Tuesday, July 15, 2008

In Honor of Bastille Day

To all those who celebrate it, I hope you had a wonderful Bastille Day!

When I was watching the Channel 5 morning news in the morning, I saw a salmon dish with a white wine cream sauce or something of the sort. It was from a French chef in LA. I thought about it all day and when the evening rolled around felt I needed something of a French nature for dinner. I didn't have any salmon or fish here so opted for the old stand by-- CHICKEN (again!). But it would work.

I was sure the chef mentioned something about wine, lemon, butter and cream. Well there is something about that combination that is just amazing on fish and chicken! Don't you agree?

I based my recipe on a dish I made once which was from Longhi's restaurant in Maui. I had had a fish there in this AMAZING sauce and some months later went online to try and find the recipe. The one I found was for shrimp but based on the ingredients I think it is the same thing. I just happened to be there on a day when they used a Hawaiian white fish instead. You can view the recipe here (scroll down a bit)! It is a great, light and flavorful dish!

To start I melted butter and olive oil in a pan until the butter was foamy. I then placed the chicken (which I pre-seasoned with salt and pepper) in the pan until each side was brown and the chicken fully cooked. I didn't cook too too much as it was just the kids and I. I think this recipe works well for 2-4 people depending on how much you love your sauce. I LOVE sauce and pack it on. So cook enough chicken for 2-4 people. Set the chicken aside.

Pour in about 1/2 - 3/4 cup dry white wine and bring to a boil scraping up the brown bits. Simmer to reduce. Add the juice of 1/2 small lemon and reduce a bit more. When it is about 1/2 reduced add about 1/2 cup of cream and let warm and thicken. Throw in some chopped tomato, basil and chives (both from my garden) until just wilted. Place the chicken back in the pan to warm. Plate (pouring PLENTY of sauce over the chicken) and serve!


Not to toot my own horn but .... mmmmmmmmmm!!!!!!! So delicious! Perfect amalgamation of flavors. The sauce is a wonder topper for the asparagus too.

DO try this dish with chicken or fish (either works). I think you will love it. Oh and if you find yourself on Maui or Oahu, GO to Longhi's. It is great. Bon Appetit!!

10 comments:

Jared said...

That chicken looks great. Perfect for the holiday.

Zen Chef said...

I would bath in wine, lemon, butter and cream so of course i would eat it! Looks delicious. :-)
Vive la revolution!! haha

Nicole said...

Jared- Thanks! I thought so too.

Zen- Totally! I agree... And the cream is really good for your skin too!

That Girl said...

1) I always use chicken instead of fish

2) Longhi's is my favorite restaurant on Maui

Gloria said...

Look fantastic,Nicole, really and Im hungry only see your dish!! xxGloria
Vive la France!!

Robin Sue said...

Excellent dish and so easy too. Loved the color that the tomatoes added!

A World in a PAN said...

Great recipe! Wine, lemon, butter, and cream are indeed a fantastic combination for fish or chicken (and maybe eval too). THank you for sharing.

Nicole said...

Kate- Don't you just love Longhi's!!!! Oh how I wish I were there now! Love Hawaii too....

Gloria- Thank you! Vive la France!

Robin- Thanks. It is really tasty. I like to add color as well.

Laura- Glad you like it. Veal is good w/ that combo too, I agree.

Carrie said...

This sauce looks like it would be lovely on just about anything! I'll have to give it a whirl. Longhi's on Maui is fabulous--I remember either my husband or I having something with a similar sauce there. Ahhhh, Hawaii...

Nicole said...

Carrie- Oh what would you give to be in Hawaii right now??? I just love it.