I saw the picture; I was drawn in. I read through the recipe; I was skeptical. Mustard... raspberries... two things I love (well, with mustard it's more of a like)... but together? I decided to try it anyways. The raspberry sauce urged me on. And somehow it worked.I found the recipe in Bon Appetit. How unusual for me! I'm still slowly making my way through those dog-eared pages.
The challenge to use my brand new food processor stood before me, and I was ready for it. I gathered the ingredients for the raspberry sauce: white wine vinegar, sugar, safflower oil, and, of course, raspberries. It was sort of fun seeing the whole raspberries suddenly form into a silky pink liquid. My food processor has an oil dispenser, so all I had to do at that point was pour the oil in the dispenser and leave the food processor to its work.
After that, I prepared the chicken. I halved the recipe as I was just cooking for two. I figured one butterflied chicken breast would be enough for him and a half would satisfy me. (My other half sits in the fridge. I plan to have it for lunch, over salad, with the leftover raspberry sauce for dressing.)Given that I was cooking for the aforementioned picky (or perhaps discerning) eater, I went very light on the mustard-mayo coating and just enough on the hazelnut-panko crumb mixture. I have certain equipment at my place that he does not have at his, so I did all of this at home, laid the chicken on a sheet pan, covered it, and brought it to his place to finish making dinner. (I also brought a romaine salad with homemade croutons and homemade Caesar dressing, as well as plain balsamic if he didn't like the Caesar dressing, which I wouldn't blame him for as it was my first time trying to make it, sans recipe.)
I skipped the peanut oil and just used olive oil and butter to brown the chicken. Then we put it in the oven for about 15 minutes. It came out perfectly moist inside and crunchy and oily (in a good way) on the outside.
And then we had dinner. I spooned more and more raspberry sauce on my plate as I made my way through the chicken. The mustard and raspberry flavors complemented each other nicely. He kept his distance from the raspberry sauce but definitely enjoyed the chicken. I can't imagine the dish being quite so tasty without the fruity sauce but to each his own. Success: a recipe that worked for both of us!
4 comments:
You say the sauce was good, but was it really sweet from the berries or did the mustard help balance it out?
I would like to try the recipe, but am skeptical about fruit sauces on chicken. I might have to try it with the sauce on the side.
It's definitely fruity, but it's not too sweet. I actually think the vinegar cuts some of the sweetness of the raspberries. I started with a teeny bit drizzled on the chicken (like in the picture) and then just kept adding more as I discovered how well the taste combination works. Try a little bit and see what happens!
Looks yummy!!! So funny we're both 27, Virgos, editors and looove cooking and baking. Can't wait to see what you post next.
That's so great! I love finding people with the same interests! If you have a blog, send me the link. :o)
Post a Comment