Tuesday, February 14, 2012

Te amo, Je t'aime, I love you

Happy Valentine's Day, friends.

Do you remember a few months ago when I mentioned Falling In Love Chicken? I told you that it was a guaranteed, works every time recipe that has never failed to elicit those sweet words.

Well, I can't promise you that. But I sure can promise that it will be delicious.

Tender, melt-in-your-mouth chicken breasts gently braised in a succulent sauce made with wine, cream cheese, and artichoke hearts. Hearts, I said! Be warned: The recipe is garlic heavy, so if you have the appropriate intentions of getting a little amorous after dinner, be prepared with a breath mint.

I hope all of you are celebrating today with someone who loves you. And if you're not, make them this dinner and that just might change.

Falling In Love Chicken

3 boneless skinless chicken breasts
1 can chicken broth
1 cup white wine (chardonnay or pinot grigio work well; not reisling or sweet wine)
5 cloves garlic, minced
1 tsp dried thyme (2 tsp if using fresh)
½ tsp dried sage
1 tsp lemon zest
1 whole juiced lemon
1 pckg cream cheese, softened
1 can artichoke hearts, slightly chopped
1 tbs olive oil
salt and pepper to taste

1.    1.   Salt and pepper chicken breasts. Heat olive oil over medium-high heat in a large skillet that has a well-fitting lid. When olive is very hot, place chicken in pan. It should sizzle. Leave undisturbed until beautiful and golden brown, at least 3 minutes. Flip chicken. Remove chicken to plate. (Chicken will still be quite raw in the middle; you just want to get that lovely sear.)

2.    2.   Lower heat and add garlic to pan, adding more olive oil if it looks a bit dry. Sautee garlic until faintly golden but not brown. Turn heat up slightly and pour the wine in, whisking to remove brown bits on the pan.
3.      Pour in broth and lower heat to second lowest setting. Add artichokes, thyme, sage, and lemon juice.
4.      Return chicken to pan and put the lid on. Allow to cook on low heat until chicken is tender and cooked through, about twenty minutes.
3. Remove chicken from pan (yes, once again!) and add in cream cheese. Using a whisk, vigorously mix cream cheese into sauce until it is completely combined. All of the lumps should melt in with the sauce. Add lemon zest and stir. Taste and adjust seasoning with salt and pepper. * Note: Depending on the tartness of your wine, it may taste slightly too acidic. If this is the case, add a half teaspoon or so of sugar until you like it.
      4. Replace chicken in pan and simmer, uncovered, for another ten to twenty minutes. Serve with rice pilaf or mashed potatoes- the sauce is delicious on either!

1 comment:

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