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Week of 4/3/2000
Chicken with Mustard Cream
Quick and elegant enough for guests.
2 skinless boneless chicken breast halves
1 Tbls. butter
1/3 cup canned chicken broth
1/4 cup whipping cream
2 1/2 Tbls. honey Dijon mustard
Place chicken between sheets of waxed paper. Using rolling pin, pound chicken to an even 1/2 inch thickness. Peel off paper. Sprinkle chicken with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add chicken; saute until cooked through, about 4 minutes per side. Remove from skillet and keep warm. To skillet add broth, cream and mustard. Simmer until sauce thickens, whisking often, about 2-3 minutes. Season with salt and pepper. Spoon sauce over chicken. Serves 2.
Couscous mixed with sauteed red bell pepper, carrots and dill would make a great side dish.
Spring Soup
All the flavors of Spring
3 Tbls. butter
3 leeks, white part only, thinly sliced
1 small onion minced
2-3 pared potatoes, thinly sliced
2 carrots, thinly sliced
1 1/2 qt. water
1/4 cup brown rice (Uncle Bens 10 minute brown rice works very well)
12 stalks fresh asparagus, cut into 1 pieces
1/2 lb. fresh spinach, finely chopped
1/2 lb. cooked chicken, cubed
4 tsp. salt
dash pepper
1 cup half and half
Saute leeks and onions in butter until tender, add potatoes, carrots and water. Bring to a boil and simmer 10 minutes. Stir in rice and asparagus and simmer for 10 minutes.
Add spinach and chicken, stir well and simmer for 5 additional minutes. Add half and half and adjust seasonings to taste. Serve immediately.
Serves 4-6.
Cheese Pecan Twists
Another Supermarket Shortcut!
1 10 x 15 inch sheet of puff pastry
1/4 cup milk
1 large egg white
1 1/4 cups freshly grated Parmesan cheese
3/4 cup finely ground pecans
Preheat the oven to 400 degrees. Lay pastry on a flat surface. Beat milk and egg white together and brush pastry liberally with it. Mix cheese and pecans and sprinkle half on top of the pastry. Press down lightly. Turn pastry over and brush with the milk-egg wash and sprinkle with the balance of the cheese mixture. Press down lightly.
Using a pizza wheel or a sharp knife, cut pastry crossways into 1 x 10 inch strips. Pick up each strip by one end and, holding it vertically, twist it a few times and place on a parchment-lined baking sheet. Bake for 15 to 20 minutes. Do not let pecans burn. Cool on a rack. Makes 15 twists. Note: If at any point while you are preparing these, the pastry should become sticky and difficult to work with, return it to the freezer for 3 to 4 minutes.
through, about 2 minutes. Season to taste with salt and ground pepper and serve immediately. Serves 6.
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