Wednesday, October 10, 2012

Alsatian Chicken

Fall seems to revitalize me.   It brings me out of the heat-induced somnambulism of late summer in the midwest.  We enjoy the last of summer's bounty of flowers, fruits and vegetables.  Pesto, herb butters and tomato sauce are tucked into the freezer.  Soon apple sauce will be added to the larder.  The furnaces are scheduled to be checked out and cleaned.  Albert the Chimney Sweep will arrive in his black suit and top hat next week.  October heralds the start of Shakespeare, the NWI Symphony and offerings at the Performing Arts Center.  This year, October will see the opening of our new library!!

This past Saturday, The Baker and I switched roles for a bit.  I worked in the garden and he worked in the kitchen.  He had another yellowed clipping from the Chicago Tribune (he thought it was maybe ten years old!!) that he had wanted to try.  Hmmm, interesting since ten years ago, he wasn't doing much in the kitchen.  Truth be told, he had probably clipped it for me to try!  No matter how it came to be on our table, it was delicious!!  Really delicious!  Company worthy delicious!  I hope you'll give it a try.

Chicken in the Style of Alsace inspired by a recipe in the Chicago Tribune

1/2 cup flour
1 tsp each:  paprika and salt
1/4 tsp freshly ground pepper
4 boneless chicken breast halves
1 Tbsp butter plus 1 Tbsp olive oil
8 ounces of sliced cremini mushrooms
1 cup of dry riesling or other dry white wine
1/4 cup heavy cream (optional)

1.  Mix the flour, paprika, salt and pepper on a plate.  Coat the chicken on both sides with the mixture.
2.  Heat butter and oil in a large skillet over medium-high heat.  Add the chicken and saute, turning until browned on both sides (about 3 minutes per side), reduce the heat to low and cover.  Cook until done, about ten minutes more.  Remove chicken to a platter and keep warm.
3.  Add the mushrooms to the skillet and turn heat to high.  Cook, stirring often, until lightly browned--about four minutes.  Stir in the wine and stir up the browned bits from the bottom.  Cook until slightly reduced, about five minutes.  Stir in the cream and heat through.  Season with salt and pepper if needed.
4.  Return the chicken to the pan and turn to coat.  Heat to warm--about two minutes.