Some other recipes listed are Grilled Salmon with Mango Salsa, Pad Thai, and Filet Mignon with Gorgonzola vinaigrette. The book also has a few great reference sections on herbs & spices and plating and presentation. It also has a chapter devoted entirely to sauces & vinaigrettes which I love!
Chardonnay Chicken with Goat Cheese & Prosciutto
recipe by Bruce Cadle for Party for Two
yields 2 servings
for the chicken:
2 boneless chicken breasts
2 ounces goat cheese
4 slices prosciutto
salt & pepper
for the chardonnay sauce:
2 tablespoons sun-dried tomatoes, sliced thin crosswise
1/4 cup fresh basil, chopped
1/4 cup chardonnay
juice of one lemon
1 tablespoon butter
1 tablespoon red onion, chopped
Using a paring knife, cut a horizontal slit in the chicken breasts. Spread half the goat cheese and 2 slices of the prosciutto inside each breast. Salt and pepper both sides of the chicken breasts.
In a large saute pan over medium high heat, saute the chicken breasts in olive oil for 5 minutes each side.
For the chardonnay sauce, move the chicken out of the saute pan and melt the butter over medium heat in the same pan. (leave the chicken juices in there) Add onion and saute for one minute. Add all the remaining ingredients an cook for three minutes. Immediately pour over chicken and serve.
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