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Source: Food and Wine Quick from Scratch

Chicken Chilaquiles
Tortilla chips heated in a quick-cooking chile sauce and topped with feta, onion, sour cream, cilantro, and chicken make a particularly tasty version of this popular Mexican dish. Don’t let the idea of softened chips put you off. This recipe is a winner.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
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3 1/2 tablespoons paprika
2 1/2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons cooking oil
3 tablespoons flour
2 garlic cloves, minced
3 cups canned low sodium chicken broth
1-1/3 pounds boneless skinless chicken breasts, (about 4 in all)
1/4 teaspoon fresh ground black pepper
1/2 pound tortilla chips
1/4 pound feta cheese, crumbled (about 3/4 cup)
1/2 cup sour cream
1 red onion, sliced thin
1/2 cup cilantro leaves




In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.

In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.

Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.

Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.


Wine Recommendation: These forceful, varied flavors need a gutsy wine, and zinfandel will more than hold its own. Look for old-vine cuvées from Sonoma’s Dry Creek or Russian River valleys.


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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
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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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