Really enjoyed this recipe even though it looks kinda blah in my photo. Ran out of thyme for garnish…LOL.
Skillet Chicken and Mushroom Wine Sauce
3 boneless, skinless chicken breasts, cut diagonally into cutlets
½ cup all-purpose flour
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
12 ounces mushrooms, cleaned and thick sliced
4 tablespoons unsalted butter, divided
1 tablespoons olive oil
2 garlic cloves, minced
2 large shallots, sliced thin
1 ½ cups chicken broth, low sodium
½ cup dry white wine
½ cup heavy cream
2 large springs of fresh thyme
1 teaspoon Dijon mustard
2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
1. Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.
5. Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.
Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles
How to dress up a can of Campbell’s Tomato Soup for company? This recipe turned out well, but alas, I did not take a photo. You will just have to trust me…LOL
Elevated Campbell’s Tomato Soup
1 Cup Fresh Shredded Parmesan Cheese
1 Cup Dried Bread Cubes (I use the ones meant for stuffing)
1 Can Tomato Soup
1 Can of Chicken Broth (I pour my chicken broth into the tomato soup can after pouring the tomato soup out.)
1 teaspoon Fresh Chopped Basil
1/2 teaspoon Fresh Chopped Thyme
1/2 teaspoon Balsamic Vinegar
Salt & Pepper
I recommend using 3 or 4 (depending on size) Ramekins
Preheat oven to 350 degrees.
In a small bowl toss together bread cubes, 1/3 cup of the shredded cheese, pinch of salt and pepper. Set off to the side.
In a large bowl whisk together the tomato soup, chicken broth, basil, thyme, and vinegar until smooth.
Evenly distribute the bread cube mixture among the ramekins or fill the entire bottom of the circular casserole dish you plan on using.
Next you want to evenly distribute the soup mixture among the ramekins or slowly ladle over the bread cubes in a singular casserole dish.
Use the rest of the remaining cheese to float on top of the soup mixture, by slowly sprinkling it onto the soup.
Bake at 350 degrees for 10minutes, then switch to a low broil and allow to cook until the cheese becomes golden brown and bubbly (about 5 minutes in our oven, but this can happen quickly so watch carefully to be sure).
2 cups chopped, peeled carrots, cut into ½ ” chunks (about 3 medium)
4 cups brussels sprouts, trimmed and halved or quartered, depending on size
3 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves or 1 teaspoon dried
salt and pepper, to taste
Preheat the oven to 375 degrees. Place the oven racks on the lower and upper thirds of the oven.
Divide the vegetables between two large rimmed baking sheets in a single layer.
Place the olive oil, maple syrup, thyme, salt, and pepper in a small bowl and whisk to combine. Drizzle half of the mixture over each pan of vegetables and toss well to coat. Place one pan on the upper rack and one on the lower rack, and roast for 15 minutes. Switch the pans from upper to lower and vice versa, and roast 10-15 minutes more or until caramelized and softened.
You are probably wondering why I am using summer squash now that it is Fall. Well, the truth is that northern type squash, which I love, are not normally available in Yucatan. What is “normal” are patty pan squash which are quite small but are available most of the year here. Recently I found a package of these so-called summer squash at a local grocery chain. So, here goes…
Roasted Summer Squash with Sweet Peppers and Onion
This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking. And, yes, we eat the rinds, since there are lots of nutrients..
1 large yellow squash or smaller summer squash [about 2 cups] unpeeled
1 large zucchini squash [about 2 cups] unpeeled
1 medium purple onion
1/2 cup sliced sweet red pepper
1/2 cup sliced sweet orange pepper
2 Tbsp olive oil
1 Tbsp fresh thyme
3/4-1 tsp garlic salt
black pepper to taste
Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
Cut the yellow squash and zucchini into 1/2-inch-thick pieces.
Thinly slice the onion and cut the peppers into strips.
Place all of the veggies into a medium size mixing bowl.
Drizzle the veggies add 2 tablespoons of olive oil.
Sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well.
Spread the vegetables in a single layer on the prepared baking sheet.
Place the pan into the oven and bake for 20 minutes. Stir. In the first 20 minutes, the vegetables will release a lot of moisture.
Bake for another 15 minutes, then stir again.
Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden.
With US Thanksgiving fast approaching, as well as Christmas (44 days), thoughts turn to turkey. I have previously posted a great recipe for preparing turkey which originated with Emerill Lagasse — check out Funky Brined Turkey elsewhere on the blog. Its awesome and I have used it for many years. AFTER US Thanksgiving and Christmas, there will undoubtedly be some leftover turkey. You could make pot pies, but who wants to fiddle with a crust? Turkey Divan is the perfect answer for leftovers!! The following recipe was adapted from Anna Olsen, Food Network Canada.
FYI, if you don’t have leftover turkey, just head down to the deli and get a precooked roasted turkey breast and either bring it home to slice or have the butcher cut thick pieces. Don’t use turkey lunch-meat!!! You could also substitute chicken… enuf said…hope you enjoy this one.
Turkey Divan by Anna Olsen Food Network Canada Ingredients (my changes in red as always)
3 cup fresh broccoli, cut into florets (and peeled stem pieces)
4 Tbsp. butter
1 medium onion, diced into ½-inch pieces
1 red bell pepper, diced into ½-inch pieces
5 Tbsp. all-purpose flour
2 tsp Dijon mustard
2 tsp chopped fresh savory (I could not find any here)
1 tsp each thyme and oregano
2 tsp finely grated lemon zest
2 cup chicken stock
½ cup half-and-half cream
½ cup dry white wine
2 cup Jarlsberg cheese or Manchego if in Mexico
salt & pepper
1 lb. cooked turkey breast meat (not luncheon meat), sliced
2 Tbsp. chopped Italian parsley
½ cup dry breadcrumbs
1 Tbsp. olive oil Directions
1. Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.
2. Preheat oven to 400 F.
3. In a large sauté pan with sides melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes.
4. Add diced pepper and sauté 3 minutes more. Sift flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown.
5. Stir in mustard, savory and zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in cream.
6. Return to a simmer and stir in wine. Reduce heat to low and stir in 1 ½ cups Jarlsberg or Manchego cheese until melted. Season to taste.
7. Stir in broccoli and turkey, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish.
This can be prepared to here and refrigerated until before dinner when you can apply the topping before baking. I usually put the refrigerated dish on the counter to warm it up a little before baking.
8. Sprinkle top with remaining ½ cup cheese mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.
9. Serve over cooked rice or buttered noodles.
10. Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.