Pernod Cream Chicken ♥ Cooking for Two

 

My inspiration for this dish was from all the lovely, simple, easy but flavorful Cooking for Two recipes I have been highlighting recently.

I bought a bottle of Pernod because it was an ingredient in a steamed mussel dish. Pernod is a highly loved appertivo that the French can not get enough of. Pernod and water, period. For them, that is the equivalent of our dry martini before eating. While I am not a fan of either, in cooking, a small drop of the anise flavor goes a long way and seafood and chicken prove to be extremely compatible. Next time you need a quick dish to impress, this is it.

I choose an orzo and corn combination side and another dinner was on the table in under 30.

Corn Orzo Risotto
makes 4 servings

* 1/2 cup orzo pasta (or any small soup pasta)
* 1/4 cup finely diced onion
* 1 1/2 cups chicken broth
* Olive Oil
* small can sweet corn (drained) or 1 cup frozen
* black pepper

Heat olive oil in sauce pan and saute onions until translucent. Add orzo and stir to coat in oil. When the orzo starts to brown slightly add chicken broth, reduce heat to simmer, cover and cook for 10 minutes. Add corn, stir, adjust moisture and grind the pepper to taste.
Mixture should be wet but not soupy.

Chicken Cutlets with Pernod Cream Sauce
serves 2-3

* 6 thin chicken cutlets, pounded thin
* flour
* salt & pepper
* 1 tablespoon olive oil
* 1 shallot, minced
* 1/2 cup Pernod, Sambucca or fresh tarragon
* 1/2 cup chicken broth
* 2/3 cup heavy cream

Heat oil in a non-stick frying pan. Season both sides of chicken with salt & pepper and dredge in flour. When oil is hot, add chicken and saute on both sides. Remove to platter.

Add shallots and saute until soft. Add Pernod and simmer until almost all evaporated. Add chicken broth and simmer until that is almost evaporated. Add cream, adjust seasonings and add cutlets back to pan, coat in sauce and serve on a platter spooning any additional sauce over chicken. Sprinkle with chopped parsley.

Review: This was excellent. The Nudge even loved the orzo. For less carbs, sub the orzo for barley or quinoa. This sauce is going into my rotation of quick cutlet meals. Even good enough for a dinner party. They will happy with the unique taste the Pernod gives the sauce. Unlike anything you probably have ever had.