Feast of Saint Andrew

As He passed by the Sea of Galilee, He saw Simon and his brother Andrew casting their nets into the sea; they were fishermen, Jesus said to them, “Come after me, and I will make you fishers of men.” Then they abandoned their nets and followed him.” Mark 1:16-18

Andrew was an Apostle, one of the twelve; sometimes referred to as the First-Called. He was born between 5 and 10 AD in Bethsaida, in Galilee. This would have made Jesus between 3 and 8 years older than Andrew. His name is not a Hebrew name, but Greek. This is an indication of two things; first that his family was open to Green cultural; and that the Greek language and culture were quite present at the time throughout the area.

Andrew first became a disciple of John the Baptist. It is said that Andrew at once recognized Jesus as the Messiah, and was anxious to introduce Jesus to his brother, Simon Peter. Andrew was one of only four disciples who accompanied Jesus to Mount of Olives, where Christ was arrested. Sometime around 60 AD in the city of Patras in Achaea, Saint Andrew was martyred by crucifixion. Early texts indicate that Andrew was bound, not nailed, to the cross. It is unclear as to the type of cross used, but some believe it was in the shape of an X, as Andrew himself said he was unworthy to be crucified in the same manner as our Lord. Yet this depiction of Saint Andrew’s Cross does not appear much in art until the later part of the Middle Ages.

There are countless stories of miracles and healings preformed by Saint Andrew. He is the patron saint of Romania, Russia, Ukraine and Scotland among others. Today we celebrate his feast day.

Chicken Breasts in a Caper Cream Sauce
3 boneless, skinless Chicken Breasts
1 teaspoon Lemon Pepper, or to taste
1 teaspoon coarse Sea Salt, or to taste
1 teaspoon dried Dill Weed, or to taste
2 teaspoons Garlic Powder
4 tablespoons Butter
3/4 cup Heavy Cream
4 tablespoons Capers, drained and rinsed

Split chicken breast lengthwise to create 6 thin breasts. Lay breasts close together on the cutting board.

In a small bowl, combine the seasonings. Sprinkle chicken breasts on both sides with garlic mixture. With the palm of your hand, press the seasoning mixture into the meat. 

Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5-8 minutes. For even browning, rotate chicken as well as turning as it becomes a beautiful golden-brown. Reduce heat to medium-low, and continue to cook, turning and rotating until breasts are cooked through, about 5 to 7 minutes longer. Remove chicken to a warm serving platter, cover with foil and hold in a warm oven.

To the now empty skillet, add cream and increase heat to medium-high. Using a flat wooden spoon continuously stir cream, scraping up any browned bits in the bottom of the skillet. Continue to cook until the cream is reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers.

Remove chicken from oven, uncover and pour cream sauce from the pan over breasts. Serve immediately.

This delicious, creamy chicken dish can be served alongside or over a bed of Simple Linguine with Garlic Butter.

Simple Linguine with Garlic Butter
1/2 lb Linguine, cooked
2 tablespoons Butter
4 Cloves Garlic, chopped
1/2 teaspoon Dried Oregano

Bring a pot of well salted water to a boil. Cook linguine until done al dente – cooked but firm to the bite, about 10 minutes.

While pasta is cooking, heat a small sauté pan, add butter, garlic and oregano. Sauté until the butter is melted. DO NOT let the garlic brown.

Drain pasta, place in a warm serving bowl. Pour butter mixture over pasta, toss to coat evenly.

Serve and enjoy.

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The judgments of the Lord are true, and all are just