Kristen's Recipes

1 whole chicken, cut up (about 3 pounds)

2 medium onions, chopped

1 green bell pepper

½ red bell pepper

1 carrot, thinly chopped

1/2 C. heavy cream

1 C. of sour cream

4 T. of sweet paprika (read the first paragraph)

salt to taste

fresh chopped green parsley

6-7 whole black peppercorns

6 T. of olive oil

water

 

Put the olive oil in a medium size pan used for sautéing and sauté the onions until they turn limp and translucent; just a few minutes.  Add the chicken, sweet paprika, salt, and peppercorns and move the chicken around in the pan quickly and turn to make sure it gets coated well with the oil and seasonings. Don’t sauté the chicken, just make sure it gets coated with the seasonings.  After the chicken is coated add enough water to cover the chicken and simmer slowly over low heat. After it simmers 5 or 10 minutes, add the green pepper, red pepper and the carrot.   Continue to stir occasionally until the chicken is tender. If you need to you can add more water but keep it to a minimum. You don’t want to boil the chicken; it should turn out to be more like fried than boiled. Let it simmer for about 30 minutes or so.  After the 30 minutes don’t add any more liquids and let it continue to simmer 15 minutes more so that the liquid is mostly boiled away and there is about 1 ½ inches of the resulting sauce in the pan.   To the gravy in the pan, add the heavy cream and the sour cream and stir the mixture well. Top with the chopped parsley and your Chicken Paprika is ready to be served.

4 medium boneless skinless chicken breast halves

1/4 C. flour

1/4 tsp. salt

1/4 C. butter

1/2 C. dry white wine or chicken broth

1/4 C. sliced green onion

1/2 C. snipped fresh oregano or fresh thyme or fresh lemon thyme or fresh mint (you pick your favorites)

1/4 tsp. black pepper

1/8 tsp. salt

 

Place each piece of chicken between two pieces of plastic wrap pound lightly using the side of meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness, remove plastic wrap. In a shallow bowl combine flour, and 1/4 tsp. salt; coat chicken pieces with flour mixture; in a 12-inch skillet heat 2 T. of the butter over medium heat, add chicken and cook 6 to 8 minutes or until chicken is tender and no longer pink, turning once; Remove chicken from skillet, transfer to platter; cover and keep warm. Add wine and green onions to the skillet; cook and stir 1 minute, scraping up any browned bits in skillet, if necessary; Cook 1 minute more or until reduced to 1/3 C., remove from heat. Whisk in remaining 2 T. butter until melted; stir in 2 T. snipped fresh herbs, the black pepper, and the 1/8 tsp. salt (If using chicken broth omit the 1/8 tsp. salt). Pile the remaining herbs on chicken when serving.

8 chicken sausages

10 fresh thyme sprigs

2 tablespoons extra-virgin olive oil

1 large red (Spanish) onion, cut in half through the stem end and thinly sliced 

3 cloves garlic, minced

4 red bell peppers, seeded, deribbed and cut lengthwise into strips 1/4 inch wide

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley

salt and freshly ground pepper

 

Preheat an oven to 450 degrees F. Arrange the sausages in a roasting pan just large enough to hold them in a single layer. Tuck the thyme sprigs around them. Pour in water to a depth of 1/2 inch. Roast, turning the sausages once or twice, until the water has completely evaporated and the sausages are nicely browned, 10-15 minutes. While the sausages are cooking, in a frying pan over medium-low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until limp, 5-6 minutes. Add the garlic and sauté for 1 minute longer. Stir in the bell peppers and sauté, stirring occasionally, until the peppers just begin to soften, about 10 minutes. Remove from the heat and set aside. When the sausages have browned, add the bell pepper mixture to the roasting pan along with the parsley and salt and pepper to taste. Return the roasting pan to the oven and continue to roast until the sausages are a deep golden brown and the vegetables are golden, about 15 minutes longer. Transfer to a warmed platter and serve immediately.

