We're lucky around here… quite a few VPR staffers are terrific cooks. Fabulous smells often emanate from our kitchenette, and we do a lot of recipe swapping and taste testing! We love to cook for one another, and we'll use this page to showcase some of our favorite recipes, as well as the stories and traditions behind them.
"The foundation for this recipe probably originated at my mother-in-law Mary's table (as many of our meals do), where many an herb has awakened our palates and imagination. My husband Chris and I adopted this recipe and tweaked it to our tastes, and it's now had enough play at our table that we call it our own (as only family can do). We like to think it reflects the evolution of our culinary curiosity, past Mary's inspiring table, our love of fresh herbs, and our need for fast and simple. Have we strayed far afield or fallen next to the tree? Only Mary will know for sure."
4 chicken breasts, skinned and boned
1/4 cup whole wheat flour
3 Tbsp. butter
1 clove crushed garlic (2 cloves for garlic lovers)
1/4 cup diced onions
1 fresh bay leaf
1 tsp. fresh rosemary
2 Tbsp. Dijon mustard
salt & ground pepper to taste
1 cup white wine (if it's not good enough to drink, don't cook with it either!)
Coat chicken in flour. Melt 2 Tbsp butter in frying pan with garlic, onions, bay and rosemary on medium heat. Add chicken and sauté until golden brown, using additional butter if necessary. Remove chicken to serving plate. Add mustard, salt, pepper and wine to pan and simmer until sauce has boiled down, stirring often. Drizzle sauce over chicken and serve. Any excess sauce tastes fabulous with brown rice.
It's that simple, fast and delicious. Enjoy the rest of the bottle of white wine with your meal!