A full snow day today!!
First digging a space for the puppies to do their thing, then a looooong walk in the snowdrifts, some up to our hips, a few visits with friends along the way, then a little more shoveling, a snow man, a romp in the snow with the pups……a little sore?
Maybe that’s what got me thinking about a rub for dinner.
- 1 lb skinless chicken tenderloins
- 1/4 cup Master Grill Applewood Rub (or other good quality applewood rub)
- 1/2 cup bread crumbs, finely ground
- 3 tblspons olive oil
- 1 small or 1/2 large shallot
- 1 tsp coriander seeds
- 1/2 tsp dried ginger
- 1/2 cup dry champagne
- 1/2 cup cranberry cocktail
- 1/4 cup cream
- 1 tblspn butter
- a pinch of dried thyme
Mix the bread crumbs and applewood rub together in a small bowl. Dry off the chicken well, then dredge in the bread crumb/rub mixture until fully coated. Set aside.
Heat the olive oil in a fry pan over medium high heat. Saute the coated tenders briefly to brown.
Meanwhile, reduce heat to low and add shallots to the chicken juices in the pan.
Saute until translucent, but do not brown.
Add cranberry juice, thyme and dried ginger, cook until reduced.