1/4 cup extra-virgin olive oil

1/2 cup water

4 cloves garlic, minced

2 tablespoons coarsely chopped fresh flat-leaf (Italian) parsley

2 tablespoons coarsely chopped fresh basil

4 large artichokes, trimmed and halved lengthwise

For Filling:

1/2 cup small green French lentils

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

10 oz ground chicken breast meat

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley

1/2 cup tomato-basil sauce

lemon wedges, optional

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley, optional

Uncooked Tomato Sauce 

 

Place the olive oil and water in a frying pan just large enough to hold the 8 artichoke halves. Scatter the garlic and herbs in the pan and arrange the artichoke halves, cut sides down, in a circular pattern with the stems facing toward the center of the pan. Season to taste with salt and pepper. Place over medium-high heat, bring to a simmer, cover and cook until almost tender, about 10 minutes. Remove from the heat and set aside. FOR FILLING: In a saucepan, bring a generous amount of lightly salted water to a boil. Add the lentils and reduce the heat so that the water simmers. Cook, uncovered, until the lentils are just tender but still hold their shape, 20-25 minutes. Drain and refresh them under cold running water to halt the cooking. Drain again and set aside. In a frying pan over low heat, warm the olive oil. Add the garlic and cook gently, stirring frequently, until the garlic turns opaque, 3-4 seconds. Add the ground chicken, raise the heat to medium and saute, stirring and breaking up the chicken with a wooden spoon so that it cooks evenly, until cooked through and no trace of pink remains, about 10 minutes. Remove from the heat and add the drained lentils, parsley and salt and pepper to taste. Pour in the tomato-basil sauce and toss gently to mix well. Preheat an oven to 375 degrees F. Place the braised artichokes, hollow sides up, in a baking dish in which they fit in a single layer. Divide the filling mixture evenly among the halves, mounding it high for an attractive presentation. Bake until heated through, about 10 minutes. Remove from the oven and serve the artichokes hot, cold or at room temperature, arranged on a platter or divided among individual plates. Garnish with lemon wedges and parsley, if desired.

4 boneless, skin on chicken breasts

2 cups flour, for dredging

6 maple breakfast sausage links

2 tablespoons extra virgin olive oil

1 cup prepared basil pesto

1 cup condensed milk (as used) or cream

1/4 cup dark raisins

1 cup warm water

2 (10-ounce) packs frozen spinach

1 medium yellow onion

2 tablespoons extra virgin olive oil

2 vine ripe tomatoes

Unsalted butter, for sauteing

4 zucchini flowers

Small piece Brie

1/2 pound fresh string beans

1 fresh lemon

Directions

Pre-heat the oven to 350 degrees

 

To prepare chicken: If frozen, thaw the chicken breasts, rinse, pat dry and set aside. Using a large flat plate prepare the “dredging flour” with salt and pepper and set aside. Take 2 of the maple sausage links and cut them into half so you have 4 pieces. Open the chicken breasts and remove the “fillet” and reserve for another use. Make a small pocket in the inside of the breast. Place 1 of the sausage pieces in the pocket and wrap the breast around it creating a closed container surrounding the sausage. Dredge the breasts in the prepared flour and set the 4 breasts on a clean plate. Heat 2 tablespoons of olive oil in an oven safe lidded skillet. Starting with the open end first, brown the breasts fully being careful not to open the closed breast. As the breasts cook, the opening will seal making it easier to finish the searing and browning. Once fully browned cover and place in the oven and cook through. Using a small saucepan, combine basil pesto and cream and mix well. Over medium heat reduce the pesto/cream mixture by 1/3 and set aside.  For the spinach: Plump the raisins in a cup of warm water and set aside. Cut the remaining sausage in to small pieces and set aside. Remove the frozen spinach from the package. Carefully cut the blocks into 8 large pieces. Using a lidded skillet, saute the onion in 2 tablespoons of olive oil for 2 minutes. Add the sausage and lightly brown. Add the frozen spinach and cover. When the spinach has totally thawed combine the onion and sausage and season with salt to taste. Add the raisins and their liquid and finish cooking, about 10 minutes. Allow the liquid to evaporate but do not dry out completely.  Tomatoes, zucchini flowers and string beans: Using a non-stick pan quickly sear the tomatoes in some butter. Do not cook them longer than 30 seconds on each side. Reserve the pan and juices for cooking the zucchini flowers. Gently open the zucchini flower and remove the piston from its center. Replace it with a small piece of brie and close the flower. Using the same pan from above quickly cook the zucchini flowers. They are done when you see the Brie melting. Remove from the pan and place 1 on each of the seared tomato slices. Set aside. Bring a pot of lightly salted water to a boil. Add the string beans and cook until your desired doneness. Dress with extra virgin olive oil and some freshly squeezed lemon. Season with the freshly ground black pepper.  Remove the roasted chicken breasts from the oven and remove the skin. Place one breast centered on the lower third of the individual plate. Place a zucchini flower topped tomato on each plate centered above the breast. Frame the plate with some dressed sting beans on one side and the sauteed spinach on the other. Slowly re-heat the basil pesto sauce and place 2 to 3 spoonfuls of the sauce on each breast. Serve warm and enjoy.

