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Tomato and Sweet Pepper Sauce
Heat 4 T. unsalted butter in
saucepan over medium heat, add 2 shallots, minced and 1 red sweet pepper,
chopped.
Cook until tender, about 5
minutes. Add 6 ripe tomatoes, peeled, seeded and chopped, cook 6 to 8 minutes.
Stir in 1/4 C. dry white wine
and cook until sauce is thick, about 15 minutes. Add 1/4 C. minced fresh
tarragon and cayenne pepper to taste. Keep sauce warm.
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Sautéed Chicken Cakes
4 boned and skinned chicken breast halves, finely chopped
3 T. unsalted butter
1 C. chopped red sweet pepper
1/2 C. chopped celery
6 green onions, chopped
2 C. unseasoned fine dry bread crumbs
2 eggs, slightly beaten
1/2 C. half-and-half light cream
2 T. Dijon mustard
1/4 C. minced parsley
2 T. minced fresh tarragon
salt and freshly ground black pepper
vegetable oil for sautéing and fresh tarragon sprigs for garnish
Heat butter in skillet over medium heat. Add sweet pepper, celery and green
onions, and cook until vegetables are tender, 5 to 6 minutes. Transfer to mixing
bowl. Add chopped chicken, bread crumbs, eggs, cream, mustard, parsley,
tarragon, salt and pepper to taste. Chill for at least 2 hours or as long as
overnight.
Preheat oven to 400°F. For appetizer-sized cakes, shape about 1 tablespoon of
the chicken mixture into round patties about 1/2-inch thick. Use 4 T. for main
dish sized patties.
Heat about 2 T. vegetable oil in skillet over medium-high heat, carefully add
fragile chicken patties, a few at a time, turning once, until golden, about 3 to
4 minutes total cooking time. Add oil as needed. Transfer patties to ovenproof
dish, bake until done, about 6 minutes. Drain on paper towels.
To serve, place 2 or 3 cakes on individual plates with tomato sauce alongside.
Garnish with fresh tarragon sprigs.
Note: Alternately, spoon a dollop of the sauce on top of each appetizer-sized
cake, garnish with a leaflet of tarragon, pass on tray.
Serves 8 to 12 as appetizer, or 4 to 6 as main course.
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