Boneless Chicken Breasts with Mustard Sauce

Ingredients:

2 to 3 chicken boneless chicken breasts

½ cup bread crumbs

¼ cup grated parmesan cheese

1 egg

2 Tbl flour mixed with black pepper and ½ tsp cracked red pepper

2 Tbl olive oil

½ cup white wine

1 Tbl good quality mustard

Juice from ½ lemon

1 Tbl of soft butter

Chopped parsley

Wash and pat dry the chicken breasts. You’ll need three plates or flat soup bowls (sorry about that). Combine the bread crumbs and parmesan on one plate. Break up the egg with a fork and put it on the second plate. Put the flour and peppers on the third plate.

Heat the olive oil in a nonstick frying pan over medium heat. Dredge the chicken through the flour and then the egg and shake off any excess. Put it into the bread crumb mixture. Make sure that the coating adheres to the chicken. Place in the frying pan and cook on both sides until golden and cooked through.

Remove the chicken breasts from the pan, add the white wine, and bring to a boil. Add the mustard and lemon juice and cook until well combined. Remove from the heat, add the soft butter, and swirl in the pan. Pour sauce over the chicken breasts and sprinkle with chopped parsley.

I serve this chicken dish with carrot salad(http://twolittlekitchens.blogspot.com/p/definitely-not-peanut-butter-and-jelly.html) and tabouli (http://twolittlekitchens.blogspot.com/2012/04/tabouli-lebanese-way.html) for an easy warm weather meal.

This recipe was adapted from a marthastewart.com recipe.

Boneless Chicken Breasts with Artichokes

Ingredients:

2 boneless chicken breasts

2 Tbl flour

Ground black pepper

½ tsp crushed red pepper

1 Tbl olive oil

1 Tbl butter

½ cup white wine (you may need more)

Juice of ½ lemon

1 Tbl capers

½ cup of sliced frozen artichoke hearts (drained canned or marinated will work too)

Chopped fresh parsley

Cut each chicken breast in half lengthwise, put between pieces of plastic wrap, and flatten gently by slapping them with a heavy frying pan. Mix flour and peppers together on a plate. Lightly coat each breast with this mixture.

Place oil and butter in a frying pan over medium high heat. Brown the chicken breasts and remove from the pan. (I rinse the plate with the flour and dry it, but there is so little flour left on it, you can use it for the chicken.)

Add the wine, lemon juice, and capers and cook over medium heat until the bits come off of the bottom of the pan. Add the artichoke pieces and cook for approximately 5 minutes. Put the chicken breasts back in the pan and continue cooking until done, approximately 10 minutes. Remove chicken breasts to a platter and cook down the sauce for a few minutes. Pour the sauce over the chicken and sprinkle with chopped parsley.

Felicia's Chicken

Thanks to Felicia Senigo for this recipe.

Ingredients:

¼ package of bacon cut into pieces

1 Tbl olive oil

2 carrots peeled and cut into chunks

2 onions peeled, cut in half and cut into four quarters each

2 potatoes cut into one inch pieces

1 whole chicken with innards removed, cleaned and sprinkled with pepper

¼ white wine or dry vermouth

Fresh herbs such as rosemary

Finely chopped parsley

Preheat the over to 350 degrees.

In an oven proof pot with a cover fry the bacon pieces until crispy. Remove, set aside, and drain out some of the grease. Add the olive oil.

Add the vegetables to the pot and brown. Remove to a bowl. Set the chicken into the pot breast side down and brown the top and sides of the chicken. Turn the chicken over so breast side is up add, the vegetables, and sprinkle the top with bacon. Pour white wine into to pot with fresh herbs and cover.

Bake at 350 degrees for one hour.

Sprinkle with chopped parsley before serving.

If an oven is not available it can be simmered on the top of the stove.

Boneless Chicken Breasts with Red Pepper

Ingredients:

2 Tbl butter

2 Tbl olive oil

1 sliced red pepper

1 chopped small hot red chili

1 crushed clove of garlic

2 bonesless chicken breasts

2 Tbl flour mixed with black pepper

½ cup of white wine

¼ cup chopped parsley

Melt the butter with the olive oil in a heavy skillet at medium heat. Add the red pepper, hot pepper, and garlic and sauté until softened about ten minutes. Remove from the pan.

Wash and lightly dust the chicken breasts with flour mixed with pepper.

Raise the heat and brown the chicken breasts on both sides in the oil. Remove the chicken breasts from the skillet.

Add the wine and cook until the brown bits on the bottom of the skillet become incorporated. Add the red peppers and then add the chicken breasts and cook at medium heat until all the pink is gone from the chicken. Put chicken breasts on a platter and cover with the red pepper mixture and fresh parsley.