I'll share my recipe, if you'll share yours, November 18, 2010

15 years ago

Chicken Medallions with Mushroom Sage Cream Sauce

Serves 2 with lotsaÃ¢ÂÂ sauce

2 boneless skinless chicken breast portions, 6 -" 8 oz each

seasoned flour

2 - 3 Tbl. Butter, divided

1 Tbl. Canola oil

2 Tbl. Finely diced shallot

4 oz sliced mushrooms

3/4 cup white wine or dry vermouth

1/2 tsp. rubbed sage or more to taste

1 cup heavy cream

salt and pepper to taste

milk, if needed for thinning sauce

chopped parsley for garnish, optional

Prep:

Slice mushrooms, dice shallot and measure out other ingredients.

Cut each chicken portion in 3 -" 4 pieces, then pound them with a meat mallet until 1/2" thick.

Dredge pieces in seasoned flour, put on a platter and set aside.

Melt 1 Tbl. Butter over medium heat and saute mushrooms until done ," limp but not browned. Set mushrooms aside in a small bowl or plate.

Add another Tbl. Butter and 1 Tbl. Oil to the pan, and turn heat up to medium high.

Add all the chicken pieces at once and cook about 2 minutes on each side, browning a bit and cooking until just done.

Put chicken pieces aside.

Add more butter to the pan if needed, turn heat back to medium, and add shallots. Saute a minute or two until they start to wilt.

Add the wine or dry vermouth, deglazing the pan and scraping up all the browned bits. Simmer until liquid is reduced by half and kind of syrupy. (might need to raise the heat a bit)

Add cream, mushrooms and sage. Simmer until sauce thickens; do not boil.

Check for seasoning, add salt and pepper and more sage if desired.

If sauce thickens too much, add a little regular or skim milk.

Return chicken to pan and heat through.

Serve with your favorite rice -" there should be plenty of sauce!

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Comments (4)

Jasdip
15 years ago
Pan-Roasted Chicken with Lemon Beans (Real Simple)

6 tablespoons olive oil
juice of 1 lemon
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Preheat oven to 450ÃÂ°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on bottom of skillet.

Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the outside edge of the dish or skillet on top of the green beans.

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Marilyn Sue
15 years ago
Banana Bread In Machine or Not

Large
Water 1/3 cup
Oil 1/4 cup
Honey 1/4 cup
Egg 1
Bread Flour 3 cups
Whole Wheat Flour 1 cup
Banana, mashed 7/8 cup
Salt 1+1/2 tsp
Vanilla 1 tsp
Active Dry Yeast 1 TBSP

DIRECTIONS

BakerÃ¢ÂÂs note: Bananas vary in liquid content. It is very important to check the dough consistency adding more water or more flour as necessary.

Bread Machine Method

Have liquid ingredients at 80ÃÂº F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove from pan; cool on rack.
Traditional Method

Combine yeast, 1 cup bread flour and salt; mix well. Heat water and oil to 120ÃÂ° to 130ÃÂ°F; add to flour mixture. Blend at low speed. Add egg, honey and bananas: beat 3 minutes at medium speed. By hand, gradually stir in whole wheat flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.

On lightly floured surface, roll or pat dough to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4-inch bread pan. Cover; let rise until indentation remains when lightly touched. Bake in a 400ÃÂ°F preheated oven for 15 minutes; reduce heat to 375ÃÂ°F and bake 20 to 25 minutes longer until browned and loaves sound hollow when tapped. Bread is thoroughly baked when its internal temperature tests 190ÃÂ°F. Remove from pan; cool on rack.

You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe.

I plan on trying this recipe soon.

Sue
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Jasdip
15 years ago
Let us know how it turns out Sue.
I'm familiar with banana muffins and loaf, but not bread.
Intriguing...
glenda_al
15 years ago
chocolate mousse dip
2 squares BAKER'S Semi-Sweet Baking Chocolate I use 2/3 cup chocolate chips which equals 2 squares, cause they melt faster

1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided I used the small container, which is 8 oz and LITE

PLACE chocolate in small bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted. It takes a little longer than 1 minute, but stir after each 30 seconds until melted

ADD 1/2 cup of the whipped topping; stir until well blended. this is important to temper, and STIR FAST, so the hot chocolate blends with the 1/2 cup and doesn't harden,, THEN Gently stir in remaining 1 cup whipped topping; cover.

REFRIGERATE at least 30 min.

I serve it with snyder's honey wheat pretzel sticks

I'll share my recipe, if you'll share yours, November 18, 2010

Comments (4)

Jasdip

Marilyn Sue

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Jasdip

glenda_al

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