3 cloves garlic

1/2 small onion, chopped

1/2 C. cilantro

Juice of 1 lime

1 T. marinated jalapeño chile peppers

4 boneless, skinless chicken breast halves, butterflied and pounded to 1/4″ thick (about 1 1/2 lb.)

Salt

Ground black pepper

1 T. canola oil

1/2 C. shredded reduced-fat Monterey Jack or Cheddar cheese

 

To butterfly a boneless chicken breast, start at the thickest side of the breast and slice it crosswise through the side, almost in half. Open the breast up like a book and press to flatten. To pound it thin, place the chicken between 2 pieces of plastic wrap and use the flat side of a meat mallet to pound it to the desired thickness, being careful not to tear the plastic. In a blender or food processor, combine the garlic, onion, cilantro, lime juice, and peppers. Pulse for 4 or 5 seconds to blend. Sprinkle the chicken breasts lightly with salt and pepper to taste. Spread 1/4 of the garlic mixture over one side of each piece of chicken. Roll up the chicken and secure it with twine. Heat the oil in a large skillet over medium heat. When the oil is hot, add the chicken and cook for 10 to 15 minutes, turning to ensure that both sides are evenly browned. Remove the twine with kitchen scissors. Sprinkle each piece of chicken with the cheese just before serving.

4 oz. thinly sliced prosciutto, cut into ¼ in wide strips

1 ½ c. fresh bread crumbs

1 ½ c. freshly grated Parmigiano Reggiano

½ c. grated provolone

2 large eggs, beaten

¼ c. finely chopped Italian parsley

1 bunch basil leaves

1 T chopped fresh rosemary

Zest of 4 lemons

12 boneless skinless chicken thighs.

 

Mix ingredients for filling together. Pound thighs between sheets of parchment paper until 1/2 inch to 1 inch thick. Put a spoonful or two of filling into each thigh, roll, and secure with three pieces kitchen twine. Arrange chicken legs, seam side down, in a baking dish. Season with salt and pepper and roast 35-40 minutes or until golden. Allow to rest for 10 minutes, remove kitchen twine (a pair of scissors works wonderfully) and serve whole or sliced.

2 tsp. lemongrass

2 tsp. fresh ginger

8 T. cold, unsalted butter

2 T. rice wine vinegar

2 T. white wine

Lemon or lime juice (for finishing)

Salt (to taste)

White pepper (to taste)

2 single chicken breasts, boneless skinless

2 tsp. grape seed or vegetable oil

Salt (to taste)

Freshly ground black pepper (to taste)

 

To prepare the beurre blanc, first finely mince the lower third of the lemongrass stalk. Next, finely mince the ginger. Cut the cold butter into T.-size pieces and set aside. Gather the rice wine vinegar, white wine and lemon or lime (if using). Place a small saucepan over medium heat. Add the lemongrass, ginger, rice wine vinegar and white wine. Bring to a simmer and reduce the liquid by about two-thirds until it reaches a syrupy consistency. Turn the heat to the lowest setting and whisk in the cold butter one piece at a time to slowly form the emulsion. Once all of the butter has been incorporated, season with salt and pepper. You may want to add a few drops of lemon or lime juice to brighten the flavor of the sauce. Monitor the sauce closely while you cook the chicken. Keep the sauce warm to the touch and whisk often to prevent it from splitting. You may need to turn the heat off and on to keep it at the correct temperature. The heat does not always need to be on, as the residual heat from the pan will keep it warm. To prepare the chicken, slice each breast on a bias into 3 equal pieces. Cover with plastic wrap and gently pound each piece to flatten slightly. Season each side with salt and pepper to taste. Preheat a stainless-steel pan over medium-high heat. Once hot, add the oil and pan fry the chicken on both sides until nice and golden. Once the chicken is done, remove from the pan, cover and let rest. Just before serving, strain the sauce. Plate the chicken and spoon the sauce over top. Serve the dish with steamed snap peas or any other green vegetable.

