For a main entree with historic flair, try this seafood-chicken recipe.
2 boneless chicken breasts, about 1 to 1 ½ pounds
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon minced fresh thyme
2 tablespoons olive oil
6 cloves garlic, chopped
2 tablespoons brandy or cognac
½ cup diced canned tomatoes
¼ cup chicken stock
2 ounces crayfish or shrimp, chopped
1 tablespoon butter
2 slices French bread, toasted
Preheat oven to 375º.
Season the chicken breast with salt, pepper, and thyme. Heat olive oil over medium heat in a sauté pan. Add chicken and sear until golden brown, about 2 minutes per side. Transfer chicken to a roasting pan and roast for 20 to 25 minutes.
Using the same sauté pan over low heat, add garlic to the hot oil and sauté until softened, about 3 minutes. Add brandy or cognac and deglaze over medium-high heat until liquid evaporates, about 3 minutes. Add tomatoes and chicken stock to pan and simmer until sauce begins to thicken, about 5 minutes. Add crayfish or shrimp and cook until slightly opaque, about 1 minute. Remove from heat.
To fry the eggs, melt butter in a nonstick pan over medium heat. Break the eggs into the pan and immediately reduce heat to low. Continue slowly cooking until whites are completely set and the yolks are still runny.
To serve, divide the tomato and shrimp sauce between 2 plates. Place a chicken breast on top with the fried egg and toast alongside.
Yield: 2 servings
For more information on the James Beard Foundation click here.