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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
Recipes with Sauteed Chicken Breasts w. Mustard Sauce
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Directions: Pound each chicken breast half between sheets of wax paper until flattened to about -inch. Season with salt and pepper.
In a large, heavy, nonreactive skillet, heat tablespoon of the oil. Add
2 of the breast halves and saut over moderately high heat until
golden brown and just cooked through, about 1 minutes per side. Transfer to a platter and keep warm. Saut the remaining chicken in the remaining tablespoon of oil.
Add the wine and lemon juice to the skillet and cook over high heat, scraping up any browned bits, until the wine is reduced by half, about
2 minutes. Whisk in the mustard. Remove the pan from the heat and whisk in the butter, a few pieces at a time. Add any accumulated juices from the chicken to the sauce and season with salt and pepper. Spoon the sauce over the chicken and serve hot.
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Noodle Casserole with Caramelized Onions
1 Tablespoon(s) unsalted butter
1 Tablespoon(s) olive oil
3 (s) medium onions,thinly sliced
8 Ounce(s) wide egg noodles
2 eggs,lightly beaten
1/4 Cup(s) raisins
3/4 salt
1/2 freshly ground pepper |
Directions:
Preheat oven to 425. Butter a 9 or 10-inch pie plate. (Using a 10-inch pie plate will produce a thinner, crustier casserole.) In a large
heavy skillet, melt the butter in the oil until foamy. Add the onions and cook over moderately high heat, stirring frequently, until golden
brown, about 15 minutes.
Cook the noodles in a large pot of boiling salted water until al dente, about 8 minutes. Drain. Wipe out the pot, return the noodles to it and stir in the onions. Add the eggs, raisins, salt and pepper and toss gently.
Transfer the noodle mixture to the prepared pie plate and bake for about 30 minutes, or until set and golden brown. Cut into large wedges and serve.
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