Visiting the area? Check out the spring edition of the Seasonal Guide visitor's portal.

Subscriptions, Books, Movies, Maps
Cart • Log In
Help • Privacy

Cuisine Connection

Our Community
Originally published in Seasonal Guide, January 12, 2012
Sauté your way to savory goodness

by Brooke Dojny

Brooke Dojny has taught cooking and nutrition, taste-tested, styled and written about food and cooking for more than 30 years. She is the solo author of several books, including The New England Cookbook, The New England Clam Shack Cookbook, Dishing up Maine, and the soon-to-be-published Lobster! She has also co-written several books with Melanie Barnard, written freelance and as a regular columnist for COOK’s Magazine, Food and Wine, Gourmet and Bon Appetit.

Here, Dojny shares great sautés for winter comfort.

Lemon-Thyme Chicken Sauté

From Dishing up Maine, this quick sautéed chicken just needs a vegetable such as mixed carrots and peas and buttered, parslied boiled potatoes to make a lovely dinner.

4 servings

4 skinless, boneless chicken breast halves (about 5 ounces each)
3 tablespoons all-purpose flour
1 tablespoon plus 2 teaspoons chopped fresh thyme, plus sprigs for garnish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1-1/4 cups chicken broth
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
8 thin lemon slices

Place the chicken between two sheets of plastic wrap and use a mallet or the bottom of a small heavy pot to pound to an even thickness—about 1/2-inch. On a plate, stir together the flour, 1 tablespoon thyme, salt, and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.

In a very large skillet or two smaller skillets, heat the oil and butter over medium heat. Add the chicken and cook over medium heat, turning once, until golden outside and white but still juicy within, 10 to 15 minutes. Remove to a plate, leaving drippings in the pan.

Add the broth and the remaining 2 teaspoons thyme to the skillet, raise the heat to high, and cook, stirring up browned bits from the bottom of the pan, until the liquid is reduced and lightly thickened, about 3 minutes. Add the lemon juice and sugar and simmer for 1 minute.

Place the lemon slices atop the chicken, pour the sauce over, garnish with thyme sprigs, and serve.

Maple-Mustard Pork Medallions

A lean pork tenderloin is cut into medallions and seasoned with sharp mustard and the smoky sweetness of maple syrup. Serve alongside or atop a bed of mashed sweet potatoes with braised kale on the side. This recipe is adapted from one in New England Home Cooking.

4 servings

1 pound pork tenderloin, well-trimmed, cut crosswise into 3/4-inch-thick slices
Salt and freshly ground black pepper
2 tablespoons chopped fresh sage
2 tablespoons olive oil
1/2 cup chopped onions
1-1/4 cups chicken broth
3 tablespoons maple syrup
1 tablespoon cider vinegar
1 tablespoon Dijon mustard

Place the pork between two sheets of plastic wrap and use a mallet or the bottom of a small pot to pound to an even 1/2-inch thickness. Season with the salt and pepper and sprinkle with the sage.

Heat the oil in a large skillet. Cook the pork over medium heat until browned on both sides and no longer pink within, about 4 minutes per side. Remove to a platter, leaving drippings in the pan.

Add the onions to the pan and cook until they begin to soften, about four minutes. Add the broth, bring to a boil, and cook until the liquid is somewhat reduced, three to four minutes. Whisk in the maple syrup, vinegar, and mustard. Return the pork and any accumulated juices to the pan and simmer until heated through, about one minute.

Pan-Seared Scallops

with Dill Citronette

Dishing up Maine features lots of seafood dishes, including this sauté of sweet, meaty sea scallops. Here, the seared bivalves are sauced with a delicious and ultra-quick citrusy pan sauce. Good accompaniments are rice or orzo pilaf and steamed broccoli.

4 servings

1-1/2 pounds sea scallops, small side hinge muscle removed, patted dry
Salt and freshly ground black pepper
3 tablespoons light olive oil
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon lime juice
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1 tablespoon chopped fresh dill, plus sprigs for garnish
4 thin lemon slices, halved, for garnish

Season the scallops on both sides with salt and pepper.

In one large or two medium-sized skillets, heat two tablespoons of oil and the butter over medium-high heat. When the oil is hot, place the scallops in the pan(s) in a single layer, without touching. Cook until the scallops are seared and golden on both sides, turning carefully once with tongs, about 4 to 6 minutes total. Remove to a warm platter and cover loosely with foil while making the pan sauce.

Add the remaining oil to the pan and cook the shallots over medium heat for 1 minute, stirring. Add the wine, bring to a boil, stirring, and cook for 1 minute. Add the lemon and lime juice, lemon and lime zest, and dill and simmer for 1 minute.

Drizzle the scallops with the pan sauce, garnish with dill and lemon slices, and serve.

---

Share this page

---

Return to the Seasonal Guide Visitor's Portal

Return to the Visitor's Guide home page

Return to the Community News home page

---