Monday, January 23, 2017

Two for One Recipes- Sauteed Chicken with Warm Brussels Sprouts Salad

My friend Mary, who lives in Missouri, has a very unique business venture going. In her home, a gorgeous and charming Victorian in a sweet small town, Mary cooks gourmet three course dinners for every day or special events, and invites guests to come and dine at The House on Vine. Since she lives in a small town, restaurant options are somewhat limited and Mary offers a very unique service that even in larger cities can be hard to find- meals tailored to the guests likes and tastes and special dietary requests.

She has hosted some pretty awesome dinners. Centered around the holidays she made a steak dinner common in Des Moines but unheard of in other cities- Steak DeBurgo. Her guests were so impressed! On another occasion she had a group of ladies who are following the Whole 30 diet, and Mary's menu for their dinner fit their requirements. From incredibly creative appetizer to decadent soups Mary's dinners have quite a loyal group of regulars with word spreading fast! It won't be long and the House on Vine will have to move into larger restaurant quarters!

Anyway, since Mary and I have been friends for years you can bet we have talked food and recipes and cooking many times over. When she used to live here we would often meet for dinner or cook at her place or mine. Sometimes we'd have a dinner of all appetizers, and sometimes we'd make a regular meal, like one night when we made homemade fried chicken and Mary made the BEST chicken gravy ever. I wish I could nail the gravy like she can. We have shared recipes by the dozen and often talk about what we're making. Mary was telling me about a dinner she was making for some guests over the weekend and it sounded like something I knew I needed to try out. The original recipe called for sea scallops but both of us thought it would be just as delicious and a lot more budget friendly if we swapped pricey seafood for more affordable chicken. I am a big fan of pounding out chicken breasts into schnitzel-like pieces, giving them a dusting of flour or coating of panko and a quick pan fry with a little butter and olive oil. You can't beat that for quick cooking and delicious tender chicken. I thought about that, but in the end went for a quick saute of lightly seasoned and floured chicken tenders with a creamy leek and Dijon mustard sauce. The rest of the recipe is composed of a warm salad of shredded Brussels sprouts. I added shredded carrot for color (I still had some rainbow carrots to use up), garlic for bite, and a sauteed leek for a milder onion flavor. No added dressing is needed as I sauteed the sprouts in a little of the Sinful Food garlic olive oil and finished with a squeeze of fresh lemon for the acid you need to cut the richness. A few sprinkles of crispy bacon go on top for a fabulous and flavorful cold weather salad you will love.

This recipe also uses products from Sinful Food. I used their Signature Seasoning to boost the flavor of the chicken and to season the vegetables in the salad. Their garlic olive oil is perfect for sauteing the vegetables and tossed with a few squeezes of fresh lemon, make a lovely dressing right in the salad bowl. You can get your own Sinful Food products by clicking HERE.

Sauteed Chicken Tenders with Warm Brussels Sprouts Salad

1 lb boneless skinless chicken tenders
Sinful Food Signature Seasoning
1 cup flour
Sinful Food garlic olive oil
1 leek, sliced
3/4 cup Pinot Grigio
1/4 cup chicken stock
1/4 cup heavy cream
2 tablespoons Dijon mustard
1 lb Brussels sprouts
1 or 2 carrots
1 leek
3 cloves garlic
2 tablespoons lemon juice
1/4 pound bacon, cooked crisply and crumbled
Sinful Food garlic olive oil

Slice the Brussels sprouts and separate into shreds. 

Use a sharp knife to slice the sprouts, then separate the
shreds with your fingers.
Shred the carrot and add to sprouts. I used a vegetable peeler to create long ribbons of carrot. Set aside.

Leave one end of the leeks uncut, so you can fan out the petals
and rinse out any sand, then you can hold together and slice.
Trim off the green tops of the leek, Slice lengthwise and clean thoroughly. Slice thinly and set aside. Finely chop the garlic cloves. Set aside.

Set all the vegetables aside for now. I sliced all the leeks together and just used half for each dish.

For the chicken, place the flour in a shallow dish and add a good 1 teaspoon Signature Seasoning. Heat a little butter and olive oil in a heavy skillet. Dredge the chicken tenders with flour and add to the hot skillet. Brown on each side until golden brown and cooked through. Remove to plate and keep warm. Repeat to cook all the tenders.

When the chicken is done add the leek to the skillet, adding additional oil if needed. Cook for several minutes until the leeks are softened. Add the wine and chicken stock. Bring to boil and reduce by half. Add the cream and Dijon mustard. Cook until desired thickness. Keep warm.

In another large skillet heat 2 tablespoons garlic olive oil. Add the leek to the skillet, cook and stir for 1 to 2 minutes until softened. Add the garlic and cook for one minute. Add the Brussels sprouts and carrots and cook, stirring, for a minute or two. You want the vegetables to be barely cooked and still crunchy. Season with the Signature Seasoning. Sprinkle the lemon juice over all and toss again.

Now you can serve the salad piled onto a large platter with the chicken on top and sauce on the side. I made a small pot of couscous and served the chicken and sauce over the couscous with a mound of salad on the side. This is a great salad for lunches too. It's just as delicious chilled as warm. Next time I think I'll try it with great big shrimp, or maybe those sea scallops. I'm sure it will be fantastic.

Disclosure of Material Connection: This is a "sponsored post." As a Brand Ambassador, the company who sponsored it compensated me via a cash payment, gift or something of value. Regardless,  I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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