GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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2 (8-oz.) boneless, skinless chicken breasts
1 1/4 teaspoon kosher salt, divided 1 teaspoon black pepper, divided 1/2 cup plus 1 teaspoon all-purpose flour, divided 3 tablespoons olive oil 4 tablespoons unsalted butter 8 ounces sliced fresh cremini mushrooms 1/2 cup sliced shallots (about 2 shallots) 1/2 cup dry white wine 1/2 cup heavy whipping cream 2 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon grated lemon zest, plus more for garnish (from 1 lemon) |
  1 - Place chicken breasts on a work surface, and cut each horizontally in half to make 2 thin cutlets. Place cutlets between 2 pieces of plastic wrap, and flatten to 1/2-inch thickness using the flat side of a meat mallet (or use a rolling pin or the bottom of a skillet). Season cutlets evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place 1/2 cup of the flour in a shallow dish; dredge cutlets in flour to coat both sides.
2 - Heat oil in a large cast-iron skillet over medium-high. When oil is shimmering, add chicken cutlets, and cook until golden brown, about 4 minutes. Turn chicken over, and cook until chicken is cooked through, about 2 more minutes. (Cook in 2 batches, if necessary, to avoid crowding in skillet.) Place cutlets on a plate lined with paper towels; cover to keep warm.
3 - Melt butter in skillet over medium; add mushrooms, shallots, and remaining 1/2 teaspoon each of salt and pepper. Cook, stirring often, until mushrooms are browned, about 5 to 6 minutes. Add remaining 1 teaspoon flour; cook, stirring often, 1 minute. Add wine, and cook, stirring often, until wine is reduced to about half, about 2 minutes. Stir in whipping cream, parsley, and lemon zest, and remove from heat.
4 - Serve sauce with chicken cutlets, sprinkled with lemon zest.
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                  MAY 2021
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