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Archive for Wednesday, June 13, 2007

Jayni’s Kitchen’ puts new spin on chicken dishes

June 13, 2007

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Join "Jayni's Kitchen" this week for "The Best of the Breast."

Host Jayni Carey and her guest will prepare the following recipes: Sauteed Chicken Breasts with Orange-Tarragon Sauce, Chicken India and Grilled Chicken Breasts with Lemon-Brown Butter Sauce.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Chicken breasts with orange-tarragon sauce

4 6-ounce boneless, skinless chicken breast halves

Salt and black pepper, to taste

3 tablespoons butter

Orange-Tarragon Sauce:

3 tablespoons finely chopped shallots

1 tablespoon orange zest

1 cup fresh-squeezed orange juice (blood oranges preferred)

1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried tarragon

Rinse the chicken breasts in cold running water and pat completely dry with paper towels. Season them with salt and pepper. Heat the butter over medium heat in a braising pan or a skillet with a lid, just large enough to hold the chicken breasts comfortably. Place the chicken in the hot melted butter and brown on one side, about 3 minutes. Turn the breasts over, sprinkle with tarragon and cover. Reduce the heat to low and simmer the chicken for 6 to 8 minutes, until cooked through. Transfer the chicken to a warm platter and tent with aluminum foil.

Orange-Tarragon Sauce: Add the chopped shallots to the pan drippings and cook over medium-low heat until softened, 2 to 3 minutes. Add the orange zest and juice and raise the heat to high. Stir occasionally until the sauce is reduced by half and slightly thickened. Serve the sauce over the chicken breasts. Serves 4.

Serving suggestion: Serve with mashed potatoes.

Tom Hodge's wine recommendation: 2005 Donnafugata Anthila

Chicken india

4 6-ounce boneless, skinless chicken breast halves

Rub:

1 teaspoon ground ginger

1 teaspoon coarsely ground coriander seed

1 teaspoon hot chili powder

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon butter

1 cup onion, finely chopped

3/4 cup whipping cream

1/4 cup white wine (slightly sweet and fruity wine such as a Viognier, Semillon or Riesling)

1/4 cup raisins, coarsely chopped

1/8 teaspoon saffron threads, crushed

Salt, to taste

2 tablespoons sliced almonds, toasted*

Rinse the chicken breasts in cold running water and pat completely dry with paper towels.

Rub: Combine all ingredients for the rub. Sprinkle about 1 teaspoon of the rub over both sides of each chicken breast.

Heat the olive oil over medium heat in a stainless steel (oven-proof) skillet just large enough to hold the chicken breasts comfortably. Add the chicken and brown on one side, about 3 minutes. Turn them over and cook for 1 minute more. Transfer the chicken to a platter, reserving the drippings in the skillet.

Add the butter to the skillet drippings and heat over medium heat. Add the onion and cook until lightly browned. Stir in the whipping cream, wine, raisins and saffron and bring the mixture to a gentle boil. Stir frequently for 2 to 3 minutes, until the sauce is slightly reduced and thickened. Season the sauce with salt. Return the chicken breasts to the skillet and spoon some of the sauce over each. Sprinkle the toasted almonds over the chicken. Place the skillet in a 400-degree oven and bake the chicken for 6 to 8 minutes, until cooked through.

To serve, place the chicken breasts on four dinner plates and spoon some of the sauce over each. Serves 4.

Serving suggestion: Serve with hot cooked basmati rice.

*Toasted sliced almonds: Place the almond slices in a shallow pan and toast in a 350-degree oven for 8 to 10 minutes, turning every 3 to 4 minutes, until golden.

Tom Hodge's wine recommendation: 2005 Tablas Creek Viognier

Chicken breasts with lemon-brown butter

4 6-ounce boneless, skinless chicken breast halves

Lemon-Pepper Marinade:

1/4 cup lemon juice

1/2 teaspoon salt

1 1/2 teaspoons black pepper, coarsely crushed

3 tablespoons olive oil

Lemon-Brown Butter Sauce:

3 tablespoons butter

1 tablespoon plus 1 1/2 teaspoons lemon juice

4 teaspoons capers, rinsed and drained

Rinse the chicken breasts in cold running water and pat completely dry with paper towels. Pound the chicken breasts between two sheets of plastic wrap or waxed paper to about 1/4-inch thickness. Place the pounded breasts in a large baking dish.

Lemon-Pepper Marinade: In a small bowl, combine the lemon juice, salt and pepper. Whisk in the olive oil.

Pour the marinade over the chicken breasts and turn them to coat on both sides. Marinate the chicken at room temperature for 20 minutes, or cover and marinate in the refrigerator for up to 1 hour.

Remove the chicken from the marinade and grill, covered, over high heat on a gas grill, or over hot charcoals, for 2 to 3 minutes each side. If the chicken browns too quickly, lower the heat on the gas grill, or move the chicken to a cooler area on the charcoal grill. Transfer the grilled chicken to a platter and tent with aluminum foil while preparing the sauce.

Lemon-Brown Butter Sauce: Melt the butter in a small saucepan over medium heat until it begins to foam. Stir constantly until the butter becomes a rich golden brown color and gives off a nutty aroma, about 3 minutes. Remove the pan from the heat and slowly stir in the lemon juice.

To serve, pour some of the sauce over each chicken breast and garnish with a few capers. Serves 4.

Tom Hodge's wine recommendation: 2004 Michel Redde Sancere

- Recipes by Jayni Carey

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