Presenting: Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad as #SundaySupper Turns Two

Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad

I was originally going to publish this dish separately primarily because it had made an appearance on my old website in the fall of 2010. If you're not familiar with my Presenting: series, it's where the challenge is either improve photography and/or plate presentation, however when I saw that the #SundaySupper Movement is celebrating it's second birthday this week I thought that it might be perfect considering how much the group has evolved since the very first #SundaySupper. I've only been involved with the group for about a year, but over that time, I've had several memorable moments but I'd have to say that my favorite occurred this past October when I had dinner with Isabel, the founder of #SundaySupper and Anne of Webicurean. I published a picture Mrs. Stuntman took that evening a couple of weeks later.

The secondary reason I wanted to republish this dish is because I have lost the recipe recently. It was from a magazine Mrs. Stuntman brought home from the supermarket one day, but I lost it about a year ago. I had prepared it once every few months (break it down and it's simply a seared protein with a pan sauce) because I had uploaded it to en petit chef but they deleted my post after they figured out that my original blog doesn't exist anymore. It is only recently that I added the salad.

The Challenge

Improve plate presentation

The Source

I remember the chicken recipe appeared in Cuisine at Home magazine but I couldn't tell you from what issue. The salad is from Williams-Sonoma.

Ingredients

1/4 cup plus 1 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
2 teaspoons balsamic vinegar
Kosher salt
1 cup arugula leaves
1/2 head radicchio, cut into bite-size pieces
1 head escarole, pale yellow inner leaves only, cut into bite-size pieces
1/2 cup fresh Italian parsley leaves
4 boneless skinless chicken breasts
Freshly ground black pepper
All-purpose flour, for dredging
1 8-ounce package sliced white mushrooms
4 ounces bacon cut into batons
1 cup dry white wine or chicken stock
1 cup heavy cream
1 tablespoon fresh tarragon, chopped
1 teaspoon apple cider vinegar

Method

1. Prepare the salad: Whisk together 1/4 cup olive oil with the red wine vinegar, balsamic vinegar and kosher salt (to taste) in the bottom of a salad bowl. Add the arugula, radicchio, escarole and parsley, but do not toss yet. Set aside in the refrigerator while the chicken is prepared.

2. Sear the chicken: In a large skillet, heat the remaining olive oil over medium-high heat. Season the chicken with salt and pepper, then dredge in flour. Once the oil starts to smoke, add the chicken to the pan and brown on both sides, approximately 5 to 7 minutes. Remove from pan and set aside.

3. Prepare the sauce and finish the dish: Add the bacon and mushrooms to the pan and cook until the bacon is almost crisp and the mushrooms have reduced, then add the white wine, heavy cream and chicken let it simmer for approximately 8 minutes to blend the flavors, scraping up any fond, and ensuring the chicken cooks through. Just before serving, add the tarragon, cider vinegar and season with salt and pepper. Toss the salad with it's dressing. Serve on warmed plates using the classic plating technique of starch at 10 o'clock, protein at 2 o'clock (with sauce underneath) and vegetables (i.e. salad) at 6 o'clock.

Successful?

For me, this recipe is tried and true so I knew the flavors work well with each other. From a plate presentation standpoint, will you agree with me that the picture above is better than the one previously published? It follows:

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:



Brilliant Breads and Breakfast Fare:

• Brioche aux Pépites de Chocolat from Food Lust People Love
• Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
• Celebration Strawberry Crepes from The Not So Cheesy Kitchen
• Homemade Brioche from Masala Herb
• Onion Cheddar Cheese Focaccia from Flour On My Face
• Poached Pear Bread from Hip Foodie Mom

Amazing Appetizers and Cocktails:

• Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
• Blue Cheese Walnut Tarts from Magnolia Days
• Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
• Cheesy Twists from What Smells So Good?
• Key Lime Pie Martini from girlichef
• Pizza Dip from The Food Army Wife
• Slow Cooker Party Mix from Hot Momma's Kitchen Chaos

Spectacular Soups and Salads:

• Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
• Day at the Beach Healthy Tuna Salad from Shockingly Delicious
• Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
• Luscious Fruit Salad from Pescetarian Journal
• Quinoa and Buffalo Chicken Salad from In the Kitchen with KP

Enticing Entrees:

• Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
• Chicken Shami Kebab from Soni's Food
• Chicken and Rice Dinner in the Crock from Momma's Meals
• Curried Chicken from The Foodie Patootie
• Healthy Chicken Tetrazzini from Citronlimette
• Imagination Stew from Cindy's Recipes and Writings
• Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
• Runny Egg Risotto from Jane's Adventures in Dinner
• Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
• Seafood Stew from Healthy. Delicious.
• Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
• Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
• Spicy Shrimp Tempura Rolls from kimchi MOM
• Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
• Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue's Nutrition Buzz

