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Episode Transcript
Hello, and welcome to Connoisser's Corner. This is Jordan, great
to be with you, and joining me is mona Doggop.
She's a nutrition coach, a culinary expert, and the author
of several great books, including Satisfy and Satisfy. Let's satisfy
the folks with a spring chicken saute meal recipe.
Speaker 2 (00:16):
So on a separate plate. Where you're going to going
to do is take a half a cup of corn start,
salt and pepper, and put an even layer for coating.
And what that magic will do, It will help the
chicken stay juicy. You're going to coat one pound of
chicken tenders with the corn starch, and then you're going
to heat a tablespoon of olive oil in a saute
pan over medium heat. You place the chicken breast in
the pan, saute that for three to four minutes each
(00:38):
side until lightly brown. Place the three cloves of chopped
garlic in the pan after about three minutes of cooking
so that infuses flavor. Then you're going to remove the
chicken breast from the pan on a separate plate. What
that will do, it won't overcook the chicken. The same
saucepan you add another one tablespoon of olive oil, a
tablespoon of butter, and the remaining garlic after one to
two minutes, and one cup of sliced zucchini, one cup
(01:01):
of cherry tomatoes and three chopped carrots, so tay for
five to seven minutes until softened. Add half a cup
of chicken stock and then some wine, little sweet wine,
and just let that all simmer for two minutes. Add
back the chicken into the wine sauce and then that'll
infuse that flavor. Top with some fresh basil and oregano
and let your whole dinner simmer for two to three
(01:22):
minutes before serving. Perfect for summertime. Continue using all summer veggies.
Speaker 1 (01:27):
Thank you so much. Mona dogof m O n A
do lgov dot com. All part of Connoser's Corner WBZ,
Boston's news radio
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