O’ Colcannon, what a mighty Irish dish of mashed potatoes teamed with the secret ingredients of sweet onions, leeks, kale, savoy cabbage, and magically delicious Irish Kerrygold butter and Dubliner cheese.
These lovely sautéed chicken breast supremes pair beautifully with the earthiness of the oven roasted tomatoes, shallots, and olive marmalade spiked with caperberries, currants, orange zest, toasted pinenuts and laced with orange blossom honey. The placement of preserved lemon herb butter under the skin of this chicken breast adds to its exotic flavor, aroma, and juiciness. […]
Sautéing comes with a built-in opportunity to up the dish with a complementary sauce. Using the run-off from the pan, you can create a mouthful of flavors that will add moisture, texture, and aromas to your main meat or veggie.
Sautéing is one of the quickest and easiest way to get dinner on the table in 30 minutes or less. And not just any dinner…I’m talking a freshly cooked, right off the pan, melt-in-your mouth meal that will leave everyone thinking you slaved over the hot oven all day.