Creamy Chicken with Asparagus

 Creamy Chicken with Asparagus:

Ingredients

12 oz	thinly sliced chicken
½ cup	red onion, diced
1 Tbsp	butter
½ Tbsp	flour
1 Tbsp	Better Than Bouillon® Roasted Chicken Base
½ tsp	garlic, fresh
¼ cup	sherry
1 tsp	black pepper
1 cup	cream
½ cup	asparagus tips, cut and blanched (Cut asparagus into 1 1/2" bite sized pieces)
1 lb	fettuccine, cooked al dente Directions: Cook fettuccine al dente according to package. While noodles are cooking prepare the rest of the dish. 2 Sauté sliced chicken and diced red onion in butter. 3 Once browned, add flour, Roasted Chicken Base, garlic, sherry, black pepper and cream, bring to a boil. 4 Add blanched cut asparagus tips, stir and serve over cooked fettuccine.

Halibut with Prosciutto, Lemon, White Wine and Capers

 

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers

Based on Tyler Florence Recipe :)

Ingredients

1/2 cup all-purpose flour

Salt and freshly ground salt and pepper

2 (6-ounce) halibut fillets

Extra-virgin olive oil

6 tablespoons butter

4 slices prosciutto, cut into 1" strips (I used scissors)

1/2 cup white wine

1/2 lemon, juiced

2 teaspoons capers

2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Directions

1. Preheat the oven to 375 degrees F.
2. Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and 3 tbsp butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
3. Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 3 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.  (Adjust the sauce according to your liking, but definitely let it reduce and thicken -- 5ish minutes)