Candle Dinner
Candle Dinner
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What is a good dish to prepare for a candle light dinner?
I have a new girlfriend who has never had a candle light dinner. I want to give her one but was thinking what could I prepare. I need a dish that isn't too difficult yet above hamburgers and hotdogs if you know what I mean.
This is a really good chicken dish. Serve it with asparagus risotto and you're good to go!
Dijon-Tarragon Cream Chicken
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 1/2 cup heavy cream
3 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon
1 cup sliced mushrooms
½ onion, chopped
2 cloves of garlic, minced
1 tablespoon white wine
Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper and coat the chicken with lightly seasoned flour prior to browning them, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
Saute garlic, onion, and sliced mushrooms until the onion is soft and the mushrooms are mostly cooked. Splash about 1 tablespoon cup of white wine in the pan to deglaze. Then I added the cream, mustard and tarragon with the garlic, onions, and mushrooms. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Asparagus Risotto
1 pound asparagus, trimmed and cut into 2-inch pieces
7 1/2 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups uncooked Arborio rice
1 cup dry white wine
1 tablespoon butter
1/4 cup grated Parmesan cheese
salt and pepper to taste
Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.
In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed.
Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.
Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.
Asking Alexandria - A Candlelit Dinner With Inamorta
