Monthly Archives: July 2015

creamy garlic chive dressing

3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
3 heaping tablespoon prepared mayonnaise
1/4 cup chopped fresh chives

2 tsp dijon mustard
3 teaspoons honey
1-2 garlic clove
Salt and freshly ground black pepper
1/2 cup olive

Blend all together and strain and serve over steak and tomatoes

 

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CHICKEN BREASTS WITH MUSHROOM HERB SAUCE

I served this with mashed potatoes and string beans. This was brought over to my daughter’s house after giving birth to my 2nd grandchild.  I made mashed potatoes ahead of time and wrapped in parchment paper and foil and instead of placing chicken in oven, just brought over in parchment paper foil wrap.  Then threw all in the oven at 350 for 20 minutes while completing the sauce and sting beans.  It was a hit!

4 Boneless, Skinless Chicken Breasts

Kosher Salt and Black Pepper

Flour

1/4 c olive oil

1/4 c butter

PAN SAUCE

8 0Z mushrooms chopped 

1 shallot, minced

1 Garlic Clove, minced

1 cup Chicken Stock

1 cup of beef stock or au jus beef sauce

2 Sprigs of Fresh Thyme

1 Sprig of Rosemary

1 tablespoon Unsalted Butter

Salt and Pepper, to taste

DIRECTIONS:

Preheat your oven to 350 degrees

Flatten chicken a little to even out sizes (not too much – not like a scallopini)

Liberally season the  chicken breasts with a generous amount of kosher salt and black pepper and then lightly flour both sides of breasts

Heat a large skillet over medium-medium-high heat. When the pan is hot (I check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil and butter, it should instantly start shimmering.

Working in batches of two, place the seasoned chicken breasts the pan and sear until golden on one side.  Flip breast and cook until golden on the other side.  Place on parchment lined aluminum foil. Repeat with remaining two breasts. Wrap all and place in oven for 15-20 minutes or until the internal temperature of your chicken is around 160 degrees.

Start  pan sauce.

Place the pan the chicken was in onto the stove top and heat over medium high heat.

Add in the chopped mushrooms and cook until golden brown

Add in the herbs, minced shallot and the minced garlic and cook for 5 minutes

Pour in the cup of chicken stock and beef stock , bring to a simmer until reduced by half

Remove the herbs and whisk in the tablespoon of butter. Boil down again by half

Make a roux with 1 tablespoon of butter and 1 tablespoon of flour.  Or mix chicken broth with au jus sauce and create a new option. Cook to ensure the taste of raw flour is no longer there.  Add in 1 cup of the sauce whisking continuously.  Once mixed in,slowly add in the remaining sauce and cook until slightly thickened.

Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side.