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Source: Food and Wine Quick from Scratch

Chicken with Banana Curry Sauce
Caribbean curries often have a mild sweetness, usually from fruit. The banana flavor here is very subtle; you needn’t worry about your dinner tasting like dessert.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon mustard, dry
3 tablespoons butter
1 grated lime zest
4 teaspoons lime juice
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 cup water, more if needed
4 Bone-in chicken breasts, (about 2 1/4 pounds in all), skin removed
1 tablespoon fresh parsley, chopped, (optional)




Heat the oven to 450 degrees. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.

Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.

Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.


Wine Recommendation: A completely dry wine will taste coarse and acidic with the fruity and slightly sweet flavor here. Instead, choose a white with a touch of sweetness. An off-dry California chenin blanc, gewürztraminer, or riesling.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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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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