Category:

The Night Before Dinner

The cornstarch in this recipe is completely optional. If cornstarch isn’t something that you can eat simply reduce the sauce for 5-7 minutes over medium heat and it will thicken right up!

If you want to make the polenta in the picture I totally just buy those ready made tubes of polenta, chop it up, add one cup of chicken stock and warm over low heat stirring occasionally until the polenta is creamy again. Then I stir in a quarter cup of parmesan cheese and voila! Delicious polenta!

Red Wine Pork Chops

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 8 hours 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 4 1/2"-1" thick pork chops (bone-in or boneless, whatever you prefer)
  • 16 oz baby bella mushrooms (quartered)
  • 4 shallots (thinly sliced)
  • 1 Tbsp fresh thyme (finely chopped)
  • 2 Tbsp fresh rosemary (finely chopped)
  • 1 head garlic cloves (finely chopped)
  • 2 cups red wine (full bodied, I used Troublemaker)
  • 1 cup beef broth
  • 1 ½ tsp kosher salt
  • 1 ½ tsp ground black pepper
  • 2 Tbsp avocado oil
  • 2 Tbsp butter
  • 1 Tbsp cornstarch (*optional)
Instructions:
  • The Night Before:
  • To a bowl add the chopped garlic, rosemary, thyme, mushrooms, wine, shallots, oil, salt, pepper, and pork chops. Mix together with your hands coating everything evenly in the wine and herbs.
  • Allow to marinate over night.
  • When ready to cook:
  • In a dry skillet over medium-high heat add only the pork chops to the pan. Sear for 5-6 minutes per side or until they reach an internal temperature of 145°F.
  • Remove the chops from the pan and set aside.
  • Pour in the remaining vegetables and marinade and allow to come to a boil. Cover and cook for 5 minutes.
  • If you're using cornstarch mix together 1 Tbsp of cornstarch into the beef broth and pour into the pan together. If not, pour in the beef broth and allow to simmer over medium heat for 5-7 minutes or until the sauce reduces by about half.
  • Add the butter to the sauce and stir in. Taste for seasoning and adjust as desired. Serve hot over creamy polenta or mashed potatoes and a vegetable of your choice!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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Marinating the chicken overnight takes this dish from an average Italian dinner to a fast and savory weeknight favorite taking only 20 minutes! 

If you have an open bottle of white wine feel free to sub one cup of chicken stock for a cup of white wine. I usually serve this over pasta or steamed veggies for an easy complete meal. 

Chicken Piccata

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Marinade time: 12 hours
Total Time: 12 hours 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 4 thinly sliced chicken breast
  • 4 lemons (zest and juice)
  • 4 oz capers in brine
  • 1 shallot (finely chopped)
  • 1 head garlic (finely chopped)
  • 1 bunch parsley leaves (finely chopped)
  • 2 cups chicken stock or broth
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 Tbsp GF cup for cup flour
  • 1 tsp salt
  • 1 tsp pepper
Instructions:
  • The night before:
  • Place your thinly sliced chicken breast in a zip top bag or container.
  • To the bag add the juice and zest of 3 lemons, parsley, garlic, shallot, 4oz of capers with their brine olive oil, salt and and pepper.
  • Toss the ingredients together to mix and coat the chicken well and marinate over night.
  • When ready to cook:
  • Heat a skillet over medium high heat and when heated add the entire contents of the bag or container to the pan. Spread the chicken out so they don't overlap in the pan.
  • Cook the chicken for 5-7 minutes on one side. Don't worry about browning the chicken since that isn't where the majority of flavor is coming from in this recipe. (it's dat sauce)
  • Flip the chicken and cover your pan with a lid. Cook for another 5-7 minutes or until the chicken reaches 165°F.
  • When cooked remove the chicken from the pan and reduce your heat to medium. Stir in the butter and flour and continue to stir until they are combined.
  • When combined add 2 cups of chicken stock and quickly whisk scraping up all the browned bits from the bottom of the pan. That's flava' baby!
  • Continue to whisk until the sauce thickens into a gravy. When thickened, squeeze in the juice of the remaining lemon and taste for salt and pepper. Adjust as desired.
  • Add the chicken back to the pan and coat in the sauce. Serve over a side dish of your choice and enjoy!

Did you make this recipe? I'd love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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