Poulet Grillé aux asperges, au fettucine et à la crème maltaise
From Debra F.Weber,
Grilled chicken breasts served fettucine and asparagus and topped with a fresh orange sauce.
Pronounced: poo lay / gree lay / ohz ahs pairj/ oh / fettucine / ay / ah / lah / krehm / mahl tehz
INGREDIENTS:
3/4 pound thin asparagus, cut into 1-inch pieces
5 tablespoons butter (2 Tablespoons refrigerated)
5 teaspoons minced shallots
1/2 cup dry white wine
1-1/4 cups heavy cream
Salt and freshly ground pepper
1 lb. boneless chicken breast with skin, patted dry
1 tablespoon vegetable oil
6 oz. fettuccine
2-1/2 teaspoons finely grated orange zest
2-1/2 teaspoons strained fresh orange juice
1-1/4 teaspoons fresh lemon juice
Optional: Thin strips of orange zest for garnish
PREPARATION:
1. Melt 2 tablespoons butter in a medium saucepan over low heat. Add shallots and cook about 2 minutes, or until softened.
2. Add wine and bring to a boil, stirring. Simmer over medium heat until liquid is reduced to about ¼ cup, about 3 minutes.
3. Stir in cream and bring to a boil. Simmer over medium heat, stirring occasionally, until mixture is thick enough to lightly coat a spoon, about 4 minutes. Season and reserve.
5. Prepare grill. Rub meat side of chicken with 1 tablespoon oil and season with a salt and pepper. Set chicken skin side down and grill about 7 minutes per side. Transfer chicken to a plate and keep warm.
6. Boil asparagus in a saucepan of boiling salted water for 2 minutes. Drain, rinse under cold water, and drain thoroughly.
7. Melt 1 tablespoon butter in a skillet over medium-low heat. Add asparagus, salt, and pepper, and sauté until tender, about 2 minutes.
8. Cook pasta in boiling salted water.
9. Reheat sauce. Add 2 tablespoons cold butter to sauce and stir over low heat just until blended. Add orange zest and juice and lemon juice. Measure out 1/4 cup of the sauce and reserve.
10. Toss pasta with all but ¼ cup sauce, add asparagus.
To serve:
Divide pasta/asparagus among 4 heated plates. Set chicken on top and spoon over remaining sauce. Garnish with orange zest if using.
From Debra F.Weber,
Grilled chicken breasts served fettucine and asparagus and topped with a fresh orange sauce.
Pronounced: poo lay / gree lay / ohz ahs pairj/ oh / fettucine / ay / ah / lah / krehm / mahl tehz
INGREDIENTS:
3/4 pound thin asparagus, cut into 1-inch pieces
5 tablespoons butter (2 Tablespoons refrigerated)
5 teaspoons minced shallots
1/2 cup dry white wine
1-1/4 cups heavy cream
Salt and freshly ground pepper
1 lb. boneless chicken breast with skin, patted dry
1 tablespoon vegetable oil
6 oz. fettuccine
2-1/2 teaspoons finely grated orange zest
2-1/2 teaspoons strained fresh orange juice
1-1/4 teaspoons fresh lemon juice
Optional: Thin strips of orange zest for garnish
PREPARATION:
1. Melt 2 tablespoons butter in a medium saucepan over low heat. Add shallots and cook about 2 minutes, or until softened.
2. Add wine and bring to a boil, stirring. Simmer over medium heat until liquid is reduced to about ¼ cup, about 3 minutes.
3. Stir in cream and bring to a boil. Simmer over medium heat, stirring occasionally, until mixture is thick enough to lightly coat a spoon, about 4 minutes. Season and reserve.
5. Prepare grill. Rub meat side of chicken with 1 tablespoon oil and season with a salt and pepper. Set chicken skin side down and grill about 7 minutes per side. Transfer chicken to a plate and keep warm.
6. Boil asparagus in a saucepan of boiling salted water for 2 minutes. Drain, rinse under cold water, and drain thoroughly.
7. Melt 1 tablespoon butter in a skillet over medium-low heat. Add asparagus, salt, and pepper, and sauté until tender, about 2 minutes.
8. Cook pasta in boiling salted water.
9. Reheat sauce. Add 2 tablespoons cold butter to sauce and stir over low heat just until blended. Add orange zest and juice and lemon juice. Measure out 1/4 cup of the sauce and reserve.
10. Toss pasta with all but ¼ cup sauce, add asparagus.
To serve:
Divide pasta/asparagus among 4 heated plates. Set chicken on top and spoon over remaining sauce. Garnish with orange zest if using.
posted by Jeff Casmer at 1:23 PM
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