I'll share my recipe, if you'll share yours, October 19, 2011

12 years ago

Creamy Lemon Chicken Breasts with Wilted Arugula

Daily Adventures in Cooking

(serves 2)

1 teaspoon vegetable oil

2 boneless, skin-on chicken breasts

salt and freshly ground pepper

1 small shallot, finely chopped

1/4 cup white wine

1/4 cup chicken stock

1/4 cup whipping cream

1 lemon, zested

2 cups roughly chopped arugula

Preheat oven to 425F. Heat a skillet big enough to easily fit the chicken to medium high heat. Sprinkle both sides of each piece of chicken with salt and pepper. Add oil to the skillet, swirl for 20 seconds and then add the chicken breasts skin side down. Cook until well browned, approximately 8 minutes. Flip chicken and cook for 2 more minutes. Transfer to a small oven proof dish skin side up and into the oven for 10 minutes.

Add shallot into the skillet and stir for one minute or until soft. Add wine and turn the heat up. Stir with a wooden spoon until reduced by half. Add the stock and continue cooking until again reduced by half. Turn the heat down to medium and add cream and lemon zest. Simmer the sauce gently while the chicken continues to cook, allow the cream to reduce until quite thick.

Remove the chicken from the oven and make sure it is cooked (160-165F minimum depending on the source, or just look for clear juices). Cover the chicken and allow to rest for 5 minutes. While the chicken is resting add the arugula to the sauce. Turn up the heat and allow to wilt. Taste and season as necessary. Slice chicken and serve with arugula and sauce.

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Comments (4)

Jasdip
12 years ago
Slow-Cooker Chicken with Orange Couscous (Better Homes and Gardens)

3/4 cup plum sauce
1/3 cup orange juice
1/4 cup orange marmalade
2 tablespoons quick-cooking tapioca
1/4 teaspoon anise seeds, crushed
2-1/2 to 2-3/4 pounds skinless, boneless chicken thighs
2-1/4 cups water
1 tablespoon orange marmalade
1 10-ounce package quick-cooking couscous
1/4 teaspoon salt

For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken.

2 Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce.

3 In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous.
Marilyn Sue McClintock
12 years ago
Ham Pancake Pie

Ingredients

2 medium sweet potatoes, peeled and sliced thinly
3 cups diced cooked ham
3 medium apples, peeled cored and sliced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons brown sugar
1/4 teaspoon curry powder
1/3 cup water or 1/3 cup apple juice
1 cup pancake mix
1 cup milk
1/2 teaspoon dry mustard
2 tablespoons of melted butter

Directions
1. In 2-quart greased baking dish, layer half the potatoes, half the ham, and half the apples.
2. Combine the salt, pepper, brown sugar, and curry powder. Sprinkle half the mixture over the potatoes. Repeat the process with the remaining potatoes, ham, apples, and brown sugar mixture.
3. Pour the water or apple juice all over. Cover dish and bake at 375F until sweet potatoes are tender, about 40 minutes.
4. Beat together the pancake mix, milk, mustard, and butter.
5. Take the casserole from oven when the potatoes are done and pour the pancake mix over the top. Bake 20 minutes more uncovered, or until pancake is puffed and golden. Serves 6.
From "The Church Supper Cookbook"

Sue
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Potato and Cauliflower Casserole Ingredients: 2 large potatoes, peeled and chopped 1 head cauliflower, cut into florets 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup heavy cream 1 cup shredded Swiss cheese salt and pepper to taste Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. 2. In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside. 3. In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside. 4. Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper. 5. Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese. 6. Bake 20 minutes in the preheated oven, or until bubbly and lightly browned. Sue
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ravencajun Zone 8b TX
12 years ago
Well I made this new recipe last night for Chicken pot pie and it was one of the best I have ever made and I only had to dirty one mixing bowl to make it! There was not one crumb left over! I will put it up as it was originally and at the bottom give my list of ingredients of what I used and the changes I made. This one is definitely a Keeper, it surpassed my own recipe. I love making several of these and putting them in the freezer wrapped in foil, then just take it out and bake it when I am wanting it.

Chicken Pot Pie To Die For!

CHICKEN POT PIE
Printed from COOKS.COM

Read more about it at www.cooks.com/rec/view/0,171,133176-252199,00.html
Content Copyright 2011 Cooks.com - All rights reserved.

1 (10 oz.) can Campbell's Cream of Chicken Soup or
Campbell's Chicken or Turkey Pot Pie Soup
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken
3/4 cup chicken broth combined with 3 tablespoons flour (I left this quantity the same)
2 Pillsbury pie shells

Preheat oven to 400F.

Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy.

Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.(did it exactly the same)

Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.(Cooked mine for 1 hour)

Submitted by: CM

My ingredients list: Kroger Brand deep dish frozen pie shells in tins (awesome pie shells)
1 12oz bag Kroger brand Fiesta Style Frozen Vegetables (contain broccoli, carrots, kidney beans, white beans, garbanzo, Italian green beans and red peppers.)
hand full of sweet green peas(frozen)
hand full of sliced baby carrots(fresh)
1 7oz can of sliced mushrooms drained
1 8oz pack of John Soules brand Rotisserie style chicken breast strips (diced up)(I find this in the sliced deli and lunch meats section at Kroger it is fully cooked)
I used Swanson Chicken Broth and Campbell's cream of chicken soup

Have everything thawed and ready to assemble. Invert one of the frozen pie crusts on a piece of wax paper to be the top crust while frozen and allow to thaw.

I Cooked it for 1 hour checking to see if edges are getting too brown.(Since it was a deep shell and I put more than the called for ingredients it had to cook longer)

This amount will precisely fill the deep dish shell to the top!
tami_ohio
12 years ago
Applesauce Cake

1 1/2 c. applesauce 1 egg
1 c. sugar 1/2 c. shortening
2 c. flour 1 t. baking powder
1 1/2 t. baking soda 1 t. cloves
1 t. cinnamon
1/2 t. salt

Can stir by hand.

350* for 20-30 minutes in muffin tins.

DD substituted pumpkin puree for the applesauce in equal amounts with great results. I made both tonight, and forgot to buy muffin papers. Single batch of the applesauce in an 8 x 8 took me about 45 minutes to bake, the pumpkin, doubled, in a 9 x 13 took about 40 minutes.

My house smells sooooo good!

Tami

I'll share my recipe, if you'll share yours, October 19, 2011

Comments (4)

Jasdip

Marilyn Sue McClintock

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ravencajun Zone 8b TX

tami_ohio

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