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Pure elegance: Think dinner party cooking can't be quick and easy? Think again.

By Wolfgang Puck, Tribune Content Agency on

1 quart chicken broth or stock

3 or 4 fresh thyme sprigs

2 tablespoons extra-virgin olive oil

For the watercress sauce:

1/2 bunch watercress

3 tablespoons unsalted butter, cut into small pieces

Kosher salt

Freshly ground black pepper

1/2 lemon, juiced

Up to several hours ahead of serving time, make the filling: Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the mushrooms and chopped chicken breast, and saute, breaking up the chicken with a wooden spoon, until the mushrooms begin to give off their liquid and the chicken is no longer pink. Season with salt and pepper.

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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