4 boneless, skinless chicken breasts
1 8oz jar of julienne cut sundried tomatoes
1 1/2 cups sliced mushrooms
1/2 cup chopped scallion
1 1/2 - 2 cups heavy cream
1 - 1 1/2 Cajun spices (Konrico, Lusainne and Tony Chachere's are all good)
2 tablespoons cooking sherry
Prepare rapidly boiling, salted water to cook pasta.
Saute mushrooms and sundried tomatoes until the tomatoes are tender.
In a separate pan, braise the chicken and cajun spices, until the chicken is cooked all the way though
Add the chicken, cream and sundried tomatoes and mushrooms, and simmer the resulting sauce for 20 minutes.
Cook pasta until al dente (11-12 minutes).
Just prior to serving, add the cooking sherry and scallions to the sauce.
Garnish with freshly grated parmasean cheese
Friday, January 14, 2011
Tequila Lime Chicken
Ingredients:
1 pound dry spinach fettucine
1/2 cup chopped fresh cilantro
2 Tbsp. minced fresh garlic
2 Tbsp. minced jalapeno pepper
3 Tbsp. unsalted butter
1/2 cup chicken stock
2 Tbsp. gold tequila
2 Tbsp. freshly squeezed lime juice
3 Tbsp. soy sauce
1 1/4 pounds chicken breast, diced /4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green pepper, thinly sliced
1 1/2 cups heavy cream
Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes. Toss with a little oil and set aside.
Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency, set aside.
Pour soy sauce over diced chicken; set aside for 5 minutes.
Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat for 3-4 minutes.
Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through nd sauce is thick (about 3 minutes).
When sauce is done, toss with will-drained spinach fettucine and remaining cilantro.
1 pound dry spinach fettucine
1/2 cup chopped fresh cilantro
2 Tbsp. minced fresh garlic
2 Tbsp. minced jalapeno pepper
3 Tbsp. unsalted butter
1/2 cup chicken stock
2 Tbsp. gold tequila
2 Tbsp. freshly squeezed lime juice
3 Tbsp. soy sauce
1 1/4 pounds chicken breast, diced /4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green pepper, thinly sliced
1 1/2 cups heavy cream
Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes. Toss with a little oil and set aside.
Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency, set aside.
Pour soy sauce over diced chicken; set aside for 5 minutes.
Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat for 3-4 minutes.
Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through nd sauce is thick (about 3 minutes).
When sauce is done, toss with will-drained spinach fettucine and remaining cilantro.
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