Cilantro Latin Chicken

Boneless skinless chicken breast - either pounded flat or sliced lengthwise
Chopped white onion
Chopped cilantro at least 1/2 a bunch
White wine - I used a 2007 Maddalena Chardonnay from Monterey (from Souza Family Winery)

Saute' the finely chopped white onions and cilantro in an orange infused olive oil & the juice of 1 lemon
Once the onions are translucent sit the mixture aside and lightly brown the chicken breast in the orange infused olive oil.  When one side is browned turn the chicken over and cover with the sauteed onions and cilantro.  Add about a cup of wine or enough so that the chicken and saute' mixture is fully satuate with the wine.  Cover a let simmer until done (approximately 10 - 15 minutes)

Serve over white rice.  I used chicken broth and chives in the rice prep.

Red Wine Reduction

I have not repeated this recipe yet but here goes:

1 cup of veal stock
1 cup red wine (I would suggest a bold dry wine like a zinfindel)

shallots

2 stk unsalted butter

Similar to the Beurre blanc, you reduce everything in a sauce plan EXCEPT the butter.  Once you have a concentrated reduction stir in the the cubed butter quickly over high heat. 

If anyone tries this let me know - this may require a little tweaking

Lemon Beurre Blanc

I was asked to start sharing the recipes that I learned at my surprise birthday party.  I have to give kudo's to Chef John Surla for teaching me this one.  The following is a lemon beurre blanc sauce:

Ingredients:
Unsalted butter 2- 3 sticks
shallots
lemon
white wine (dry)

I started with a 1/2 to 3/4 of stick of unsalted butter and the diced shallots.  I melted the butter under low heat, added the the finely chopped shallot, and the zest from the lemon plus the juice. 

I then added about a cup of white wine.  I used a local Trebbiano, which is a chardonnay fermented in stainless steel rather than oak.  The wine is moderately dry and flavorful.  The ingredients were left on low - medium heat until it reduced down to about the original volume of the melted butter and lemon juice prior to me adding the wine. 

Then I added the remaining unsalted butter (I prepped the butter, cubing it into approximately 1/2 to 1 inch squares) to the mixture with the heat on high and aggressive stirring.  Once everything is combined and melted it is ready to serve.  Since this is a butter based dish I would wait to prepare just before serving and serve it hot. 

This sauce is great on fish or chicken but is extremely rich.  I have saved the sauce and reheated it with leftovers - it was still great.

Welcome to my new page.

If you have any recipes or cooking ideas, please post