Creamy ParmesanGarlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken

Time: 30 minutes

Serves: 4

Ingredients

•  4 boneless, skinless chicken breasts, thinly sliced

•  2 Tablespoons Olive oil

•  Salt Pepper

•  8 ounces sliced mushrooms

•  Creamy Parmesan Garlic Sauce:

•  ¼ cup butter

•  2 garlic cloves, minced

•  1 tablespoon flour

•  ½ cup chicken broth

•  1 cup heavy cream or half and half

•  ½ cup grated parmesan cheese

•  ½ teaspoon garlic powder

•  ¼ teaspoon pepper

•  ½ teaspoon salt

•  1 cup spinach, chopped

Instructions






1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.Notes*If you are serving over pasta and like it saucy, definitely double the sauce. :)

Steak Marinade

Steak Marinade

Ingredients

·       1/3 cup soy sauce

·       1/2 cup olive oil

·       1/3 cup fresh lemon juice

·       1/4 cup Worcestershire sauce

·       1 1/2 tablespoons garlic powder

·       3 tablespoons dried basil

·       1 1/2 tablespoons dried parsley flakes

·       1 teaspoon ground white pepper

·       1/4 teaspoon hot pepper sauce (optional)

·       1 teaspoon dried minced garlic (optional)

Directions

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

** If you leave it in overnight it may get too salty. I haven't tried it yet. I start it before I leave for work to have it ready for dinner.

Chicken Piccata

Chicken Piccata

Ingredients

·       2 skinless and boneless chicken breasts, butterflied and then cut in half

·       Sea salt and freshly ground black pepper

·       All-purpose flour, for dredging

·       6 tablespoons unsalted butter

·       5 tablespoons extra-virgin olive oil

·       1/3 cup fresh lemon juice

·       1/2 cup chicken stock

·       2 garlic cloves, minced

·       1/3 cup white wine

·       1-1/2 tablespoons corn starch, as needed for thickening

·       1/4 cup brined capers, rinsed

·       1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate and cover.

Into the pan add the lemon juice, wine, chicken stock, garlic, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add corn starch as needed to thicken. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Pour sauce over chicken and garnish with parsley.