Best Sauteed Chicken In Albarino Wine Sauce With Wild Mushroom Pommes Anna Recipes

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THREE CHEESE POMMES ANNA



Three Cheese Pommes Anna image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 12

4 russet potatoes, peeled
1 cup shredded Gruyere
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated Pecorino-Romano
1 stick (8 tablespoons) unsalted butter
2 tablespoons chopped fresh rosemary
2 tablespoons chopped garlic
1/2 teaspoon grated nutmeg
1/2 cup panko breadcrumbs
3 cups thinly sliced onions
Kosher salt and freshly cracked black pepper
1/2 cup heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes into 1/8-inch slices on a mandoline. Reserve in a bowl of water until ready to use. In a medium bowl, mix together the Gruyere, Parmesan and Pecorino and set aside.
  • In a small pot, melt the butter with the rosemary, garlic and nutmeg. Mix 1 tablespoon of the butter mixture with the breadcrumbs in a small bowl and set aside.
  • Grease the interior of a 10-inch saute pan or baking dish with some of the butter mixture.
  • Drain the potatoes, then dry on towels.
  • Arrange a single layer of potatoes in the pan in a circular motion, followed by some of the onions, then approximately 2 tablespoons of the butter mixture, then a sprinkle of the cheese mixture. Season with salt and pepper. Continue to repeat in single layers with the remaining ingredients, for about 4 layers total. Drizzle with the heavy cream and top with the breadcrumb mixture.
  • Bake until the top is golden brown and the potatoes are very tender, 1 hour 30 minutes to 1 hour 45 minutes.

POMMES ANNA



Pommes Anna image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds russet potatoes, peeled, in a bowl of cold water
4 to 6 tablespoons unsalted butter, melted
1 1/2 teaspoon kosher salt
Freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Grated Parmesan

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a small saucepan.
  • Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
  • Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

SAUTéED CHICKEN WITH WILD MUSHROOMS



Sautéed Chicken with Wild Mushrooms image

Provided by Bradley Dickinson

Categories     Bean     Chicken     Mushroom     Sauté     Valentine's Day     Low Cal     Low Sodium     Dinner     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 14

8 ounces skinless, boneless chicken breast, cut into strips
1 teaspoon porcini powder
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/2 cup assorted sliced mushrooms (such as crimini and oyster)
1/4 cup drained canned white beans
1 garlic clove, minced
Pinch of minced fresh rosemary
1/2 cup low-salt chicken broth
1 tablespoon Marsala
2 tablespoons truffle butter
1 tablespoon unsalted butter
Orzo or steamed rice
Ingredient info:Porcini powder and truffle butter can be found at specialty foods stores and online at fungusamongus.com. Porcini powder can also be made by grinding dried porcini in a spice mill.

Steps:

  • Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
  • Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
  • Serve chicken and sauce over orzo or steamed rice.

MINI POMMES ANNA



Mini Pommes Anna image

Provided by Aaron May

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

4 russet potatoes, peeled
2 1/2 sticks (20 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper
Sour cream, for garnish
Chopped fresh chives, for garnish

Steps:

  • Preheat oven to 450 degrees F.
  • Slice potatoes lengthwise on a mandoline, about 1/8 inch thick. Do not rinse starch off.
  • Melt 1 1/2 sticks of the butter in a small saucepan. Set aside.
  • Melt 2 tablespoons of butter in each of 4 individual cast-iron skillets. Divide the sliced potatoes into 4 individual portions. Place a third of the potato portions into each skillet. Pour some melted butter over the potatoes and sprinkle each with a pinch of salt and a few grinds of black pepper. Continue layering with potatoes and melted butter and sprinkling with salt and pepper until all the potatoes are used, drizzling the remaining melted butter over the top.
  • Bake until golden brown, 6 to 8 minutes. Garnish each skillet with a dollop of sour cream and a sprinkle of chives.

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