4 whole Portobella mushroom caps (about 5� each), stemmed removed
1/2 cup low fat marinara sauce
1/2 cup lean turkey Italian sausage, cooked, drained and crumbled
4 tablespoons shredded fat free or low fat mozzarella cheese
2 teaspoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil

Preheat the oven to 350 degrees Fahrenheit. Wipe the mushrooms clean of any dirt. Place them on a baking sheet, gill side up. Spoon sauce over each cap, then sprinkle on sausage and cheeses. Place in the oven and bake for 6 to 8 minutes, or until cheese is melted. Garnish with fresh basil. Serve immediately.

Yield: 4 small pizzas
Calories: 94
Fat: 5g
Fiber: 1.3g

1 8-ounce boneless skinless chicken breast
Chipotle Tabasco Sauce (to taste)
1/2 teaspoon garlic salt

Lightly coat grill rack with cooking oil spray. Preheat barbecue grill to medium hot. Grill chicken, until done, 4 minutes per side. Season with Chipotle sauce and garlic salt. Enjoy!

Yield: 1 Serving
Calories: 249
Fat: 3g
Fiber: 0g

1 T. extra virgin olive oil
1/2 lb. chicken breast tenders
1/2 T. chicken broth
1/2 medium onion, chopped
1 cloves garlic, minced
3/8 tsp. dried cilantro
1/2 tsp. grated fresh ginger
1/2 tsp. finely grated lemon peel
1/16 tsp. ground cumin
1/2 Pinch of ground turmeric
1/2 C. light coconut milk (no sugar added)
1 T. macadamia nuts, finely ground
1/2 tsp. sugar substitute
1/8 tsp. ground red pepper
1/2 T. tamarind paste (available in Indian and specialty food markets)
1 tsp. water
Chopped scallion, for garnish

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside. Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through. Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan. In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1/2 C. Evenly divide the chicken among 2 serving plates. Top with sauce and garnish with the scallion.

Yield: 2 servings
Calories: 360
Fat: 25g
Fiber: 3g

Canola oil
1 tsp. dried orange peel or freshly grated orange zest
1/2 tsp. garlic powder
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground allspice
1/8 tsp. ground cardamom or cloves
1/8 tsp. ground white pepper
1/8 tsp. cayenne pepper
2 Cornish game hens

Set oven temperature to 450 degrees. Oil a large baking dish and place in the oven to preheat. Mix the orange peel, garlic powder, coriander, cinnamon, salt, allspice, cardamom, and peppers together. Rinse the game hens and discard the giblets or save for another use. Cut the hens in half with a sturdy knife. Trim away excess fat and discard. Lightly sprinkle some of the mixture over the hens. Lift the skin from the breast area and push the seasonings underneath. Carefully remove the hot baking dish from the oven. Place the hens in the dish. The baking dish will be very hot and the hens will sizzle. Bake uncovered for 25-30 minutes or until cooked through.

Yield: 4 servings
Calories (without skin): 240
Fat: 9g
Fiber: 0g

1 T. oil
1 lb. boneless, skinless chicken breasts cut into strips
1 1/2 C. water
1/3 C. teriyaki sauce
1/2 tsp. garlic powder
2 C. Minute brown rice, uncooked
2 C. broccoli florets (add or replace with carrots and bell pepper if desired)
1/2 C. Salted Peanuts

Heat oil in large nonstick skillet on med-high heat. Add chicken: cook and stir for 5-7 minutes or until cooked thoroughly. Add water, teriyaki sauce and garlic powder; stir. Bring to boil. Stir in rice, broccoli and peanuts; Cover. Cook on low heat for 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork. Serve and enjoy.

Yield: 4 servings
Calories: 360
Fat: 8g
Fiber: 4g

2 oz. soft goat cheese, cut into pieces
1 garlic clove, minced
4 (6-oz.) boneless, skinless chicken-breast halves
Salt and black pepper
1 bunch arugula (3 oz.), washed, trimmed, and coarsely chopped
1 T. extra-virgin olive oil
3/4 C. reduced-sodium chicken broth

Combine cheese and garlic in small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal. Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.

