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Recipe Request Fulfillment Department

January 20th, 2013 at 11:32 pm

wasted some money on a double cappuccino and blueberry scone today while chatting with friend, then on some kitty weed, dried and fresh, to test the cats' individual speeds to "oblivion." One cat is mellow, one is happy, and one is surfin' about harum-scarum.

Skillet Chicken Dijon
Ingredients
1/3 cup hot chicken broth
2 tablespoons dry white wine
2 teaspoons Dijon mustard
1/4 teaspoon dried basil
1/8 tsp dried tarragon
dash of pepper
4 boneless, skinless chicken breast halves
nonstick cooking spray, butter, or oil

Preparation
In a small bowl, combine chicken broth, wine, mustard, basil, tarragon and pepper. Set aside. Rinse chicken; pat dry. Spray a large skillet with nonstick cooking spray or coat with a little butter or oil. Heat skillet over medium-high heat; add chicken. Cook chicken for about 2-3 minutes each side, or until lightly browned.

Remove skillet from the heat; carefully add broth mixture. Bring to a boil; reduce heat to low. Cover and simmer for about 5 minutes, or until chicken is tender and cooked through. Remove chicken to a warm serving plate; boil pan juices for about a minute to reduce to about 1/4 cup. Pour juices over chicken. serve with rice and a green vegetable.

Servings: Four

Chicken Paprika
Lots of ways to make this. Could I find the one recipe with roast red pepper I had in front of me when I constructed this? No. Sorry. When I do, I'll post it here, or scan it and give you the link to my Mega lode. I have three others, but this one is quick and has the least ingredients.
Servings: Two
Ingredients
2 boneless, skinless chicken breasts
paprika powder
ground pepper
can of stewed tomatoes
cup of cream (heavy? whipping? I use whipping)

Preparation
Place 1/2 cup of flour onto a piece of waxed paper and coat the chicken in the flour. In a large frypan, add some olive oil to cover the bottom and lightly fry the chicken until it is brown on both sides.

Remove the chicken from the frypan and set it aside.

Add stewed tomatoes juice to the frypan and stir over medium-high heat until juice boils. Add three tablespoons of paprika to the juice, and continue to boil for one more minute.

Add the cup of cream to the mixture and raise to a boil then reduce heat to low immediately. Replace the chicken in the sauce, cover and cook over low heat for 30 minutes or until chicken is tender.

Update: You're welcome! Simple as this last one is, it is the one that my son's best friend asked me to send to his mother.

2 Responses to “Recipe Request Fulfillment Department”

  1. LuckyRobin Says:
    1358729608

    Sounds delicious. Thanks for posting.

  2. MonkeyMama Says:
    1358783957

    Sounds yummy!!

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