Don't fall over dead in shock but I do cook inside sometimes.
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That obviously isn't a flame from the Big Green Egg. |
Yes I cook outside on
live fire most of the time. But to be a strong cook outdoors, you
have to be just as good of a cook indoors. There are many
differences but the fundamentals and principles are the same. The
best pitmasters that I have had the pleasure of working with are also
talented in the kitchen.
This is one I made up
after Trevor's football practice this week. I wanted something fast
but rich with flavor. Speaking of fast, I used gluten free rice
noodles not because they are gluten free but because they cook in 3-5
minutes and taste just as good.
Chicken Cutlets with
Sherry Cream Sauce
2 chicken breasts, each
cut in half lengthwise
1 tsp salt
1 tsp black pepper
¼ cup all purpose flour
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic, chopped
¼ cup roasted red
pepper, diced
¼ cup sherry
3 Tbsp butter
1 Tbsp parsley, fresh
chopped
¼ cup heavy cream
6 oz pasta, cooked
according to instructions
Season the chicken
cutlets with ½ tsp salt and ½ tsp pepper.
Season the flour with the
rest of salt and pepper. Dredge the cutlets in the flour and knock
off the excess.
Pre-heat a skillet over
medium heat. Add 1 Tbsp of butter and oil.
Saute the cutlets for 3
minutes per side or until they reach an internal temp of 160f. I
had to do this in batches because I couldn't get them all in one
skillet.
Add the garlic and saute
for 1 minute. Add the roasted red pepper and cook for another
minute.
Deglaze the pan with
sherry and simmer until the liquid is reduced by half, about 2
minutes.
Reduce heat to low and
add the butter and parsley, stirring until the butter is melted.
Turn off the heat and stir in the cream. Taste for seasoning and add
more salt and pepper to taste.
Divide the pasta, plate
with the chicken and top with the sauce.
One of the benefits of cooking inside is the ability to make tasty pan sauces like this one!