Looking to up the ante at your next dinner party while maintaining the local spirit?
The Made in Oklahoma Coalition has just the recipes for you with Amaretto Chicken and Roasted Red Potato Dippers. They promise accolades without spending exorbitant amounts of your precious time.
These recipes include ingredients from four MIO Coalition members: AdvancePierre Foods (Fast Classics), Hiland Dairy Co., Head Country and Griffin Foods Co.
Be sure to use good, fresh local vegetables from the farmers market and a Field's Pecan Pie topped with Braum's Homemade Vanilla Ice Cream for dessert.
4 Fast Classics flame-roasted chicken breasts
1 teaspoon Hiland butter
3 green onions, chopped
8 ounces mushrooms, sliced
3 garlic cloves, minced
1 cup Hiland heavy whipping cream
1 cup grated Swiss cheese
½ cup amaretto (or substitute one-half cup water with two teaspoons almond extract)
½ cup capers, optional
Preheat oven to 350 degrees and place chicken breasts in a baking dish or pan in a single layer.
Melt butter in a medium skillet; add green onions, mushrooms and garlic, and sauté four to five minutes until tender. Pour mixture over chicken.
Heat the cream, cheese and amaretto in the skillet, whisking rapidly. Stir in capers and pour sauce over chicken. Bake 30 to 35 minutes or until chicken reaches an internal temperature of 160 degrees.
Roasted Red Potato Dippers
12 medium red skin potatoes
¼ cup your favorite vinaigrette (or make your own with one part cider vinegar and three parts vegetable oil)
1 cup Head Country barbecue sauce
2 tablespoons Griffin's jalapeno mustard
1 teaspoon horseradish sauce (or add more to taste)
Wash and partially peel potatoes and then toss in vinaigrette. Roast potatoes on sheet pan in 350 degree oven, turning occasionally, until they can be pierced easily with a knife, approximately 45 minutes.
To make dipping sauce, stir together barbecue sauce, mustard and horseradish sauce.
SOURCE: The Made in Oklahoma Coalition