This looks good, and I love Brussels Sprouts! Spicy Asian Chicken with Brussels Sprouts (Real Simple) 1 cup long-grain white rice 1 large egg 1/2 cup cornstarch 1 pound boneless, skinless chicken breasts, thinly sliced (2 large) 3 tablespooons canola oil, plus more, if necessary 1/2 pound Brussels sprouts, thinly sliced 1 1-inch piece fresh ginger, peeled and cut into matchsticks 2 garlic cloves, thinly sliced 3 tablespoons low-sodium soy sauce 3 tablespoons rice vinegar 2 tablespoons packed light brown sugar 1 red chili pepper, thinly sliced 1 teaspoon toasted sesame oil 2 scallions, thinly sliced 2 tablespoons chopped roasted peanuts Cook the rice according to the package directions. Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and 3/4 cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more. Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.

Thanks to everyone for the recipes. I look forward to trying many more of them. Doucanoe, I made your alfredo chicken pizza and it was wonderful. Rusty, I made your hot chicken salad and it was great! I didn't take pictures but I wanted to let everyone know that both recipes that I tried are keepers!! I look forward to having more left over chicken soon. LOL Karen

This is the only one I use anymore. It is by Giada DeLaurentis and makes so much that I always cut it in half. Chicken Tetrazzini 9 tablespoons butter 2 tablespoons olive oil 4 boneless skinless chicken breasts 2 1/4 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 1 pound white mushrooms, sliced 1 large onion, finely chopped 5 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1/2 cup dry white wine 1/3 cup all-purpose flour 4 cups whole milk, room temperature 1 cup heavy whipping cream, room temperature 1 cup chicken broth 1/8 teaspoon ground nutmeg 12 ounces linguine 3/4 cup frozen peas 1/4 cup chopped fresh Italian parsley leaves 1 cup grated Parmesan 1/4 cup dried Italian-style breadcrumbs Directions Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Beef tips with mushrooms is similar enough to boeuf bourguignon that no one could claim it isn't fancy enough for dinner among friends, but can be made without alcohol. It's easy and looks just lovely over egg noodles and sprinkled with fresh parsley. I don't even use a particular recipe for it anymore, but there are tons to choose from (I tend to just read dozens of recipes and combine them in some way that appeals to me.) I do prefer to incorporate some demi-glace in dishes like this, and I would definitely make sure to use it if wine is forbidden. Just like bouef bourguignon/beef burgundy, you don't have to time everything perfectly, as it does just fine sitting on the stove until you and your guests are ready to eat. Serve over egg noodles with a nice bread of your choice. The only caveat is that an inordinate number of people are die-hard mushroom-haters, so I'd hesitate to serve this to a crowd of unknowns.