My New Cookbook Is (almost) Here!!! Now, Let's Make Some Chicken

Perhaps you've heard the rumor that my next cookbook "Table for Two - Back for Seconds" will be coming out this Fall.

Well, the rumor is true. Sort of… See, it all depends on my raising the funds for the production. That's why I launched a Kickstarter Campaign -- a unique way to fund creative projects like mine. Here's how it works:

Project creators like me set a funding goal and deadline. If folks like it, they can pledge money to make it happen. Funding is all-or-nothing. If we reach our goal, the project goes forward. If we don't reach our goal, everyone gets their money back and I have to look into other funding options, like robbing banks.

If you pledge to the campaign you'll also get some pretty cool stuff in return. For instance, with an investment of $25 you'll receive a signed copy of Back for Seconds and an hour-long DVD of one of my shows. That's a $28 value. Invest $50 and you'll get 2 books and 2 DVDs. Invest $700 and I'll come to your home to cook a 4-course gourmet meal for you and your friends!

So let's make this happen, Okay? Click HERE for my Kickstarter video and campaign details. Then spread the word and pledge if you can.

Now, let's eat. Here's a wonderfully quick recipe from the new book. Bon appetit!

CHICKEN SEVILLE

(Chicken with Oranges)

 PREP: 5 minutes                    COOK: 15 minutes

INGREDIENTS

2 boneless, skinless chicken breasts
Kosher salt and pepper to taste
1/3 cup orange juice
1/3 cup heavy cream (or half & half for a lighter sauce)
1-1/2 teaspoons sherry
1/8 teaspoon ground ginger
2 tablespoons butter
1-1/2 teaspoons chopped fresh parsley

DIRECTIONS

1. Place chicken breasts between two pieces of wax paper or plastic wrap and pound to an even thickness of about 1/2-inch. Season with salt and pepper.

2. In a small bowl combine the orange juice, cream, sherry, and ginger.

3. Heat a 10-inch skillet over medium heat. Add the butter and swirl to coat. When the butter begins to bubble, add the chicken breasts and cook until lightly brown, about 2 - 3 minutes per side.

4. Reduce heat to medium-low and stir in orange juice mixture. Continue to cook, turning occasionally, until chicken is opaque throughout but still very moist, about 6 - 8 minutes. Remove chicken to a warm platter, spoon sauce over and sprinkle with parsley.

Serve with Pan Roasted Asparagus and Roasted Red Potatoes.