By Laura Hipshire
THE ERICKSON TRIBUNE

Spring is on its way, and could there be a better way to kick start spring than to dine on such delicacies as pan-seared chicken limone with Chablis sauce; chargrilled Atlantic salmon with fresh pineapple salsa; fresca salad with thickly sliced Roma tomatoes, mozzarella cheese, and basil; and for dessert, angel food poppy cakes topped with lemon curd and fresh whipped cream?

Chefs at Fox Run don’t skimp on freshly prepared cuisine for their guests, something diners can discover firsthand when they sit down to a gourmet feast a the community’s new Signatures Restaurant.

This spring, the luncheon series for people who are interested in moving to the community features a menu crafted by Fox Run’s Executive Chef de Cuisine Dan Auberle, who says the menu reflects a sense of freshness and renewal, just like the season.

As a special treat, Chef Auberle has decided to share a recipe for one of this year’s featured entrées. Enjoy!

Chicken limone with Chablis sauce

Serves six
2 Tbsp extra virgin olive oil
2 medium Spanish onions, diced
6 skinless chicken breasts
1½ cups blanched almonds
2¼ cups chicken stock
½ tsp saffron
1 Tbsp ground ginger
1/3 cup lemon juice, freshly squeezed

Heat the olive oil in a large skillet (big enough to fit the chicken breasts all in one layer). Add the onions and cook over medium heat until barely golden and soft. Add the chicken and sear on both sides.

Meanwhile, grind the almonds in a food processor and drizzle in the chicken stock while the machine is running.

Strain the almond milk into the skillet through a sieve or mesh strainer. Add the saffron and ginger; cover and simmer for 20 to 30 minutes, then remove the chicken and bring to a low boil. Stir in the lemon juice and season to taste with salt and pepper.