Decadent Desserts:

• Azuki Red Bean Ice Cream from The Ninja Baker
• Banana Pudding Parfaits from Hezzi-D's Books and Cooks
• Birthday Cake Macaron from A Kitchen Hoor's Adventures
• Caramel Peanut Butter and Jelly Bars from Pies and Pots
• Chocolate Mousse Torte from That Skinny Chick Can Bake
• Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
• Crumb Cake Brownies from Table for Seven
• Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
• Gluten-Free Epiphany Cake from Happy Baking Days
• Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
• Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
• Kahlua Toffee Ice Cream Cake from Webicurean
• Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
• Pineapple Coconut Cupcakes from Basic N Delicious
• S'mores Snack Cake from Alida's Kitchen

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Mustard-Brown Sugar Glazed Salmon with Lemon Rice Pilaf and Paying It Forward

Mustard-Brown Sugar Glazed Salmon with Lemon Rice Pilaf

This dish will separate itself from the others I've posted here because I'm trying to save my sanity, not display my dementia. Mrs. Stuntman grew up in the Philippines eating steamed white rice at every meal. Don't get me wrong. I like rice, but the rice she normally prepares is very bland.

Come to think of it, I could have probably used this dish this past Sunday during the retro recipe examples because whenever I went out to restaurants as a kid, I always ordered rice pilaf as a side dish, if given the choice.

The Challenge

Add flavor to a side dish

The Source

The salmon was adapted from page 278 of America's Test Kitchen Family Cookbook Third Edition: Cookware Rating Edition. For the rice, I used a Chef Ming Tsai recipe I found on foodnetwork.com.

Ingredients

For the rice:
2 tablespoons extra-virgin olive oil
1 large onion, diced
1 tablespoon fresh ginger, minced
1 tablespoon lemon zest
2 cups long-grain white rice
1/2 cup white wine
3 cups chicken stock
2 tablespoons fresh Italian parsley, chopped

For the salmon:
4 6-ounce salmon fillets, 1 1/4-inch thick
kosher salt
freshly ground black pepper
1/4 cup packed light brown sugar
3 tablespoons cider vinegar
3 tablespoons coarse-grain mustard
1 tablespoon vegetable oil
2 cloves garlic, minced

Method

1. Preheat the oven to 500° Fahrenheit. Prepare the glaze by whisking together the brown sugar, vinegar, mustard, garlic and oil. Season the glaze with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

2. Prepare the rice: Heat the oil in a large skillet over high heat. Once the oil shimmers, add the onion, ginger, and lemon zest and sweat until soft, about 2 minutes. Add the rice and cook, stirring until the rice is opaque, about 5 minutes. Deglaze with wine and reduce by 80 percent. Add the chicken stock, cover and simmer over low heat for 25 to 30 minutes.

3. While the rice simmers, cook the salmon: Remove any pin bones from the salmon. Pat the fillets dry with a paper towel and season them with kosher salt and freshly ground black pepper. Place the fillets about 1-inch apart on a lightly-oiled aluminum foil-lined baking sheet. Bake for 5 minutes. Baste the glaze over the tops and sides of the salmon. Return to the oven and bake until the fish turns from translucent to opaque, about 5 minutes. Brush the glaze again and serve on a bed of the rice and garnish with parsley.

Successful?

I recommend seasoning the rice with salt and pepper to taste before plating, but the rice is definitely more flavorful. The salmon was well-balanced in flavor.

In other news, one of my food blogger friends, Jenni of Pastry Chef Online is hosting a linky party this month spotlighting other blogs we enjoy. I do have a blogroll, but I haven't updated it in a while so I wanted to add to it.

I've noted Willow of Will Cook for Friends a number of times here and admire her ambition for learning about food, but had not added her to my list of favorites so I wanted to correct that oversight.

I met Stefanie of Sarcastic Cooking via foodbuzz when it was still around after she was featured with some degree of regularity. She prepares delicious food and I also lover her photography.

Sarah of Crispy Bits & Burnt Ends actually found me, but I have since come to appreciate her writing style.

Mijune of Follow Me Foodie is a food writer out of Vancouver, British Columbia. I enjoy her wit and humor.

Joanne of Fifteen Spatulas and I share the same philosophy on food: homemade, from scratch and with step-by-step pictures. I've also met her in person and can say that she is very easy to work with.

Check out the other Pay It Forward participants in addition to Jenni's list, which can be viewed on her website, here.