What a gourmet way to serve four people a chicken dinner. True! It looks and tastes like a 5 star restaurant…well, I guess it is ‘cuz it is yours.
- 1 cup fresh blackberries
- 3 tbsp. white wine vinegar
- 1 tbsp. sugar
- 1/2 cup Crisco oil
- 3-6 tsp. water (optional)
Puree the blackberries, vinegar and sugar in a blender until smooth. With blender running, slowly add the oil. Add water until it is as thin you want it to be for a sauce. Set aside.
- 1 cup chopped pistachios
- 3/4 cup Panko breadcrumbs
- 1 tbsp. plus pinch of kosher salt
- 3 tsp. coarsely ground pepper
- 1/3 cup honey mustard
- 1/4 cup mayonnaise not salad dressing
- 1 tbsp. Dijon mustard
- 4 large skinless boneless chicken breast halves, butterflied
- 4 tbsp. unsalted butter
- 3 tbsp. peanut oil
- 4 cups mixed spring greens
- 1/2 cup fresh blackberries
Preheat oven top 375 degrees. Mix the nuts, panko crumbs, 1 tsp. salt and 2 pinches of pepper to a bowl. Mix the honey mustard, mayo, Dijon mustard and remaining salt and 1/2 tsp. pepper to a bowl.
Dip the chicken pieces, one at a time, to completely coat and press gently to adhere.
Divide equal amounts of the butter and peanut oil to a skillet and cook the chicken pieces on medium heat for about 4 minutes each side. Transfer to a parchment lined cookie sheet and bake for another 15 minutes until completely cooked through.
Put equal amounts of the mixed spring greens on 4 salad plates, chicken on top. Add some fresh berries and place the sauce on the side. YUMMY!
Wine anyone?
Pistachio Pound Cake
Here is another dessert that will make you look like a real professional baker. Yum to the nth degree.
And this is the cake before I got to the garnish!
- 1 1/4 cup pistachio nuts, chopped
- 1 1/4 cup dried mango, chopped
- 2 1/2 cups flour
- pinch of salt
- 1/2 tsp. baking powder
- 1/2 tsp. ground ginger
- 1/4 tsp. baking soda
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 1/4 plus 1 tbsp. sour cream
- 1/4 cup mango nectar
- 2 tsp. pure vanilla
- 1/4 cup mango jam
- 1 tbsp. mango nectar
Preheat oven to 325 degrees. Grease and lightly flour one 10 x 10 square tube pan or two 8 x 8 inch square baking pans.
In a small bowl, toss the nuts and the dried mangoes with 1/4 cup of the flour. Set this aside. In another bowl, mix together the remaining flour, salt, baking powder, ginger and baking soda.
In your mixing bowl, beat the butter for about 30-35 seconds. Gradually add the sugar, beating until fluffy. This should take about 10 minutes. Beat in the eggs, one at a time, beating until incorporated.
With the mixer on low speed, add the sour cream, the 1/4 cup of nectar and the vanilla. Add the flour mixture, beating only until just blended.
By hand, mix in the nut mixture. Pour into the cake pan and bake for about 50-55 minutes. check with a wooden toothpick to ensure it is completely done.
Remove to a rack and cool completely.
Glaze
Whole pistachio nuts
fresh mango
For the glaze, snip any large fruit pieces in the jam. Combine with 1 tbsp. nectar in the microwave. Cook on high for 30-40 sec onds. Brush the warm glaze over the top of the c ake. Let stand until firm. Garnish with the whole nuts and mango pieces.
The picture is before adding the fresh fruit garnish.