BRUSH
Keeping It Clean

This is one of our favorite recipes for this time of the year. It is easy, quick to put together, and a tasty escape from typical Passover food. In the past, this would have been considered a spring dish, but these days asparagus and scallions are always available.

Please read the whole recipe before you begin.

Mix together the seasoning on a flat plate and set aside

• 3 Tbsp. flour or cake meal (the latter is a flour product used at Passover)
• ½ Tbsp. fresh thyme, chopped
• ½ tsp. salt
• ¼ tsp. pepper

Then cut up the chicken and potatoes as follows

• 4 boneless chicken breasts, pounded to even the thickness of the meat
• 4 to 6 Yukon Gold or Russet potatoes sliced thin, set aside

Heat a large sauté pan with

• 3 Tbsp. olive oil
• 1 tsp. garlic flavored oil, very optional

Dredge the chicken pieces in the seasoned flour (cake meal) and cook 5 to 6 minutes on each side. Remove to a platter.

Prepare the sauce

To the hot pan add

• 2 Tbsp. butter or margarine or olive oil
• 1 medium onion, sliced

Cook 2 minutes.

Add to the onion the sliced potatoes with

• ½ Tbsp. thyme
• ½ tsp. salt

Cook 10 minutes.

Add to this mixture

• ½ c. dry white wine
• 3/4 c. chicken broth

While the potatoes are cooking, cut asparagus into 3 to 4 inch pieces (I use pencil thin asparagus).

Then add

• 4 to 6 scallions, sliced, with green and white parts included

Add to the liquid in the pan

• 1 Tbsp. Dijon mustard (I have found "Dijon Mustard" that is Kosher for Passover)

Replace the chicken in the pan to finish cooking. Add the asparagus and scallions; cook 5 to 6 minutes.

Sprinkle fresh chopped Italian parsley over the whole thing before serving.

Notes: