Chicken Broccolini with Mustard Cream Sauce

Chicken Broccolini with Mustard Cream Sauce

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Difficulty:

Intermediate

Servings:

4

Print Recipe

Ingredients

• 1 whole Boneless, Skinless Chicken Breasts
• 1 bunch Broccolini (steamed For 1 To 2 Minute If Preferred)
• 1/3 cup All-purpose Flour
• 2 whole Large Eggs
• 2 Tablespoons Milk
• 3/4 cups Seasoned Breadcrumbs
• 1 whole 1 Half Stick (1/4 Cup) Land O Lakes® Butter With Olive Oil & Sea Salt
• 3 cloves Garlic, Minced (about 1 Tablespoon)
• 1/4 cup Brandy Or White Wine (can Use Chicken Broth As A Substitute)
• 1-1/2 teaspoon Dijon Mustard
• 1-1/2 teaspoon Grainy Brown Mustard
• 1/3 cup Chicken Broth, Plus More If Needed For Thinning
• 1/3 cup Heavy Cream
•  Salt And Pepper, to taste

  Preparation Instructions

  Preheat the oven to 350 degrees.

  Cut the chicken breasts into cutlets: Place one hand flat on the breast and use a knife to carefully slice through the middle. Repeat with the other and you’ll be left with four smaller cutlets. Place them between two pieces of plastic wrap and use a rolling pin to pound them thin.

  Place one to two stalks of broccolini in the middle of each cutlet, sprinkle with salt and pepper, then fold up the edges and secure with toothpicks.

  Prepare an assembly line for breading: a dish with the flour, a dish with the egg mixed with milk, and a dish with the breadcrumbs. One at a time, bread the chicken by carefully dredging it in flour, then dunking it in the egg wash, then coating it in the breadcrumbs. Set them aside as you coat the other pieces. (Be careful not to coat the broccolini.)

  Melt the Land O Lakes® Butter with Olive Oil & Sea Salt in a large nonstick skillet over medium heat. Add the chicken and brown it on both sides until the breadcrumbs are golden and the chicken is partly cooked, about 3 minutes per side. Transfer the chicken to a baking sheet, seam side up, and finish in the oven for 10 minutes.

  While you are finishing the chicken, make the Mustard Cream Sauce: Return the skillet to medium heat and add the garlic, stirring for 1 minute to ensure it doesn’t burn. Pour in the brandy or wine, whisking, and let it reduce for 1 minute. Whisk in the mustard, let it bubble up for 1 minute, then add the broth and let it heat. Finally, whisk in the cream and stir until the sauce is thick and bubbly (5-7 minutes). Add salt and pepper.

  Serve the chicken with the mustard cream spooned over the top. Serve immediately!

Spicy Glass Noodles with Crispy Pork (Yum Woon Sen)

Spicy Glass Noodles with Crispy Pork (Yum Woon Sen)

Serves 4 to 6 as a side dish

1/2 pound ground pork
1 6-ounce package glass noodles (bean threads/saifun)
3 green onions, sliced into thin rounds
2 tablespoons roughly chopped cilantro
1 bird's eye chili, ribs and seeds removed, minced (substitute 1/4 teaspoon dried chili flakes)
2 tablespoons peanuts, roughly chopped
2 tablespoon soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice (from 1 lime)
Extra chopped peanuts for garnishing

Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3-5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.

While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.

Bring a pot of water to a boil. Drop in the noodles and cook for 1-2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times: this makes the long noodles easier to eat.

Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.

This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it toåç the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.

Chicken Flautas with Lime Sour Cream

Chicken Flautas with Lime Sour Cream

Makes about 18 flautas

Peanut or canola oil, for frying
2 tablespoons butter
3 cups cooked and shredded chicken (recipe below, or use store-bought rotisserie chicken)
1 teaspoon paprika (regular or smoked)
1 teaspoon kosher salt
1 teaspoon garlic powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle powder
1/2 teaspoon chili powder 
1/8 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper, to taste 
24 corn tortillas, 6 to 7 inches in diameter (a few might tear when rolling)
2 cups crumbled queso fresco cheese
1/2 cup sour cream
Juice of two limes
Salsa verde and guacamole, for serving

Preheat the oven to 325°F. Fill a Dutch oven or cast iron pot with a few inches of peanut or canola oil and heat on medium-high until it reaches 375°F.

