Sun Valley welcomes United Airlines' direct flight from Denver - love it !! |
Sun Valley Lodge |
The tranquil lake in front of Sun Valley Lodge |
in Ketchum. He even wrote a beautiful cookbook (that I immediately ordered and it arrived yesterday, thank you very much) featuring his world class dishes from the restaurant.
It was a perfect and most welcoming evening. Great food, wines, laughs and conversation......
Our wonderful happy hour complete with roasted garlic, Cambazola cheese and mango salsa paired with Ferrari-Carano Fume Blanc |
All happy hours should be enjoyed while dancing. |
Beautiful sunset from their deck. |
Sun Valley Pecan-Crusted Chicken with Sour Cream Mustard Sauce, Tomato and Black Currant Chutney, Baked Yukon Gold Gorgonzola Smashed Potatoes and Caesar Salad |
Sun Valley Pecan-Crusted Chicken
from the "Vintage Restaurant" cookbook by Jeff Keys
For the Pecan Saltine Cracker Crumbs:
1-1/2 cps coarsely ground pecans
1-1/2 cups ground saltine crackers
Mix the ground pecans and saltine crackers in a medium size bowl. Set aside.
Four the Sour Cream Mustard Sauce:
1-1/2 cups sour cream
2 Tablespoons Dijon mustard
Blend well in a small bowl and set aside.
For the Dijon-Mustard Butter Rub:
1/2 cup unsalted butter
2 Tablespoons Dijon mustard
For the Chicken:
(4) 5-ounce boneless and skinless chicken breasts
To make the chicken, lightly pound each breast to about 3/8 inch thick. Take each chicken breast and coat one side with the painting of the mustard butter.
Put the breast, mustard-butter-side-down, in the saltine cracker crumb mixture. Give it a firm press so the crumbs adhere. Repeat for the other side. Do this to all of the chicken breasts and put them on a platter until you are ready to cook.
Preheat oven to 450 degrees. To cook the chicken, melt 3 tablespoons unsalted butter in a 12-inch saute pan. When the butter is hot, add the chicken breasts. Cook them for about 3 minutes. They should be turning a nice, crispy medium brown color. Turn them over and cook for 3 more minutes. Remove the chicken breasts to a baking sheet, saving the crumbs that remain in the saute pan.
Put the baking sheet int eh oven and cook the breasts for about 5 more minutes. While the chicken is cooking, add 8 tablespoons of the Sour Cream Mustard Sauce to the saute pan that the chicken cooked in; blend the crumbs and juices from the chicken with the sour cream mixture, just before the chicken is done cooking, heat up the sauce until it is just bubbly.
Take the chicken out of the oven and place 1 breast on each plate and serve with a dollop of the Sour Cream Mustard Sauce.