4 boneless chicken breasts
1 cup sour cream (or yogurt)
1/2 cup white wine
1/4 cup dijon mustard
4 teaspoons sherry
4 teaspoons dried tarragon, crumbled
1 tablespoon cornstarch
salt/pepper
Season the chicken with salt and pepper, then place in baking dish. Combine the cream, wine, mustard, sherry and tarragon in a bowl; mix well. Pour over the chicken and bake at 350 for 45 minutes. If the sauce isn't thick enough, extract some of it and mix in a tablespoon of cornstarch - then pour back into the dish.
4 boneless chicken breasts
1 cup honey
1/2 cup to 3/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons ketchup
1 clove garlic (I just use garlic powder)
salt and pepper
Season the chicken (both sides) with the salt and pepper. Arrange the chicken in a small baking dish. Whisk all the ingredients together in a small bowl. Pour over the chicken and bake at 375 for an hour. Make sure you baste the chicken every 5-10 minutes (once it's been in there for 20 minutes or so). Trust me, the sauce is going to bubble up. When it's done, remove the chicken and cut into strips. Serve over rice. Pour the sauce from the baking dish into a gravy boat and pour over the chicken and rice.
4 boneless chicken breasts
1/2 cup heavy whipping cream
1/2 cup fresh mushrooms, sliced
1/4 cup flour
1/4 cup dry sherry
1 green onion, chopped
3 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon garlic
1/2 teaspoon salt & pepper
Melt the butter in a skillet over medium heat. In a small bowl, combine the flour, salt & pepper. Coat chicken in the flour. Add the oil to the butter in the skillet and saute the chicken over medium heat. Cook for about 5 minutes each side. Remove the breasts, put on a plate and cover with foil to keep warm. Add the mushrooms, garlic and green onion to the skillet. Turn heat to high. Add butter if you have to, but saute the mushrooms. Add the sherry and bring to a boil - SLOWLY! Add the cream and reduce to a thick sauce (add a touch of flour if you have to). Put the breasts back in the skillet and coat with the sauce. Transfer the chicken to a plate and top with the mushrooms and sauce.
4 chicken breasts
1 cup honey
1 cup Dijon mustard
1 tablespoon worcestershire
1 teaspoon cumin
1/2 teaspoon ginger
Cracked black pepper
Garlic Salt
Combine all the ingredients in a large bowl and whisk until smooth. Pour over the chicken and bake at 375 F for an hour. Make sure to baste every 15 minutes or so.
4 boneless chicken breasts
fresh mushrooms, sliced
1 1/2 cups dry white wine w/ lemon (you may need more wine)
3 or 4 red potatoes, skinned and quartered
3 or 4 yellow onions
parsley
sage
tarragon
garlic powder
salt/pepper
Add the spices to both sides of the chicken, liberally. Put in a glass baking dish. Place the onions alongside the chicken. Sprinkle with a little more spice. Pour in enough wine so that it completely fills the bottom of the baking dish - and comes up a bit on the chicken. Cook at 350 degrees for an hour.
In a large pot, boil the potatoes for 20 minutes (I do this as soon as I put the chicken in. I like to bake the potatoes for about 30 minutes). Drain. Add the potatoes to the chicken dish and continue baking for the last 30 minutes or so. Make sure you baste frequently! Otherwise, you'll end up with dry everything. When all is said and done, take it out and use the juices as a sort of .. gravy.
linguine
green onions, sliced
4 boneless chicken breasts, cut into thin strips
1 1/2 cups heavy whipping cream
3 tablespoons chopped tomatoes
2 tablespoons cajun seasoning
2 tablespoons butter
1 tablespoon grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon cracked black pepper
1 teaspoon basil
1/2 teaspoon salt
Ok.. boil the pasta, then drain. In a large bowl, season the chicken by tossing with the cajun seasoning. Meanwhile, in a large skillet.. saute' the chicken over medium heat in butter (about 7-10 minutes). Reduce heat and add the green onions, whipping cream, tomatoes, basil, garlic, salt and pepper. Heat through. Mix in the linguine and toss. Sprinkle with parmesan cheese.