Recipe from AllRecipes.com
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Monday, October 19, 2009
Wednesday, October 14, 2009
Luscious Vegetable Curry
Recipe from Parade
3 Tablespoon olive oil
1 onion, diced
1 green bell pepper, seeded, cored and diced
1 Tablespoon finely minced garlic
2 Tablespoons curry powder
2 cups chopped canned Italian plum tomatoes, drained
2 cups vegetable or chicken broth
3 Tablespoons mango chutney, chopped
4 carrots, halved lengthwise and cut into 1 inch pieces
2 Idaho potatoes, peeled and diced
1 cauliflower, trimmed and cut into small florets
2 Tablespoons honey
1 cinnamon stick
1 can chickpeas, rinsed and drained
3 Tablespoons currants
Salt and pepper to taste
1/4 cup chopped fresh flat-leaf parsley
Cooked white (or brown) rice, for serving
Heat the olive oil in a large, heavy pot over low heat. Add the onion, bell pepper and garlic; cook, stirring occasionally, until soft and translucent, about 10 minutes.
Sprinkle with the curry powder and cook, stirring, for the flavor to mellow, about 1 minute.
Ad the chopped tomatoes, broth, chutney, carrots, potatoes, cauliflower, honey and cinnamon stick. Bring to a boil, reduce heat to a simmer and cook, uncovered, until the vegetables are tender, about 20 minutes.
Stir in the chickpeas, currants, salt and pepper, then cook for 5 minutes longer.
Just before serving, remove the cinnamon stick and stir in the parsley. Serve in shallow bowls over rice.
3 Tablespoon olive oil
1 onion, diced
1 green bell pepper, seeded, cored and diced
1 Tablespoon finely minced garlic
2 Tablespoons curry powder
2 cups chopped canned Italian plum tomatoes, drained
2 cups vegetable or chicken broth
3 Tablespoons mango chutney, chopped
4 carrots, halved lengthwise and cut into 1 inch pieces
2 Idaho potatoes, peeled and diced
1 cauliflower, trimmed and cut into small florets
2 Tablespoons honey
1 cinnamon stick
1 can chickpeas, rinsed and drained
3 Tablespoons currants
Salt and pepper to taste
1/4 cup chopped fresh flat-leaf parsley
Cooked white (or brown) rice, for serving
Heat the olive oil in a large, heavy pot over low heat. Add the onion, bell pepper and garlic; cook, stirring occasionally, until soft and translucent, about 10 minutes.
Sprinkle with the curry powder and cook, stirring, for the flavor to mellow, about 1 minute.
Ad the chopped tomatoes, broth, chutney, carrots, potatoes, cauliflower, honey and cinnamon stick. Bring to a boil, reduce heat to a simmer and cook, uncovered, until the vegetables are tender, about 20 minutes.
Stir in the chickpeas, currants, salt and pepper, then cook for 5 minutes longer.
Just before serving, remove the cinnamon stick and stir in the parsley. Serve in shallow bowls over rice.
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