The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.Ingredients
* 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tips & Techniques)
* 1/2 teaspoon(s) freshly ground pepper
* 1/4 teaspoon(s) salt
* 1 tablespoon(s) canola oil
* 1 medium shallot, minced
* 1 cup(s) thinly sliced shiitake mushroom caps
* 2 tablespoon(s) dry vermouth, or dry white wine
* 1/4 cup(s) reduced-sodium chicken broth
* 2 tablespoon(s) heavy cream
* 2 tablespoon(s) minced fresh chives, or scallion greens
Directions
1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Tips & Techniques
It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast — the "tender" — removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.
Ingredients
* 2 tablespoon(s) butter
* 2 pound(s) sole fillets, cut to make 4 pieces
* 3/4 teaspoon(s) salt
* 1/4 teaspoon(s) fresh-ground black pepper
* 1/4 cup(s) flour
* 3/4 cup(s) heavy cream
* Grated zest of 1/2 lemon
* 1 tablespoon(s) lemon juice
* 2 tablespoon(s) chopped fresh parsley
Directions
1. In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.
2. Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.
3. Fish Alternatives: Other members of the flounder family, such as sand dab or fluke, will go well with the sauce, as will such mild fish fillets as trout, hake, or whiting.
4. Wine Recommendation: A ripe, full-flavored chardonnay with oak overtones will be well suited to the richness of this creamy dish. Try a bottle from California or Australia.
Ingredients
* 2 tablespoons olive oil
* 4 ounces small diced pancetta
* 1 1/2 cups thinly sliced fennel
* 1/2 cup thinly sliced medium onion
* 1/4 cup thinly sliced shallots
* 2 teaspoons minced garlic
* 1 cup Pernod or dry white wine
* 2 tablespoons tomato paste
* 2 cups peeled and small diced tomato concasse
* 1/4 teaspoon salt
* 1/4 teaspoon crushed red pepper flakes
* 4 pounds mussels, scrubbed and de-bearded
* 2 tablespoons anise flavored liqueur (recommended: Pernod)
* 2 tablespoons chopped fresh basil leaves
* 2 tablespoons chopped fresh parsley leaves
Directions
Set a very large saute pan over medium heat and add the olive oil. Once the oil is hot, add the pancetta and render until crispy, about 5 to 6 minutes. Add the fennel and saute until softened, 2 to 3 minutes. Add the onion and shallots and saute, stirring often, for 1 minute. Add the and saute for 30 seconds. Raise the heat to medium-high and deglaze the pan with Pernod or white wine. Reduce the Pernod until nearly evaporated, about 3 to 4 minutes. Add the tomato paste, tomato concasse, salt and crushed red pepper flakes and bring to a boil. Add the mussels and anise liqueur to the pan and stir once, cover with a lid, and cook until the mussels just begin to open, about 4 to 5 minutes. Remove the lid, add the basil and parsley and stir the mussels. Serve the mussels in large, deep bowls, and serve with French fries on the side.
For the French Fries:
* 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
* 2 quarts peanut oil
* Salt and pepper
Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.
In a deep-fryer, heat the oil to 325 degrees F. Be sure not to fill the oil beyond the maximum fill line.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.
