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Ingredients: 4 skinless,boneless chicken breast halves 1 salt 1 freshly ground pepper 1 Tablespoon(s) olive oil 3/4 Cup(s) dry white wine 1/16 Cup(s) fresh lemon juice 417/10000 Cup(s) dijon mustard 2 Tablespoon(s) unsalted butter,cut into small pieces 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.
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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Transfer the tomato puree to a medium saucepan and heat over medium heat, bringing it to a low boil. 3. Add the celery, lemon zest, sugar, Broiled chicken Set oven control to broil. Brush chicken with 1 tablespoon margarine. Place chicken, skin sides down, on rack in broiler pan. Place broiler pan so top of chicken is 7 to 9 inches from heat. Broil 30 minutes. Sprinkle with salt and pepper. Turn chi Caribbean chicken-vegetable soup In a large pot, combine the oil, onions, celery and red and/or green peppers. Cook over high heat, stirring, for 5 minutes, or until the vegetables soften. If needed, add a little water to prevent burning. Stir in the broth, water, bay leaves, chili powde Cinnamon chicken In a large casserole, saute onions and garlic over medium heat in butter until onions are soft. Brown chicken pieces in the butter and remove from pot as they are done. 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Formatted into MM by Ursula R. Taylor. Mix all ingredients until well blended in suacepan. Cook o Brown rice chicken bake Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, and seasonings in bowl. Transfer to a 3 quart baking dish coated with cooking spray. Cover and bake at 350 degrees for 15 to 20 minutes. Greek tomato sauce with olive oil *Note: Tomatoes should be peeled and chopped if fresh, or you may substitute 1 two-and-one-half pound can plum tomatoes, chopped. Heat the oil in a heavy saucepan, stir in the onions, and cook gently until transparent. Add the garlic, tomatoes Sizzling mushroom sauce Sauté sliced mushrooms, chopped onions, garlic in olive oil. Stir In chopped fresh tarragon, Dijon-style mustard and balsamic vinegar. Salt & pepper to taste. Split and fluff potatoes. Top with hot mushroom mixture. Garnish with Enoki mushroom Chicken and rice Mix together rice, cream of mushroom soup, and gumbo soup. Place in the bottom of a 9x13 pan. Sprinkle ? the onion soup pkg over the mixture. Place chicken over mixture, then place the remaining onion soup pkg over the chicken. Cover with tin foil and Minted cantaloupe sauce canned lemon juice Combine sugar and water. Cook over low heat, stirring constantly, until sugar is dissolved; boil 1 min. Add cantaloupe, mint; bring to boil. Remove from heat; add lemon juice. Refrigerate- remove mint. Makes 1 cup. Spoon o Country chicken ragout In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and saut them for 3 minutes on each side, or until they are lightly browned. Add the pearl onions, mushrooms, bacon, and garlic. Saut the ingredients fo Chicken fried steak #2 ( kathy pitts ) Beat the steaks very well with a meat pounder (they should be almost falling apart). Dip first in the flour, then in the egg, and again in the flour. For a really crisp crust, dip again in the egg, and the flour. 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