I'll share my recipes, if you'll share yours - August 11, 2010

13 years ago

Chicken Breasts with Mushroom Cream Sauce

From EatingWell

2 servings

Ingredients

â¢ 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)

â¢ 1/2 teaspoon freshly ground pepper

â¢ 1/4 teaspoon salt

â¢ 1 tablespoon canola oil

â¢ 1 medium shallot, minced

â¢ 1 cup thinly sliced shiitake mushroom caps

â¢ 2 tablespoons dry vermouth, or dry white wine

â¢ 1/4 cup reduced-sodium chicken broth

â¢ 2 tablespoons heavy cream

â¢ 2 tablespoons minced fresh chives, or scallion greens

â¢

Preparation

1. Season chicken with pepper and salt on both sides.

2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165Â°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.

3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Tips & Notes

â¢ Tip: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breastâthe âtenderââremoves about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

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Comments (3)

Jasdip
13 years ago
Greek Salad Pitas with Olive-Garlic Tapanade
(Fine Cooking)

This is the perfect sandwich for a picnicÂor for anytime you're craving picnic food. The tapenade is a cinch to make and the salad mixture is portable, so feel free to pack it up; just be sure to put the salad mixture in a container and add it to the pitas just before eating so they don't get soggy.

For the tapenade
1 medium clove garlic
1/2 cup pitted Kalamata olives
1 Tbs. extra-virgin olive oil
1-1/2 tsp. red wine vinegar

For the sandwich
1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)
1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)
3/4 cup crumbled feta
1/2 cup finely diced radishes (about 4 medium)
2 Tbs. extra-virgin olive oil
1 Tbs. red wine vinegar
1 tsp. dried oregano
Freshly ground black pepper
4 medium (6- to 7-inch) whole-wheat pitas, warmed
4 cups lightly packed baby spinach leaves

Make the tapenade

Put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth.

In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach and 1/2 cup of the salad mixture and serve.
Marilyn Sue McClintock
13 years ago
Cottage Cheese Salad

2 servings

Ingredients:
1 ( 8 ounce) container cottage cheese,
drained
2 roma (plum) tomatoes, chopped
2 green onions, chopped
1 medium cucumbers, peeled and diced
salt and pepper to taste
Directions:

1. In a medium bowl, stir together the cottage cheese, tomatoes, green onions, and cucumbers. Season with salt and pepper to taste. Chill until serving.

Sue
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I'll share my recipes, if you'll share yours - August 11, 2010

Comments (3)

Jasdip

Marilyn Sue McClintock

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nicole__

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