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Parmesan-Browned Butter Orzo
- 1 tablespoon butter
- 1/2 cup ORZO
- 2 tablespoons WHITE WINE
- 1 1/4 cups CHICKEN BROTH
- 1 tablespoon GRATED PAREMSAN
- 1 tablespoon CHOPPED CHIVE
- Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add 1/2 cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1 1/4 cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.
Parmesan Chicken Paillards with Cherry Tomato Sauce
- 24 ounces skinless (boneless chicken breast halves)
- 1/2 teaspoon kosher salt — divided
- 1/2 teaspoon freshly ground black pepper — divided
- 1/4 cup grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 2 teaspoons olive oil — divided
- Cooking spray
- 1/2 cup finely chopped onion
- 1/4 cup fat-free (less-sodium chicken broth)
- 1 tablespoon sherry vinegar
- 2 cups quartered cherry tomatoes
- 1/2 teaspoon dried oregano
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.
- Coat pan with cooking spray. Add onion; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.
- Wine note: These chicken breasts have a piquant Italian flavor. I love to serve them with an Italian red made from the sangiovese grape. Try the incredible Marchesi di Frescobaldi “Campo ai Sassi” Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy), $20. -Karen MacNeil
Peach Spiced Lamb Chops
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 32 ounces bone-in lamb loin chops — trimmed
- Cooking spray
- 1/3 cup peach preserves
- Combine first 9 ingredients in a small bowl; rub spice mixture evenly over both sides of lamb chops.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb chops to pan, and cook for 3 1/2 minutes on each side. Brush each chop with about 1 teaspoon preserves. Turn chops over, and cook for 1 minute. Brush chops with remaining preserves. Remove from heat.
Pate Sucree
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 cup unsalted butter — (2 sticks chilled and cut into small pieces)
- 2 large egg yolks
- 1/4 cup ice water
- In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
- In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.
