Passover is a time for kitchen creativity, and the AJT is happy to offer a variety of recipes to make the most of the seder and the nights beyond it without chametz.

From Paula Shoyer, “New Passover Menu”

Serves 6 to 8

Prep time: 20 minutes

Cook time: 25 minutes

May be made 2 days in advance

Equipment: measuring cups and spoons; cutting board; knives; 1-gallon freezer bag; large frying pan with 2-inch sides; 9-by-13-inch roasting pan

I was thrilled when my local kosher butcher started selling boneless chicken already cut into really thin slices because the slices cook in minutes.


1/3 cup extra-virgin olive oil

½ cup potato starch or matzah cake meal

¼ teaspoon salt, plus more to taste

½ teaspoon black pepper, plus more to taste

8-10 chicken scaloppini or boneless chicken breasts, thinly sliced or pounded

8 shiitake mushrooms, cleaned and cut into slices 1/3- to ½-inch thick

8 button mushrooms, cleaned and cut into slices 1/3- to ½-inch thick

½ cup white wine

½ teaspoon fresh or dried thyme leaves

2 cups chicken or vegetable broth

3 tablespoons fresh lemon juice (from 1 lemon)

2 teaspoons finely chopped fresh parsley leaves for garnish

Preheat the oven to 250 degrees. Heat the oil in a large frying pan over medium-high heat. Place the potato starch, salt and pepper in a large plastic bag and shake to mix. Add the chicken breasts, three at a time, close the bag, and shake to coat. Shake off the excess. Add the breasts to the frying pan and cook for 2 to 4 minutes per side or until you see some browned parts. Transfer the cooked chicken to a 9-by-13-inch roasting pan. Repeat with the rest of the chicken, and keep it warm in the oven.

To prepare the sauce, add the mushrooms to the same frying pan and cook for 2 minutes, stirring often. Add the wine and thyme and cook for 2 minutes more or until the wine starts to evaporate. Add the broth and lemon juice and cook for 2 to 3 minutes more or until the sauce thickens a little.

Remove the chicken from the oven. Pour the sauce over the chicken, turning the breasts to coat both sides. Add salt and black pepper to taste, and sprinkle with the chopped parsley. Serve immediately, or place into the oven to keep warm until serving.

Tip on cleaning mushrooms: For years we were cautioned against fully washing mushrooms because they could absorb too much water. The best way to clean mushrooms is to rinse them under a light stream of water and wipe off any dirt. Dry well and wipe or rinse off. Now experts also recommend this method.