Chicken Madison

 

A few years ago, while my husband and I were planning our wedding, we went out for dinner near the reception hall we had just chosen for our wedding day.  We both ordered the same chicken entrée because it sounded so delicious.  And it was.  We loved it so much that as I was eating it I thought…I’m going to try to recreate this dish at home.  How hard can it be?

Well, here’s the dish.  And I must say, it’s pretty darn close to the original one we had at the restaurant that night – minus the tons of butter I’m sure they put in it.  It has turned out to be one of our favorite meals.  I named this dish after the town the restaurant is in and every time I make it we are reminded of our wedding and all the planning that went into it. 

Hopefully by following this recipe you will have extra sauce leftover once you have eaten all the chicken.  Absolutely do not throw that sauce away.  It is utterly spectacular over pasta.

Here’s what you will need to serve 4….
 

6 thin chicken cutlets (they come butterflied in my store, I usually cut them in 1/2 down the center).

whole wheat flour

4 cloves garlic, smashed

2 garlic cloves, minced

1 box crimini mushrooms, cleaned and sliced (not too thin)

1 12 oz bag of frozen artichoke hearts, slightly defrosted, cut in half lengthwise

1 Tbsp tomato paste

1  7 ounce jar of sun dried tomatoes, drained and sliced, 2-3 tbsp of oil reserved

1/2 – 3/4 cup white wine

3/4 – 1 cup chicken stock, low sodium

1 tsp fresh thyme, chopped

1/3 cup fresh parsley, chopped

Salt & Pepper

Olive oil

1 Tbsp butter, optional
 

Heat a few tablespoons of olive oil in a large skillet over medium heat.  Add 2 smashed garlic cloves, to season the oil.  Season chicken with salt & pepper and coat in the flour, tapping off excess.  Add some of the chicken to oil, being sure not to overcrowd the pan, cooking them until golden brown on each side.  Remove from skillet and transfer to a plate.  Be careful to watch the cloves of garlic and be sure to remove them once they appear to be getting too golden.  You don’t want them to burn.  Repeat with remaining chicken and smashed garlic.

In the same skillet you just cooked all the chicken in add the oil you reserved from the sun dried tomatoes.  Into that oil add the artichoke hearts and cook, stirring occasionally, for 3-4 minutes.  To the artichokes add the sliced mushrooms and cook for 3-4 minutes, or until they start to soften a bit.  Next, add the tomato paste and garlic and stir into the vegetables, cooking for 2-3 minutes.  At this point I usually add some salt and pepper.  Next comes the liquids…add the wine first, allowing it to simmer for a few minutes.  Finally add the chicken stock and the fresh thyme.  Allow liquids to simmer together for 4-5 minutes.  To thicken this liquid mixture a bit, add approximately 1-2 tablespoons of the leftover whole wheat flour to the skillet, whisking to mix.

Add the chicken cutlets back into the skillet, nestling them all in under the veggies, gently, as best as you can.  Ideally you want most of the chicken to be submerged into the liquid.  It is ok if the tops of a few pieces are not submerged.  If you feel you need a bit more liquid, add some more chicken stock.  Put a cover on the skillet, lower heat to low and gently simmer for 15 – 20 minutes, or until the chicken is cooked through.  Once cooked, turn off heat and add the parsley.  If you so choose, you can also add the butter, just to finish the sauce a bit.  A little tablespoon of butter won’t hurt!

I always serve this over a creamy white bean puree (recipe coming soon!).  However, it would be equally as delicious served over mashed potatoes or white rice.

Beef Barley Soup

That winter chill is back in the air.  And that could only mean one thing – soup time!

I love soups, particularly hearty ones and am constantly on the lookout for a new soup to add to my winter-soup-rotation.  This one has made the cut.  It’s a cross between a soup and a stew, actually.  A complete meal in a bowl.  The barley really thickens up the soup.  One time I was a little short on barley so I added in some cooked quinoa that I had leftover in the fridge.  It was wonderful.

I adapted this recipe from Martha Stewart.  I’ve already made it a few times and tweaked it to my liking, adding more meat and mushrooms than originally called for and completely introducing thyme (always goes great with mushrooms) and peas.  I hope you love my version as much as we do!

Here’s what you will need to serve 6…
 

2 tbsp olive oil

2 pounds beef chuck, cut into 3/4 inch cubes

1 large onion, chopped

1 large carrot, chopped

1 package crimini mushrooms, sliced

1 package shiitake mushrooms, sliced

2 tbsp garlic, minced (approx 4 cloves)

1 tsp chopped thyme

2 tbsp tomato paste

3/4 cup dry red wine

4 cups chicken stock, low sodium

2 1/2 cups water

3/4 cup barley

1/2 cup frozen peas

1/4 cup parsley, chopped

salt & pepper
 

Heat olive oil in a large heavy pot or dutch oven over medium heat.  Season beef cubes with salt & pepper and brown on all sides.  For 2 pounds of meat I usually do this in 2 batches so I don’t overcrowd the pan.  Transfer meat to a plate and set aside.

