|
Here are some of Joe Palombo's favorite recipes. |
Created by Jason & Josh Warren
(Serves 4)
4 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded slightly
1/2 cup all-purpose flour
2 tablespoon olive oil
2 shallot, peeled & chopped
3 tablespoons butter
2 cups brandy
2 cups chicken stock
2 cup demi-glace
2 tspns each of fresh rosemary, sage & thyme
Salt and freshly ground black pepper
PreparatioN
Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 2 tablespoons of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Add the shallots. Add the remaining butter to the pan. Add the Brandy, carefully letting it flame up, scraping to remove any browned bits from the bottom of the pan. When the brandy has reduced by half, add the chicken stock and demi-glace and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and continue to cook until the chicken is cooked through and the sauce has thickened, about 5 to 6 minutes. Chop and add the fresh herbs. Add salt and pepper, to taste.
Serve over Roasted Garlic Mashed Potatoes.
1 large head garlic
1 teaspoon olive oil
2 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
2/3 cup half and half
5 tablespoons butter, cut into 5 pieces
PreparatioN
Preheat oven to 400°F. Place garlic on large square of foil. Drizzle with oil. Wrap foil around garlic to enclose. Bake garlic until soft, about 40 minutes. Cool garlic. Separate cloves. Press garlic cloves between fingertips to release from skins.
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain; return potatoes to same pot. Add garlic and mash together. Bring half and half to simmer in small saucepan. Add half and half and butter to potatoes; stir to blend. Season with salt and pepper.
|
