Biltmore Chicken Salad Food

BILTMORE ESTATE CHICKEN

Steps:

• Pound the chicken out till evenly flattened.
• Marinate the chicken in the lemon juice, 1 T olive oil, 1 t garlic, and salt and pepper for no more than 2 hours in a glass or ceramic dish.
• To make the sauce.
• Sauté the onions and remaining garlic(I use more)in 1T oil till tender.
• Add the cream and bring to a boil, add the sage and parsley and remove from heat.
• Boil the pasta in salted water till done and set aside to completely drain.
• Remove the chicken from the marinade and shake off the excess oil.
• Dip in the flour that has been seasoned with salt and pepper, coating both sides.
• Fry in the remaining olive oil; browning both sides and cooking approx 5 minutes per side or till juices run clear and it is cooked through.
• Remove the chicken to a plate and in the hot pan add the apple juice or wine and cook till approx 2 T of liquid remain.
• Add the cream mixture and bring to a boil.
• Then add the cheeses and bring to a simmer seasoning with salt and pepper to taste.
• Mix half of the sauce in a large bowl with the drained noodles.
• Place the noodles evenly on 4 plates top each with a chicken breast and drizzle the remaining sauce evenly over the 4 chicken breasts.
• Garnish with parsley.

BACON SALAD DRESSING FROM THE BILTMORE ESTATE

Steps:

• In a large sauté pan over medium-high heat, brown the bacon and cook until crisp.
• Drain off two-thirds of the fat. Add the celery and onions to the bacon and sauté until lightly browned, approximately 9 minutes.
• Add the vinegar and cook, uncovered, until the mixture has been reduced by half, about 3 minutes. While cooking, stir in the Dijon mustard and seasonings.
• When the mixture has been reduced by half, add the sugar and cook until dissolved. Stir in the brownings and seasoning sauce.
• Slowly pour in the cornstarch mixture, stirring until the dressing is thickened.
• Cool, then transfer to a storage container and refrigerate.
• To serve, dip out the amount of dressing you need (allow 2 tablespoon per person) and reheat the dressing in the microwave until it is very hot but not boiling.
• Drizzle over the greens, toss and serve.
• It keeps indefinitely in the refrigerator.