Reduce heat slightly and add a touch more olive oil if needed.  Add onion and carrots to the pot and cook for 2-3 minutes.  Add the mushrooms, stirring occasionally, and cook until veggies have softened, approximately 10 minutes.

Add garlic, thyme, tomato paste and cook for 3-4 minutes.  Add wine and bring to a boil, scraping up any brown bits on the bottom of the pot.  Cook until reduced by half, 4-5 minutes.

Return beef to the pot.  Add the chicken stock and water.  Bring to a boil, reduce heat to low and simmer, covered for 1 hour, stirring occasionally.

After 1 hour add the barley to the pot and continue to cook, covered, for 30 – 40 minutes, or until barley is tender.  Add frozen peas for the last 2-3 minutes of cooking.  Turn off heat, stir in parsley and serve.

Quinoa with Chicken and Zucchini

A few years back I posted a recipe for chicken and vegetable couscous.  After making the dish a few times I substituted the couscous with quinoa and have been making it that way ever since.  Quinoa is a super food, afterall, so I try to incorporate it whenever I can.  And it’s just so easy to cook! 

Over the past few months I have made one more adjustment, substituting the olives with mushrooms.  I just can’t seem to stomach olives during this pregnancy.  And you know what – the dish is just as great!  I give this quinoa dish to my husband for lunch alot and he loves mushrooms, so I’ve gotten zero complaints from him.  It is quick to make and hearty to eat, an all around winner. 

Here’s what you will need to serve 4…
 

2 tbsp olive oil

2 large thin, boneless chicken breasts, cubed

1 large onion

2 zucchini, cubed or cut into 1/2 moons

2 cloves garlic, minced

2 tsp grated lemon zest

Juice of one lemon

1/2 tsp crushed red pepper

1-2 pinches of cinnamon

8-10 crimini mushrooms, sliced (not too thin)

1 1/2 cup quinoa

3 cups chicken stock, low sodium

1/4 cup parsley, finely chopped

1/4 cup mint leaves, finely chopped

Salt & pepper
 

Add quinoa and chicken stock in a pot, bring to a boil, reduce to simmer and cook for approximately 15 minutes.  Fluff with a fork.

Meanwhile, heat olive oil in a large skillet.   Add the chicken cubes and cook until lightly browned on both sides, 3-5 minutes.  Push the chicken to one side of the pan and add the onion, zucchini and mushrooms.  Cook for 4-5 minutes.  Add the garlic, lemon zest, red pepper and cinnamon.  Season with salt & pepper.  Cook for 3 more minutes.

Add the cooked quinoa to the chicken mixture and stir to combine.  Turn off heat and add the parsley, mint and lemon juice.  Mix well.
 

Recipe originally adapted from Rachael Ray

Spaghetti with Roasted Tomatoes

My relationship with pasta during this pregnancy has taken on a whole new dimension.  I can’t seem to live without it.  Pasta is on my mind.  Very often. 

The more I eat pasta the more I realize that it really is the perfect food.  First and foremost, it is usually very easy to prepare.  And when you are starving (20 times a day) and exhausted (all day long) you want the pasta and you want it quick.  Also, it is satisfying, comforting and filling.  Love. 

This little gem is my new favorite pasta that I would be thrilled to eat practically every single day.  It is light and so delicious – perfect for a summer evening.

Here’s what you will need to serve 2-3 hungry (pregnant) people…

 

1 pound spaghetti

pasta water (do not drain the pasta)

3 packages of cherry tomatoes (approximately 25-30 tomatoes)

1/3 cup italian bread crumbs

4-5 garlic cloves, 1/2 minced, 1/2 sliced

1 tsp red pepper flakes  (more if you like a little kick)

1/2 cup dry white wine

1 tbsp butter (optional)

4 tbsp olive oil

basil leaves (1/2 a bunch)

parmigiano reggiano cheese

salt & pepper
 

Preheat the oven to 325 degrees. 

Half the cherry tomatoes and place in a large bowl.  Add salt, pepper, breadcrumbs and 2 tbsp of olive oil.  Place on a large baking sheet (either spray with cooking spray or use parchment paper) in a single layer and bake for 60 minutes.

In a large skillet heat 2 tbsp olive oil and butter over low heat.  Add the garlic and red pepper flakes and cook for 1 minute.  Add white wine and simmer for 3-4 minutes.  Add 6-8 large, whole basil leaves.  Turn off heat.

When tomatoes are 3/4 done, remove about 15 tomato halves from the oven and add them to the wine mixture.  Smash them gently with the back of the spoon.  Turn the heat back on and cook the tomatoes in the wine mixture for a few minutes.  When the rest of the tomatoes are done add them to the skillet. 

When the spaghetti is almost fully cooked (still al dente) add to the skillet.  I use thongs for this.  It is perfectly fine to bring along whatever pasta water is on the noodles.  Also add 3 ladles of the pasta water to the pasta and wine mixture.  Stir to combine over low heat for 1-2 minutes.  Turn off the heat, add a few fistfuls of cheese to the pasta as well as a ton of torn basil leaves.

Recipe inspired by Lidia Bastianich