Chicken with Lemon Butter and Sundried Tomato Sauce

Dressing up grilled chicken is easy. The hard part is deciding which great recipe to use. I recently overheard a comment about Chicken Bryan, a dish served at Carraba’s Italian restaurants. When I researched online, I found numerous versions. We keep most of these ingredients in our pantry or in our garden.  Flavors of the melted goat cheese and tangy sauce made this a new favorite.

Chicken topped with Goat Cheese, Sun-dried Tomatoes and Lemon Butter Sauce


1 small yellow onion, chopped

4 garlic cloves, minced

2 tablespoons butter for saute of onions and garlic, more added later to sauce

1/2 cup dry white wine

1/4 cup fresh lemon juice

2/3 cup cold butter, sliced

1 1/2 cup chopped sun-dried tomatoes

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper

6 boneless, skinless chicken breast halves

extra virgin olive oil (for brushing chicken)

8 ounces goat cheese, room temperature, cut into 6 thick slices

Saute garlic and onion in 2 Tbsp. butter in a large saute pan over medium heat until tender. Stir in wine and lemon juice, increase heat to medium high, and simmer until reduced by half.

Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and pepper. Remove from heat and set aside.

Brush chicken breasts with olive oil. Sprinkle with salt and black pepper. Grill chicken and remove from heat. Immediately place equal amounts of cheese on each chicken breast. Spoon prepared sun-dried tomato sauce over chicken. Serve with pasta.

 

 

 

Wagyu Flat Iron Steak with Herb Butter

We began a few months ago to host a neighborhood Farm to Table group which means deliveries are made weekly to our front courtyard, then picked up by neighbors who have placed orders. We have a number of local farmers and producers who offer a variety of locally made or raised foods. Our most recent addition to this group of vendors is a family who owns a Wagyu cattle ranch in Jackson County, southwest of our area. This beef is primarily grass fed but finished on hormone-free, non-GMO feed and is known for its marbling and flavor.  We ordered flat iron steak and prepared it in the simplest way – a quick sear in a hot iron skillet, then topped with butter blended with shallots and fresh herbs from our garden, an adaptation of a classic French accompaniment called maitre d’ butter. There is a similar recipe from Saveur online. Results?  My family’s version of a Michelin star!

Wagyu Flat Iron Steak with Herb Butter

Flat Iron Steak – We used 2 1/2 pounds for 6 adults. Tailor the amount to the portions you need – 6 to 8 oz. portions are average.

salt and freshly ground pepper

cooking oil

 

For the Herb Butter –

8 oz. unsalted butter

1 medium shallot, diced

1/3 cup roughly chopped fresh basil leaves

2 Tablespoons chopped tarragon or Mexican Mint Marigold (tarragon does not grow well in our area, so I always use the latter herb  because we have a lot of it in the garden.)

1/2 teaspoon pink Himalayan sea salt

1/4 teaspoon ground black pepper

Rub steaks generously with salt and pepper and set aside to let rest for at least 30 minutes at room temperature.
In a low flat bowl, blend butter, shallots, salt, pepper, and herbs with a fork. Set aside until serving time.
Heat 2 Tablespoons oil in a 12″ cast-iron skillet over medium-high heat. Add 2 steaks and cook, turning once, until seared to your preference for doneness – about 4 minutes on each side for medium rare, 5-6 minutes each side for medium to medium well. I use 2 skillets and repeat for additional steaks adding more oil as necessary. Transfer steaks to serving platter and let rest for 5 minutes. To serve, top each steak with 2 tbsp. of the herb butter. I use a small ice cream scoop to make this quick and simple.

Oatmeal Mango Muffins

As I have mentioned before, I have a favorite breakfast cookbook that features recipes from various Bed and Breakfasts on the West Coast. I have made oatmeal muffins from one of their recipes that we liked which included peaches.I learned in Indonesia that mangos work well when peaches are not available. (We had a mango tree in our back yard there.) So since I had no peaches but several ripe Ataulfo Mangos, I chopped them into the batter for our muffins – a new breakfast favorite!

1 1/4 cups flour

1 cup rolled oats

1/4 cup packed brown sugar

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 cup buttermilk

1/2 cup vegetable oil

2 Tablespoons molasses

1 egg

1 teaspoon vanilla extract

1 cup peeled, chopped fresh mangos

Preheat oven to 400 degrees. In a large bowl, combine all dry ingredients. In a medium bowl, mix wet ingredients and add to dry ingredients. Mix just until blended. Batter will be lumpy. Stir in mangos. Fill greased muffin tins 2/3 full. Bake for 20 minutes or until muffins are done.