Recipes

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Balsamic Chicken

  • 4 boneless, skinless chicken breasts
  • 2 teaspoons extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup low-sodium chicken broth
  • 3 garlic cloves, peeled and minced
  • 4 tablespoons butter

Place chicken in a large, zip-top bag. Lightly pound the chicken with a meat mallet, until chicken is approximately 1/2 inch thick. In a large, deep frying pan, heat oil over medium heat, add the chicken and cook, being sure to turn chicken at least once. Cook until chicken has reached 170 degrees or is no longer pink in the middle. Remove chicken.

In the same pan, mix garlic, chicken broth and balsamic vinegar. Cook over medium heat, approximately five minutes until the mixture has reduced and has become syrup-y in consistency. Add the butter, stir until the butter is melted. 

Spoon sauce over chicken and serve.

Asparagus Risotto

  • 1 pound fresh asparagus
  • 6 cups low-sodium chicken broth
  • 2 shallots, diced
  • 4 tablespoons butter
  • 1 1/2 cup medium grain white rice
  • 1 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese

Trim ends off asparagus spears, then cut into bite-sized pieces. In a pot large enough for the chicken broth, bring all broth to a boil. Reduce heat to medium, and then add asparagus. Cook two minutes, and then remove to a bowl with ice water (this will preserve the green color and crispness of the asparagus). Keep the chicken broth at a low, continuous simmer.

In a different large sauce pan, melt two tablespoons of butter, add the shallot and cook until translucent and tender, approximately 3-4 minutes. Add the rice and stir to coat, and then toast the rice for 3 minutes, stirring constantly. Add the wine to the rice and simmer until the liquid has evaporated nearly completely. Stirring constantly, add the broth 1/2 cup at a time, each time cooking until the broth has nearly evaporated. Entire process will be about 20 minutes, until the mixture is creamy and rice is cooked through. Remove from heat and add remaining butter, asparagus and cheese. Serve immediately.

Poached Pears with Raspberry Sauce

  • 1/4 cup white wine or white grape juice
  • 1 cup water
  • 1/2 cup sugar
  • 2 pears, peeled and cut in half
  • 3 tablespoons seedless raspberry jam
  • 1/2 teaspoon vanilla extract

In a saucepan large enough to fit the pears, bring the wine or juice, sugar and water to a boil. Reduce the heat, carefully add the pears, and cover. Simmer for approximately 10 minutes, or until pears are fork-tender. Remove the pears from the pan, keeping the cooking liquid. Place pears in an airtight container and chill.

In a bowl, combine the jam and vanilla extract. Slowly add small amounts of cooking liquid until the  mixture has reached desired sauce-like consistency. Pour sauce into separate airtight container and chill.

Fifteen minutes prior to serving, remove the sauce from the refrigerator. Place pear halves on a plate, drizzle sauce over each half. Garnish with mint leaves or fresh raspberries if desired.