Panko-Crusted Chicken with Lemon-Caper Beurre Blanc

When Elizabeth read this post by Adam Roberts (The Amateur Gourmet) during "Sauce Week," she immediately wanted to try it at home. She and her daughter had so much fun making it that she offered to present it to a storefront class.  Rich, buttery beurre blanc sauce lends itself well to herbs and seasonings, making it the perfect vehicle for tangy lemon and capers. This dish is delightful with a side of roasted asparagus.

PANKO-CRUSTED CHICKEN BREASTS

6 boneless, skinless chicken breasts

Salt and pepper

¼ cup olive oil

2-3 tbsp butter

Panko bread crumbs

Flour

1 egg mixed with a little water

Preheat the oven to 350 degrees.

Sprinkle the chicken breasts with salt and pepper

In a large oven-safe skillet, combine olive oil and butter over medium-high heat. Put the panko, flour, and egg/water into three separate shallow bowls. Dredge the breasts in flour first, then egg, then panko. Sautee the breasts in the hot oil/butter until they are golden brown and crispy. You’re shooting for a nice crisp coating, not cooking them all the way through.

Place all of the breasts on a rimmed baking sheet in the oven. Cook until done all the way through (165 degrees). Cover and keep warm while you make the sauce.

BEURRE BLANC SAUCE

1 shallot, chopped

1 cup white wine

1-2 sprigs fresh thyme

2 tbsp fresh lemon juice

½ cup whipping cream

2 sticks butter

2 tablespoons capers

Fresh parsley for garnish

Put the shallot, wine, thyme, and lemon juice in a large saucepan over medium heat. Bring to a boil until it’s reduced by half. Add the whipping cream and boil again until it’s reduced by half. Turn the heat to very low and whisk cubes of the butter in 2-3 at a time until it’s all melted. “If it boils, it breaks.” Keep whisking!

Strain the sauce through a fine sieve into a bowl or double boiler. Add the capers. Keep the sauce warm until ready to serve.

 ROASTED ASPARAGUS:

Trim the asparagus by snapping off the tough end. Spread asparagus spears on a jelly roll pan and drizzle with olive oil. Sprinkle salt and pepper to taste over all. Bake at 350 until the asparagus is tender.

Pasole Verde, Avocado Crema, and Raw Cashew "Sour Cream"

This Pasole Verde is so fresh and unexpected, we just can't resist making a big batch to share with the entire staff. It's a quick and easy dinner for a relaxed evening with friends, or summer lunch for a crowd.

PASOLE VERDE
8 Tomatillos (rinsed)
1 White onion (quartered)
4 Garlic Cloves
2 Jalepeno peppers
2 Poblano peppers
1 Bunch cilantro
3 Cans white hominy (rinsed)
2 Cans black beans (rinsed)
40 ounces water, vegetable, or chicken broth
4 ears of fresh corn, cut from the cobs

Begin bringing 40oz of water or stock to a boil on the stove in a large stock pot. Shuck and cut the corn kernels from the ears of corn on a jelly roll pan to keep the corn from flying around the kitchen. Distribute the corn kernels evenly on the pan and place under the broiler to brown. Watch carefully or they will burn. Rub the corn cobs with the back of your knife over the stock pot to get all the sugary goodness out of the cob. Throw the cob into the pot and let it cook.

Put tomatillos, onion, garlic, and peppers to a baking sheet and put them under the broiler. Allow all ingredients to char and turn each item one time. Once charred, put it all into a blender. Add a bunch of cilantro and blend until smooth.

Remove the corn cobs from the stock pot. Pour your blended mixture into the stock pot and taste. Adjust salt.

Rinse the hominy and black beans and add them to the pot. Cook the soup for 10 minutes, then add the roasted corn. Allow to cook for a few more minutes. Serve the soup piping hot and garnish with avocado, green onions, cilantro, and lime. Serve with warm corn tortillas.

AVOCADO CREMA

2 Avocados
Juice of 1 lime
Small bunch of cilantro
3 green onions
1 Jalepeno

Place all ingredients into the blender and blend until very smooth. Use as a condiment on tacos, tostadas, or soups.

RAW CASHEW "SOUR CREAM"

1 Cup raw cashews
2 T. apple cider vinegar
1 T. Lemon
1/4 Cup water
1/4 t. salt

Place all ingredients into the blender and process until smooth and creamy like sour cream.