Since taking over the kitchen at Cadillac Ranch, Chris Burbank has done one menu revamp, adding dishes that might seem simple but have extraordinary flavor, such as this Lemon Mushroom Chicken recipe that he shared with us.
Describe the culinary influence present in your dishes.
I wouldn’t say I have one direct influence or style of cooking, but I am always drawing ideas off of things. Sometimes it is television, magazines, other chefs, or just something I ate at lunch or dinner.
How did you come to head the kitchen at Cadillac Ranch?
The general manager and I had previously worked together. When the position opened, I was aware of it and its challenges. At the time I was looking for something new, so I decided to give it a shot.
How often do you add new dishes to the menu?
Currently we have done one menu revamp this year, but have featured several promotional dishes for holidays and sporting events.
What is your favorite food? Least-favorite food?
My favorite food is ham. I am obsessed with it. I can’t think of a single way to prepare it that I don’t absolutely love. My least favorite food I can think of would probably have to be raw oysters.
What kitchen tool or gadget could you not cook without?
There are so many that are essential to cooking, but oddly enough, the first thing that comes to mind are tongs. They are such a good multipurpose tool. I am always attached to a pair while I am in the kitchen.
Do you watch any food TV? What’s your favorite show?
It’s corny sometimes, but I try to watch every food TV or food reality TV show I can. The show I am currently the most into is “Chopped.”
What’s your favorite local ingredient?
For this area, in my opinion, there is only one local ingredient: Maryland crab.
What’s more important to you: Local or organic? (Or neither?)
I think both are definitely important, but I believe using organic or low-impact ingredients makes the most difference.
What do you like most about your job?
Being able to take something I love and have fun with it, and to translate that love into something that makes people happy.
Are there any special cooking techniques/ingredients/utensils/cookware used for this dish?
To prepare this dish, you will need a tenderizer, or meat mallet. The only technique really required is the reduction of the sauce.
How difficult is this dish to prepare at home?
This dish is fairly easy to prepare. There is not much preparation involved and few steps to get you to the final product.
Is there a particular wine/drink that goes well with this dish?
Casillero Del Diablo Chardonnay
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Lemon Mushroom Chicken
Three small boneless, skinless chicken breasts
2 ounces button mushrooms, sliced
1 ½ ounces cooking oil
1 teaspoon shallots, minced
1 teaspoon garlic, minced
2 ounces white wine
Juice of half a lemon
8 ounces chicken stock
1 tablespoon butter
Flour, for coating
Salt and pepper to taste
Using a meat tenderizer, pound the thicker part of the chicken breasts so they’re an even thickness. Lightly season the chicken with salt and pepper, and then coat them lightly with flour.
Heat the oil in a sauté pan over medium-high heat. When the pan is hot, add the chicken and sliced mushrooms. Cook until the chicken is lightly browned, then flip the chicken and give the mushrooms a stir.
rWhen the chicken is cooked through, remove it from the pan and keep warm. Deglaze the pan with white wine, and then add the lemon juice, garlic, and shallot. Saute for 20 to 30 seconds, and then add the chicken stock. Simmer until the sauce is reduced by half. Add the butter and reduce by half again. The sauce should start to thicken. Season with salt and pepper. When the sauce is thick enough to coat the back of the spoon, it is ready. Place the chicken on a plate, drizzle with the sauce, and serve with two side dishes, such as mashed potatoes and asparagus.
rCadillac Ranch is located at 1906 Towne Centre Blvd, Annapolis.
410-224-0263
