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These are my favorites that I make.
Chicken with a Sun-Dried Tomato and Rosemary Cream Sauce
2 tbsp olive oil
2 boneless chicken breast halves, skinned and cut into bite size pieces
4 to 5 cloves of garlic, minced,
1 jar of sun-dried tomatoes, julienned in olive oil
1 tbsp finely chopped fresh rosemary
1/2 cup dry sherry
1/2 cup chicken stock, unsalted (kitchen basics)
1/2 cup whipping cream
1/4 cup grated parmesan cheese
salt to taste
In the olive oil, saute, the chicken breasts until they are cooked. Remove from heat. Add the jar of tomatoes including th eolive oil and saute for 5 minutes. Add the minced garlic and the rosemary. Deglaze the pan with the chicken stock. Add the sherry and saute for another 5 - 7 minutes. Add the chicken back in and let saute for another 5 minutes so the flavors have time to blend together. About 5 - 7 minutes before serving stir in the whipping cream and the paremsan cheese. Serve over pasta!!
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Mustard Chicken Salad
For the chicken salad you can put in it what ever you want. I had cooked chicken breast, tomatoes, broccoli, carrots, etc...basically clean out the fridge night. For the dressing see the ingredients below:
1 1/2 cup good mayonnaise (I used low fat miracle whip)
2 tbsp white wine
1/4 cup good dijon mustard
3 tbsp whole grain mustard
2 tbsp fresh minced tarragon
For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
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Almond Crusted Chicken with a Dijon Mustard Wine Sauce
4 chicken breasts
1 - 2 cups of finely crushed almonds (depends on how big the chicken breasts are)
3 eggs scrambled
1/4 cup flour
1 tbsp parsley
1 tsp lemon sea salt
1 tbsp finely grated gruyere cheese
1 tbsp dijon mustard
2 tbsp coarse ground mustard
2 tbsp honey
1 tbsp minced garlic
1/2 cup wine
1/2 cup chicken stock, no salt added
On your counter top get three flat dish bowls. In the first one, place your flour, second, your eggs (scrambled) and in your third, mix together your finely crushed almonds, parsley, sea salt and the gruyere cheese. Preheat a deep frying pan and add about enough canola oil to coat the bottom of the pan. While the pan is preheating, take each piece of chicken and first dip and coat in the flour, then in the eggs and then in the almond mixture making sure the chicken is thoroughly coated with the almonds. My pan was on medium for about 5 minutes before I put the first chicken breast in the pan. Repeat for each breast. Do not mess with the chickens. Let each side cook for about 5 minutes before you even attempt to flip, otherwise you will lose all of your coating. You will be able to tell just by sneaking a peak if the bottom is ready to flip, or if the coating has set. My chickens were very thick so it took a good 20 minutes worth of frying and every so often flipping them to make sure each side was cooking evenly before they were done. The temperature of the chicken should be between 170 - 180 degrees if you are using a meat thermometer to check. Other wise, just take your thickest breast and slice into the meatiest part to see if it is white on the inside.
While the chicken breasts are cooking, in a small bowl, combine both mustards, the honey and the garlic and mix thoroughly. Once your chicken breasts are done, remove from the pan. At this point you should have a lot of droppings and bits of the coating that have fallen off in the pan. Take your wine and pour into the pan to deglaze the pan by scraping up all the little bits and pieces up off the bottom of the pan. Add the mustard and honey mixture and stir into the wine. Add the chicken stock. Just let this simmer for about 1 -2 minutes and add the chicken back into the gravy. Serve with rice.
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