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January 29, 1994 - Image 64

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-01-29

Disclaimer: Computer generated plain text may have errors. Read more about this.

TWO FOR IWO

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Sunday, January 30,
1994 - 12:30 PM

WEBER'S INN
Jackson Road • Ann Arbor

Sunday, February 27,
1994 -12:30 PM

ROCHESTER HILLS COUNTRY CLUB
at M-59 Rochester Rd. • Rochester

Sunday, February 6,
1994 -12:30 PM

Sunday, March 6,
1994 12:30 PM

NORTHFIELD HILTON
5500 Crooks Road • Troy

FARINA'S BANQUET CENTER
2485 Coolidge Rd. • Berkley

Sunday, February 13,
1994 - 6:00 PM

Monday, March 7,
1994 6:00 PM

-

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ST. JOHN'S HELINC CULTURAL (EWER
LIVONIA MARRIOTT
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Sunday, February 20,
1994 - 12:30 PM

Sunday, March 27,
1994 - 12:30 PM

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Co-sponsored by The Observer-Eccentric

62 • JAN I JARY/ FlE13121. JARY 1994 • Sq -VI-Jr:

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(810) 790-5500

(continued from page 61)

golden. (Hearts may be baked several hours
ahead and reheated at 500 degrees for 2 min-
utes, if desired. Don't reheat in microwave,
which will spoil the crispness.) Remove to
plates with spatula. Makes 2 servings.

Vermouth-Glazed Chicken
with Julienned Vegetables

1 batch Hominy or Polenta Hearts,

recipe above

1 medium leek, cleaned
1 medium carrot, peeled
1 small zucchini
1/4 cup flour for dredging
2 boneless skinless chicken breast halves
(about 4 ounces each), cut in 1/2-inch
strips
2 tablespoons olive oil, divided
1 large clove garlic, minced
1 cup fresh spinach, tightly packed, large
stems removed and cut into 1 /2-inch
strips

Sauce

1/2 cup dry vermouth or dry white wine

3/4 cup chicken broth
1 teaspoon fresh lime juice
1 teaspoon cornstarch
2 tablespoons heavy cream

Make Hominy or Polenta Hearts as direct-
ed and either bake before serving or bake ear-
lier and reheat.
To prepare vegetables: Cut leek, carrot
and zucchini in 2-inch lengths and then into
matchstick strips by hand or with julienne
blade of food processor.
To cook chicken: Place flour in a shallow
dish, add chicken, toss to coat and pat off ex-
cess. In a large skillet over high heat, heat 1
tablespoon olive oil until very hot. Saute chick-
en until lightly golden, about 1 minute per side.
Place on plate and set aside.
To cook vegetables: In same skillet over
moderate heat, heat remaining tablespoon oil.
Add leeks and carrots and saute, stirring, for
1 minute, scraping up any brown bits from bot-
tom of pan. Add zucchini and garlic and saute
for 1 to 2 minutes or until vegetables are al-
most tender. Add spinach and cook just un-
til wilted. Remove vegetables to chicken. (the
chicken and vegetables may be refrigerated
covered up to 8 hours.)
To make sauce: Stir vermouth or wine,
chicken broth and lime juice into the skillet.
Cook over moderate heat until reduced to
about half, 4 to 6 minutes. Remove from heat.
Stir cornstarch into cream and whisk into
sauce. Return to heat and cook, stirring, until
mixture comes to a boil. Increase heat to high
and cook for 1 minute. Add chicken and veg-

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