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Behold the proof that Pesach food need not be limiting and boring. This is a show-stopping appetizer that if you can believe, tastes even better than it looks. It’s destined to become a favorite for Pesach and all year-round.
1/3 cup potato starch
1/4 teaspoon salt
1/4 teaspoon black pepper
6 thin chicken cutlets
3 tablespoons Gefen Olive Oil
1/4 cup Baron Herzog Chenin Blanc or other white wine
1/4 teaspoon dried thyme
1 cup chicken broth
1 and 1/2 tablespoons lemon juice
1 pound (450 grams) mixed wild mushrooms (shitake, oyster, and baby bella)
9 tablespoons plus 2 teaspoons Gefen Extra-Light Olive Oil, divided
1/4 plus 1/8 teaspoon dried thyme, divided
1/2 plus 1/8 teaspoon Tuscanini Sea Salt, divided
1/4 teaspoon plus 1 pinch black pepper
4 large shallots
1/4 cup Tuscanini Balsamic Vinegar
1 teaspoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
pinch pepper
12 to 16 ounces (340 to 450 grams) fresh baby spinach leaves
parsley flakes, for garnish, optional
4 eggs
pinch salt
1/3 cup water
1/4 cup potato starch
Place potato starch, salt, and pepper in a ziplock bag. Mix until combined.
Add chicken cutlets to bag and shake until completely coated.
Heat olive oil in a frying pan over medium heat. Fry cutlets two to four minutes per side, and then set aside.
Add white wine, thyme, chicken broth, and lemon juice to the pan. Bring the mixture to a boil.
Lower heat and allow liquid to reduce to half for about seven to ten minutes. Pour liquid over chicken.
Turn chicken pieces over to coat both sides.
Cut into thin strips and then cover and refrigerate until serving.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Clean mushrooms. Trim and discard tough stems and slice mushrooms thinly.
On a Gefen Parchment-lined baking sheet, toss the mushrooms with three tablespoons olive oil, 1/4 teaspoon dried thyme, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper.
In a small pan, toss together the shallots, two teaspoons olive oil, an 1/8 teaspoon sea salt, and a pinch of pepper.
Place both pans in the oven. Roast the mushrooms for 15 to 18 minutes, until golden and tender, stirring once halfway, and the shallots for 25 to 30 minutes, until soft and lightly browned, stirring once halfway. Remove from oven.
Trim and discard the ends of two of the shallots and place them in a food processor. Cover the remaining two and set aside.
Add five tablespoons olive oil, an 1/8 teaspoon thyme, vinegar, lemon juice, sugar, heaping 1/4 teaspoon salt, and a pinch of pepper to the food processor. Pulse until you have a smooth dressing. Adjust salt and pepper as necessary.
Thinly slice the remaining two shallots.
In a large frying pan, sprinkle baby spinach with a pinch of salt and pepper. Add one tablespoon olive oil. Raise heat and sauté leaves about three minutes until wilted. Remove from heat.
Add the roasted mushrooms and shallots to the spinach (if desired, reserve some roasted mushrooms and shallots at this point).
Drizzle with 2/3 of the dressing and toss well.
Beat eggs with salt.
Dissolve potato starch in water.
Add to egg mixture and beat well.
Spray or lightly oil a six-inch frying pan. Heat pan.
Drop less than a 1/4 cup batter into pan, spreading quickly to cover the bottom of the pan. When edges begin to pull away, turn over.
Heat for a few moments, then turn onto a prepared paper towel. Continue with remaining batter.
Place an open crepe on each plate.
Divide the greens with roasted shallots and mushrooms among the individual plates.
Cover with a layer of thin chicken strips.
Top with parsley flakes or some reserved roasted shallots and mushrooms.
Drizzle with remaining dressing.
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