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E
24555 W. 12 MILE ROAD
Just west of Telegraph Road • Smithfield
2484035207377
v ‘O N G H L/4
FINE CHINESE DINING
-
A wonderful adventure in fine dining" Danny Raskin
SUMMER CHICKEN WITH
OLIVES, TOMATOES AND
BASIL
If you prefer to serve fish, skip the
chicken part of the recipe and try
the sauce only, spooned over grilled
or broiled fillets of fish.
Open 7 days a lveek for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd.. North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.com
1 cup flour
PA lbs. boneless and skinless
chicken breasts
kosher salt and pepper to taste
3 Tbsp. olive oil
1 tsp. minced garlic
1 cup dry white wine
1 tsp. Dijon mustard
1 tsp. fresh thyme leaves
1 /i cup pitted Kalamata olives,
halved
1 Tbsp. drained capers
2 pints grape tomatoes
1 /4 cup fresh chopped basil
10% OFF
TOTAL BILL
Excludes tax, tip and beverages. With this ad.
Dine in or Carry out. Expires 8/15/11
p97,,, Brass Pointe 6*,./
24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner
1679640
36
July 7 • 2011
JN
ven when it's 95 degrees in the
shade, I still love the sounds
and sultry feeling
of an intoxicating July eve-
ning. The light-filled nights
are long, with the sun fil-
tering through the leaves,
creating ever-changing
shadows on the patio.
Good friends, hot weath-
er and grilled foods —
these are the ingredients of
summer entertaining.
Start with the "room."
Tables set under a giant
maple are covered simply
in red-checked cloths
topped with burlap. Vases
with red roses and stems of boxwood
(or any branches from your own
Chicken:
Place chicken in a large shallow
bowl or plate. Season the chicken
shrubbery) make quick centerpieces.
The fresh flavors from the garden,
the light and colorful fare
flavored with bold herbs and
the crunchy and caramel-
ized textures that come from
foods fired up and served
fresh off the grill all add up
to a je ne sais quoi magic.
On to the menu: a simple
chicken dish, made ahead
and garnished with fresh
basil just before serving; a
simple lemony potato salad
to serve warm or cold that's
fresh but made ahead as
well; a simple fruit dessert
— grilled pineapple with a
luxurious rum and cream sauce to fin-
ish the meal.
with salt and pepper. Dredge in
flour, shaking off excess. Heat oil
in a large skillet over medium-high
heat. Add the chicken breasts (do
not crowd the pan — you may need
to cook the chicken in batches).
Cook the chicken on both sides until
golden. Transfer to a dish and keep
warm in a 250-degree oven.
Sauce:
Without cleaning the skillet, add the
garlic and saute for one minute. Add
the wine and Dijon mustard and
stir or whisk the mixture, scraping
up any cooked bits at the bottom of
the pan. Add the thyme, olives and
capers, and cook for 1 minute more.
Add the tomatoes and cook for 8-10
minutes more. (The sauce up to this
point may be made several hours
before serving and reheated on
medium-high, covered, until hot.)
Just before serving, stir the basil
into the sauce.
Serve the chicken with the sauce
spooned over. Makes 6 servings.