Tuesday, January 10, 2017

Tasty Tuesday: Excerpts and more!




Prosciutto-Stuffed Chicken with Mushroom Sauce

Ingredients

4 TO 6 SERVINGS


4 skinless, boneless chicken breasts (about 2 pounds)
Kosher salt, freshly ground pepper
8 thin slices prosciutto
8 thin slices provolone cheese
32 fresh basil leaves
3 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
2 cups low-sodium chicken broth
1 teaspoon red wine vinegar
2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)


Preparation


Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.

Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.

Preheat oven to 450°. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.

Scrape drippings and any melted cheese from skillet; discard. Set skillet over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper; add broth and vinegar. Simmer until liquid is thickened and reduced, 10-12 minutes. Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.

Cut off and discard twine. Cut chicken into 1/2-inch slices. Drizzle mushroom sauce over.

Recipe by Bon App├ętit Test Kitchen
Photograph by Romulo Yanes


Like the recipe? Check out the excerpt!


“You’re considering trying this, aren’t you Sienna? And you have been since you found my contract.”
I shifted in my seat uncomfortably, my silence spoke volumes. How can he be so good at reading me? “Come here,” he asked, cocking a finger at me and smiling.

I had a strong urge to follow his command. He continued watching me expectantly and under his scrutiny I rose in my seat then slowly began walking along the table towards him. His gaze burned into me as I stood by his side. “Sit down,” he commanded, pointing at his lap and pushing away from the table slightly.

I felt lightheaded and totally aroused, as if someone else was in control of my body while I lowered myself into his lap. My back touched against the table as Hunter leaned in close, my pulse racing. “Tell me again Sienna, how much you don’t want to give up control.”

I blushed, looking down at my hands, my fingers clasped together. My mind was a tangled mess, unable to form sentences when I was so close to his body, breathing in his scent. “I…” I stammered, finding myself unable to speak.

Hunter smiled, a wicked glint in his eyes. He leaned his head forward and lowered his mouth over mine, parting my lips and exploring my mouth with his tongue, hard and urgent. He nipped at my bottom lip gently with his teeth. When he eventually pulled back I was limp against the table, boneless and breathless. Hunter ran his finger gently across my cheek.

“If you’re interested in this, Sienna, giving up control and giving in to another side of yourself, I would be honored to introduce you to aspects of the BDSM lifestyle. We don’t need to have a contract. If you say stop, if you want this to end you only need to say the word and it will be done.” Hunter kissed my neck gently, his lips tracing along the curve and nibbling at my collarbone. “Let me show you how good it can be,” he whispered into my ear, his breath hot against my neck.


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