20 minute Chicken in Herb Gravy

 Ingredients:

4 thin sliced chicken breasts

1 Tbsp rosemary

1 Tbsp Thyme

4 Tablespoons Butter

1 teaspoon Minced Garlic

1/3 cup Chicken Broth

Dirctions:

Put a few tablespoons oil in the pan.  Cook until browned on both sides.  Transfer chicken to a plate.  Reduce temperature to low.  Add 2 tablespoons butter and about a teaspoon of minced garlic.  Saute for about 20 seconds.  Then add 1/3 cup chicken broth, rosemary and thyme and a few tablespoons of butter.  Stir to make sauce.  Might need to thicken with flour or cornstarch.

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)

French Toast

Ingredients:

2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup white sugar
8 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 loaf of white bread, challah bread, brioche bread
Real Maple syrup

Directions:

Combine the ingredients.  Butter griddle.  Dip bread in egg mixture.  Fry slices on both sides.

Serve with butter and warm maple syrup.

Notes:  Makes the entire loaf ... about 15 pieces of French toast.

Mexican Lasagna

Mexican Lasagna
Rachel Ray

Ingredients

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast, available in the packaged meats case

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 red onion, chopped

1 (15-ounce) can black beans, drained

1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

1 cup frozen corn kernels

Salt and Pepper

8 (8 inch) spinach flour tortillas, available on dairy aisle of market

2 1/2 cups shredded Cheddar or shredded pepper jack (1 bag shredded cheese)

2 scallions, finely chopped

Directions:

1. Preheat the oven to 425 degrees F.
2. Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with salt and pepper and chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.
3. Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Chicken Breasts in a Lemon Caper Cream Sauce

Ingredients:

1 Lemon
4 boneless thin sliced chicken breasts
1 tsp Dill Weed
salt and pepper
2 tsp garlic powder
6 Tablespoons butter
White wine
1 cup whipping cream
3 Tbsp capers, drained and rinsed

Squeeze the juice of a lemon over both sides of the chicken breasts.  Let them sit in the lemon juice for about 15 minutes.  Then generously salt and pepper chicken breasts.  Sprinkle garlic powder and dill on chicken breasts.  Melt butter in a saute pan on medium.  Brown chicken breasts on both sides until almost cooked through.  Remove chicken breasts to a plate and cover with foil.  Turn heat to medium high and deglaze pan with white wine.  Whisk in whipping cream and reduce for about 6 minutes.  Add in capers and chicken breasts and simmer until cooked through, about another minute or 2.

20 Minute Easy Fettuccine Alfredo

Ingredients:

2 cups heavy cream
1 cup Parmesan
1 stick butter
Half package of Fettuccine
Pepper
1 cup reserved pasta water

Directions:

1.  Start water boiling
2.  Heat heavy cream over low heat in a deep saute pan.  Add butter and whisk until melted.  Whisk in parmesan cheese.  Add pepper.
3.  Cook fettuccine 3 minutes less than the package directions.  Drain pasta, reserving a cup of pasta water.
4.  Add fettuccine to alfredo sauce and finish cooking in sauce.  Add more pepper, parmesan to taste.  If sauce thickens too much while pasta finishes cooking, add reserved pasta water 1/4 cup at a time to thin.