ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

4 Chicken breasts 5 - 6 ozs., boneless, skinless, lightly pounded
Salt to season
Fresh ground black pepper to season
2 tsp. Cooking oil
1/2 cup Fresh herbs, chopped (Basil, cilantro, chives, parsley, lemon thyme and tarragon)
12-16 Thin zucchini strips, cut lengthwise
1 tsp. Butter
1/2 tsp. Shallot, minced
1/3 tsp. Garlic, minced
Pommery cream as needed (recipe follows)
Scallion oil as needed (recipe follows)

Method
Prepare Pommery Cream and Scallion Oil per recipes. Melt butter in saute pan, saute zucchini ribbons with shallot and garlic until tender. Season with salt and pepper and reserve. Heat saute pan with oil over medium high heat. Season chicken breasts with salt and pepper. Coat one side with chopped herbs. Add a small amount of cooking oil. Place chicken breasts in pan herb-side down. Cook for 5-7 minutes on each side until done.

Portion sauteed zucchini ribbons in the center of warm serving plates. Place cooked Herb Crusted chicken breasts on top of zucchini ribbons. Sauce with Pommery Cream around chicken breasts. Drizzle with Scallion oil and serve.

Makes 4 Servings

Chef Larry's Pommery Cream
Ingredients

1 tsp. Butter
1 tsp. Shallots, minced
1/4 tsp. Garlic, minced
1/3 cup White wine
1/4 cup Pommery or whole grain mustard
1 1/2 cup Fish stock or chicken stock
2/3 cup Heavy cream
1 tsp. Fresh lemon juice
Salt to season
Fresh ground black pepper to season
1 tsp. Fresh parsley, chopped
Roux to thicken as needed (equal parts flour and melted butter)

Method
Melt butter in a saucepan, do not brown. Add shallots and garlic, saute briefly. Add white wine, bring to a simmer and reduce by 1/2. Incorporate pommery mustard and continue to cook. Add stock, bring to a simmer. Cook over medium low heat for 10 minutes. Add roux to achieve desired consistency, continue to simmer. Add cream and lemon juice. Season with salt and pepper. Finish with parsley. Use as an Accompaniment for crab cakes and fish.

Makes 2 cups

Chef Larry's Scallion Oil Ingredients

2/3 cup Scallions, rough chopped
1/4 cup (packed) Fresh parsley, steme removed
1 tsp. Garlic, minced
Pinch of Red chili flakes
2/3 cup Olive oil
Salt to season
Fresh ground black pepper to season

Method
Place ingredients in a blender or food processor. Puree until smooth. Line strainer with cheesecloth and place over a bowl. Pour puree into strainer and allow oil to drip into bowl. Do not push through. Place oil in squeeze bottle for use.

Makes 1 cup