Thursday, November 6, 2014

Chicken in Creamy Parmesan Sauce

Olive Oil
Boneless, skinless chicken breasts, flattened
2 closes garlic, chopped
1/4 tsp. red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/2 cup heavy whipping cream
1/4 cup oil packed sundried tomatoes, chopped
1/4 cup parmigiano reggiano (parmesan), grated
Salt and Pepper to taste
1/4 cup fresh basil, thinly slided (or 1 tsp. dried basil)

Heat oil in a pan over medium high heat.  Add the chicken and cook until cooked through.  Set aside.  Add the garlic and red pepper flaxes and saute until fragrant, about a minute.  Add the wine and deglaze the pan.  Add the broth, cream, sunddried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce htickens a bit, about 3-5 minutes.  Serve over angel hair pasta.

Pear Salad

Candied Pecans (for instructions to do yourself, see below)
Lettuce mix - variety of leaves
Sliced Pears
Red Onion
Bleu cheese crumbles

1 small shallot
1 tsp. balsamic vinegar
1/4 c. extra virgin olive oil
2 tsp. maple syrup

Combine all dressing ingredients in the blender and blend.  Chill until time to serve.  Slice pears and red onion and lay on salad.  Lightly toss with salad and top with bleu cheese.  To candy pecans, mix 1/2 cup raw pecans with 2 TBSP. melted butter and 2 TBSP. brown sugar.  Lay out flat on parchment paper and bake at 350 for 5 minutes.  Stir and turn over and bake for another 5 minutes.