Chicken with Sun Dried Tomato-Basil Sauce

So I made this the other night and it was DELICIOUS, guys. Seriously. I can't wait to make it for the girls when they all come visit next week. YUMMM. It was super easy to make too. 

Chicken with Sun Dried Tomato-Basil Sauce

Serves: 2-3
Prep time: 20 minutes
Cook time: Chicken: 10 minutes
Cook time: Sauce: 10 minutes
Cook time: Spaghetti: 10 minutes

6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream
1/4 16 ounce package whole wheat spaghetti, uncooked


Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Whisk that sucker to death! (just kidding).  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:
Cook spaghetti according to package directions.  It is done when it is soft, but still has a bite; al dente please.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles.  Spoon as much sauce as you would like over chicken & noodles; enjoy!  

Tips: *To keep spaghetti noodles from sticking together after you drain them, add a drizzle of extra virgin olive oil over & toss.
*You could also grill the chicken; that would be super yummy in this dish.  Make slight changes and brush the olive oil over each chicken tender before grilling on foil.  Grill on medium-low heat until done.

Healthy & Easy Shrimp Scampi

I am not a huge sea food fan... but I'll eat shrimp sometimes. 

Boy was this meal tasty & healthy! 

Healthy & Easy Shrimp Scampi

( I added a packet of italian seasoning too!) 

Ingredients

• 4 tsp olive oil 
  
  
• 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
• 6-8 garlic cloves, minced
• 1/2 cup low sodium chicken broth
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup + 1 T minced parsley
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 4 lemon wedges

Preparation

1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
4. Makes 4 servings

Chicken Milanese with Sage-and-Lemon-Butter Sauce

Ok people. 

Honestly... I feel like a professional chef after making this meal... and I'm no professional chef. 

It.was.DELICIOUS.

I will be sharing LOTS of recipes that I try that I think are YUMMY on this blog... so check back often! Or you should even click "FOLLOW" on the right side of this blog just to be sure you don't miss out on anything. :) 

Your family will be in HEAVEN when they taste this delightful meal and they will praise the ground you walk on. Nick LOVED every bite. 

I used chicken tenders ( because they're already so thin... and you want Milanese's to be thin because it's so much more tasty.) I also made mashed potatoes and put them on the plate as well. 

This recipe calls for heavy whipping cream ( but I know there's tons of substitutions for that if you'd rather not use it.) I'm also sure you can use less butter as well if you wanna be more healthy. 

you are WELCOME for this to-die-for recipe: 

It's so hard getting good food pictures! My apartment doesn't have much natural lighting, sadly. It looked way better in person. Just make it and see for yourself! 

Chicken Milanese with Sage-and-Lemon-Butter Sauce
from Food & Wine
by Linda Meyers 

Sometimes I say that a recipe will produce one of the best things you've ever tasted, and you're allowed to treat that as hyperbole.  This is not one of those times.  Get into the kitchen forthwith.  I spent a lot of time trying to figure out what makes this chicken so awesome - really deconstructing it in my mind - and it comes down to three things:  (1) The chicken is pounded thin.  This means it cooks through evenly, but it also changes the texture of the meat, eliminating any stringiness that chicken might have.  It's almost velvety, if that makes any sense at all.  (2)  It's pan-fried.  Which pretty much explains itself, what with the deliciousness and the sealed-in juices and all.  But also?  Golden Brown.  Like, truly, a dinner the color of Aslan's mane and falling leaves and anything consumed at the state fair.  Perfection.   (3)  This sauce is beyond all human understanding.  Its deliciousness reaches drinkable levels.  Not that I'm encouraging that, but I wouldn't judge you.

Unsalted Butter  [ 6 tablespoons, cold, cut into 6 pieces ]
Shallots  [ 2, minced ]
Heavy Cream  [ 1 cup ]
Dry White Wine  [ 1 cup ]
Chicken Stock  [ 1 cup ]
Fresh Sage  [ chopped, 2 tablespoons ]
Lemon Juice  [ freshly squeezed, 2 teaspoons ]
Cayenne Pepper  [ 1 pinch ]
Salt  [ to taste ]
White Pepper  [ freshly ground, to taste ]

Seasoned Dry Bread Crumbs  [ 1 cup ]
Panko (Japanese Bread Crumbs)  [ 1/2 cup ]
Parmigiano-Reggiano Cheese  [ freshly grated,  1/4 cup ]
Lemon Zest  [ finely grated, from 1 lemon ]
Dried Thyme  [ 1 1/2 teaspoons ]
Eggs  [ 2 ]
Chicken Breast Cutlets  [ 8, 6 ounces each, pounded 1/4-inch thick ]
Salt  [ to taste ]
Black Pepper  [ freshly ground, to taste ]
Vegetable Oil  [ for frying ]
Fresh Parsley  [ chopped, 1/4 cup ]

Make the Sauce:
1.   In a medium pot over medium heat, melt 1 tablespoon of the Butter.  
2.   Add Shallots and cook until softened, about 4 minutes.
3.   Add Cream, Wine, and Stock.  Bring mixture to a boil. 
4.   Simmer until mixture is reduced to about 1 1/2 cups.  [ This will take 20 minutes or more. ]
5.   Remove pot from heat; whisk in remaining Butter, 1 tablespoon at a time, stirring well between each addition. 
6.   Add Sage, Lemon, Cayenne, and Salt and Pepper to taste.  Cover and set aside.


Make the Chicken:
1.    Heat oven to 325 degrees.
2.   Line 2 baking sheets with parchment paper.
3.   Lay paper towels on a baking rack.
4.   Mix Bread Crumbs, Panko, Cheese, Lemon Zest and Thyme.  Transfer to a plate.
5.   Beat Eggs, and season with Salt and Pepper.  Transfer to a shallow bowl.
6.   Season Chicken Cutlets with Salt and Pepper on both sides.
7.  Dip 1 Cutlet in Egg Mixture and remove, letting excess drip back in the bowl.  Lay cutlet in Crumb Mixtureand, with dry hand, toss crumbs over the top to coat chicken.  Lay breaded cutlet on first prepared baking sheet.  Repeat with remaining cutlets.
8.   Fill 2 large skillets with 1/4 inch of Oil.  Heat over Medium-High Heat until oil shimmers.
9.  Add two Breaded Cutlets to each pan.  Cook 1 minute.
10.  Lower heat to Medium and cook another 4 minutes, turning once.  Cutlets should be brown and crisp.
11.  Lay Cutlets on prepared paper towels to drain.  When drained, lay on second prepared baking sheet and place in oven to keep warm.
12.   Adjust heat under skillets and repeat process for remaining Cutlets.
13.   Rewarm sauce over Low heat, if necessary, and serve cutlets with sauce and a sprinkling of parsley.


Serves 8.