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Menu du Jour: Comté Chicken

Journal

Menu du Jour: Comté Chicken

Jennifer Fox

A few months ago while I was in New York I hosted an intimate dinner for 2 for my best friend Brian and myself. Brian was nice enough to host me chez lui while I was in NYC so I wanted to make sure to go out of my way to impress him! I decided to make a "Frenchified" version of Parmesan Chicken from Ina Garten, which I tend to make for special occasions since it's always such a crowd pleaser. However, instead of using Parmesan cheese, I replaced it with freshly grated Comté, a French cheese from the Jura region of France.

Thinking about what wine to pair with the chicken, I chose a delightful bottle of Arbois, a white wine from the same region. Food and wine pairing hint: 1+1=1. Meaning when trying to decide what wine to pair with a certain food, try sticking to the same region where both originate. Since the cheese and the wine are both from Jura, my pairing was perfect! The round buttery notes in the wine brought out the taste of the nutty Comté in the chicken.

The meal started off with toasted crostini and olive tapenade, continued with the Comté Chicken (find the recipe below) served with a light green salad tossed with a simple lemon vinaigrette and finished with a homemade mousse au chocolat. (Stay tuned for the recipe!) Oh! Don't forget to serve the meal with a warm, crusty baguette!

At the end of the afternoon, food was eaten, wine was enjoyed, laughs were shared and memories were made. What a delicious way to spend a "Parisian" afternoon à New York!

Comté Chicken {Serves 6}

6 boneless, skinless chicken breasts 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 extra-large eggs 1 cups seasoned dry bread crumbs 1 1/2 cup freshly grated Comté cheese Unsalted butter Extra virgin olive oil Salad greens, washed and spun dry

Preheat your oven to 350 F.

Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. In a large bowl, combine the eggs with 1 tablespoon of water. Add the chicken breasts and make sure that the egg mixture covers the chicken entirely. Cover and let sit in the refrigerator for at least 2 hours before beginning to bread the chicken.  {The egg mixture helps to break down the muscle in the chicken, allowing it to get super moist!}

Combine the flour, salt, and pepper on a dinner plate. On the second plate, combine the bread crumbs and 1/2 cup grated Comté cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Allow to finish cooking in the oven for about 15 minutes. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast.

Serve with the baguette and a chilled glass of Arbois.

Bon appétitAvec