"Winter must be cold
for those with no warm memories."
~From the movie An Affair to Remember
~ Fond memories
CHAMPAGNE CHICKEN with WILD MUSHROOMS
~ Good... good ...good ...
thanks to 'memorable' old preserved 1987 recipe from Bon Appetit
4 whole boned and halved chicken breasts
1 cup flour
coarse salt & fresh ground black pepper
1/4 cup clarified butter
8 oz. wild mushrooms (shiitake, oyster, or morels (if lucky)
or mixture of baby bellas and domestic
3 Tbsp. minced shallots
3 Tbsp. Madeira
1/2 cup Champagne plus SPLASH
1/2 cup heavy cream
4 oz. (room temp) unsalted butter
minced fresh thyme & additional fresh sprigs
minced fresh rosemary
- Preheat oven to 425-degrees. Grease large baking dish with butter or Pam.
- Pound chicken between sheets of waxed paper until 1/2 thick. Season with salt & pepper. Dredge chicken in flour, shaking off excess.
- Heat clarified butter in large skillet. Over medium-high heat, saute chicken in batches (do not overcrowd) until golden brown. Remove from heat.
- If necessary, add a bit more butter and saute mushrooms and shallots until limp. Add Madeira and ignite with flame. Add 1/2 cup Champagne and stock. Simmer until reduced by 2/3, about 10 minutes. Add cream, bring to boil, reduce heat and cook until slightly thick. Adjust seasonings.
- Plop chicken in oven and bake about 5 minutes. Add SPLASH of champagne and whisk in 1/4 cup butter, 1 Tbsp. at a time.
- Divide chicken among hot plates. Spoon sauce over. Garnish with fresh herbs and the extra sprig of rosmary. (4 servings)
WINTER SQUASH RISOTTO
~ Remember ... some squash pieces should remain whole, the rest
melting into a golden hue.
4 Tbsp. unsalted butter
1 large chopped onion
1-2 cups diced peeled butternut squash
5 cups organic chicken broth (maybe a touch more)
1 1/2 cups Arborio rice
1/2 cup white wine
1/4 -1/2 cup grated Parmesan cheese
fresh minced parsley
- Melt 3 Tbsp. in heavy skillet. Over medium heat, saute onion until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook until squash is tender. Add rice and wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer (uncovered) until completely absorbed, stirring occasionally (about 30 minutes).
- Add 1/2 cup stock and stir until rice is tender and creamy, adding more if too thick. Mix in remaining butter and Parmesan cheese. Season to taste.
- When serving, top with fresh minced parsley. (4-6 servings)