the butter. Cook until golden brown, 2 to 3 minutes per side. With tongs, remove scaloppini to a heated platter and cover with foil to keep warm. Cook any remaining scaloppini, adding a little extra oil and butter as necessary.

Deglazing the pan by adding the lemon juice and water to the pan. Stir and scrape with a wooden spoon to deglaze the pan browned bits (fond). Boil until the liquid reduces and thickens slightly, 3 to 4 minutes.

To finish the sauce, stir in the honey. Then, while whisking constantly, stir in the remaining butter a few pieces at a time, adding more as it melts, to form a thick sauce. Stir in most of the scallions and parsley, reserving a little for garnishing. Season to taste with salt and pepper.

To serve the scaloppini, place the sauteed spinach on a large platter. Place the scaloppini on top of the spinach, layering like roof shingles. Spoon the sauce over the chicken on the platter. Garnish with the remaining parsley, scallions and pine nuts and serve immediately.

Sautéed Spinach with Garlic
Serves 2 to 4
Ingredients:

2 Tablespoons extra-virgin olive oil
2 large cloves garlic, peeled and smashed
1 pound baby spinach leaves, thoroughly rinsed and dried
Kosher salt, to taste
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon granulated sugar

Directions:
Heat the oil in a large skillet over high heat, until shimmering. Add the garlic and sauté, stirring frequently, for 1 minute, to flavor the oil.

Add the spinach to the skillet. Cook, using tongs to turn it almost constantly, until it wilts and reduces greatly in volume but is still bright green, about 2 minutes. Remove the garlic cloves. Season with a little salt and, if you like, the red pepper flakes and a little sugar. Serve immediately.

TODAY.com Parenting Team FC Contributor


Roast Chicken with Carrots and Figs

Hanukkah, a festival commemorating deliverance from religious oppression and the re-dedication of the Holy Temple in Jerusalem, is a beloved Jewish holiday.

Traditional Hanukkah dishes ring in the Festival of Lights with  family favorites like braised brisket, crispy latkes, fresh doughnuts and a roast chicken dinner.

This dish has a complex of sweet, spicy and tart flavors that will excite your taste buds and leave your guest wanting more.

Serves 4 to 6

Ingredients:
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2½ teaspoons kosher salt, more for pot
3 Tablespoons freshly squeezed orange juice
4 Tablespoons olive oil
1½ Tablespoons Dijon mustard
3 Tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
One 4-pound chicken, cut into eight pieces
1 onion, halved and thinly sliced
2/3 cup sliced figs
1 Tablespoon fresh thyme leaves
1/3 cup white wine
3 cups carrots,  sliced ¼-inch thick

For the Glaze:
2 Tablespoons orange marmalade or apricot preserves
2 teaspoons balsamic vinegar

For Garnish:
¼ cup chopped parsley
2 scallions, thinly sliced
¼ cup  toasted pine nuts

Directions:
Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for two minutes and drain. Reserve the lemon wedges.

In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for five minutes. Let cool.

Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, or overnight for  in the refrigerator, for best results.

Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim or a glass baking dish. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings.

Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.

Remove the chicken from the pan and set aside.

Deglaze the pan with white wine and scrape the browned bits from the bottom of the pan. Add the carrots to the pan and stir; if the bottom of the pan  still looks, dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about seven to 12 minutes longer.

To serve family style, arrange the pieces chicken on a large platter.Spoon carrots over chicken and top with parsley, scallions and a sprinkling of  pine nuts.

TODAY.com Parenting Team FC Contributor


Sautéed Green Beans and Peppers

Ingredients:
2 Tablespoons extra virgin olive oil
2 Tablespoons unsalted butter
1 pound green beans,washed and trimmed
1 pound  mini sweet bell peppers,  washed and sliced into rounds
1 serrano chile washed seeded and minced
1 lemon, juiced
1 package pine nuts
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:
In a large sauté pan, heat the oil and melt the butter. Add the beans and cook until almost al dente.

Add the remaining ingredients and cook, stirring often, until heated through and beans are al dente. Taste and adjust the seasoning with salt and pepper. Serve hot.

 

TODAY.com Parenting Team FC Contributor