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Recipes
Chicken Breasts With Mushrooms
By Gail Poll
Make the mushroom topping: Slice the mushrooms, or, if they're small, quarter them
- 1/2 pound mushrooms, cleaned and stems trimmed
- 2 tablespoons olive oil
- salt, to taste
- 3 cloves garlic (to taste), minced or pressed
- 1/2 teaspoon crumbled dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 cup dry white wine
- 1 1/2 cup chicken or vegetable broth, or more as needed
- freshly ground black pepper, to taste
- 2 whole chicken breasts, split, boned and skinned
- OR
- 4 half breasts of chicken
- Chopped fresh parsley, rosemary or thyme leaves for garnish
Pumpkin Roulade with Ginger Buttercream
By Gail Poll
Barefoot Contessa Ina Garten
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup granulated sugar
- 3/4 cup canned pumpkin (not pie filling)
- 1/4 cup confectioners' sugar, plus extra for dusting
- 12 ounces Italian mascarpone cheese
- 1 1/4 cups sifted confectioners' sugar
- 2 tablespoons heavy cream
- 1/4 cup minced dried crystallized ginger (not in syrup)
- Pinch kosher salt
Chicken Piccata with Lemon, Capers and Artichoke Hearts
By Gail Poll
Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick
- 4 (4-ounce) boneless, skinless chicken breast halves
- Salt and ground black pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1 (14-ounce) can artichoke hearts, quartered
- 1/4 cup drained capers
- 1 cup quick-cooking brown rice
- 1/2 cup frozen lima beans