Philly recipes, simplified

Posted: September 13, 2007

Here are two recipes from Philadelphia restaurants - Vetri and the Fountain Restaurant at the Four Seasons Hotel - that are included in "Impress for Less!" Author Hope Fox said she's particularly fond of the roasted chicken.


1/2 cup pecans, chopped

1 cup chicken stock

1 cup orange juice

Zest of 1 orange

2 tablespoons cornstarch

2 tablespoons water

Coarse salt and freshly ground

black pepper, to taste

1 (6.2-ounce) package wild rice mix

(Uncle Ben's long grain and wild

rice works well)

2 large eggs, lightly beaten

1/2 cup bread crumbs

2 tablespoons olive oil

2 tablespoons unsalted butter

4 boneless skinless chicken breast


1 (12-ounce) can Mandarin orange

segments, drained

Preheat oven to 350 degrees. Place pecans on a sheet pan and bake, stirring once or twice, until they are lightly toasted and fragrant, 3 to 4 minutes. Set aside.

In a small saucepan, combine the chicken stock, orange juice and orange zest. Bring to a boil over high heat, lower the heat and simmer until reduced by half, about 10 minutes.

In a cup, combine the cornstarch and water and stir until smooth. Whisk the cornstarch into the boiling stock and orange juice and cook, stirring, until thickened, about 2 minutes. Season with salt and pepper and set aside.

Meanwhile, prepare the wild rice mix according to package directions, transfer to a large bowl and allow to cool slightly. Stir in the eggs and the bread crumbs. Form into 8 pancakes.

In a large sauté pan, combine 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium-high heat. When the butter melts, working in two batches, cook the pancakes until golden on each side, about 4 minutes per batch. Keep warm.

Wipe out the skillet the pancakes cooked in and return it to medium heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Season the chicken with salt and pepper. Cook the chicken over medium-high heat until the breasts just start to brown and are cooked through, about 10 minutes.

To serve, reheat the sauce if necessary. Slice the cooked chicken breasts on the bias into six to eight slices each. Place two rice pancakes on each of four plates. Arrange the chicken on the pancakes. Ladle sauce over each serving, place a few mandarin orange segments on each plate, and scatter with pecans.

Serves 4.

Source: Fountain Restaurant at the Four Seasons.


1/4 cup thinly sliced pancetta or


2 tablespoons unsalted butter

4 cups mixed lettuces

1 tablespoon sherry vinegar

1 tablespoon balsamic vinegar

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground

black pepper, to taste

3 large eggs, lightly beaten

In a small sauce pan over medium heat, cook the pancetta and butter until the pancetta is crispy, about 10 minutes.

Meanwhile, in a large bowl, toss the lettuces, vinegars, oil, and salt and pepper to taste.

When the pancetta is crispy, add the eggs to the pan and stir until softly scrambled but still a bit runny, then scrape into the bowl with the salad mixture. Toss and serve immediately.

Serves 4.

Source: Vetri.

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