I must admit that sometimes when I watch the Food Network, I can almost envision myself doing everything the TV chef is doing. I see myself smoothly dicing that onion, evenly sprinkling salt over the soon-to-be roasted vegetables, and rolling basil leaves together to chiffonade them. In my imagination, I can whip together a fabulous dinner in 30 minutes and serve it up to my eager family, who of course will appreciate my hard work and compliment the finished product. Or maybe not. The other day I watched a new Food Network show, The Gourmet Next Door. I think the host, the Gourmet, earned a spot on the Food Network line-up by winning a competition, which was also a show on the Food Network. Of course it was. Anyway, she whipped up an easy and impressive-looking chicken with a pan sauce as well as roasted potatoes and an endive and roasted beet salad. She also found time to make a layered ice cream terrine for dessert. I know--it's amazing--all in only 30 minutes. So I decided to make the chicken and potatoes. And some roasted broccoli. For some reason when I was at the store I also bought beets--but not for the salad--just to roast in solidarity with the Gourmet. The chicken was easy and very delicious. I didn't need her recipe to roast potatoes, but I used it anyway, so as not to hurt her feelings. Now if I could only get her staff over to my house to wash the dishes......
AMY FINLEY'S HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE
4 boneless, skinless chicken breasts, tenders removed and trimmed of any cartilage
1 lemon, zested and juiced, 1 tablespoon juice reserved
1/4 cup plus 2 tablespoons olive oil
1 small shallot, finely chopped
1 clove garlic, finely chopped
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon leaves
3 tablespoons chopped fresh parsley leaves
Salt, for seasoning
Pepper, for seasoning
1/2 cup white wine
1 cup chicken broth
1 tablespoon cold butter
One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.
AMY FINLEY'S OVEN-ROASTED POTATOES
1/2 pound purple Peruvian potatoes, scrubbed clean (NOTE: I used all Yukon Gold potatoes)
1/2 pound red bliss potatoes, scrubbed clean
1/2 pound small new potatoes, scrubbed clean
8 small garlic cloves
2 large shallots, peeled and quartered
Rosemary or thyme sprigs (NOTE: Rosemary is great with potatoes. You can also omit both herbs and the potatoes will still be very good)
Salt and pepper
Olive oil
Heat the oven to 375 degrees F.
Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil.
Place the potatoes in the oven and roast for about 30 to 40 minutes, shaking the baking sheet occasionally, until the potatoes are nicely browned and fork tender and the garlic cloves and shallots are caramelized.
Remove rosemary sprigs and serve immediately.
