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Source: Food and Wine Quick from Scratch

Chicken Breasts with Creamy Vegetable Topping
Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken - simple and delicious.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 tablespoon cooking oil
1 red bell pepper, chopped
2 scallions, including green tops, chopped
1 carrots, grated
8 ounces cream cheese, at room temperature
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 Bone-in chicken breasts, (about 2 1/4 pounds in all), skin removed




Heat the oven to 425 degrees F.

In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese. Bake the chicken until just done, 20 to 25 minutes.


Wine Recommendation: A crisp and fruity white will cut through the rich cheese and pair well with the acidity of the bell pepper and scallion. A kabinett riesling from the Mosel-Saar-Ruwer region of Germany.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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