Monday, June 1, 2009

Dinner for Friends

Recently my friends Nancy and Burt had one of their Son's in the Hospital. One week in the hospital lead to two and then to three.    Friends in the neighborhood have gathered to help with meals.  Saturday I took my turn and prepared dinner.
Knowing that one son is a vegetarian and the other could probable use a break from hospital trays, I set out to make a version of what my brother in law calls- 

Chicken Renoir

I started with:

4 T olive oil divided
1 medium onion chopped
3 cloves of garlic, minced
5 sun dried tomatoes chopped
5 medium portabella mushrooms,  sliced thin and cut in 1/2 if mushroom is large
2 T fresh thyme leaves
1/2 cup chicken stock
1/2 cup red wine
1 cup light cream
3/4 cup fresh grated parmesan

12 oz penne pasta

4  boneless skinless chicken breasts
salt and pepper to taste.

Heat 2 Tablespoons oil in large saute pan
Saute garlic and onions about 3 minutes
add chopped sun dried tomatoes
saute about 3 minutes
add sliced mushrooms and thyme- saute about 5 minutes
add the chicken stock- simmer until reduced about 1/2
add the wine, again  reduced by about 1/2
season with salt and pepper as you go.
Lower heat. 

In a large pot bring 4 quarts water to a boil.  Add pasta.  Cook as directed. 

In the mean time salt and pepper the chicken breasts.
Heat another pan with 2  Tablespoons of oil.
Saute breasts until golden brown on each side.

About 5 minutes before pasta is ready, ad cream and parm to the mushroom sauce.
Stir and continue to heat on low.

When pasta is finished, add to sauce and toss.
Serve along side a chicken breast.

I also tried a new version of Salt Caramel Ganache-with only 2 Tablespoons of butter instead of 1 lb. of butter.  I send that recipe next.

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