I make this dish every year for Valentine’s Day but decided to include it in my “May Fleurs” dinner this Saturday featuring wines from Martha Clara. Saturday’s menu is in honor of Mother’s Day and I am cooking with edible flowers. Visit www.thegreenporter.com for the menu and details.
Shopping list: Two bright red rose stems with perfect petals. Two large chicken breasts, two shallots, 1 tablespoon of butter and 2 tablespoons of light olive oil (not EVO-too strong), 1/8 teaspoon of salt, dash of white pepper, small envelope of slivered almonds (toast them in your toaster oven or oven until a light golden brown), one tablespoon of high quality honey, half pint of heavy cream, a dry white wine to deglaze your pan and that will also compliment your meal. I recommend Martha Clara’s Gewurztraminer. Although it is dry, it has a floral nose which will perfectly compliment the rose and almond flavors in the chicken.
Start by patting dry your chicken breasts to salt and pepper them. Heat a medium size skillet by adding oil, then the butter. Rinse 3 to 4 rose petals and dry. Then cut in a chiffonade and set aside. Once hot, add the chicken breasts and saute until browned on each side. Add the shallots and the almonds and quickly deglaze pan with 1/8 cup of white wine. Add heavy cream, honey and chiffonade of rose petals. Serve with pre-cooked brown rice (you can buy it at Trader Joe’s other gourmet stores) along with some steamed asparagus. Decorate the plate with whole rose petals. This is a very beautiful dish that will make your loved one feel adored.