|
RECIPE ARCHIVE
Chocolate Hazelnut Bread Pudding with Orange CrèmePoached Salmon with Quinoa, Savoy Cabbage, and Soy Grilled Salmon with Tomato Cucumber Gazpacho Seared Salmon over Wild Mushroom Risotto Scallops with Parsnip Puree and Port Wine Glaze Chicken Cutlets with Butternut Squash and Apples Grilled Swordfish with Tomato Bread Salad Spaghetti with Broccoli Rabe and Shitake Mushrooms Brussel Sprouts Carrot & Autumn Pesto Crostini Green Beans with Leeks and Toasted Pine Nuts
|
|
|
|
|
|
CHICKEN CUTLETS WITH BUTTERNUT SQUASH AND APPLES
|
|
|
6-8 Thinly-sliced chicken breast cutlets
1/2 Cup flour
1 Medium size buttenut squash
2 Apples
6-8 Sage leaves, coarsly chopped
2 1/2 Cups apple cider
2 Tsp. butter
1/2 Cup olive oil
Salt and pepper to taste
1. Peel squash, halve lengthwise and remove seeds. Slice into smaller peices then chop into medium-sized dice. Peel apple, slice then dice into same size as squash.
2. Heat 2 large heavy-bottom saute pans over medium-high heat and add half the oil to each. Saute the butternut squash, sage and half the apple in one pan until golden brown and cooked through.
3. Season chicken with salt and pepper, dust with flour and cook in the second pan about 2-3 minutes each side. Remove from pan and keep warm.
4. Remove excess oil from the pan with the chicken and return to high heat. Add the other half of the diced apples and apple cider and reduce to a syrup-like consistency, about 4-5 minutes; whisk butter in when finished. Top cutlets with glaze and serve with squash.
|
|
|
