I will never forget the general ease with which she crafted the ever frequent al fresco summer lunch on the patio. I watched her. Learned from her.
Those summer days for me were like gold. I must have dead-headed thousands of red geraniums on her terrace (she has a special fondness for Mackinac Island), set a hundred tables “just so.”
My teenager summers in Michigan were spent employed at the Foote residence (now known as the Shoeman Family Farm).
Theresa Foote embodied, to me, the ultimate in fine living. She was always entertaining, bringing guests into her home, blessing them with an abundance of gourmet food and poolside drinks. She made everyone feel welcome and at home.
One recipe I took away from her was her dijon rosemary chicken.
This particular recipe really should include a grill, but if you’re in a hurry like me and forgot to fill up the propane tank or thaw your chicken, my take on this Foote classic is pan seared.
You will need:
2-3 chicken breasts
1-2 tbsp olive oil
Simply slice up your chicken in long strips and marinate in 3-4 tablespoons of dijon mustard for thirty minutes.
Heat up your oil over medium high heat. Saute your chicken until meat is lightly browned.
After chicken is browned add fresh rosemary to your dish, and garnish with a sprig.
There you have it… the easiest (and tastiest) of all chicken dishes!
Kinsley was a fan!