Georgia Magazine - March 2022 - 43

GARLIC BUTTER AIRLINE CHICKEN BREAST
3 tablespoons olive oil
4 airline chicken breasts (boneless breasts with drumettes attached)*
1 teaspoon each of fresh thyme, rosemary and oregano, chopped
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh garlic, minced
1/2 cup chicken broth
1 stick butter
2 teaspoons fresh parsley, chopped
Heat oven to 350 degrees. Set a large ovenproof skillet over
medium-high heat and add the olive oil. Season chicken with the fresh
herbs, salt and pepper. Place the chicken skin-side-down in the pan
and cook for 5 minutes. Turn the chicken over and carefully place skillet
in the oven for 15 minutes. (Using a meat thermometer, check that the
internal temperature of the chicken has reached 165 degrees.)
Remove the pan from the oven and remove chicken to a warmed
plate. Add the garlic to the pan over medium heat and saute for
1 minute. Add chicken broth and bring to a simmer. Add the butter and
let melt. Return the chicken to the pan and bring to a simmer.
Plate each chicken breast with a spoonful of sauce and garnish
with parsley. *Note: An airline chicken breast is a specialty cut available
from the butcher. Boneless chicken breasts are OK to substitute. Serves 4.
Quiches are very versatile and can feature other
vegetables and cheeses. This Florentine quiche (above)
uses spinach and Gruyere cheese.
WILD MUSHROOM, GOAT CHEESE
AND ARUGULA QUICHE
1 (9-inch) deep-dish pie shell
3 slices applewood-smoked bacon
1/2 cup sweet onion, diced
1 cup wild mushrooms, sliced
1 sprig fresh thyme
1-1/2 cups fresh arugula
Salt and pepper, to taste
1 cup half-and-half
4 large eggs
1/2 cup goat cheese crumbles, divided
Bake the pie shell according to package
directions. Set aside.
Set a large saute pan over medium-high
Substitute your favorite vegetables in this chicken stir fry.
CHICKEN STIR FRY
1/4 cup olive oil
1 pound boneless chicken, diced small
2 cloves garlic, peeled, crushed
1 tablespoon fresh ginger, minced
1 cup fresh carrots, peeled, thinly sliced
1 cup broccoli, thinly sliced
1 fresh zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 cup onion, sliced
1/4 cup red bell pepper, chopped
1 cup store-bought stir-fry sauce
1/2 cup fresh pineapple chunks
Pour the oil into a nonstick saute pan and heat over medium-high
heat. Add the chicken and cook for 5-6 minutes, browning on all sides.
Remove the chicken from the pan. Add the garlic and ginger and cook
for 1 minute, stirring frequently. Add the vegetables and cook for 2-3
minutes, stirring. Return the chicken to the pan and add in the stir-fry
sauce and pineapple. Toss to coat. Serve warm. Serves 4-6.
Farms in three
out of four Georgia
counties are involved
in poultry and egg
production.
heat. Cook bacon until crisp, then remove it
from the pan and pat it dry with a paper towel.
Crumble bacon into small pieces and reserve.
In the same saute pan over medium heat,
add the onion and mushrooms and saute
for 2-3 minutes. Add the thyme sprig and
arugula. Saute for 2-3 minutes until all
ingredients are softened. Season with
salt and pepper. Remove from heat and
let stand for 5 minutes. Drain any excess
liquid.
In a mixing bowl whisk together the
half-and-half and eggs. Season with salt
and pepper.
Preheat oven to 425 degrees. Place half of
the cheese on the bottom of the pie crust, add
the mushroom mixture and bacon and top with
the remaining cheese. Pour in the egg mixture.
Place the pie shell on a baking sheet. Place in the
heated oven for 45 minutes or until filling is set.
Let stand for 10 minutes before slicing. Serves 6.
MORE
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Georgia Magazine - March 2022

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