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Jan 29, 2024
Welcome to La Cuisine d’une Pêcheuse Californienne
When I began this cookbook, I tried to include a photo of what the recipe should look like. When I didn’t have my own photos, I searched for photos from the public domain (non-copyrighted photos). This didn’t prove completely successful so I began including photos from my fishing trips that showed a freshly caught fish like one suggested in the accompanying recipe. From there I began to include photos of family members that either provided the recipe or were enjoying a meal together where the specific recipe was being shared. I enjoyed the family photos so much, the cookbook evolved into a combination recipe book and family scrapbook. Enjoy your taste!
A cookbook and family scrapbook that gives a glimpse into the life of a female fisherman born in California whose passions are cooking and catching tuna over 200 pounds. Pêcheuse is the French word for femaless fisherman.
Sauteed Chicken and Sausage with Savory Pan Sauce
Ingredients:
1
skinless boneless chicken breast
1 link
Italian sausage
1 garlic clove , minced
1
zucchini, sliced 1/4 inch on the diagonal
1/2 cup
flour
1/4
teaspoon hot pepper flakes
1/2 cup
white wine
3/4 cup
rich chicken broth
Salt and
Pepper
Preparation:
Trim chicken breasts, remove and discard all
fat and gristle. Cut chicken breasts crosswise into 1/2-inch slices. Pound
chicken breasts to about 1/3-inch thick. Season with salt and pepper and dredge
lightly in flour. Set aside.
Place skillet over medium heat. Cook sausage
until done. Remove from heat and thin slice. Set aside.
Place skillet over high heat. Add 2 tablespoons
olive oil to skillet and, when hot, add zucchini. Sauté zucchini 3 minutes, or
until nicely browned, stirring constantly. Season with salt and pepper; remove
with slotted spoon, and reserve.
Add butter and crushed red pepper to skillet.
When fat is hot, add chicken slices and sauté them over high heat 2 to 3
minutes, until browned. Remove and set aside.
Add wine to skillet, bring to a boil, stir, and reduce for 2 to 3
minutes.
Add garlic and broth cook down until slightly
thickened. Add Beurre manié if necessary
to thicken. Add chicken, sausage slices
and zucchini. Toss and simmer over low heat 2 or 3 minutes more. Taste for
seasoning.
Serve with saffron rice.