Socialight's chardonnay chicken with red skin potatoes and fried

Socialight's chardonnay chicken with red skin potatoes and fried brussels sprouts

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(WJBK) - Socialight's chardonnay chicken with red skin potatoes and fried brussels sprouts

Ingredients:

1/2 cup mushrooms
1/2 tablespoon shallots
1/2 cup Chardonnay
1/2 cup heavy cream
Pinch of cayenne pepper
Salt and pepper to taste

Method: 
Saut
é mushrooms and shallots in oil. Add Chardonnay and heavy cream reduce. Once reduced add cayenne and season to taste. Should be A little thick once done.

2 6-8 oz chicken breast saut
é and finish in oven till 165 internal temperature.

Red Skins
Par boil red skin potatoes. Once cooked let cool down. When cooled down smash with hand and in a pan put about 1/2 inch oil and fry unless you have a fryer.

Fried Brussels Sprouts
Peel the sprouts by removing all the leaves and the core remains.
Use a pan with oil or a fryer to cook till crispy. Once crispy take out and lay on a sheet pan with paper towel on to help absorb some of the oil.

Sprouts sauce:
Start with about 1/2 cup of honey and add Sriracha (to taste the more you add the hotter it will be) and whisk in about 1-2 tablespoons of lemon juice.

Dinner with Dad

Attorney, Norman Yatooma and his three brothers lost their father to violence when they were very young, resulting in Norman forming Yatooma's Foundation for the Kids, which focuses on assisting kids who have lost mom and/or dad.

For Father's Day, Norman's brother Jeff is dedicating 20% of all proceeds from his restaurant Socialight Bistro, in West Bloomfield, on June 9 and 10 to the Foundation.

All of the Yatooma brothers will be in attendance in this special dedication to honor dad.

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