Before asparagus disappears from the market, we wanted to share a new chicken recipe that we tried recently. The recipe was developed by restaurateur Emeril Lagasse and we found it to be a perfect spring-time entree. The chicken, which is topped with grated potatoes, is served over a bed of asparagus, red peppers and onion. We were a little apprehensive about the potatoes actually adhering to the chicken, but it worked just as described in the recipe.
Local peppers should be making an appearance soon, so we've included a second chicken recipe that also uses red peppers. This recipe is taken from Spur of the Moment Cook by Perla Meyers (William Morrow and Company, 1994). We have fixed this particular dish (with modifications) several times and like it best when served over couscous.
Ingredients:
Preheat oven to 400°. Lightly salt and pepper the chicken breasts. Spread 1 tsp mustard over the smooth side of each breast. Toss the potatoes (all liquid should be squeezed out) with salt and pepper. Firmly press about 1/2 cup grated potatoes on the top of each chicken breast. Heat the oil in a large nonstick skillet over medium-high heat. Cook the chicken, potato side up for three minutes. Carefully turn the chicken with a spatula and cook an additional 4-5 minutes, until potato topping is golden brown. Transfer the chicken, potato side up, to a lightly greased jelly roll pan and bake 10-12 minutes (or until chicken is cooked through).
Meanwhile, drain all but 1 TBS drippings from the skillet and saute the onion over medium heat for several minutes (until opaque). Raise the heat to medium-high and add the pepper and asparagus. Saute quickly, just until the vegetables are tender (1-2 minutes). Divide the vegetable mixture among four serving plates and top each with a chicken breast. 4 servings.
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Saute Of Chicken Breasts With Roasted Peppers |
Ingredients:
Bring two cups of chicken broth to a boil. Stir in couscous and cover for 5 minutes. Fluff gently with a fork, cover, and set aside.
Season the chicken breasts with salt and pepper. Dredge very lightly in flour, shaking off the excess. Melt 2 TBS butter with 1 tsp oil over high heat in a large skillet. Add the chicken and brown on both sides. If the fat burns, discard it and replace with 1 TBS butter and 1 tsp oil. Add the stock to the browned chicken and simmer, covered for 4-6 minutes, or until the chicken juices run pale yellow. Remove the chicken to a warm platter and cover.
Add the cream and reduce slightly. Whisk in just enough cornstarch mixed with water to slightly thicken the sauce. Add the roasted red pepper (reserving several strips to use as garnish) and jalapeno pepper. Return the chicken to the skillet, season to taste, and heat through. Mound the couscous on a large platter and top with chicken breasts. Garnish with reserved strips of roasted red pepper. 4 servings.
*To roast red peppers, heat oven to 375°. Place peppers on foil covered baking sheet and bake for 17 minutes. Turn 180 degrees and bake additional 17 minutes. Remove from pan, cover tightly and cool completely. Remove peel, seed and cut peppers into strips.
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