Sunday, March 19, 2006

Chicken with Grapes and Basil Orzo

This meal is particularly satisfying due to the contrast among the grapes, mustard, and cream, which bring light/sour, robust/strong, and creamy/heavy flavors all at once. You're never overwhelmed by any of the ingredients, but you reap the benefits of each one. The orzo provides an excellent bed for the chicken which harmonizes with the sauce. Garlic bread is a particularly good companion to the meal, which compliments the other flavors and allows you to soak up any remaining sauce on the plate (it's too good to leave any survivors).

Happy 2 Year Anniversary to Monika & Adam!

Chicken with Grapes:
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour
2 pounds chicken breasts, cut into strips
1/2 cup white wine,
1/2 cups chicken stock
1 cup heavy cream
1/2 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless grapes, halved

Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 8 to 10 minutes or until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.

Basil Orzo:
1 package Orzo
3/4 tsp basil paste
1 tbls olive oil

Cook orzo according to package. Stir in olive oil & basil paste.

Garlic Bread:
1 small baboli pizza crust
2 tsp garlic, minced
3/4 cup fresh parmesan
1 tbls butter

Spread butter & garlic on pizza crust. Top with cheese. Bake at 400 for approximately 10 minutes.


Post a Comment

<< Home