I have always loved Valentine’s Day. My mother would cut out red construction paper hearts and tape them to our front door. As my sister, brother and I awoke in the morning each February 14th and made our way down the stairs for breakfast, there were heart-shaped candies and treats at our places on our kitchen table. We wore red and pink clothing and exchanged Valentine cards with our classmates and friends. There were always flowers, mostly carnations. I still enjoy Valentine’s Day as it is a perfectly good day to remind the people in our lives how much they are loved.
In all my years there have only been two occasions when I went out for dinner on Valentine’s Day and that was a long time ago. I much prefer making a special dinner at home. To mix things up a bit and make it feel special, I set up a romantic table in front of the fireplace instead of eating at the kitchen table. One year we invited our dear friends Bobby and Lizbeth over and in the style of Julia Child we all wore oversized doilies bearing our names. Sometimes it is just us and sometimes we are joined by friends. In any case, I love being home on Valentine’s Day.
Depending on which day of the week February 14th falls on, the meal I prepare varies from year to year.
Years ago, when I worked in public relations in NYC, I frequently found myself at a cozy, bistro-style place called Rachel’s. Located in Hell’s Kitchen on 9th Avenue, slightly off the beaten path of being touristy, the friendly waiters and bartenders served up delicious comfort food including a very good brunch. Post-show dining almost always guaranteed many Broadway actor sightings. Whether seated at the lively bar or at a table, the food, vibe and staff is something we have greatly missed since they closed their doors over ten years ago.
Matty and I were recently reminiscing about Rachel’s and their famous pecan-crusted, honey mustard chicken dish. I decided to recreate the recipe to the best of my recollection and serve it on Valentine’s Day.
Pecan Chicken
Gently pound desired boneless chicken breasts (room temperature) to a medium thickness. Not super thin.
There are several ways to whip up a honey mustard sauce and it’s a personal preference. I like mine a little creamier instead of equal parts honey to mustard.
Start with 1/4 cup of Dijon or stone-ground mustard and add 1/4 cup of honey. You can even use high quality maple syrup over honey. Whisk in about a tablespoon of mayo or regular, plain Greek yogurt. Adjust according to your taste. Slather the dry chicken cutlets with the honey mustard on both sides. Set aside for about 10 minutes.
Start with a cup of pecans (can also use almonds, pistachios or walnuts) and use either a mini chop or rolling pin so that the pecan pieces are small and roughly the size of panko breadcrumbs.
Mix the pecans and equal parts panko breadcrumbs together in a shallow bowl with salt, pepper, a little garlic powder and fresh (or dried) thyme.
Coat both sides of the chicken cutlets with the pecan breadcrumbs mixture, pressing firmly into the chicken. It is best to cook the chicken on a wire rack to avoid flipping and losing the coating. Since I do not have a wire rack, I improvised by inverting a round pizza pan with holes and placing it on top of a baking sheet. Spray lightly before placing the chicken on the pan.
Bake 350 degrees 30-40 minutes
Rachel’s always served mashed potatoes on the side. I went with fresh green beans with almonds and roasted potatoes. Drizzle honey mustard sauce on top.
It also works nicely as a salad for lunch. Slice the chicken cutlets on top of arugula, dried cranberries, thinly sliced red onion and honey mustard dressing.
In my ever so humble opinion, Valentine’s Day should always be celebrated. A simple yet delicious dinner at home with the ones we love, in front of the fire, with Michael Buble’ crooning in the background works for me every time.