Best Chicken Supremes In Parchment With Roasted Squash Sauce And Baby Bok Choy Recipes

MICROWAVE BABY BOK CHOY WITH MISO SAUCE

Microwave Baby Bok Choy with Miso Sauce image

This quick and flavorful vegetable side dish comes together in less than fifteen minutes. Vitamin-rich baby bok choy is steamed with garlic and ginger in the microwave and is drizzled with a quick miso sauce. Serve a piece of steamed or pan-roasted flaky white cod or salmon with the bok choy for a healthful and complete dinner.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds baby bok choy, split length-wise
1 teaspoon grated ginger
2 garlic cloves, lightly crushed
3 tablespoons white, yellow or red miso paste
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
Freshly ground black pepper
1 teaspoon toasted sesame seeds, for garnish

Steps:

Put 3 tablespoons of water in a large heatsafe glass bowl. Add the bok choy, ginger and garlic. Gently stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 3 minutes. Carefully uncover and stir the bok choy. Cover again and cook on high until the bok choy is crisp-tender, about 3 more minutes.
Meanwhile, whisk together the miso paste, sesame oil, rice vinegar, 3 tablespoons water and a pinch of black pepper in a small bowl. Reserve.
Use a pair of tongs to transfer the bok choy to a serving platter, discarding any extra liquid and the garlic cloves left behind in the bowl. Drizzle with the miso sauce and garnish with the toasted sesame seeds.

Nutrition Facts : Calories 70, Fat 4 grams, SaturatedFat .5 grams, Sodium 480 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 4 grams, Sugar 4 grams

CHICKEN SUPREME WITH TRUFFLE AND SAGE

Chicken Supreme with Truffle and Sage image

Provided by Chuck Hughes

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 chicken supremes
6 sprigs fresh sage
1 fresh black truffle, sliced, optional
Salt and freshly ground black pepper
2 cups chicken stock
1 tablespoon Dijon mustard
Juice of 1/2 a lemon
1 cup melted butter
Salt and freshly ground black pepper
Oven-Roasted Jerusalem Artichokes, recipe follows
1 pound/450 g Jerusalem artichokes
3 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
Preheat the oven at 350 degrees F.
In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
Preheat the oven at 350 degrees F.
Cut the artichokes in half.
In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.