TUSCAN CHICKEN TOMATO SOUP

TUSCAN CHICKEN TOMATO SOUP serves 6

8 thick slices sourdough bread
2 tablespoons avocado oil, plus more for toasting bread 
Salad Supreme garlic bread sprinkle
2 tablespoons salted butter OR 2 seasoned butter cubes (see notes)
3 boneless, skinless chicken thighs, diced OR 2 cups diced rotisserie chicken pieces 
1 LARGE shallot, diced 
2-3 cloves garlic, minced 
2 tablespoons QUALITY tomato paste  (I use Classico sun dried tomato pesto)
14-ounce can QUALITY diced tomatoes 
14-ounce can QUALITY tomato puree 
2 cups low-sodium chicken broth 
One 15-ounce can cannellini beans, drained and rinsed
1 to 2 tablespoons honey 
2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish 
FRESH ground sea salt and black pepper 
One SMALL 6.52-ounce jar marinated artichoke hearts, drained 
Mini QUALITY Mozzarella balls 

  • Preheat the oven to 425°.
  • Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
  • Heat the butter and oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken (if you’re using the raw thighs otherwise rotisserie chicken pieces are added later), onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
  • Add the tomato paste and stir until everything is well coated.
  • Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano.
  • Add in rotisserie chicken pieces, if using.
  • Season to taste with FRESH ground sea salt and black pepper, stirring well and bringing to a simmer for 10 minutes or so until flavors are well blended.
  • Add the marinated artichoke hearts to the soup and stir to combine.
  • Tear the toasted bread into large chunks and place in the bottom of soup bowls OR use grilled cheese croutons for an extra yummy plus.
  • Ladle the soup over the bread.
  • Top each bowl with several mini Mozzarella cheese balls, chopped oregano and a drizzle of balsamic glaze.

NOTES: When I buy FRESH herbs (thyme, tarragon, oregano, basil…), I chop them up and make butter cubes in my lidded silicone trays to freeze and have on hand for recipes just like this. It adds another layer of flavor.

PAPRIKA CHICKEN IN LEMON SAUCE with PISTACHIO RICE for 2

PAPRIKA CHICKEN IN LEMON SAUCE with PISTACHIO RICE for 2

2 tablespoons FRESH chopped Thyme
½ cup Basmati Rice
1 teaspoon paprika
2 tablespoon sour cream
2 large green onions, thinly sliced, whites and greens separated
1 LARGE lemon, juiced
3/4 pound chicken steaks
1/4 cup chicken stock
1/4 cup crushed Pistachios
2 teaspoon avocado oil
2 tablespoon butter
FRESH ground sea salt and black pepper

  • Adjust rack to top position and preheat oven to 425°.
  • Melt 1 tablespoon butter in a small pot over medium-high heat.
  • Add scallion whites; cook, stirring occasionally, until just softened, 1 minute.
  • Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.

 

  • While rice cooks, pat chicken dry and season all over with paprika, salt, and pepper.
  • Heat a drizzle of avocado oil in a large pan over medium-high heat.
  • Add chicken and cook until browned and cooked through, 3-5 min per side.
  • Transfer to a plate.
  • Wipe out pan. If you forget to do this or choose not to, your sauce will take on a red hue 😀
  • Melt 1 tablespoon butter in the same pan over medium heat.
  • Add chopped thyme; cook until fragrant, 30 seconds.
  • Stir in stock and bring to a simmer, then immediately turn off heat.
  • Stir in sour cream and lemon juice.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Fluff rice with a fork; stir in lemon zest and pistachios.
  • Season with salt and pepper to taste.
  • Divide rice and chicken between plates.
  • Top chicken with sauce and sprinkle with scallion greens.

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

Golden cheesy crispy chicken is ALWAYS a recipe for success. When you add melted cheddar and BOLD spices along with a CHEESY stuffed mashed potatoes you have WINNER, WINNER, CHICKEN DINNER.

CHICKEN
3/4 pound thin chicken steaks
2 tablespoons mayonnaise
1/3 cup FINELY shredded cheddar cheese
¼ cup Panko breadcrumbs
1 tablespoon QUALITY season salt
scant 2 tablespoons butter
FRESH ground sea salt and black pepper

  • Adjust rack to top position.
  • Preheat oven to 425°.
  • Lightly oil a baking sheet.
  • Pat chicken dry and season with FRESH ground black pepper.
  • Place on prepared baking sheet.
  • Evenly spread a thin layer of mayonnaise onto tops of chicken.
  • Melt butter in a medium microwave safe bowl.
  • Stir together the melted butter, Panko breadcrumbs, seasoning salt, and cheddar cheese.
  • Divide the Panko mixture evenly between the chicken steaks, pressing to adhere.
  • Roast on top rack until chicken is cooked through, 15-20 minutes. TIP: For a deep golden crust, broil chicken for the last 2-3 minutes.

