Maple-Mustard Sauce over Crispy Chicken

Maple-Mustard Sauce over Crispy Chicken

4 skinless, boneless chicken breast halves

2 eggs

2 tablespoons parsley

3 teaspoons Dijon mustard

1 cup bread crumbs, or more as needed

3 tablespoons olive oil

1 cup chicken broth

3 tablespoons maple syrup

2 1/2 tablespoons coarse-grain mustard

1 tablespoon butter

Pound out chicken breast halves between 2 sheets of plastic wrap to 1/3- to 1/2-inch thickness

Mix eggs, parsley, and Dijon mustard together in a large bowl

Pour bread crumbs into a separate bowl

Place chicken in the egg mixture, then dip in bread crumbs

Heat olive oil over medium-high heat in a large, nonstick skillet

Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side

Transfer to a plate and keep warm

Whisk chicken broth, maple syrup, and 2 1/2 tablespoons coarse-grain mustard together in a bowl

Pour into the same skillet used to cook chicken and bring to a boil

Cook sauce until reduced to about 3/4 cup, about 4 minutes

Stir in butter until melted

Spoon sauce over chicken and serve


Gnocchi with Tomato and Mozzarella

Gnocchi with Tomato and Mozzarella

1 1/2 tablespoons olive oil

1/2 onion, finely chopped

2 (14.5 ounce) cans diced tomatoes (I drained some of the liquid)

Salt to taste

1 (18 ounce) package gnocchi

2 tablespoons grated Parmesan cheese

1 (4 ounce) ball fresh mozzarella, cubed

4 fresh basil leaves

Heat olive oil in a saucepan over medium heat

Sauté onion until soft and translucent, about 5 minutes

Add tomatoes and salt; simmer over low heat while you prepare the gnocchi

Bring a large pot of lightly salted water to a boil

Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes, Drain

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler

Add gnocchi and Parmesan cheese to tomato mixture; toss to combine.

Spoon into baking dish

Arrange cubes of mozzarella cheese evenly on top

Place baking dish in the oven and broil until mozzarella cheese is melted, about 5 to 10 minutes.

Remove from oven and garnish with basil leaves before serving

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

2 pounds skinless, boneless chicken breast halves cut into chunks

1 cup onion, diced

2 cups celery, diced

2 cups carrot, diced

2 tablespoons butter

Parsley, Season Salt, Poultry seasoning and Garlic powder to taste

2 1/2 cups water or chicken stock, enough to cover ingredients

2 (10.5 ounce) cans condensed cream of chicken or celery soup

1 (10 ounce) package refrigerated biscuit dough

Place chicken, onion, celery, carrots, butter, and seasonings in a slow cooker

Pour condensed soup and enough stock to cover ingredients

Cover and cook for 5 to 6 hours on low or 4 hours on high

About 1-2 hours before serving, tear biscuit dough into pieces

Place dough in the slow cooker, I also push them down into the soup

Cook until dough is no longer raw in the center


Dill-Caper Cream Sauce over Chicken Breasts

Dill-Caper Cream Sauce over Chicken Breasts

4 boneless chicken breast halves, pounded very thin

1/4 cup all-purpose flour

Salt and pepper to taste

3 tablespoons butter

1/2 cup white wine

3 cloves garlic, minced

1 cup heavy whipping cream

2 tablespoons lemon juice

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

2 teaspoons dried dill weed

1 1/2 teaspoons chopped fresh thyme

4 tablespoons capers, drained

Dredge chicken breasts in flour and season with salt and pepper

Melt butter in a large skillet over medium-low heat

Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes

Remove chicken from skillet, cover in aluminum foil to keep warm

Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom

Add garlic and cook until fragrant, about 2 minutes

Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil

Reduce heat to medium-low

Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes

Stir capers into sauce and heat for 1 to 2 minutes more

Plate chicken breasts and spoon sauce on top

Garlic Mashed Potato Casserole

Garlic Mashed Potato Casserole

Serves 4

1 1/2 pounds potatoes or more as needed

1/4 cup hot milk

1/2 cup cream cheese, softened

1/2 cup chopped green onions, divided

1 egg, lightly beaten

3 tablespoons butter

1 clove garlic, crushed and chopped, or to taste

1/2 teaspoon salt

1/2 cup shredded Cheddar cheese

Place potatoes into a large pot and cover with salted water; bring to a boil

Reduce heat to medium-low and simmer until tender, about 20 minutes

Drain and return to pot

Preheat the oven to 375 degrees

Grease a glass baking dish

Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl

Pour onto the prepared potatoes

Mash together until mixture is smooth

Spoon into the prepared baking dish

Sprinkle with Cheddar cheese and remaining green onions

Bake in the preheated oven until lightly browned, about 35-40 minutes