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Asian Preserved
Lemons
Grilled Salmon with Asian Gremolata
Shrimp Satay with Spicy
Preserved Lemon Salsa
Preserved
Lemon Couscous Salad
Lidia
Bastianich’s Chicken Breast with Preserved Lemon and Caper Sauce
WINE
NOTES
Robert Sinsky Pinot
Blanc:
Pinot blanc is a grape on the rise in the
US and ranges from sweet and viscous to light, crisp, and mineraly. This
wine comes from organically farmed vineyards. This is another interesting
characteristic to look for as the wines tend to express more of where they
are grown. Great way to start a meal for two before moving onto a full
bottle.
Coltibuono “Roberto
Stucchi” Chianti Classico:
Chianti is not a wine, it is a region of
Tuscany where a grape by the name of sangiovese is grown. Sangiovese’s
light berry fruit and dried rose petal nose allow it to be a very soft
support for a variety of dishes. The mellow tones of the wine bond well
with dishes that are acidic, such as those containing tomatoes or lemons. |
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Lidia Bastianich’s Chicken Breast
with Preserved Lemon and Caper Sauce
Serves 6
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6 chicken breasts,
large and slightly pounded
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Salt
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Freshly ground
pepper
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All-purpose flour
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6 tablespoons
olive oil
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6 tablespoons
unsalted butter
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4 garlic cloves,
peeled
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2 Asian Preserved
Lemons, sliced
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1/4 cup small
capers in brine, drained
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½ cup dry white
wine
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1 cup chicken
stock or canned, reduced-sodium chicken broth
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2 tablespoon
chopped Italian parsley
Season the chicken
breasts with salt and pepper. Dredge in flour to coat both sides lightly
and tap off excess flour. Heat 3 tablespoons of the olive oil and 2
tablespoons of the butter in a wide, heavy skillet over medium heat until
the butter is foaming. Add as many of the chicken breasts as will fit
without touching and cook until golden brown on the underside, about 3
minutes. Flip and cook until the second side is lightly browned, about 2
minutes. Remove and drain on paper towels. Repeat with remaining chicken
breasts.
Remove all chicken from the pan. Pour off
the fat and carefully wipe out the skillet with a wad of paper towels.
Pour in the remaining 3 tablespoons olive oil and add the remaining 4
tablespoons butter, the garlic and lemon slices. Cook, scraping the bottom
of the skillet, until the garlic is golden brown, about 3 minutes. Scoop
out the lemon slices and set aside. Scatter the capers into the skillet
and cook, stirring gently, until they begin to sizzle, about 4 minutes.
Pour in the wine, bring to a vigorous boil and cook until the wine is
reduced in volume by half. Pour in the chicken stock, bring to a boil and
cook until slightly syrupy, about 4 minutes. Return the chicken to the
skillet, add the lemon slices turning the cutlets in the sauce until they
are warmed through and coated with sauce, cook for additional 3 minutes.
Swirl in the parsley and divide it among warm plates. Spoon the lemon
slices and sauce over them, including some of the capers.
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