My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. After a few years of glamorous environmental law, she was off to Geneva and finds herself at the UN listening to terrorists discuss human rights. How to top that? Pastry school in Paris was the obvious choice. A catering business in Geneva, taught a few cooking classes in French and then came back and started a cooking school in the D.C. area. Oh yeah, had four kids at some point. Now I travel the country teaching kosher cooking and baking and proving that Kosher food can be beautiful, elegant and delicious. Along the way, I set out to start a kosher baking revolution. Join me.
Chicken Scallopini with Wild Mushrooms (Meat)
Serves 6
1/3 cup olive oil
8 boneless chicken breasts sliced or pounded thin, or scallopini slices
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon ground pepper
8 shitake mushrooms, cleaned and sliced
8 button mushrooms, cleaned and sliced
½ cup white wine
½ teaspoon dried thyme leaves
1 cup chicken broth
2 tablespoons fresh lemon juice
2 teaspoons finely chopped parsley
Salt and pepper to taste
Preheat the oven to 250ºF.
Heat the oil in a wide frying or saucepan on medium-high heat. Place the flour, salt and pepper into a large plastic bag and shake. Add the chicken breasts three at a time, close the bag and shake to coat. Shake off the excess flour. Add the breasts to the pan and cook 2-3 minutes each side until you see some browned parts. Place into a 9 X 13 oven-proof pan. Cook the rest of the breasts and then place the pan into the oven to keep warm.
Add the mushrooms to the pan and cook for two minutes, stirring often. Add the wine and thyme and cook for two minutes, until the wine starts to cook down a little and thicken. Add the stock and lemon juice and cook another two to three minutes until the sauce thickens a little.
Remove the chicken from the oven and add into the sauce, turning to coat both sides. Add salt and pepper to taste and sprinkle with the chopped parsley. Place into the oven until serving.