Yield: 4 servings
Calories: 209
Fat: 8g
Fiber: 0g

3 C. packed arugula (about 3/4) pound), washed well and spun dry

1/3 C. pine nuts, toasted golden and cooled

1/2 C. freshly grated Parmesan cheese

1/2 tsp. salt

1 large garlic clove, chopped

3 T. olive oil

1/4 C. hot water plus additional, if desired

3 C. chicken broth

2 C. water

3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved

 

In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 C. hot water plus additional for thinner consistency if desired. In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until, cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve with sauce.

1 lb. Turkey Cutlets, 8 pieces

3 T. Flour

2 tsp. Vegetable Oil

3/4 C. chopped Onion

3/4 C. fresh Cranberries

1/2 C. Chicken Broth

2 T. Sugar

2 T. Red Wine Vinegar

2 T. Catalina Dressing

1/4 tsp. Salt

 

Flatten cutlets to 1/8” thickness, using a meat mallet or rolling pin with meat between 2 sheets of heavy duty plastic wrap; dredge in flour. Heat oil in large nonstick skillet over medium heat until hot. Add cutlets and cook 2 minutes per side or until browned. Transfer to platter and keep warm. Wipe drippings from skillet with paper towel. Place skillet over medium high heat. Add onion and sauté until tender. Add cranberries and next 5 ingredients; bring to a boil. Reduce heat and simmer 3 to 4 minutes or until cranberries pop. Spoon over cutlets and serve.

1 lb. turkey breast

1 sweet potato, peeled and sliced thinly

1 C. fresh whole-leaf spinach

¼ C. frozen unsweetened cherries

¼ C. pecans, chopped

2 cloves garlic, minced

¼ C. goat cheese

2 tbsp. rice flour

Spray or pump olive oil

Salt and pepper to taste

 

Preheat oven to 375°. Lay turkey breast on cutting board or firm surface. Cover with plastic wrap or waxed paper and pound very thin with a flat meat mallet; sprinkle lightly with salt and pepper.Layer the turkey breast with sweet potato slices, spinach, cherries, pecans, garlic, and goat cheese. Roll tightly, tie with string and dust with rice flour. Spray skillet with olive oil, heat to medium. Add the turkey roll and braise until brown on all sides. Place covered skillet in oven and bake for 30 to 45 minutes or until cooked through. Remove from oven and allow to rest for 10 minutes

2 Rock Cornish hens

1/2 tsp. salt

1/2 tsp. ground black pepper

1/3 C. honey

1 T. poppy seeds

1 1/2 tsp. mustard powder

3/4 tsp. ground ginger

 

Preheat oven to 350 degrees F (175 degrees C). Spray rack of shallow roasting pan with non-stick spray.

Cut each hen in half; place skin side down in roasting pan. Sprinkle with salt and pepper. Whisk together the honey, poppy seeds, mustard and ginger. Brush over both sides of the hens. Roast uncovered for 1 hour turning once.

1 C. kosher salt (or 1/2 C. table salt)

2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each

Ground black pepper

1 tsp. vegetable oil

 

Garlic Sherry Sauce

7 medium cloves garlic , peeled and cut crosswise into very thin slices (about 3 T.)

3/4 C. low-sodium chicken broth

1/2 C. dry sherry

2 sprigs fresh thyme

3 T. unsalted butter , cut into 3 pieces

Table salt and ground black pepper

1/2 tsp. lemon juice

 

Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper. Adjust oven rack to lowest position and heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.

4. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.) Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add garlic, then set skillet over medium-high heat and cook, stirring frequently, until garlic is light brown, about 1 1/2 minutes. Add chicken broth, sherry, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 C., about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and add lemon juice. Spoon sauce around chicken breasts and serve immediately.

