Jolene shares restaurant news from around Indy AND some family-favorite skillet recipes

“Extra, extra, read all about it!” The latest restaurant NEWS is here, along with some family-favorite recipes, all courtesy of Eat Drink Indy’s Jolene Ketzenberger. First up, the news!

West Fork Whiskey debuts its whiskey cocktail bar at its new location at 17th and Bellefontaine streets. The grand opening is Friday.


Just across the street, Cannon Ball Brewing Company, which marks its one-year anniversary in November, will be providing food for customers at the new distillery.


Signage has gone up for Ukiyo, chef Neal Brown’s new Japanese-inspired restaurant at 49th and College Ave.

… And now, the RECIPES! Here are some of Jolene’s family favorites:

Braised Chicken in Sun-Dried Tomato Cream

Serves 2

2 skinless boneless chicken breast halves

1 tablespoon oil from oil-packed sun-dried tomatoes

3 large garlic cloves, thinly sliced

1/2 cup dry white wine

1/3 cup whipping cream

1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced

3 tablespoons thinly sliced fresh basil

Place chicken breast pieces between sheets of parchment paper or plastic wrap and pound lightly until pieces are of a consistent thickness.

Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil.

Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

Adapted from

Root Beer Glazed Chicken

Serves 4

4-6 boneless, skinless chicken thighs (about 1-1 1/4 pounds)

2 tablespoons canola oil

1 cup root beer

1/2 cup packed brown sugar

1/4 cup ketchup

4 teaspoons Dijon mustard

2 teaspoons grated lemon peel

In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170 degrees. Remove and keep warm.

Stir the root beer, brown sugar, ketchup, mustard and lemon peel into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through.

Adapted from

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