Penne Salad with Chicken and Spinach-Buttermilk Dressing

Squeeze the spinach dry. For the dressing, combine the spinach, parsley, dill, scallion, garlic, anchovy, lemon juice and salt in a food processor. Process until very finely chopped. Add buttermilk and olive oil and puree. Transfer to a jar and refrigerate 3 hours to overnight.

Cut chicken breasts in half and marinate in onion, bay leaf, salt, olive oil and wine. Either grill chicken and vegetable slices (if so, brush vegetable slices lightly with additional oil) or simmer chicken in marinade covered for 10 minutes and steam the vegetables. Cool the chicken in the broth, then cut into penne size pieces.

Cook penne in boiling salted water to al dente. Drain, rinse and drain well. Combine pasta, chicken, vegetables, drained artichokes, tomatoes and onion in a large serving bowl. Add dressing and stir lightly. Serves 4. Serve with a good Sauvignon Blanc, a Pouilly Fumé/Sancerre or a lighter Chianti.

Pasta a la Beekman's

Put up water to boil for linguine. Cut chicken into large dice or strips. Sauté onion and mushrooms in il 3 minutes. Add chicken pieces and sauté, turning, 3 minutes. Cook linguine in boiling water to al dente. Meanwhile, add peppers to chicken mixture and sauté 3 minutes. Add walnuts and sauté 1 minute. Lower heat and add cheese, stirring until it melts. Add pepper and wine. Bring to boil and serve over drained linguine. Serves 3-4. Serve with a full flavored white Bordeaux or Burgundy, a Sancerre or a California Chardonnay or Sauvignon Blanc.

Chicken with Balsamic Vinegar Sauce and Prosciutto

Preheat oven to 200 F. Rinse and dry chicken. Sauté shallots in 2 Tbl. butter for 3-4 minutes. Trim prosciutto, cut into 1/4" strips, and cook 1 minute with shallots. Set mixture aside. Return skillet o medium-low heat. Cook chicken breasts 6-8 minutes each side in 2 Tbl. butter. Don't let butter burn. Transfer chicken to a plate. Cover and keep warm in oven.

Pour off fat and return skillet to medium-high heat. Boil vinegar and wine uncovered approximately 5 minutes until reduced. Cool 1 minute. Off heat, add remaining butter, 1 Tbl. at a time, whisking until incorporated. Add salt and pepper to taste. Divide chicken among 4 dinner plates. Spoon sauce around chicken. Top with prosciutto mixture. Serves 4. Serve with a full flavored Chardonnay or white Burgundy, a big oak fermented Sauvignon Blanc or a medium flavored red such as a Chianti, Pinot Noir, red Burgundy or a Spanish red.

Grilled Game Hens II

Remove giblets and save for another use. Wash hens and pat dry. Mix the sauces and preserves in a medium mixing bowl with just enough water so the texture is good for basting. Add the hens, coat with sauce and let come to room temperature. Meanwhile, heat barbecue grill (preferably one that can be covered) to low/medium. Grill hens, basting occasionally and turning every 10 - 15 minutes until juices run clear, about 1 hour, Serve whole or split in half. Serves 2 generously. Serve with a good Pinot Noir or red Burgundy, a lighter style Merlot or Zinfandel, or a good Rioja. In the summer, a Viognier or a dry Rosé would be fun.

More Poultry Recipes

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