Pot Pie with Stuffing Crust

Ingredients

• 1 package of stove top stuffing mix, made to package directions
• 3 cups of chopped, cooked chicken or turkey
• 10 ounce package of frozen mixed vegetables
• 1 can of cream of chicken soup
• 1 cup of milk or chicken gravy
• 1/4 tsp of dried thyme leaves

Preparation

1. Heat oven to 375*F
2. Combine chicken, thyme leaves and vegetables in 2 quart casserole. 
3. Mix soup and either milk or gravy. Pour over chicken mixture. 
4. Top with pre-made stuffing. 
5. Cook for 30 minutes

Notes

I used small glass, covered casserole dishes so that I could make individual meals.

I also added a can of corn along with the mixed veggies as I used a blend of broccoli, cauliflower and carrots but get creative!

Loofah and Chicken Stir-Fry

1/2 lb skinless boneless chicken breast, cut across grain into 1/8-inch-thick slices
2 teaspoons cornstarch
1 1/4 teaspoons Asian sesame oil
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 cup chicken stock or low-sodium chicken broth
1/2 pound fresh angled loofah* (about 12 inches long)
1 cup peanut oil
3 small fresh shiitakes, stems discarded and caps sliced 1/8 inch thick
1 teaspoon Chinese fermented black beans**
5 small (2-inch) fresh red chiles such as Thai, seeded and cut into fine julienne (2 teaspoons)
2 teaspoons finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons cornstarch mixed with 2 tablespoons water

Accompaniment: cooked white rice
Special equipment: a deep-fat thermometer


Stir together chicken, cornstarch, and 1 teaspoon sesame oil in a small bowl.

Stir together oyster sauce, soy sauce, sugar, and stock in another bowl until sugar is dissolved.

Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain). Cut loofah lengthwise into 2- by 1/2-inch sticks.

Heat peanut oil in a wok over moderate heat until it registers 350°F on thermometer, then cook chicken, stirring, just until no longer pink, about 11/2 minutes. Transfer to a bowl with a slotted spoon, then pour oil into a heatproof container and reserve.

Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 3 tablespoons reserved peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry mushrooms until lightly browned and tender, 1 to 2 minutes. Add beans, chiles, garlic, and ginger and stir-fry until fragrant, about 30 seconds.

Add loofah and toss until well coated.

Add stock mixture and bring to a boil. Add chicken and return sauce to a boil. Stir cornstarch mixture and add to sauce, then boil, stirring, until sauce thickens slightly and becomes translucent.

Serve drizzled with remaining 1/4 teaspoon sesame oil.


Also known as "ridged gourd" and "Chinese okra."

Gourmet March 2002

Chicken Scarpariello (Grace Parisi)

8 small skinless, boneless chicken thighs (2 pounds)
Salt and freshly ground pepper
All-purpose flour, for dusting
1/2 cup extra-virgin olive oil
8 garlic cloves, halved lengthwise and lightly smashed
4 large rosemary sprigs, broken into 2-inch pieces
2 cups chicken stock or low-sodium broth
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup Peppadew peppers or other pickled peppers, slice

Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.

Makes 4 Servings

Notes: I substituted chicken breasts and I used my own Sweet Pickled Peppers from the garden.

www.foodandwine.com

Chicken Scarpariello (Rachel Ray)

Chicken
1 - 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar

Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate.

Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings.

Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!

Orzo with Parsley and Lemon Zest:
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

Yield: 4 servings

Notes:  The cherry peppers are hot but the lemon zest orzo offsets the heat.  Must love hot peppers!

One thought I had was to substitute sweet peppers for the hot cherries or even use my home made spicy pickled peppers from the garden.  While I've not tried that yet, I'll update the results when they come in.


www.foodnetwork.com

Chicken Scarpariello

1 1/4 pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
1 cup water
1/2 cup white wine
1 cube chicken bouillon
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 pinch ground black pepper


Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). 

Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

www.allrecipes.com

Serves 2

Pork Schnitzel With Lemon-Caper Cream

1 (12 ounce) pork tenderloin, cut into 1/2 inch circles (I've used boneless loin chops, boneless chicken too)
1⁄2 lemon, juice of
1⁄3 cup all-purpose flour
1⁄4 teaspoon poultry seasoning
2 large eggs
1 tablespoon dijon-style mustard
1 cup Italian breadcrumbs
2 tablespoons canola oil or 2 tablespoons vegetable oil, for frying

Lemon-Caper Cream Sauce
2 tablespoons unsalted butter
2 tablespoons minced shallots
1⁄3 cup dry white wine
1⁄3 cup chicken broth
1⁄4 cup heavy cream
1⁄4 cup jarred lemon curd
1⁄4 cup small caper, drained, room temperature

Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.

Sprinkle both sides of medallions with lemon juice.

Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.

In a deep pie plate, beat the eggs and mix in the mustard.

Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.

Place in refrigerator for 15 minutes.

For the cream sauce, melt the butter in a small heavy saucepan.

Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).

Remove saucepan from heat; add the wine, chicken broth and cream.

Return saucepan to heat and bring to a boil.

Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.

Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.

Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.

Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.

Remove sauce from heat and stir in lemon curd & capers.

Serve with buttered spaetzle and garnish with lemon wedges.


Food.com

Chicken & Broccoli Alfredo

1/2 package uncooked linguine (8 ounces)
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter or margarine
1 pound skinless, boneless chicken breasts, cubed
1 can (10 3/4 ounces) Campbell's condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper

Prepare linguine according to package directions.  Add broccoli for last 4 minutes of cooking time.

In medium skillet over medium high heat, heat butter.  Add chicken and cook until browned, stirring often.  Drain.

Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally.  Serve with additional Parmesan cheese.

Serves 4

Campbell's Collection

Tomato-Basil Chicken

1 tablespoon vegetable oil
4 skinless, boneless breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1/2 cup milk
2 tablespoons gated Parmesan cheese
1/2 teaspoon dried basil leaves, crushed ***
1/4 teaspoon garlic powder or 2 cloves garlic, minced
4 cups hot cooked medium tube-shaped macaroni (about 3 cups uncooked)


*** I used some basil that I had frozen in ice cube trays, about 2 cubes worth, but I love basil

In a medium skillet over medium high heat, heat oil.

Add chicken and cook 10 minutes or until browned.  Set chicken aside. Pour off fat.

Add soup, milk, cheese, basil and garlic powder.  Heat to a boil. 

Return chicken to pan.  Reduced heat to low.  Cover and cook 5 minutes or until chicken is no longer pink.  Serve with macaroni.


Makes 4 Servings

Campbell's Collection

Sweet Chicken Bacon Wraps

1 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350°F. 

 

Cut chicken breasts into 1-inch cubes. 

 

Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps. 

 

Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. 

 

Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan. 

 

Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.

 

Notes: if you don't have a rack or broiler pan, pour off the fat half way through cooking and turn the bites over.  In addition, I cooked mine closer to 45 minutes.  Get lean bacon so you don't end up wrapping the chicken in total fat.  

 

Next time I plan to try maple coated bacon from Sam's and skip the sugar and chilli.  The maple bacon is already coated with sticky sweetness.

 

 

Makes 12-15 Appetizers

foodnetwork.com

Paula Deen

 

 

Chicken Breasts in Champagne Sauce

2 whole chicken breasts, boned
Salt
Freshly ground pepper
4 Tablespoons butter
1/2 cup finely diced fennel or celery
1/2 cup finely diced white part of leeks
3/4 cup finely diced mushrooms
1/4 cup or more chicken broth
Flour for dusting
2/3 cup champagne
2/3 cup heavy cream

Cut the 2 whole chicken breasts in half to make 4 pieces. Remove the skin and any bits of fat. Season lightly with salt and pepper on both sides, then place the breasts between 2 sheets of wax paper and flatten lightly and evenly with a meat pounder or heavy bottle.

