I owe this post all to my dear friend, Mike.
Well a connoisseur of “the basics,” (i.e. steak, pizza, and bread – oh, and Mama Kovalsky’s Soup), his display of bravery, desire, and dedication towards crafting this meal on his own (while in Saudi Arabia, so be it), impressed me, wowed me, and made me so proud. I’m such a little Mama Bear.
Oh, Mike, I am so very proud of you and so very humbled by your inspiration.
He sent me photos from Saudi. His creation was excellent, enticing, and, of course, compelling towards the kitchen.
I, in true fashion, Ashley-ified the recipe, made it my own, tweaked a few things – added others, and left some things out.
I believe, the result was outstanding.
I wish Mike was here with us to enjoy.
“Na Zdorovie,” as Mike would say. (“Nostrovia” is the English mispronunciation of the Russian word)
We are waiting for you, Jersey Mike.
Cajun Chicken & Beurre Blanc-ish**
**I really, really wanted to use the same pot for my pan sauce – the “fond” is entirely delectable and irresistible. I cannot let such a gem go to waste – which means less than a “white” beurre blanc, but more of a pan sauce. In any case, the finished product is absolutely excellent!
Pan “Roasted” Cajun Chicken & Beurre Blanc-ish Sauce
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. dried rosemary
1/4 tsp. dried oregano
2 lbs. boneless, chicken breasts
1 Tbs. butter
1/2 cup dry white wine
4 Tbs. butter
1 large shallot, minced
pinch of sea salt
1/4 tsp. white pepper
1/4 cup heavy cream
1 cup heirloom cherry tomatoes, halved or quartered
1/4 cup fresh parsley
sea salt and pepper
Herbed Mashed Potatoes:
(Rather than fries, I opted for herbed mashers)
2 large russet potatoes
2 Tbs. butter
2 Tbs. heavy cream
1 Tbs. fresh parsley
sea salt and pepper
Preheat the oven to 425 degrees.
Wrap the potatoes in foil and bake at 425 degrees for at least 90 minutes, until super soft.
Once “done,” mash with a fork, add the butter, cream and herbs, and serve with the prepared chicken and veggies.
Meanwhile, melt 1-2 Tbs. butter in a large pot over medium heat.
Mix together the Cajun herb blend and season the chicken well on both sides.
Sear for 3-5 minutes on both sides, until crispy.
Once the “crust” as formed, “deglaze-ish” with the white wine, covering and cooking until the chicken is cooked through. Set the chicken aside.
Remove from the pan, reserving the fond. Add the additional 4 Tbs. butter, and add the shallot, additional salt and white pepper. Sauté until browned.
Reduce the heat and add the cream. Whisk constantly, for 5-8 minutes, until cooked down and thick.
While the sauce thickens, chop the tomatoes and parsley and season with salt and pepper, allowing the tomatoes to sweat in the salt, just a bit.
Plate with the herbed mashers, topped with the Cajun “roasted” chicken, then the beurre blanc pan sauce, and the parsley and tomatoes.
You’ll love it.
Be sure to enjoy with a lovely, rich white wine.
