Chicken Francesca

 Chicken cutlets. Sliced from breasts cut to manageable size.  Pound them thin. Salt and pepper both sides  

Large lemon - thin slice 1/2. Save 1/2 for later. 

Dice a large shallot- red onion also works need about 1/2 Cup.

Prepare stations for a flour dredge and egg wash  

Dredge a cutlet in flour and then the egg. Fry in EVOO and butter till nicely browned. Set aside. 

Wipe out pan - melt a bit of butter and lightly fry the lemon slices. Set aside. 

Add enough butterto sauté the shallots/ onion. 

Now add enough flour as you want to make a roux for the sauce.  Some white wine and or chicken broth will do to make the sauce.  Need enough to braze the chicken and dress the pasta  

Squeeze the 1/2 lemon for juice into the sauce. 

Add back the lemon slices and the chicken cover and cook on low  

Cook pasta reserving some pasta water for the sauce.

Use pasta water, butter and Parmesan cheese to make a sauce.

Return pasta to sauce and toss well.

Enjoy!

Corn on the cob

 Steam fresh corn on the cob for 4 to 7 minutes for crisp, sweet kernels, or 10 to 15 minutes if you prefer a softer, more traditional texture. The corn is perfectly done when the kernels are bright, deep yellow and tender to the bite.

Teriyaki Chicken Thighs

 

• boneless skinless chicken thighs
• 1 tablespoon soy sauce
• 1 tablespoon sherry wine
• 1 egg yolk
• 3 finely minced garlic cloves
• ¼ cup corn starch
• 1 cup teriyaki sauce
• salt and pepper to taste

INSTRUCTIONS

• Mix the chicken in a large bowl with salt, pepper, soy sauce,  egg yolk, and garlic until well combined.  Allow to marinate until you’re ready to cook. 
• Next, thoroughly mix in the corn starch until combined.
• Pour oil into a large frying pan or rondeau pot and heat.
• Cookk chicken thighs for 3-4 minutes per side, they should be browned.
• Pour the teriyaki sauce into the pan and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through. 165*
  
  
  Sprinkle sesame seeds and chopped scallions. Serve over rice. 

Chicken meatballs

 Use this over sautéed chicken meatballs  

Sauce

• ▢ 3 garlic cloves (minced)
• ▢ 2 Tbsp salted butter
• ▢ ⅛ tsp chili flakes
• ▢ 1 cup chicken broth 
• ▢ 1 cup heavy cream 
• ▢ 14.5 oz. can petite diced tomatoes
• 1/2 package of frozen spinach
• ▢ frozen spinach - I cut a package in 1/2. 
• ▢ ½ cup Parmesan cheese 
• ▢ fresh basil and some Italian seasoning
• Mince the garlic and add 2 Tbsp of butter to the pan with minced garlic and a bit of chili flakes. Cook until fragrant, about 2 minutes.
• Add chicken broth and can of tomatoes to the pan and bring to a boil for 2-3 minutes.  
• Add the browned chicken meatballs to the pan. Cook for 3 - 4 minutes. 
• Add frozen spinach, grated Parmesan, and herbs. Stir to combine and bring to a boil. 
• Your meatballs are done once they reach an internal temperature of at least 165°F. (I cooked mine for an additional 5 minutes until done.)
• Reduce heat to a simmer and add the cream. Stir and cook unitil a nice consistency.  Check seasonings. 
• Serve over pasta with a good bread. 

Chicken and dumplings for two

 

For the chicken stew:

• 1 1/2 cups cooked chicken, shredded or cut
• 1/2 tbsp butter
• 1/3 cup chopped celery
• 2/3 cup chopped carrots
• 1/4 cup chopped onion
• 1 tsp minced garlic
• 3 cups chicken broth
• 1/4 tsp dried thyme
• 1/4 tsp poultry seasoning
• salt and pepper, to taste

For the dumplings:

• 3/4 cup Bisquick mix
• 3 tbsp sour cream or plain Greek yogurt
• 3 tbsp milk (add extra for desired consistency)