I'll Share My Recipe if You Share Yours Sat. June 4

15 years ago

Chicken Cutlets with Bell Pepper Ragout (Fine Cooking Recipes)

Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautÃ¯Â¿Â½ed chicken breast cutlets. The fried caper garnish adds a crisp, salty note.

1 1/4 lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded

1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces

1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces

1 small yellow onion, cut into medium dice

1/2 cup extra-virgin olive oil

1/2 tsp. cayenne

Kosher salt and freshly ground black pepper

1 medium clove garlic, mashed to a paste with 1/2 tsp. kosher salt

3/4 cup all-purpose flour

1 1/2 lb. boneless, skinless chicken breast halves, sliced into cutlets

2 Tbs. nonpareil (small) capers, rinsed and patted dry

Position a rack 6 inches from the broiler element and heat the broiler on high.

Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 Tbs. of the olive oil and sprinkle with cayenne, 1 tsp. salt, and 1/4 tsp. pepper.

Toss the peppers and onions. Broil until the tomatoes are collapsed, about 7 minutes. Flip the tomatoes, toss the peppers and onions, and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.

Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.

Heat 1/4 cup of the olive oil in a 12-inch nonstick skillet over medium-high heat. Put the flour in a shallow pan. Season the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper; dredge in the flour.

Working in 2 batches, cook the chicken, flipping once, until just cooked through, 2 to 3 minutes per side. Transfer the chicken to serving plates. Wipe out the pan. Heat the remaining 1 Tbs. olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.

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Comments (4)

luckygardnr
15 years ago
HEIRLOOM TOMATO CHOW-CHOW
Courtesy of Tyler Florence for Food Network Magazine

Ingredients

4 cups apple cider vinegar
1 cup sugar
1 1-inch piece ginger, grated
1 tablespoon dry mustard
1 tablespoon turmeric
3 tablespoons mustard seeds
3 tablespoons celery seeds
1 1/2 tablespoons pickling spice
Kosher salt
2 pounds firm heirloom tomatoes (mixed colors and varieties), cut into large chunks
2 medium onions, sliced

Directions

Combine the vinegar, sugar, ginger, dry mustard, turmeric, mustard seeds, celery seeds, pickling spice and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat and simmer 15 minutes to extract the flavors of the spices.

Return to high heat; once the mixture is boiling and steaming, add the tomatoes and onions, stirring to coat everything evenly. Reduce the heat and simmer 5 minutes. Remove from the heat and cool to room temperature.
patti43
15 years ago
I searched the Internet forever before I finally found a recipe for my favorite Chinese food recipe. There was a little restaurant close to our house and once I tasted this, it was the only thing I ever ordered. It is SO delicious! Don't let the long list of ingredients scare you. After reading it, it's really pretty simple.

WOR SHU CHICKEN

2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

Sauce:
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth, homemade or storebought (low-sodium is best)
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules

Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water

Remaining Ingredients:
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
2-3 green onions, finely chopped (green and white parts)
Oil for deep-frying, as needed

Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter. Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve. Serve with rice.
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Jasdip
Original Author
15 years ago
I'll bet you could use this recipe and add some lemon flavouring to the sauce and you'd have Lemon Chicken Patti.
We love the lemon chicken at our chinese place.
glenda_al
15 years ago
Basic Yellow Pound Cake - Anne Byrn, The Cake Doctor
A cross between a Twinkie (sans cream filling) and a Sara Lee Pound Cake but better

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ozs) plain yellow cake mix
1 package (3.4 ozs) instant vanilla pudding mix
1 cup whole milk
1 cup vegetable oil, such as canola, safflower, corn, soybean or sunflower
4 large eggs

1. Place a rack in the center of the oven and preheat the oven to 325Ã¯Â¿Â½Ã¯Â¿Â½F. Lightly mist 1 10-inch tube pan with vegetable oil spray then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, pudding mix, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 58 to 60 minutes for a tube pan. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack, then invert it again onto another rack so that the cake is right side up. Allow to cool completely, 30 minutes or more. Frost.

4. Store this cake, unfrosted, covered in aluminum foil, at room temperature, for up to 4 days, or in the refrigerator for up to 1 week.

I'll Share My Recipe if You Share Yours Sat. June 4

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luckygardnr

patti43

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I'll Share My Recipe if You Share Yours Sat. June 4

Comments (4)

luckygardnr

patti43

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glenda_al

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Jasdip
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