Food & Nutrition
Best Bites: February 2012

Best Bites: February 2012

Chicken Sauté with Triple Berry Glaze

 This sweet, yet slightly tangy dish is a fun and unique way to prepare chicken. With easy to find ingredients and a short prep and cook time, you can get this meal on your table in about 20 minutes. For those days when you don’t have a lot of time to whip up something to eat, this dish is ideal.

1 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup all purpose flour
2 pounds boneless skinless chicken breast tenders
3 to 4 tablespoons canola oil
1 (12 oz.) jar Smucker’s® Orchard’s Finest™ Northwest Triple Berry Preserves
2 tablespoons prepared horseradish
Rice pilaf, prepared (optional)
2 teaspoons fresh chopped Italian parsley, if desired

Method: Combine salt, pepper and flour in a shallow bowl. Coat chicken with seasoned flour. Shake off excess flour. Heat 2 tablespoons oil in a large skillet over medium heat. Sauté chicken in batches, using additional oil as needed, about 4-6 minutes per side or until golden brown and an instant read thermometer reads 170° F. Transfer chicken to platter, loosely covered with foil. Combine preserves and horseradish in skillet, cooking over low heat until sauce begins to bubble. Return chicken to skillet, stirring to coat chicken evenly. Serve over rice pilaf and garnish with parsley, if desired.

Serves: 4

—Recipe courtesy of Smucker’s

An International Flavor

Using local farmers and all-natural ingredients is at the heart of the menu of the newest culinary addition to Phipps Plaza, Latitude. Atlanta chef Micah Willix, formerly of Ecco, has created dishes that are “globally inspired,” so there is something for everyone to enjoy. The lunch menu promises a delicious variety of sandwiches, soups and salads like the lamb burger, roasted beet salad or crab bisque – all moderately priced. The slightly smaller dinner menu has choice cuts of fish, duck, pork and steak, all uniquely prepared.

Details: (678) 990-9463,

Cup of Comfort

Loose tea tends to offer up a more flavorful punch because of the naturally whole ingredients that are packaged in tins instead of cut up in individual bags. When you taste a tea like Estate Grey by SoRen Tea, the sweet French vanilla and pungent bergamot is a welcomed comfort, especially on a chilly winter day. It’s no doubt that Atlanta-based tea enthusiasts and sisters Sonnia Shields and Rena Williams were thinking this same thought when they created their line of uniquely blended loose teas using whole tea leaves, rough-cut herbs and flowers. Estate Grey, $18.95.

Details: Available at Market Eleven at the Loews Hotel Midtown,