1 pound uncooked chicken breast tenders (not breaded)

1 medium onion

½ C. sugar snap pea pods

1 C. cherry or grape tomatoes

½ tsp. salt (for cooking pasta)

8 ounces uncooked angel hair pasta

1 T. vegetable oil

2 C. small broccoli florets

1 C. chicken broth

1 T. chopped fresh or 1 tsp. dried thyme leaves

1 tsp. grated lemon peel

4 tsp. cornstarch

1½ tsp. lemon-pepper seasoning

 

Cut chicken into 1-inch pieces. Peel onion and cut into 8 wedges. Snap-off the stem end of each pea pod, then pull string across pea pod to remove it. Cut tomatoes in half. Fill a 4-quart Dutch oven about half full of water. Add ½ tsp. salt. Cover with lid; heat over high heat until water is boiling rapidly. Add pasta. Heat to boiling again. Boil uncovered 3 to 6 minutes, stirring frequently, until pasta is tender but still firm to the bite. While pasta is cooking, in a 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown. Add broccoli and pea pods to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Meanwhile, in a small bowl, stir together broth, thyme, lemon peel, cornstarch and lemon-pepper seasoning; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes, or until sauce is thickened and vegetables are coated. Stir in tomatoes; cook until thoroughly heated. Place a strainer or colander in the sink. Pour pasta in the strainer to drain. Serve chicken mixture over pasta.

Cutlets

1/2 C. unbleached all-purpose flour

4 boneless skinless chicken breasts, trimmed and tenderloins removed and sliced into cutlets

Table salt and freshly ground black pepper

2 T. vegetable oil

 

Piccata Sauce

1 medium shallot, minced

Table salt

1 & 1/2 C. low-sodium chicken broth

1/2 lemon, ends trimmed, sliced thin

2 T. whole milk

1 tsp. cornstarch

2 T. juice from 1 lemon

2 T. capers, rinsed and patted dry

1 T. minced fresh parsley leaves

Ground black pepper

 

For the cutlets: spread flour in shallow dish. Pat cutlets dry with paper towels, and then season with salt and pepper. Lightly dredge cutlets in flour and shake off excess; set aside. Heat 1 T. of oil in 12-inch skillet over medium-high heat until just smoking. Lay half of cutlets in skillet and cook until light golden, about 3 minutes. Flip cutlets over and continue to cook until meat is no longer pink in center and feels firm when pressed with finger, about 2 minutes. Transfer cutlets to plate and cover with foil; set aside. Repeat with remaining oil and cutlets. For the sauce: Add shallot and 1/4 tsp. salt to oil left in skillet, return to medium-low heat, and cook until softened about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and lemon slices, scraping up browned bits. Bring to simmer and cook until mixture measures 1 C., about 5 minutes. Pour any accumulated chicken juices into simmering sauce. Whisk milk and cornstarch together in small bowl, then whisk into simmering sauce. Continue to simmer until sauce has thickened, about 1 minute. Off heat, stir in lemon juice, capers and parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.

1 C. kosher salt (or 1/2 C. table salt)

2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each

Ground black pepper

1 tsp. vegetable oil

 

Garlic Sherry Sauce

7 medium cloves garlic , peeled and cut crosswise into very thin slices (about 3 T.)

3/4 C. low-sodium chicken broth

1/2 C. dry sherry

2 sprigs fresh thyme

3 T. unsalted butter , cut into 3 pieces

Table salt and ground black pepper

1/2 tsp. lemon juice

 

Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper. Adjust oven rack to lowest position and heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.) Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add garlic, then set skillet over medium-high heat and cook, stirring frequently, until garlic is light brown, about 1 1/2 minutes. Add chicken broth, sherry, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 C., about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and add lemon juice. Spoon sauce around chicken breasts and serve immediately.

1 uncooked pastry sheet

2 Tbsp Spanish extra virgin olive oil

2 garlic cloves, chopped

2 green onions, thinly sliced

1 leek, chopped (just the white)

1/2 pound baby carrots

1/2 pound mushrooms

1 C. dry Sherry

Salt and pepper

2 whole roasted or cooked chicken breasts

1 C. drippings from the roasted chicken (or equivalent of stock)

1-2 Tbsp corn starch

1 C. fresh Mozzarella cheese, grated

 

Heat oil in a big pan and stir-fry veggies on high, stirring constantly, for 5 minutes. Add sherry and let evaporate so the alcohol evaporates and only the flavor remains. Add chopped chicken breasts and drippings or stock and mix well. Add corn starch diluted in a little cold water to thicken the sauce. Add salt and pepper to taste. Arrange half of the grated cheese on the bottom of a baking pan. Pour the chicken mixture on top and cover with the rest of the cheese. Place the pastry sheet on top of the filling and press the sides against the pan so it is perfectly sealed. Prick the surface with a fork to let the steam out while baking. Bake for 25-30 minutes or until golden. Serve warm.