02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Apples Berries & Cherries Grapes Tropical & Specialty Family Packs & Cases BluePrint Juices
    Avocados Citrus Melons Freshly Cut Fruit Organic Fruit Red Jacket Orchards
    Bananas Dried Fruit & Nuts Pears Fresh Juice Local Fruit Seasonal Guide

    from "The Dinner Doctor" by Anne Byrn

    Oh, this recipe might sound a bit fancy since it does have the interesting flavor combinations you would expect in a trendy restaurant, but I promise it truly is a cinch to assemble. Cranberry sauce, cinnamon, and mandarin oranges take a spin in the food processor to make a tasty salsa. Quick-cooking grits are delicious seasoned with butter, crumbled blue cheese, and black pepper. And chicken paillards (breasts that have been pounded to make them thinner) sauté in less than five minutes. It's a cinch to put together, but no one needs to know that but you.

    Serves 4

    To Prep: 10 Minutes
    To Cook: 10 Minutes


    Cranberry-Orange Salsa
    1 can (16 ounces) whole-berry cranberry sauce
    1 can (11 ounces) mandarin orange sections, drained
    Pinch of ground cinnamon

    Blue Cheese Grits
    1 can (14 to 14.5 ounces) low-sodium chicken broth
    1/4 cup milk
    1/2 cup quick (not instant) grits
    1/2 cup pre-crumbled blue cheese
    1 tablespoon butter
    Black pepper

    Chicken Paillards
    4 skinless, boneless chicken breast halves (1 pound), rinsed and patted dry
    1/2 teaspoon seasoned salt or table salt
    2 tablespoons vegetable oil
    2 tablespoons butter
    2 tablespoons dry white wine

    Print recipe

    1. Place the cranberry sauce, mandarin oranges, and cinnamon in a food processor or blender and pulse until well combined, 30 seconds. Set the salsa aside.
    2. Make the blue cheese grits: Pour the chicken broth and milk into a 20-quart saucepan and heat over medium-high heat. When they come to a boil, stir in the grits, reduce the heat to low, and let simmer, stirring occasionally, until the grits thicken, 5 minutes. Remove the pan from the heat, and stir in the blue cheese and butter. Season with pepper to taste. Cover the pan and set aside.
    3. Make the chicken paillards: Place the chicken breast halves between 2 sheets of waxed paper on a work surface and pound them to a 1/3-inch thickness with a meat pounder or the bottom of a heavy skillet. Season on both sides with the salt.
    4.Place the oil and the butter in a large skillet over medium-high heat. When the butter has just melted, add the pounded chicken and cook until lightly browned, 2 minutes. Turn the chicken over and cook the second side for 1 minute. Add the wine, cover the skillet, reduce the heat to medium-low, and let the chicken simmer until cooked through, 2 to 3 minutes longer.
    4.To serve, spoon the grits onto plates. Place a paillard next to the grits and garnish it with the salsa.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Ocean Spray Whole Berry Cranberry Sauce
    This product is currently unavailable.
      Roland Mandarin Orange Segments in Water - $1.69/ea
      FreshDirect Chicken Stock - $3.49/ea
      Quaker Quick Grits - $2.69/ea
    Crumbled Domestic Gorgonzola - $7.99/lb
      Boneless Skinless Chicken Breast, Grade A, 3-4pc - $3.99/lb
     Grade A, 3-4pc
      Varanda do Conde Vinho Verde - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
    You May Already Have
      FreshDirect Ground Cinnamon - $3.59/ea
      Amish Country Farms Organic Whole Milk - $4.49/ea
     1/2 gallon
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Morton's Regular Salt - $0.99/ea
      Wesson Canola Oil - $5.29/ea
      Hotel Bar Salted Butter - $4.99/ea
     4 sticks
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users