Friday, July 15, 2011

Chicken Fresco w/Lemon Vinaigrette Cream Sauce

I am back from my vacation at Kalahari! It was incredible (more on that later) and once I got back I had to get into the kitchen. I love cooking and I just had an itch to get create. I’m not an artist; I can’t draw, sketch or paint, but I feel at my most creative when I’m playing with flavors and ingredients in the kitchen. The following recipe is my take on chicken fresco with a lemon vinaigrette cream sauce, garlic mashed potatoes 
and sautéed zucchini and yellow squash. Since this is an entire meal, I cooked all of these parts at about the same time so if you're going to make all the components you should plan accordingly so that they get done simultaneously. 

Garlic Mashed Potatoes:
You will need:


First you should peel, wash and cut up your potatoes.

Next, put them in a pot of water and set them to boil.
Once the potatoes are tender strain them and put them in a large bowl. Add 1.5 tablespoons of minced garlic, salt and pepper to taste, two slabs of butter, and the rest of the heavy whipping cream that you don’t use in the sauce (There may not be enough whipping cream so you might need to add a little bit of milk). Mash the potatoes and then you’re done!

Chicken Fresco:
You will need:
4-6 chicken breasts
Olive oil
Roma tomatoes
Garlic salt
Balsamic Vinegar

First you need to soak your chicken in ¼ cup of balsamic vinegar for twenty minutes.

Once you’re ready to start cooking, put just enough olive oil in the bottom of a skillet to coat it and then heat the pan. Once the pan is hot add you chicken and season the chicken with the salt, pepper, garlic salt, and parsley. Cook for about ten minutes and then flip the chicken. Season the other side and cook for another ten minutes or until the chicken is done. Plate the chicken, drizzle the lemon sauce over top the chicken and then add Roma tomato slices on top the chicken.

Lemon vinaigrette cream sauce:
2 tbsp Minced shallots
1 cup white wine
1/4 cup lemon juice
1/3 cup of balsamic vinegar
1/2 cup of heavy whipping cream
1 stick unsalted butter, cubed, at room temperature

When buying your wine make sure that you pick something that you would drink. If you won't drink it you certainly shouldn't cook with it. I used a Chardonnay and it was really good
To make the lemon butter sauce cook the shallots on medium heat for five minutes then add the wine, lemon juice, and vinegar in a sauce pan. Reduce over medium-high heat for five minutes. Add the heavy cream, and simmer the sauce for 2 or 3 minutes to reduce slightly. Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction.

The heat should be quite low as you work so that you don’t curdle anything. One the sauce starts to reduce it is ready.

Sautéed Squash and Zucchini:
3 zucchini
2 yellow squash
1 tbs garlic
Olive Oil

First you need to peel and slice the zucchini and squash. 

The coat them with a just a little bit of olive oil and put them in a hot skillet. Once the zucchini and squash start to get soft add the garlic.

Cook them until they’re brown and then you’re ready to plate!

Everyone in my family loved this meal which is pretty much a miracle. It was delicious, fresh, and flavorful. If you try it out I hope you enjoy it!

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