Lemon Ginger Chicken

Lemon Ginger Chicken
Serves 2

2 skinless boneless chicken breast
12 oz. artichoke hearts
1/2 lbs. mushrooms
1/2 T. garlic, minced
1/2 T. fresh ginger, minced
1qt. chicken broth
2 lemons (1 for juicing + 1 for sliced garnish)
1 cup flour for roux + flour to dredge chicken
1 T. soy sauce
1 cup white wine
olive oil

Pound chicken breast flat and dredge in flour.  Sauté breasts in olive oil.  Remove chicken from pan .  Sauté garlic by adding additional oil if needed.  Add 1 cup flour to make roux (add butter or oil if more fat is needed) then deglaze with wine.  Add soy sauce, chicken broth lemon juice.  Cook until sauce thickens. Add mushrooms, artichokes and ginger.  Cook until all ingredients are heated.  May sauté mushrooms separately before adding.  Pour sauce over chicken. Serve with rice or pasta. Garnish with sliced lemons. 

Green Beans with Pecan & Maple Vinaigrette

Serves 8

Ingredients

3/4 cup pecans

kosher salt and black pepper

2 pounds green beans, trimmed

1/4 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon pure maple syrup

Directions

1. Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
2. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
3. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

 Kate Merker 

June 2010