Source: nobiggie.net
(makes 8×8 pan size)
Ingredients:
1 Can Cream of Chicken Soup
1/2 Cup Mayo
1/2 Cup Milk (I add extra to make it more thinned out)
1 TBL. Lemon Juice
2 tsp. Curry Powder
2 Chicken Breasts – cooked & shredded (or chicken from a Rotisserie Chicken)
10oz. or more Broccoli (steamed)
Bake @ 350 for 20-30 minutes
Serve over rice
Monday, April 25, 2011
Friday, April 1, 2011
Pan-Seared Chicken Breasts with Mushrooms and Creamy Dijon Sauce
Source: Picture-Perfect kitchen
Ingredients:
• 4 boneless, skinless chicken breasts
• kosher salt and freshly ground black pepper
• garlic powder
• extra-virgin olive oil
• unsalted butter
• 1 cup chopped, fresh mushrooms
• 1 shallot, minced
• 1/2 cup chicken stock
• 1/2 cup white wine
• 1/3 cup heavy cream
• 2 tablespoons Dijon mustard
• Minced parsley, for garnish
Directions:
Preheat the oven to 200 degrees. Trim off the tenderloin from each breast; reserve for another use. Rinse the chicken with cool water and pat dry. Place each chicken breast between two sheets of parchment paper or plastic wrap; using a rolling pin, meat mallet or heavy skillet, pound each breast out to 1/4-inch thickness. Season both sides with salt, pepper and a little garlic powder. In a large skillet over medium, heat 2 tablespoons of olive oil with 2 tablespoons of butter. Add 2 chicken breasts and cook for 3 to 4 minutes per side, or until golden brown and cooked through. Repeat with the remaining 2 breasts, adding more oil and butter as needed. Place the chicken on a baking sheet and transfer to the oven while you make the sauce. Add a little more oil to the pan if it's dry; swirl to coat. Add the mushrooms and shallot and sauté briefly. Add a 1/4 cup of the stock, scraping up any browned bits until the liquid has reduced. Add the remaining stock and wine; bring to a boil and cook until reduced by half, about 5 to 7 minutes. Add the cream and cook until the sauce has thickened slightly, about 2 minutes. Off the heat, stir in the mustard until smooth. Taste for seasoning before serving with the chicken and a sprinkle of parsley.
Ingredients:
• 4 boneless, skinless chicken breasts
• kosher salt and freshly ground black pepper
• garlic powder
• extra-virgin olive oil
• unsalted butter
• 1 cup chopped, fresh mushrooms
• 1 shallot, minced
• 1/2 cup chicken stock
• 1/2 cup white wine
• 1/3 cup heavy cream
• 2 tablespoons Dijon mustard
• Minced parsley, for garnish
Directions:
Preheat the oven to 200 degrees. Trim off the tenderloin from each breast; reserve for another use. Rinse the chicken with cool water and pat dry. Place each chicken breast between two sheets of parchment paper or plastic wrap; using a rolling pin, meat mallet or heavy skillet, pound each breast out to 1/4-inch thickness. Season both sides with salt, pepper and a little garlic powder. In a large skillet over medium, heat 2 tablespoons of olive oil with 2 tablespoons of butter. Add 2 chicken breasts and cook for 3 to 4 minutes per side, or until golden brown and cooked through. Repeat with the remaining 2 breasts, adding more oil and butter as needed. Place the chicken on a baking sheet and transfer to the oven while you make the sauce. Add a little more oil to the pan if it's dry; swirl to coat. Add the mushrooms and shallot and sauté briefly. Add a 1/4 cup of the stock, scraping up any browned bits until the liquid has reduced. Add the remaining stock and wine; bring to a boil and cook until reduced by half, about 5 to 7 minutes. Add the cream and cook until the sauce has thickened slightly, about 2 minutes. Off the heat, stir in the mustard until smooth. Taste for seasoning before serving with the chicken and a sprinkle of parsley.
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