I have MANY recipes as I love to cook, here are some of my faves and they are all easy.
Chicken Piccata
6 boneless, skinless, chicken breast halves
Salt and freshly ground pepper to taste
1/4 cup plus 2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 tablespoons bottled capers, drained
3 tablespoon minced fresh parsley leaves
Mushrooms
1. With a kitchen mallet, flatten chicken slightly between sheets of plastic wrap. Season with salt and pepper.
2. In a large skillet heat 2 tablespoons of butter and oil over medium-high heat until foam subsides; cook chicken on each side until golden brown and cooked through. Transfer chicken to a serving platter and keep warm.
3. Pour off drippings in skillet and add remaining 1/4 cup butter, wine and lemon juice. Bring mixture to a boil and reduce slightly; stir in capers, parsley and season with salt and pepper. Spoon sauce over chicken breasts.
Serve with angel hair pasta
Serves 6.
Chicken Marsala
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Chisken Oscar
• 4 boneless chicken breast halves
• 1/2 cup flour
• salt and pepper, to taste
• 4 tablespoons butter (1/4 cup)
• 1 cup crabmeat
• 12 cooked asparagus spears
• Hollandaise sauce
Place chicken between 2 pieces of wax paper on a cutting board and pound very thin. combine the flour, salt and pepper in a shallow bowl.
Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess. When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
Cover each slice of chicken with crabmeat and top with 3 asparagus spears. Drizzle hollandaise sauce over asparagus and serve.
Recipe originally from "Maine Ingredients"
Serves 4
EASY TACO CASSEROLE
1 lb. ground beef ½ c. milk
garlic powder 1 pkg. 2% cheddar cheese, grated
1 can tomato soup ½ can Green Giant niblets corn, regular
1 jar medium salsa or Mexican
8-10 small corn tortillas 2/3 can large pitted black olives
½ c. Minute rice
Preheat oven to 375 degrees. In a large mixing bowl, combine tomato soup, salsa, milk, corn, rice, half of the grated cheese, ½ of the olives, chopped, and the tortillas, cut into 1-inch squares. Let stand while browning ground beef. Season ground beef with garlic powder, brown completely, and drain well. Stir ground beef into mixture of other ingredients, mixing thoroughly.
Pour mixture into casserole greased with cooking spray such as Pam, and garnish with remaining cheese and sliced olives. You can save some of the tortilla squares for garnish around the edges of the casserole, inserted as a diamond shape so that a triangle remains above the rest of the casserole. Bake at 375 degrees for 45 minutes, or until the center of the casserole is bubbling. Let stand for a few minutes before serving.
Baked Ziti w/ Pesto
Serves 4
• ½ pound ziti
• 2 tablespoons cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups canned crushed tomatoes in thick puree
• ¼ teaspoon salt
• 1 bay leaf
• ½ teaspoon fresh-ground black pepper
• 1 cup ricotta cheese
• 1 ½ cups grated, packaged mozzarella cheese
• 1/3 cup grated Parmesan cheese
• ¼ cup store-bought pesto
1. Heat the oven to 350. Oil 8 x 8 in baking dish
2. In a large pot of boiling, salted water, cook the pasta for 7 min. It will be partially cooked. Drain. Rince with cold water and drain again.
3. In a medium saucepan, heat 1 ½ tablespoons of the oil over low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 min. Add the garlic and cook, stirring for 30 sec. Add the tomatoes, salt and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 min. Stir in ¼ teaspoon pepper. Remove the bay leaf.
4. In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the parmesan, the pesto, and the remaining ¼ teaspoon pepper.
5. Put half the cooked pasta in the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then remaining sauce. Top with the remaining ½ cup mozzarella and remaining parmesan. Drizzle with the remaining ½ tablespoon oil. Bake until bubbling, about 30 min. Let stand 10 min
If you need more, just ask :)
