There are many ways to find good recipes; television food shows, fantastic food pages in our newspapers, magazine food sections, and the internet.
Many recipes that I have saved over the years have come from these sources.
But many of my best recipes, that I call "tried and true" and have made many times over a long period come from family, friends, and in the more recent past, from my "foodie" friends.
This is the case in this week's recipe that comes from another "foodie" whom I met online recently; all thanks to a reader from this paper who e-mailed me in March looking for some recipes from the old-time radio show called Yankee Kitchen with Gus Saunders. My research led me to the Yankee Kitchen Connection, Anita's blog, which is a source of recipes for former Y.K. fans.
The recipe below is not from the Yankee Kitchen but is a personal recipe of Anita's that she has developed over the years, and recently gave to me. I made it for supper this past week and it is tasty, easy to make, and is a quick meal to get on the table after work.
Anita tells us about her "tried and true" family recipe:
"I first made this recipe when I was in my 20s and dating my husband to-be," she says. "My mother and stepfather were away at our cottage in Maine which meant that my boyfriend and I had the house to ourselves — a rare occurrence and, as you can imagine, a thrill for us to 'play house.'
"Mike was out back, mowing the lawn, and I was in the kitchen preparing what would be our first dinner as a couple. When the dinner was ready, I put on a dress and my mother's pearls, and stood by the back door trying to get his attention. I was going for a whole June Cleaver, 'Leave it to Beaver' thing.
"The original recipe called for veal and Madeira and was from "The Cookbook: Worcester Art Museum" published in 1976. I've varied the recipe extensively using chicken instead of veal, white wine and no Madeira, and made a few other changes as well. The basic principle is the same, sauté©ing, then simmering in beef stock and wine, resulting in a beautiful sauce.
"This dish is always a hit. What's more, it's the perfect party dish as it keeps exceptionally well on a buffet or on the stove."
Chicken in White Wine Sauce
Recipe courtesy of Anita@YankeeKitchenConnection
2 pounds boneless chicken breast
3 tablespoons olive oil
one-third cup flour
one-third cup finely grated parmesan cheese
one-quarter teaspoon nutmeg
salt & pepper
2 cloves garlic, peeled & sliced
one-half cup beef stock
1 cup white wine
lemon and parsley for garnish
Slice chicken into serving pieces. Between waxed paper, pound chicken to one-quarter inch thickness. Mix flour, cheese, nutmeg, salt and pepper in a bowl.
Take a piece of chicken and place it in the mixture. With your fingers, press the chicken into the mixture, turn over, and press again to coat pieces well.
In a pan big enough to hold the chicken in a single layer, sauté© olive oil and add garlic slices. Add chicken and brown lightly on both sides on medium high heat; (About 3 or 4 minutes per side.) Pour in beef stock and wine, cover, and bring to a boil. Reduce heat to low and continue cooking, covered, for about 20 minutes. Remove cover, and if necessary, cook a few minutes to reduce sauce.
Season to taste with salt and pepper. Remove to a platter and garnish with lemon and parsley if desired.
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Patricia Altomare invites feedback. Email her at email@example.com, or write care of Gloucester Daily Times, 36 Whittemore St., Gloucester, MA 01930.