4/14/13 - Sunday at 12:30p - 1:00p

    
Chef David Pembleton
Chicken Scampi
and Pork Hunter Style

Chicken Scampi

6 oz. Chicken strips or tenderloins, pounded, seasoned & floured
1 oz. Minced garlic
1 oz. Chopped parsley
2 oz. Butter
2 oz. Flour
2 oz. White wine
1 tbls. Fresh lemon juice
8 oz. Chicken stock
2 oz. Vegetable oil
2 Lemon wheels

1. Preheat sauté pan & brown chicken; remove from pan & turn pan off
2. Add butter, garlic and 1/2 of the parsley; sauté briefly; add flour & cook. Turn pan back on.
3. Add wine to deglaze pan
4. Add broth & let thicken, add lemon juice. Turn down heat.
5. Add meat back to pan, let cook 2-3 minutes
6. Place on plate. Finish with the rest of parsley & add lemon wheel garnish.
7. Serve with rice pilaf & fresh steamed vegetables like green beans or broccoli

Pork Hunter Style

6 oz. Pork tenderloin, cut in medallions (pounded, seasoned & floured)
1 tbls. Minced shallots
1 tbls. Medium diced onion
4 Quartered white mushrooms
4 Cherry tomatoes, halved
1 tbls. Sliced green onion
2 oz. Red wine
2 oz. Butter
2 oz. Flour
8 oz. Beef broth
1/2 tsp. Finely chopped fresh Rosemary
2 oz. Vegetable oil

1. Caramelize meat on both sides and remove
2. Add butter, shallots, mushroom, & onion; sauté briefly
3. Add flour & stir
4. Deglaze with red wine
5. Add broth & reduce
6. When properly thickened, turn heat down & put meat back in pan
7. Cook 2-3 minutes, add rosemary, cherry tomatoes & green onion
8. Plate & serve with roasted potatoes and fresh steamed vegetables.