While the oil is heating, melt the butter in a skillet over medium heat. In a large mixing bowl, combine the chicken, paprika, kosher salt, garlic powder, cumin, chipotle, chili powder, cayenne, and a few generous grinds of black pepper. Add the chicken to the skillet and cook until warmed through. Adjust any seasonings to personal taste (note: you want the flavors to be bold in the chicken mixture—i.e. spicy, smoky, salty— because they won't be as strong once you add the cheese and tortilla.)

Heat a stack of three to four tortillas in the microwave for about 20 seconds to soften. Place two tablespoons of chicken mixture into the middle of the tortillas and sprinkle with crumbled queso fresco. Tightly roll each tortilla and secure with a toothpick(s). Using long tongs, carefully add each tortilla to the oil, gently clamping closed for a moment to help the shell set. Adjust the heat as necessary to maintain the temperature while frying. Cook the tortillas until very crisp and light golden in color, about 1-2 minutes. Shake off the excess oil back into the pot before placing the flauta on a paper-towel lined sheet pan.

Continue rolling and cooking the tortillas in batches, making sure to return the oil to 375° in between batches. Hold the cooked flautas in preheated oven to keep warm until finished frying.

For the lime sour cream, stir together the sour cream and lime juice. Adjust amount of lime, if desired. Keep in refrigerator until ready to serve. Serve the flautas with lime sour cream, salsa verde, and guacamole.

For easy poached and shredded chicken: Place four chicken breasts in a deep, flat-sided skillet. Add enough cooking liquid (I used a mix of chicken stock and beer) to completely cover the chicken and sprinkle in a few teaspoons of kosher salt. Bring the liquid to a gentle boil over medium-high heat. Reduce heat to medium-low (try to maintain the temperature of cooking liquid to between 170°F and 180°F) and simmer until the chicken reaches the internal temperature of 160°F, about 15 minutes.

Place hot/warm chicken in the bowl of a stand mixer fitted with beater attachment. Turn the mixer on low, then increase power to medium (watch out for splashing!) and mix until chicken is shredded to desired texture, about 30 seconds. (If you don't have a stand mixer, just shred the chicken using the two fork method, or my favorite, the "bear claw.") Return chicken to the poaching liquid to cool. Strain before using. Yields approximately 3 cups shredded chicken. (I made the chicken the night before so the flauta recipe came together in a flash.)

PASTA SOUP WITH POTATOES, PANCETTA AND LEEKS

PASTA SOUP WITH POTATOES, PANCETTA AND LEEKS RECIPE

• Quick Glance
•  25 M
•  45 M
•  Serves 6

6 tablespoons olive oil

INGREDIENTS

• 1 large leek, washed and finely chopped
• 9 ounces pancetta, diced
• 1 large carrot, peeled and cut into 1/4-inch dice
• 14 ounces mealy potatoes, such as russets, peeled and cut into 1/2-inch dice (2 small potatoes or 1 very large one)
• 2 quarts (8 cups) hot vegetable stock (or substitute homemade chicken stock or canned chicken broth, beef, or duck stock)
• 3 tablespoons canned chopped tomatoes, drained, or more to taste
•  Salt and freshly ground black pepper to taste
• 2 1/4 cups (9 ounces) farfalline or another soup pasta (or even spaghetti, broken into bits)
• 2/3 cup freshly grated Parmesan cheese

DIRECTIONS

• 1. In a large saucepan over medium heat, heat the olive oil. Sauté the leek and pancetta for about 3 minutes. Add the carrot and potato and cook, stirring occasionally with a wooden spoon, for another 2 minutes.
• 2. Pour in the stock, lower the heat, and simmer gently, uncovered, for 20 minutes.
• 3. Add the chopped tomatoes and season to taste with salt and pepper. Stir in the pasta and continue to cook over low heat, uncovered, stirring every 2 minutes, until the pasta is al dente, about 6 minutes.
• 4. When the pasta is cooked to your liking, remove the pan from the heat and stir in the Parmesan cheese. Immediately ladle the soup into bowls.

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