Week of 9/18/2000

Chicken with Chardonnay and Caper Cream
Elegant enough for any dinner party!

1/4 cup unsalted butter
4 medium shallots, finely chopped
1 lb. boneless chicken breasts, cut into 1/2” strips
1/4 cup lemon juice
1/4 cup Chardonnay wine
2 cups heavy cream
1/4 cup capers, drained
2 lbs. cooked pasta, fettucine or tagliatelli
1/4 cup parsley, chopped


In a large skillet, melt the butter over moderate heat. Add the shallots and saute for 1 minute. Add the chicken to the skillet and increase the heat. Saute the chicken until lightly browned, 3 to 5 minutes.

Add the lemon juice and wine, stirring and scraping the bottom of the pan with a wooden spoon to remove any lumps or browned bits. When most of the wine has evaporated, add the cream. Gently boil until thick, 10 to 12 minutes.

Stir in the capers and serve immediately over pasta. Garnish with
chopped parsley. Serves6.

Nancy’s Easy Apple Coffee Cake
A quick treat to serve with coffee!

1 1/2 cups chopped, peeled apples
1 (10-oz.) can Hungry Jack Flaky Biscuits
1 Tbls. butter
1/3 cup firmly packed brown sugar
1/4 tsp. cinnamon
1/3 cup light corn syrup
1 large egg
1/2 cup pecan halves and pieces
Glaze:
1/3 cup powdered sugar
1-2 tsp. milk
1/4 tsp. vanilla

Preheat oven to 350 degrees. Generously grease bottom and sides of 9-inch round cake pan. Spread 1 cup chopped, peeled apples in bottom. Separate biscuits, and cut each into 4 pieces. Arrange over apples, point-sides-up. Top with another 1/2 cup apples.

In small bowl, combine butter, brown sugar, cinnamon, light corn syrup, and egg. Beat until sugar is partially dissolved. Stir in 1/2 cup pecan halves and pieces. Spoon over biscuit pieces. Bake for 35-45 minutes or until deep golden brown. Mix Glaze ingredients and drizzle over biscuits while warm.

Rice with Mozzarella, Prosciutto, and Peas
Simple and delicious...

1 1/2 cups arborio rice
1/2 cup frozen petite peas
6 oz. fresh mozzarella, grated (about 1 1/2 cups)
1/2 cup grated Parmesan
3 Tbls. butter
3 oz. sliced prosciutto, cut into thin strips
1/2 tsp. salt
3 Tbls. chopped fresh parsley
Fresh ground pepper

Stir the rice into a medium pot of boiling, salted water and cook until almost done, about 15 minutes. Stir in the peas. Cook until the peas and rice are just done, about 2 minutes longer. Drain.

Put the rice and peas back in the hot pot. Stir in the mozzarella, Parmesan, butter, prosciutto, and parsley. Season with salt and pepper to taste. Serve with a green salad and warm crusty bread. Serves 4.