In a large skillet, heat 3 tablespoons butter and saute the fennel or celery, leeks, and mushrooms over low heat for 1 minute, stirring, then add the broth, salt lightly, cover, and cook very gently about 5 minutes, or until almost tender; check to see if more broth is needed - the vegetables should not brown. Push the vegetables to the edges of the skillet and add the remaining 1 tablespoon butter.

Quickly dredge the chicken breasts in flour, shaking off the excess, and add them to the pan. Saute them gently 30 seconds on one side, then turn them, strew the vegetables on top, and add the champagne. After it has boiled up for a few seconds, stir in the cream, cover, reduce heat, and cook gently 5 minutes. The sauce will have thickened; if it is too thick, stir in a little more broth or cream. Taste and correct the seasoning if necessary.

Yield: 4 servings

homecooking.about.com


Note: For a quicker meal to serve with an alternate to the veggies in the recipe, pound the boneless chicken breasts, season with salt and pepper, dredge in flour, saute for 30 seconds each side in butter, pour the Champagne over chicken, boiled off the alcohol for a few seconds, add the cream and poach until juices are clear.

Tony's Chicken Tenders with Honey Mustard Sauce

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows

Preheat oil to 350 degrees F. 

Cut the chicken breasts into long strips and set aside.

Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.

Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.

Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
Honey Mustard:

1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week. 

foodnetwork.com

Recipe courtesy The Neelys

Chicken Prosciutto With Mushroom Sauce

3 boneless, skinless whole chicken breasts
1/4 cup chopped onion
2 tablespoons Dijon mustard
1 cup heavy cream
1/2 pound fresh mushrooms, sliced
1 pound frozen broccoli
Paprika
5 tablespoons butter or margarine
1/4 cup flour
1 cup chicken broth
1/4 cup white wine
4 ounces Swiss cheese, grated
6 thin slices ham or prosciutto


Place one chicken breast between two pieces of plastic wrap and pound with mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Set aside. Heat oven to 400 degrees F.

In a large skillet over medium heat, melt 2 tablespoons of butter or margarine. Cook chicken in butter or margarine until lightly browned on both sides, about 5 minutes. Remove the chicken.

In the same skillet, melt the remaining 3 tablespoons of butter or margarine. Add the onions and saute until tender, about 2 minutes. Remove from heat. Stir in flour and mustard.

Gradually add chicken broth, half and half (or gravy) and wine (or water). Add mushrooms.
Cook over low heat until mixture thickens and boils, stirring constantly.  Add 1/2 of the Swiss cheese and stir until melted.

Arrange broccoli on the bottom of an ungreased 13 x 9 inch baking pan. Spoon half (2 cups) of the sauce over the broccoli.

Alternate ham (prosciutto) and chicken breasts, slightly overlapping, over the sauce and broccoli down the center of the dish. Tuck ends of ham slices under the chicken. Pour the remaining sauce over the chicken.

Bake at 400 degrees F for 20 to 30 minutes or until chicken is tender.

Remove from oven and sprinkle with remaining Swiss cheese and paprika. Bake an additional 2 minutes or until cheese is melted.

Per serving: 350 cal (64% from fat, 26% from protein, 9% from carb); 23 g protein; 25 g tot fat; 8 g carb; 1 g fiber; 215 mg calcium; 1 mg iron; 375 mg sodium; 109 mg cholesterol

Serves 3-6 (depending on your portion size of 1 breast or half)

lowcarboneday.com

Chicken Saltimbocca with Lemon Sauce

4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve.

Serves 4

Bon Appétit 

March 2007 

Crispy Apricot Chicken

Boneless skinless chicken breast halves (6 ounces each)
6 tablespoons butter, melted, divided
1 cup biscuit/baking mix
1 tablespoon minced fresh parsley
1 tablespoon canola oil
1/4 cup apricot preserves
2 tablespoons orange juice

Flatten chicken to 1/4-in. thickness; set aside.

Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley.

Dip chicken in butter, then coat with biscuit mixture.

In a large skillet, cook chicken in oil and remaining butter over medium heat for 9-10 minutes on each side or no longer pink.

Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.

Makes 4 servings


Tasteofhome.com

Originally published as Apricot Chicken in Simple & Delicious November/December 2007, p21

Chicken Fingers With Curried Ketchup

Cooking spray
2 large eggs
1 tablespoon dijon mustard
2 teaspoons curry powder
1 teaspoon ground cumin
Kosher salt
2 cups panko (Japanese breadcrumbs)
3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips
3/4 cup ketchup
Juice of 1 lime

Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.

Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.

Meanwhile, mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup.


Serves 4
Foodnetwork.com

Spinach-Stuffed Chicken Breasts

1 tablespoon butter
4 ounces mushrooms, finely chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
6 ounces cream cheese, room temperature
1/2 cup chopped fresh chives or green onion tops
6 chicken breast halves
6 tablespoons Dijon mustard

Preheat oven to 450°F. Melt butter in heavy medium skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.

Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes.

Serve immediately.

Makes 6 Servings

Notes: I used boneless chicken breast and rolled the stuffing into it. A butcher will give you boneless skinned chicken breasts if you call ahead or use bone in chicken breasts. The bone keeps the juice in and the skin will crisp up with the Dijon.

Bon Appétit
June 1993

Chicken Breasts with Chive and Mustard Sauce

2 tablespoons unsalted butter
Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
Fine sea salt and freshly ground pepper
3 tablespoons chopped shallots
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
1/2 cup heavy cream
3 tablespoons minced fresh chives

Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.

Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.

Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.

Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.

To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.

Your Nightly Specials

Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.

For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

Epicurious 2004

Chicken with Mustard Mascarpone Marsala Sauce

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Serves 4-6

Foodnetwork.com
Recipe courtesy Giada De Laurentiis

Sweet Apple & Chicken Stir-Fry

12 ounces raw boneless, skinless lean chicken breast, thinly sliced
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
Dash black pepper, or more to taste
1 teaspoon chopped garlic
1 large Fuji apple, cored and thinly sliced
1 large onion, thinly sliced
1/2 tablespoon balsamic vinegar

Bring a large skillet or wok sprayed with nonstick spray to medium high heat on the stove.  Add chicken and sprinkle with onion power, oregano, garlic powder, 1/8 teaspoon sale, and pepper.  Add chopped garlic and mix well. Stirring often, cook until chicken begins to brown, about 3 minutes.

Add apple,onion, remaining 1/8 teaspoon salt, and vinegar. Stirring frequently, cook until apple and onion have softened and chicken is fully coked, about 6 minutes.

Remove from heat, divvy it up, and dig in!

Makes 2 Servings


Hungry Girl 300 under 300 Page 329

Chicken Calvados

1/2 cup all-purpose flour
1/2 teaspoon seasoned salt
4 skinless, boneless chicken breast halves
1/4 cup butter
1/2 cup chopped green onions
3 cups sliced fresh mushrooms 3 Granny Smith apples, peeled and sliced
1 cup apple brandy
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy cream

Combine flour and seasoned salt in a wide, shallow dish. Coat the chicken breasts in the seasoned flour. Heat the butter in a large skillet over medium-high heat. Brown chicken in the butter, about 3 minutes on each side. Transfer chicken to a plate and tent with foil.

Combine the onions, mushrooms, and apples in the skillet. Cook and stir until the apples are just tender, about 5 minutes. Stir in the brandy, thyme, salt, and pepper; bring to a simmer. Return chicken to the pan; cook, uncovered, about 10 minutes. Stir in cream, and simmer until thickened, about 5 minutes.

Makes 4 servings

allrecipies.com