Chicken Scallopine with Saffron Cream Sauce

11 Jun 2014
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Chicken Scallopine with Saffron Cream Sauce

Ingredients 2 tablespoons olive oil 1 pound chicken cutlets (scallopine) 2 shallots, sliced 1 clove garlic, minced 1/2 cup white wine 1 1/2 cups chicken broth 1/4 teaspoon saffron threads 1/2 cup heavy cream 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped fresh flat-leaf parsley Directions Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook.

Savory and Sweet Pork Stew with Ancho Chiles

15 Mar 2014
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Savory and Sweet Pork Stew with Ancho Chiles

Ingredients 1 medium red onion, sliced Juice of 2 limes Salt and freshly ground pepper 5 or 6 dried ancho chiles, stemmed and seeded 4 cups chicken stock 1/2 cup blanched whole almonds 1/2 cup unsalted peanuts 1 tablespoon unsweetened dark cocoa powder 1/2 teaspoon ground cloves 3 to 4 cloves garlic, grated or made into a paste 1 small yellow onion, chopped Handful of raisins 2 pounds pork shoulder, cut into bite-size cubes About 2 tablespoons vegetable or peanut oil, plus more for drizzling 2 large bay leaves 1 cinnamon stick 12 flour or corn tortillas Queso fresco or Cotija cheese, crumbled Directions Separate the red onions into rings.

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