Recipeslut

It’s been months since the last time I posted a new recipe. Postings usually coincide with school breaks, and unfortunately also with the amount I cook. Today is the second to the last day of spring break. Oh well. Summer break is just around the corner! This is a recipe I found online to try (simplicity is always desired!) on the thawed sole filets I bought from Trader Joe’s. My husba and I have made agreements never to buy frozen fish from there because it’s never been good. I always try it again after several months or so, just because they continue to carry it so people must buy it and their products are generally good, so maybe it’s something that I’m doing wrong.

Anyway, here’s the recipe I’m going to try tonight. Hope it turns out well!

8 filets of sole
½ pound mushrooms, washed, sliced
½ cup bread crumbs
½ cup water
1 lemon, juice only
3 tablespoons butter
Seasonings to taste

Put the filets of sole in a small buttered baking dish. Season. Sprinkle with the bread crumbs. Add mushrooms, water, butter and lemon juice.

Bake in hot oven for about 10 minutes. Then serve.

I found this on the back of my Kosher salt box, so I’m writing this down before recycling it. Hope to make it soon. Yummy avocado! I’ve been so busy and a bit down and out when I’m not busy…well, I’ve been both. Heh heh – what skills!

7 Tbs. butter, divided (I hear the EVOO getting called from the bench)
1 Tbs. olive oil
8 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 cup light cream
1 cup chicken broth
3/4 tsp salt
1/4 tsp ground black pepper
1/2 cup grated Parmesan cheese
2 dashes hot pepper sauce
1/2 tsp dried rosemary, crushed
1/2 tsp basil
3 cups (8 oz.) sliced fresh mushrooms
1/4 cup sherry
1/2 sliced almonds, toasted
1 or 2 avocados

Preheat oven to 350º. Melt one tablespoon of butter (EVOO) in a large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9×13 baking dish and set aside. Melt 4 tablespoons butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season with salt, black pepper, parmesan, hot pepper sauce, and herbs.

Set aside.

Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Back uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.

Serves 8. Prep time: 25 minutes Cook time: 35 minutes

This is scrumptious! It came from a cookbook I checked out of the local library and was surprisingly orgasmic. There are also simple side dishes that I made with it and will appear together under the tag “Full course 2″. Happy eating!

1 tablespoon olive oil
4 skinless chicken breast halves (bone-in)
½ cup white wine (or apple juice)
1 cup sliced onions
2 cups sliced mushrooms
2 teaspoons minced garlic
½ cup sliced green peppers
½ teaspoon all-purpose flour
2 tablespoons tomato paste
½ cup chicken broth
1 cup chopped tomatoes

Heat oil in a 10-inch non-stick skillet over medium-high heat; when the oil is hot, add the chicken and brown it on both sides. Transfer the chicken to a plate.

Bring the wine or apple juice to a boil in the same skillet, scraping loose any browned bits. Add the onions, mushrooms, garlic, green peppers and rosemary; cook and stir for 5 minutes, or until the onions are soft.

In a small bowl, combine the flour and tomato paste; stir in the broth and tomatoes. Add to the sauce; stir well. Place the chicken, bone side up, on the vegetables, cover and cook for 15 to 20 minutes, or until the chicken is no longer pink in the center.

Serves 4