POTATOES
3/4 pounds Yukon gold potatoes, diced into ½-inch pieces.
1/4 cup shredded cheddar cheese
4 slices bacon, cooked crisp
2 tablespoons sour cream
1 tablespoon butter
1/4 cup heavy cream
FRESH ground sea salt and black pepper
2 tablespoons minced chives

  • Place potatoes in a large pot with enough salted water to cover by 2 inches.
  • Bring to a boil and cook until tender, 15-20 minutes.
  • Drain and return potatoes to pot.
  • Add sour cream, 1/4 cup shredded cheddar cheese, and 1 tablespoon butter.
  • Mash until smooth and creamy, adding heavy cream as needed.
  • Stir in half the bacon and half the chives.
  • Season to taste with FRESH ground sea salt and black pepper.

ASSEMBLY

  • Divide chicken and potatoes between plates.
  • Top potatoes with remaining bacon and remaining chives.
  • Serve immediately.

WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP

WHITE BEAN, CHICKEN & SAUSAGE STEW
1 Johnsonville beef sausage, cut into 1/4-1/2 inch slices
1-2 large chicken breasts, cut into bite size chunks **(see notes)
2 + 1 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 onion, chopped or 1 bunch green onions, sliced thin
2 medium carrots, peeled, halved and sliced into half moons
2 stalks celery, thinly sliced
1/4 cup chopped FRESH parsley
1 tablespoon chopped FRESH thyme
1 can diced tomatoes, undrained
1 can white Cannellini beans, rinsed and drained
3-4 cups chicken broth **(see notes)
2 tablespoons butter
1 tablespoon Garlic salt
1 baguette, cut or torn into bite sized pieces
Parmesan cheese, garnish

  • Heat 2 tablespoons of the oil in large skillet over medium heat.
  • Add sausage pieces and cook 4-5 minutes until browned. Remove from pan to drain off excess grease.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Add to pan and sear 3-4 minutes until cooked through. Remove chicken pieces and add to sausage to drain.
  • Add remaining oil to pan along with the onions, carrots and celery mirepoix to saute 3-4 minutes.
  • Add tomatoes with their juice, rinsed beans and chicken stock, stirring to blend.
  • Bring to a SLOW boil, turn down heat and simmer 10-15 minutes more.
  • Return meats to pan along with Parsley and Thyme, stirring to blend and coat meat pieces with sauce.
  • While stew is simmering, make the croutons.
  • Preheat broiler.
  • Melt butter and whisk in garlic salt.
  • Toss croutons to coat in butter mixture.
  • Transfer bread pieces to sheet pan. Broil until golden, about 2 minutes, but watch closely to prevent burning.
  • Serve with croutons and Parmesan sprinkle.

NOTES:

  • If you prefer a soup to a stew, use the 4 cups of chicken stock.  Otherwise use 3 +/- cups to your desired consistency.
  • Often I substitute turkey breast or even rotisserie chicken pieces. If you use rotisserie chicken pieces, wait to add them until you are adding the sausage back in.

PAN SEARED LEMON APRICOT CHICKEN

PAN SEARED LEMON APRICOT CHICKEN
LEMON APRICOT CHICKEN

3/4 pound boneless, skinless chicken breasts
2 tablespoons FRESH parsley, finely chopped
1/4 cup apricot preserves
3/4 cup chicken stock
1 LARGE lemon
1 shallot, finely chopped
2 tablespoons avocado oil
FRESH ground sea salt & ground pepper
1 tablespoon WONDRA flour
1 tablespoon apple cider vinegar
1 tablespoon butter

  • Preheat oven to 450°F with a rack in the top position.

  • Pat chicken dry, then pound to an even ½-inch thickness.
  • Season all over with FRESH ground sea salt & ground pepper.
  • Heat 2 tablespoons oil in a medium skillet over medium-high.
  • Add chicken and cook until browned and cooked through, 3–4 minutes per side.
  • Transfer chicken to a plate.
  • 
Add shallots to same skillet; reduce heat to medium. Cook, stirring, until softened, about 2 minutes.
  • Add chicken stock, apricot preserves, ¾ of the parsley and the vinegar. Simmer, scraping brown bits from the bottom of the skillet, until sauce reduces to ½ cup, 5–7 minutes.
  • Remove from heat, then whisk in butter.

  • Add chicken and any resting juices back to the skillet. Cook over medium, turning chicken once, until warm and coated in sauce, 1–2 minutes.
  • Remove from heat.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Garnish with remaining parsley. Enjoy!

