When Guests Surprise You
Have unexpected visitors? Try these quick recipes from Food Network's Robert Irvine!
Herb and Lemon Chicken Paillards with White Wine Sauce over Roasted Garlic Mashed Potatoes
Six 6-oz. boneless chicken breasts
Salt and freshly ground black pepper
1 cup of white or rice flour seasoned with salt and pepper to taste
¼ tsp. garlic powder
¼ cup canola oil
3 tsp. Italian seasoning (or dried thyme or basil)
4 tbsp. butter
1 tsp. onion, minced
Zest of 2 lemons
½ cup white wine
1. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. Season the chicken breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin and neatly trim the edges.
2. Add oil and 1 tablespoon butter to large sauté pan over medium high heat until butter begins to foam. Sprinkle 1 teaspoon dried herbs into pan (Italian seasoning, dried thyme or basil). Lightly dredge chicken in seasoned flour and place in pan. Sprinkle chicken with 1 teaspoon dried herbs. Sauté the chicken on both sides until golden brown, about 3 to 4 minutes each side. Remove finished chicken to a sheet pan, sprinkle with 1 tsp. lemon zest and cover. Pour off the extra fat from the pan and set the pan off of the heat.
3. Return the pan to medium heat and add minced onion, cook about two minutes. Deglaze the pan with white wine and reduce by half. Sprinkle in 1 teaspoon dried herbs and 1 teaspoon lemon. Pour over chicken and serve.
Roasted Garlic Mashed Potatoes
4 medium to large potatoes, peeled and cut into chunks
½ cup milk or ¼ cup heavy cream
Salt and freshly ground black pepper to taste
1 whole head garlic
1 tbsp. olive oil
½ stick (4 tbsp.) unsalted butter
Salt and freshly ground black pepper to taste
1. Pre-heat oven to 350ºF.
2. To roast garlic: Slice root end off entire head of garlic and turn it upside down. Wrap in aluminum foil and mold the foil so that it supports the garlic to allow the cut end to stand upright. Pour olive oil on the garlic so that it slips between the skin and the cloves. Close the foil. Roast for about one hour and set aside until garlic is cool enough to handle.
3. Boil the potatoes until tender, about 25 minutes. Drain and return to the pot.
3. Add butter, milk or cream, salt and pepper and the peeled, roasted garlic cloves. Beat until smooth.
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