Chicken in Cream Sauce
(adapted from Julia Child)
Preheat oven to 400.
Rub boneless breasts of chicken with lemon juice, sprinkle with salt and white pepper.
Melt 4 TB butter and roll the breasts in it.
Put in oven for 6 minutes, covered.
Deglaze with 1/2 cup vermouth.
Add one cup heavy cream, parsley and lemon juice as needed.
Serve over rice.
El Meson de Pepe Grilled Chicken Breasts Smothered in Onions
2 packages (about 6 pieces) boneless chicken breast
Mojo Criollo (Cuban marinade. I like Nellie and Joe's. You can also make do with just olive oil, salt, pepper, lime juice, garlic -- or even just plain olive oil)
3 very large sweet yellow onions
Marinate the chicken breasts in the Mojo Criollo sauce or olive oil for at least an hour, as long as you like.
Grill them on a charcoal fire or broil them in the oven about five minutes each side, until golden and crusty.
Meanwhile, slice the onions and saute them in one or two large frying pans in plenty of olive oil. Add salt and pepper. Saute until golden, even brownish and slightly caramelized.
Teddy: The olive oil gives the onions an amazing flavor. You'd swear there was more to it than sauteeing onions, but that's all there is. You should experiment with different olive oils. Whatever you have around will do fine, but Pepe, of Meson de Pepe, who told me how to do this, swears by Spanish olive oil, extra virgin.
The other key to this very simple but addictive dish is making the chicken and the onions separately and NOT sauteeing the chicken breasts , that is grilling or broiling them.
Serve with rice with annioto seasoning in the water to turn it yellow.