Foster Farms Chicken with
Mushrooms and Smoked Ham
Created by Leif Eric Benson, Executive Chef,
Timberline Lodge, Mount Hood, Oregon
1tablespoon 6ouncessmokedham,diced
all-purpose flour 6 ounces regionally grown
1/8teaspoonsalt chanterellesorother
1/8teaspoonpepper wintermushrooms,
quartered
4 fresh Foster Farms* Boneless,
SkinlessChickenBreast 1cupRiesling
Fillets, pounded to 1 cup chicken stock
1/2-inchthickness 4greenonions,sliced
1/2 cup butter (about1/2 cup)
3ounces shallots,
chopped (about 1/2cup)
1. Combine flour, salt and pepper in a shallow
dish. Coat chicken with flour mixture.
2. Melt butter in a very large skillet over medium
heat. Cook chicken for 4-6 minutes, or until brown,
turning once. Stir in shallots and ham; cook for
1 minute. Stir in mushrooms; cook for 1 minute.
3. Add wine and chicken stock; cook, stirring
occasionally, for 7-10 minutes, or until sauce is
slightly thickened.
4. To serve, spoon sauce over chicken and sprinkle
with onions. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Foster Farms Chicken Breasts Baked
with Late-Harvest Riesling, Spiced
Apples, Cabbage and Parsnips
Created by Cory Schreiber, Executive Chef/Owner,
Wildwood Restaurant & Bar, Portland, Oregon
2 tablespoons olive oil
4 fresh Foster Farms*
Boneless, Skinless
Chicken Breast Fillets
11/2teaspoons salt, divided
11/2 teaspoons freshly
ground black pepper,
divided
11/2 cups late-harvest
Riesling
3 cups chicken stock
(or chicken broth)
2 tablespoons chopped
fresh sage
2 locally grown apples,
peeled, cored and cut
in quarters
2 parsnips, peeled and
thinly sliced into rounds
1 small head green
cabbage, cored and
cut into 8 wedges
1/2red onion, thinly sliced
1 tablespoon caraway seeds
2 tablespoons unsalted butter
1. Preheat oven to 375°F. Heat olive oil in a large
skillet over medium-high heat. Season chicken
with 1 teaspoon salt and 1/2 teaspoon pepper.
Cook chicken for 3-4 minutes on each side, until
browned. Remove chicken from pan. Add wine
to pan and simmer for 5 minutes, stirring to
scrape up browned bits. Add stock and sage;
simmer for 5 minutes.
2. In a 9-by-13-inch baking dish, arrange apples,
parsnips, cabbage and red onion in layers. Season
with remaining salt and pepper, and caraway seeds.
Place chicken on top of apples and vegetables. Bring
wine and chicken stock mixture to a boil and carefully pour over chicken. Cover and bake for 35-40
minutes, or until the chicken is opaque throughout
and the apples and vegetables are tender.
3. Place chicken, apples and vegetables on 4 plates.
Pour the pan liquid into a small saucepan and boil
to reduce by half. Stir in butter. Spoon the sauce
over the chicken. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Fresh Tips from
Deborah Fabricant, Celebrity Che
Successful recipes begin with the freshest
ingredients. Look for local products and
specialties such as San Francisco sourdough,
Washington apples, Monterey Jack cheese
f
and Foster Farms chicken. For fresh, tasty
meals every time, see page 67 for helpful tips.
