1 large head bibb or butter lettuce, leaves washed and dried
4 slices of bacon, cooked and roughly chopped
4 radishes, thinly sliced
½ cup Bourbon Barrel Spiced Pecans
½ cup gorgonzola or goat cheese crumbles
¼ cup red onion, thinly sliced
¼ cup chives, chopped
½ cup sorghum vinaigrette (see recipe)
Arrange lettuce on four plates or in a large salad bowl. Top with remaining ingredients and drizzle with sorghum vinaigrette. Season with smoked salt and pepper. Serve immediately.
1 tsp Bourbon Barrel Smoked Salt
1 tsp Bourbon Barrel Citrus Pepper
3 Tbsp all-purpose flour
4 thin chicken cutlets (about ¾ pound total)
2 Tbsp olive oil
½ cup reduced sodium chicken broth
½ can (7 ounces) artichoke hearts packed in water, drained and quartered
1½ Tbsp capers, rinsed and drained
1 Tbsp butter
4 ounces angel hair pasta
¼ cup parsley leaves, chopped
¼ cup Parmesan cheese, grated
2 lemon wedges, for garnish
1. Set a medium pot of salted water to boil. Place flour in a shallow dish. Season cutlets with smoked salt and citrus pepper. Dredge cutlets in flour, shaking off excess. In a medium skillet, heat 1 tablespoon oil over medium-high. Lay chicken in skillet, cooking until light golden brown on one side and edges look opaque and cooked, about 3 minutes. Flip, adding remaining oil as needed and cook for 1 to 2 minutes more. Do not overcook. Transfer to a plate.
2. Add broth to skillet and bring to a boil. Cook until reduced slighlty. Add artichokes, capers and the chicken, along with any juices. Gently shake to combine and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente as instructed on package. Drain. Divide pasta between two plates. Lay two chicken cutlets and sauce over pasta. Top with parsley and grated Parmesan cheese. Garnish with a lemon wedge.
* this recipe easily doubles to make 4 servings