Here’s your chance to meet the culinary team behind the Eat’n Park recipes you love (and sample some great food while you’re at it)! On October 18th, we’ll be cooking up a storm at this year’s Good Taste! Pittsburgh Food and Cooking Expo at the Pittsburgh Expo Mart.
You can catch me and John Frick, our Executive Chef of Menu Development, at the “What’s Cooking” stage from 11:00 to noon. Watch us recreate two of our favorite Eat’n Smart selections, Baked Lemon Sole and Rosemary Chicken, right before your eyes. Best of all, you get to sample the two dishes! Be sure to print this coupon to receive $3 off admission at the door.
Our Rosemary Chicken is a guest favorite and it’s easy to make at home. So for those of you who can’t make it out to the event to see us prepare it live, here’s the recipe - I think you’ll enjoy it.
Eat’n Park’s Rosemary Chicken
- 1 – 5 to 6 ounce chicken breast (skin removed before cooking)
- ¼ teaspoon rosemary
- 1/8 teaspoon black pepper
- ¼ ounce olive oil
- 2 ounces mushrooms, sliced
- 1 ounce Beurre Blanc sauce (recipe is below)
- fresh chopped parsley flakes
- Drizzle the chicken breast with olive oil and season with the rosemary and black pepper.
- Bake 450° for 6 to 10 minutes until reaching an internal temperature of 165° for 15 seconds. You may also grill or sauté the chicken breast.
- Sautee the mushrooms for 2 to 3 minutes until they are tender.
- When the chicken is cooked, place it on the serving plate and top with the cooked mushrooms.
- Top the mushrooms with the Beurre Blanc sauce.
- Garnish the sauce with the chopped parsley.
- ¼ cup dry white wine
- ¼ cup white-wine vinegar
- 2 tablespoons finely chopped shallots
- 1/3 cup heavy cream
- ¼ teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup butter
- Combine the wine, vinegar, and shallots and boil over a medium heat. Reduce to 3 tablespoons of syrup.
- Add the cream, salt, and white pepper and continue to boil for 1 minute.
- Reduce heat to low and add the butter one tablespoon at a time, whisking constantly.
- Pass the sauce through a mesh sieve to remove the shallots.