Roasted Chicken Breast with Balsamic Cream

A foody friend of mine gave me this recipe for a balsamic cream sauce and it sounded so delicious and simple that I tried it that very night with a roasted chicken breast. I was not disappointed.  In fact, that rich, creamy sauce immediately landed among my favorite recipes, not only because it is delicious, but also because the ingredients are ones that I generally have on hand, and preparation is incredibly simple.  And, although I have this paired with chicken, I think it would go incredibly well with any cut of steak or a pasta dish.

Ingredients:

Chicken:
2 chicken breast halves, bone in
2 Tbs butter, divided
Drizzle of Olive Oil
Salt & Pepper

Balsamic Cream Sauce:
2 Tbs Olive Oil
2 Tbs Butter
¼ cup minced sweet onion (Mayan or Vidalia work well)
1 Cup heavy Cream
2 tsp chicken bouillon granules
2 Tbs Balsamic vinegar
½ Cup grated parmesan cheese (the kind in the can works best)

Directions:

Preheat oven to 375 degrees.  Rinse the chicken breasts and pat dry.  Gently loosen the skin to create a pocket, but don’t pull it off.  Cut the butter into 8 chunks and slip it under the chicken skin, 4 chunks for each breast.  Season the skin of the chicken well with salt and pepper and any additional herbs you prefer.  Place breasts in an oven-safe dish and drizzle with olive oil.

Roast the chicken for about 40 minutes, or until the internal temperature reaches a safe 165 degrees.
While the chicken is roasting, heat the olive oil and butter in a saucepan over medium-low heat.  Stir in the minced onion and cook until it has caramelized, about 15 minutes.  Stir in the balsamic vinegar and cook for 1 minute, then stir in the bouillon and cream.  Bring to a simmer, then remove from heat and stir in the parmesan cheese until melted.

Note: I used fresh parmesan in this picture, which tasted great but left the sauce a little chunky.  For a smoother sauce, use the pre-grated parm in a can, the stuff you sprinkle over spaghetti.

When the chicken is done roasting, allow it to rest for about 10 minutes.  Serve it whole or slice it up, but either way, be sure to serve with a generous portion of the balsamic cream.  I LOVE this combination with Oven Roasted Potatoes.  Enjoy!

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Oven Roasted Potatoes

Aside from coffee, potatoes are probably my biggest weakness in life.  Put a potato in front of me in any form and I have a hard time resisting.  I have a weakness for french fries and potato chips (especially salt & vinegar flavored!) but I would take these savory roasted potatoes over those any day!
The sweet onions compliment the potato perfectly and the garlic adds a nutty flavor that completes the dish.  The simple preparation and inexpensive ingredients make this a fantastic addition to your dinner repertoire.
This method is really delicious with sweet potatoes as well.  Enjoy!

Ingredients:

2 lbs medium red potatoes OR white sweet potatoes
1 sweet onion, wedged
10 whole cloves of garlic, peeled
2 sprigs of fresh rosemary, snipped into 1 inch pieces
1 tsp dried parsley
3 Tbs Olive Oil
1 Tbs Kosher Salt
Fresh Ground Pepper


Directions
:

Preheat oven to 375 degrees.

Scrub and quarter potatoes, or if using sweets, chop into approx 2×2 in chunks.  Try to make the size as uniform as possible.

Place potatoes and all other ingredients in a bowl or a large seal-able bag and toss to combine.

Spread out in one layer on a baking sheet or roasting pan.  I recommend using a baking stone for this as it reduces the chances of burning.

Roast for about 45 minutes or until potatoes are tender.  Carefully remove rosemary stems.  Serve immediately and enjoy!

Cider Brined Pork Roast with Roasted Veggies

I have to admit, this is not my recipe although I have made  a tweak or two.  This recipe originally came from Bon Apetit Magazine.  My boss made this for a dinner that we were hosting and it was so mouth watering and tender and delicious I had to make it myself and it’s become a favorite in my household.  In true Janna fashion I’ve added alcohol to the recipe.  Note-  The pork in this recipe will need to brine for at least 12 hours.  ~Janna

8 servings

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Ingredients:
1 C packed brown sugar
1 C kosher salt
8 bay leaves (divided)
2 tsp Coriander
1 tsp black peppercorns plus more freshly ground
24 oz unfiltered apple cider
1 12oz bottle of hard apple cider
1 8 bone pork loin roast (about 5lb), chine bone removed, rib bones frenched and tied with kitchen twine
3 Yukon gold or russet potatoes pealed (or just scrubbed) and cut into about 1 inch chunks
1 medium yellow onion, cut into 1 /12 inch chunks
1 large beet peeled and cut into 1 1/2 inch chunks
4 Tbs olive oil (divided)

Bring brown sugar, salt, 2 bay leaves, 1/2 tsp of ground coriander, 1 tsp black peppercorns, and 2 cups water to a boil in a medium sauce pan.  Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes.  Transfer brine to a large bowl and add apple cider hard cider and 2 cups ice.  Let cool.

Place pork and brine into a large 2 gallon zip top bag, seal bag and refrigerate for 12-24 hours.

Remove pork from brine and pat dry with paper towels.  Let sit at room temperature for 1 hour.

Toss potatoes, onions and beets in 2 Tbs olive oil in roasting pan, season with salt and freshly ground black pepper and set aside.

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Place oven rack in lower third of oven and preheat to 375 degrees F.  Season pork with black pepper and 1 tsp of coriander.  add remaining olive oil to a large skillet over high heat.  Sear pork until browned on all sides.

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Transfer pork to a roasting pan and surround with vegetables.  Tuck remaining bay leaves into the kitchen twine over top of pork.  Wrap bones in foil to prevent burning, roast pork  until an instant read thermometer reaches 145 degrees Fahrenheit.  when done, let roast sit for 30 minutes before slicing.  Vegetables may need to be roasted for additional time while pork is resting.
Pork