Orthodox Union
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Fast Food Jacques Pepin’s Way
Linda Gassenheimer
Listen to Linda's Food Talk show on OURadio.org!
Fast food from a celebrity French Chef? Yes. Television mega star and French chef, Jacques Pepin talked about his book and TV series “Fast Food My Way” on my recently interviewed him on OU Radio (listen to the interview).
I asked him what he meant by fast food.
His answer -- “Fast food is not a new type of cooking for me. After 5 or 6 hours cooking on a television set, I come home and want to cook something in a hurry. I use the supermarket to help prep my food. With a boneless, skinless chicken breast, pre-sliced mushrooms and washed spinach, I can have a meal ready in no time.”
Many times when I was visiting with Jacques and his wife, Gloria, in Connecticut, Jacques would put together a meal in minutes while we were sitting in his kitchen chatting over drinks. One such meal included searing fresh tuna in a hot skillet and putting it in a 250 degree oven to finish cooking while he prepared a few side dishes. The tuna was juicy and perfectly cooked with very little effort. And, finishing the fish in a slow oven, allowed him the freedom to complete the other dishes.
Chicken in a rich shallot, mushroom and balsamic vinegar sauce served over sautéed corn and peas is a dinner created by Jacques Pepin that takes only minutes to make. This recipe uses the same method of searing the meat and then finishing it in the oven using boneless, skinless chicken breasts. I’ve adapted Jacques Pepin’s recipe from “Fast Food My Way” for this quick meal for four.
This meal contains 544 calories per serving with 24 percent of calories from fat.
Helpful Hints:
• Red or white onion can be substituted for shallots.
• To save washing a second skillet, use same skillet to cook the chicken and corn and peas. When the sauce for the chicken is done, pour it into a bowl and add the peas and corn to the skillet.
Countdown:
• Preheat oven to 250 degrees.
• Prepare chicken and place in oven.
• Make sauce and spoon into a bowl.
• Make corn and peas in same skillet as chicken.
SHOPPING LIST
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 1/2 pounds boneless, skinless chicken breast, 1 package frozen baby peas, 1 package frozen corn kernels, 4 shallots, 1 small package mushrooms and 1 small bunch chives.
Staple: Olive oil, balsamic vinegar, ketchup, salt and black peppercorns.
Listen to Linda's Food Talk show on OURadio.org!
Linda Gassenheimer is the author of fourteen cookbooks including her newest, Prevention’s Fit and Fast Meals in Minutes and Mix ‘n Match Meals in Minutes for People with Diabetes. Email Linda at .(JavaScript must be enabled to view this email address). You can visit Linda on her web page at http://www.DinnerInMinutes.com.
JACQUES PEPIN’S SUPREME OF CHICKEN WITH BALSAMIC VINEGAR AND SHALLOT SAUCE
4 teaspoons olive oil, divided use
4 boneless, skinless chicken breast halves (each about 6 ounces)
Salt and freshly ground black pepper
1/2 cup chopped shallots
1 cup sliced white button mushrooms
4 tablespoons balsamic vinegar
1 tablespoon ketchup
1 cup water
Heat the oven to 250 degrees. Heat 2 teaspoon olive oil over high heat in a heavy non-stick skillet large enough to hold the chicken breasts in one layer. When hot, add the chicken breasts, and sprinkle them with the salt and pepper to taste. Saute, uncovered, for about 3 minutes on each side. They should be golden. Transfer the breasts to an ovenproof plate, reserving the drippings in the pan, and place the breasts in the oven. Continue cooking in the oven for 15 minutes. A meat thermometer should read 170 degrees.
Meanwhile, add the shallots and mushrooms to the drippings in the pan, and cook for 1 minute over high heat. Add the vinegar and ketchup, stir and continue cooking for another minute. Add the water, and cook until the liquid is reduced by half. Stir in the remaining 2 teaspoons oil. Makes 4 servings.
Per serving: 243 calories (25 percent from fat), 6.7 g fat (1.2 g saturated, 3.8 g monounsaturated), 96 mg cholesterol, 40.2 g protein, 3.2 g carbohydrates, 0.2 g fiber, 149 mg sodium.
CORN AND PEAS
4 teaspoons olive oil
4 cups frozen corn kernels
4 cups frozen baby peas
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives (optional)
Heat the olive oil in a large skillet over high heat. Add the corn, peas and salt and pepper to taste. Saute for 4 minutes, until the vegetables are cooked through. Sprinkle chives on top. Makes 4servings.
Per serving: 284 calories (22 percent from fat), 6.9 g fat (1.0 g saturated, 3.9 g monounsaturated), 0 cholesterol, 12.5 g protein, 49.1 g carbohydrates, 10.3 g fiber,184 mg sodium.
