email this pageChinese Chicken and Noodle Salad with Peanut Sauce
Mark Boughton Photography; styling by Teresa Blackburn
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Look for Chinese egg noodles in the international section of the supermarket, or use two packages of ramen noodles, discarding the seasoning packets. A basic creamy processed peanut butter (like Jif or Skippy) works best here.
Ingredients
Ingredients
1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
6 ounces Chinese egg noodles
1/3 cup reduced-fat creamy peanut butter
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons dry sherry
3 tablespoons soy sauce
1/4 cup water
1 1/2 tablespoons sugar
5 ounces Romaine lettuce
1 red bell pepper, cored and cut into thin strips
1 cup peeled, diced cucumber
6 green onions, sliced ¼-inch-thick
Instructions
1 tablespoon vegetable oil
6 ounces Chinese egg noodles
1/3 cup reduced-fat creamy peanut butter
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons dry sherry
3 tablespoons soy sauce
1/4 cup water
1 1/2 tablespoons sugar
5 ounces Romaine lettuce
1 red bell pepper, cored and cut into thin strips
1 cup peeled, diced cucumber
6 green onions, sliced ¼-inch-thick
1. Cut chicken breasts crosswise into thin slices.
2. Heat oil in large, nonstick skillet over high heat. Add chicken and sauté about 3 minutes or until chicken is thoroughly cooked.
3. Cook noodles according to package directions. Drain in colander and let cool.
4. Whisk together peanut butter, vinegar, sherry, soy sauce, water and sugar in a small bowl.
5. Stack Romaine lettuce leaves. Roll up into a long cylinder (like a cigar). Slice across the roll to form thin strips.
6. Toss noodles with chicken and peanut butter mixture in a large bowl. Add bell pepper, cucumber, green onions and lettuce; toss to combine well. Serves 6.
Recipe by Greg Patent.
"Chicken Little," Feb. 2010
Nutritional Information
2. Heat oil in large, nonstick skillet over high heat. Add chicken and sauté about 3 minutes or until chicken is thoroughly cooked.
3. Cook noodles according to package directions. Drain in colander and let cool.
4. Whisk together peanut butter, vinegar, sherry, soy sauce, water and sugar in a small bowl.
5. Stack Romaine lettuce leaves. Roll up into a long cylinder (like a cigar). Slice across the roll to form thin strips.
6. Toss noodles with chicken and peanut butter mixture in a large bowl. Add bell pepper, cucumber, green onions and lettuce; toss to combine well. Serves 6.
Recipe by Greg Patent.
"Chicken Little," Feb. 2010
Per serving: 270 calories, 11g fat 35mg chol., 20g prot., 22g carbs., 3g fiber, 550mg sodium.
Wine Pick: What flavors go well with peanut butter? Apples come to mind. So why not choose a Chardonnay that favors apple/pear flavors over the tropical fruit side of the grape? I’m thinking of the Ruffino Libaio Chardonnay ($12) from Tuscany. The unoaked style helps ¬keep this a clean, easy-drinking pick that should play nice with the other flavors (such as the vinegar and sherry) going on here.—Wini Moranville
Wine Pick: What flavors go well with peanut butter? Apples come to mind. So why not choose a Chardonnay that favors apple/pear flavors over the tropical fruit side of the grape? I’m thinking of the Ruffino Libaio Chardonnay ($12) from Tuscany. The unoaked style helps ¬keep this a clean, easy-drinking pick that should play nice with the other flavors (such as the vinegar and sherry) going on here.—Wini Moranville
Honey-Mustard Chicken with Roasted New Potatoes
Mark Boughton Photography; styling by Teresa Blackburn
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A honey and mustard coating flavors succulent boneless, skinless chicken thighs. Red potatoes baked with the chicken soak up the juices.
Ingredients
4 (6-ounce) boneless, skinless chicken thighs
1/2 teaspoon salt, divided
Coarsely ground black pepper
4 tablespoons Dijon mustard
2 tablespoons honey
1 minced shallot
1 tablespoon minced fresh thyme leaves or ½ teaspoon dried
1 pound small red potatoes, cut into halves
Olive oil cooking spray
Instructions
1/2 teaspoon salt, divided
Coarsely ground black pepper
4 tablespoons Dijon mustard
2 tablespoons honey
1 minced shallot
1 tablespoon minced fresh thyme leaves or ½ teaspoon dried
1 pound small red potatoes, cut into halves
Olive oil cooking spray
1. Preheat oven to 375F.
2. Sprinkle chicken thighs with 1/4 teaspoon salt and pepper. Place in a 13 x 9-inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely.
3. Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with 1/4 teaspoon salt and pepper.
4. Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender. Serves 4.
Recipe by Greg Patent.
"Chicken Little," Feb. 2010
Nutritional Information
2. Sprinkle chicken thighs with 1/4 teaspoon salt and pepper. Place in a 13 x 9-inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely.
3. Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with 1/4 teaspoon salt and pepper.
4. Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender. Serves 4.
Recipe by Greg Patent.
"Chicken Little," Feb. 2010
Per serving: 280 calories, 6g fat 120mg chol., 30g prot., 27g carbs., 2g fiber, 610mg sodium.
Wine Pick: A sprightly Torrontes from Argentina will neatly complement the mustard’s sunny, bright flavor. But watch out—too-tart versions of this white could fight with that pungent flavoring. Crios ($15) and Callia Alta ($9) are two labels that are racy, without overt sharpness. Their floral qualities will bring much to this match.—Wini Moranville
Wine Pick: A sprightly Torrontes from Argentina will neatly complement the mustard’s sunny, bright flavor. But watch out—too-tart versions of this white could fight with that pungent flavoring. Crios ($15) and Callia Alta ($9) are two labels that are racy, without overt sharpness. Their floral qualities will bring much to this match.—Wini Moranville
Chicken Scaloppine with Capers, Olives, and Basil
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
4 (6-ounce) boneless, skinless chicken breasts
1/2 teaspoon salt
Coarsely ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
¼ cup dry white wine or dry white vermouth
2/3 cup reduced-sodium chicken broth
2 tablespoons capers, rinsed and drained
4 tablespoons chopped pitted Kalamata olives
½ cup coarsely chopped fresh basil
2 cups hot cooked spaghettini
Fresh lemon juice
Instructions
1/2 teaspoon salt
Coarsely ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
¼ cup dry white wine or dry white vermouth
2/3 cup reduced-sodium chicken broth
2 tablespoons capers, rinsed and drained
4 tablespoons chopped pitted Kalamata olives
½ cup coarsely chopped fresh basil
2 cups hot cooked spaghettini
Fresh lemon juice
1. Pound chicken between sheets of wax paper or plastic wrap to about ¼-inch thick. Sprinkle both sides with salt and pepper and dredge in flour to coat lightly.
2. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes on each side. Add wine and cook until reduced by about half, about 1 minute. Reduce heat to medium. Add chicken broth, capers, olives and basil.
3. Cover and cook until chicken is tender, about 5 minutes. Place chicken over hot cooked spaghettini and spoon sauce, capers, olives and basil over chicken. Sprinkle with lemon juice. Serves 4.
Recipe by Greg Patent.
"Chicken Little," Feb. 2010
Nutritional Information
2. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes on each side. Add wine and cook until reduced by about half, about 1 minute. Reduce heat to medium. Add chicken broth, capers, olives and basil.
3. Cover and cook until chicken is tender, about 5 minutes. Place chicken over hot cooked spaghettini and spoon sauce, capers, olives and basil over chicken. Sprinkle with lemon juice. Serves 4.
Recipe by Greg Patent.
"Chicken Little," Feb. 2010
Per serving: 360 calories, 8g fat, 85mg chol., 38g prot., 28g carbs., 2g fiber, 720mg sodium.
Wine Pick: The clean flavors of the right Pinot Grigio will keep those briny olives and capers—not to mention that tart lemon juice—from overpowering the pairing. For winter sipping, I’d recommend the Bollini Pinot Grigio ($15) from the Trentino region of Italy. This is not your garden-variety light and watery P.G., but a nicely fleshy choice with well-rounded fruit-and-citrus appeal.—Wini Moranville
Wine Pick: The clean flavors of the right Pinot Grigio will keep those briny olives and capers—not to mention that tart lemon juice—from overpowering the pairing. For winter sipping, I’d recommend the Bollini Pinot Grigio ($15) from the Trentino region of Italy. This is not your garden-variety light and watery P.G., but a nicely fleshy choice with well-rounded fruit-and-citrus appeal.—Wini Moranville
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