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Dijon Glazed Chicken Breasts with Zucchini and Herb Olive Oil Mashed Potatoes

Dijon Glazed Chicken Breasts with Zucchini and Herb Olive Oil Mashed Potatoes

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  • micbob Flag

    yum
    Served the chicken and zucchini over rice, and skipped cilantro - substitute any herb you like. Easy, yummy recipe. Thanks!

Amy Riolo
Author, Cooking Instructor, Food Writer, Culinary Consultant
http://www.amyriolo.com/  
 

Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.

Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.           

Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.

Dijon Glazed Chicken Breasts with Zucchini and Herb Olive Oil Mashed Potatoes

 

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Dijon

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Glazed

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Chicken breasts

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Zucchini

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Herb

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Oil

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Mashed potatoes

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Low fat

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Healthy

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Meal

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Dijon Glazed Chicken Breasts with Zucchini and Herb Olive Oil Mashed Potatoes

Ingredients

For the Chicken:
¼ cup Harris Teeter all-purpose flour
1 teaspoon kosher salt
Freshly ground pepper, to taste
2 boneless skinless chicken breasts (8 ounces each), sliced in half width wise making 4 (4 ounce pieces)
1 tablespoon H.T. Traders extra virgin olive oil
2 cups Harris Teeter reduced sodium chicken or vegetables tock
3 Farmers Market zucchini (about 6 ounces each), cut into thin slices
2 tablespoons Harris Teeter Dijon mustard
¼ cup Farmers Market Italian parsley, chopped finely

For the potatoes:
( 3/4 pound)  Farmers Market baby golden potatoes, scrubbed and quartered
1/4 cup freshly squeezed lemon juice
2 tablespoons H.T. Traders extra-virgin olive oil
Zest of 1 Farmers Market lemon
1/4 cup Farmers Market cilantro, finely chopped
1/4 cup Farmers Market dill, finely chopped
1/2 teaspoon sea salt or kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

1. For the Chicken: Mix flour, salt, and pepper together in a large shallow bowl.  Lightly coat each chicken breast and set aside. Heat olive oil over medium heat in a large, wide skillet. 

 

2. Add chicken and cook for 5 minutes on each side, or until brown, turning once.

 

3. Pour stock over chicken and arrange zucchini slices around the chicken so that they are covered by the stock. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes or until chicken and zucchini are cooked through.

 

4. With a slotted spoon, remove chicken and zucchini and place on a serving platter.

 

5. Add Dijon mustard to remaining stock in the pan and whisk to incorporate.  Increase heat to high and cook for a few minutes, or until sauce has thickened and barely coats the bottom of pan. Pour sauce over chicken and zucchini. Sprinkle fresh parsley over the top.

 

6. For the Potatoes: Place potatoes in a large pot and cover with water. Bring to a boil over high heat, reduce heat to medium, and cook uncovered for 10-15 minutes, or until tender.

 


7. Drain, add lemon juice, and olive oil, and begin mashing by hand or with an electric mixer. When mixture is smooth and creamy, stir in lemon zest, cilantro, dill, salt, and pepper. Serve warm.

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Transcripts

Amy Riolo: Hi! I am Amy Riolo. Today we're working in the kitchen at Sur La Table, in Arlington, Virginia. And I am making Dijon Glazed Chicken Breasts with Herb, Olive Oil Mashed Potatoes.

The first thing that we're going to do is bread our chicken breast in flour, then we're going to saut them and we're going to add our zucchini and let them simmer in the pan. While we are doing that we will cook our potatoes to make our herb, olive oil mashed potatoes. And in the end we will plate everything together.

To make our Dijon Glazed Chicken Breast we'll need one quarter cup of all purpose flour, one teaspoon kosher salt, freshly ground pepper, two boneless and skinless chicken breast approximately eight ounces each which we slice in half widthwise, one tablespoon of Extra-virgin olive oil, two cups reduced sodium stock, three zucchini cut into thin slices, two tablespoons Dijon mustard. For the potatoes we'll need three quarters pound baby golden potatoes which have been scrubbed and quartered, one quarter cup freshly squeezed lemon juice, two tablespoons Extra-virgin olive oil, the zest of one lemon, one quarter-cup cilantro finely chopped, one quarter cup dill finely chopped, one-half teaspoon kosher salt, and one-quarter teaspoon freshly ground black pepper. The tools which we will be using today are a large skillet with a cover, a serving platter, a large pot and a potato masher. It's always important to remember safety, today we are going to be working with hot temperatures, so it's important to always have children supervised in the kitchen. Before we begin let me tell you a little bit about myself. I am a cookbook author, food history, lecturer, cooking instructor, and restaurant consultant based in the Washington DC area. The recipe which we are going to be making today is from my cookbook entitled, The Mediterranean Diabetes Cookbook, which will be out in the spring of 2010. So let's start by breading our chicken.

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