chicken is one of those meats that really is affected by cooking and you can
completely change texture/taste by how it is prepared. i am bummed because
i can't read this magizne, could you put the recipe in a post so i can save
it and read it? thanks, Lee...


"Julie Bove" > wrote in message
...
>I had never heard of this before, but got the Cook's Illustrated Cooking
>For Two (magazine) and there was a modified recipe in there for it.
>Apparently it is popular in Chicago and is usually done in the oven. The
>modification is that it is done in a skillet. And it's also done with
>boneless, skinless chicken breasts so it cooks quicker. Normally it is
>bone in chicken pieces with potatoes and peas.
>
> I made the recipe tonight using chicken cutlets because I didn't feel like
> pounding out the breasts to 1/2" thickness like the recipe said to do. I
> also left out the peas because Angela is allergic. I am also tempting
> fate because the recipe called for dry white wine. The Dr. told me I
> shouldn't have alcohol because of the fatty liver. But dang! It gives
> such a good flavor. I also discovered that I had no rosemary. The recipe
> called for that and oregano. So I used Italian seasoning with a little
> added oregano. And I used sweet rice flour instead of regular flour. I
> also used Nucoa (margarine) instead of butter. And I realize now I didn't
> use the exact proportions of lemon juice and butter. I used half what
> they called for since I doubled the recipe.
>
> I had doubled the recipe thinking we could have it again. And perhaps
> Angela can have it again. She liked it so much she went back for more.
> So there is probably not enough left for the two of us.
>
> I won't post the actual recipe because you can probably easily buy the
> magazine if you want it. But I will tell you what I did.
>
> Put some flour on a plate. Season chicken pieces with salt and pepper,
> then lightly dredge in the flour. Heat a small amount of olive oil to
> smoking, then brown chicken on both sides. This didn't take very long
> with the cutlets. Put browned chicken on a plate, then wipe out skillet
> with paper towels.
>
> Cut some washed red potatoes into 1" chunks. I used 6. Two were kind of
> big and the others medium sized. Add more oil to the skillet and cook
> until brown. Recipe said this would take 7 minutes but it took longer in
> my case. Perhaps because I doubled the recipe.
>
> Add your fragrant ingredients. In my case Italian seasoning and oregano.
> Also some garlic. Also more salt and pepper. Heat through until you can
> smell the spices. About 30 seconds.
>
> Then deglaze the pan with 1/2 cup dry white wine and about a cup of
> chicken broth.
>
> Then add the chicken back to the pan. Cover and cook more on medium low
> heat. Recipe said 12 to 18 minutes, turning halfway. I didn't have to
> cook it for quite that long because the cutlets were small.
>
> Recipe also said to remove the chicken to a serving platter and cover with
> a tent of foil to keep warm, then cook until the potatoes were soft and
> sauce was thickened. At this point the potatoes were done and what little
> sauce there was, was thick.
>
> Take the potatoes out of the pan and turn off the heat. Add 2 Tablespoons
> butter or margarine and a teaspoon of lemon juice. Pour the sauce over.
>
> I would think you could do this with broccoli or cauliflower instead of
> the potatoes, but obviously you wouldn't want to brown those. Those would
> probably cook in just a few minutes unless you like yours really soft. I
> think this would be good with summer squash as well. The flavor is out of
> this world!
>
> I don't usually cook things with sauces. But this was really easy since
> it was all done in one pan. And even though I am not a fan of chicken, I
> did like this!
>
>
>