CREAMY CHICKEN & VEGGIES with GNOCCHI DUMPLINGS

CREAMY CHICKEN & VEGGIES with GNOCCHI DUMPLINGS

adapted from Eliza Winograd at Marley Spoon

1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped thyme leaves
1 small can Le Seur peas, drained WELL
1/2 cup mascarpone cheese
1 1/2 cups chicken stock
3/4 pound chicken breast strips
3 LARGE carrots, halved and sliced
1 bunch scallions, sliced thin
2-3 cloves garlic, minced
2-3 cups gnocchi
1 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black pepper
1 tablespoon WONDRA flour

  • Bring a medium saucepan of salted water to a boil.
  • Add gnocchi and cook about 3 minutes, stirring gently, until tender and most of gnocchi float to the top. Drain well.
  • Pat chicken dry and generously season with FRESH ground sea salt and black pepper.
  • 
Melt butter and oil in a large skillet over medium-high heat.
  • Sear chicken tenders 1-2 minutes per side.
  • Remove chicken to a plate.
  • Add carrots, onions and garlic, stirring occasionally and cooking until softened and lightly browned, 3–4 minutes.
  • Stir in flour and cook, about 1 minute.
  • Add chicken stock to skillet and return chicken to skillet. Bring to a simmer.
  • Stir in mascarpone cheese.
  • Fold in peas and gnocchi.
  • Simmer a few minutes more.
  • Season to taste with salt and pepper.
  • Sprinkle with chopped parsley and serve.

STUFFED CHICKEN MARSALA

STUFFED CHICKEN MARSALA adapted from Tiffany at Creme De La Crumb serves 4

This is a match made in heaven with the perfectly seasoned chicken stuffed with mozzarella, Parmesan cheese and sun dried tomatoes and then smothered in a savory Marsala mushroom sauce that tastes like it came from your favorite Italian restaurant in less than an hour.

CHICKEN
4 medium boneless, skinless chicken breasts
8 slices mozzarella cheese
1 12-ounce jar julienned sun dried tomatoes packed in oil, DRAINED WELL
2/3 cup shredded Parmesan cheese
3 tablespoons avocado oil
FRESH ground sea salt and pepper, to taste
2 teaspoons Italian seasoning

  • Preheat oven to 400°.
  • Use a sharp knife to cut a slit horizontally along one side of the chicken breast to make a “pocket”.
  • 
Fill each pocket with 2 slices of mozzarella cheese, sun dried tomatoes, and a quarter of the shredded Parmesan cheese.
  • 
Pinch together the open side of the chicken breasts and secure with toothpicks.
  • Drizzle the chicken with oil, then sprinkle with FRESH ground sea salt and pepper, to taste.
  • Sprinkle with Italian seasoning and then rub in with your fingers.

  • Transfer chicken to a large enameled cast iron skillet.
  • Brown chicken over medium-high heat for 3-4 minutes on each side.
  • Transfer chicken on a plate while you prepare the Marsala sauce.

SAUCE
1/2 cup Marsala wine
1 cup chicken bone broth
1-2 tablespoons tomato paste, depending on taste

3 cloves garlic, minced
1-2 cups sliced mushrooms
1/2 cup heavy cream
FRESH ground sea salt and pepper, to taste
grated Parmesan cheese for garnish
FRESH chopped parsley or thyme for garnish


  • Add the onions and mushrooms to the pan, stirring to saute a few minutes.
  • Add garlic, stirring until fragrant, 30 seconds or so.
  • Add the Marsala wine, bone broth, salt and pepper, and heavy cream.
  • Stir and bring to a SLOW boil, cooking for 3-4 minutes.
  • Return chicken pan and spoon some of the sauce over the chicken.
  • Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over chicken midway.
  • Plate chicken and spoon sauce over top.
  • Garnish with grated Parmesan cheese and parsley or thyme if desired, and serve.



NOTES: Using sun dried tomatoes packed in oil adds another layer of flavor.

STACKED SUIZA CHICKEN ENCHILADAS with PICKLED RED ONIONS

STACKED SUIZA CHICKEN ENCHILADAS with PICKLED RED ONIONS serves 2

I absolutely LOVE trying new recipes. Suiza is just the Spanish word for Swiss. I generally cook something BRAND NEW 85% of the time! So combining out of the norm flavors helps keep everything interesting and leads to some wonderful new combinations. Like Molly I combine flavors based on my likes, NOT based on their cultural origins. We used to live near a Mexican restaurant that had the most amazing food, was family run, but had THE grumpiest servers (all part of the family). EVERY time they hired a new hostess/cashier we’d all take bets on how long she’d last because they were ALWAYS cute and perky! 😀 Anyway, they had THE best Suiza chicken enchiladas and that is what this recipe reminds me of. The mozzarella is a much creamier cheese than the standard jack or cheddar normally used in this style recipe. The pickled red onion cut the richness of the ultra creamy cheese and give it a tangy finish.

Adapted from Molly Krueger at Marley Spoon

FRESH ground sea salt & ground pepper
pinch sugar
avocado oil
6 (6-inch) corn tortillas
¼ ounce chorizo chili spice blend
3/4 pound boneless, skinless chicken breasts
1 tablespoon BETTER THAN BOUILLON chicken concentrate
1/2 cup chicken bone broth
2 tablespoons apple cider vinegar
8 ounces green enchilada sauce
1/2 cup chicken bone broth

2 tablespoons chopped  FRESH cilantro,
1 poblano pepper, char roasted, stemmed, seeded and sliced thin
1 medium red onion, sliced thin
1 cup grated mozzarella
1/2 cup grated cheddar cheese
sour cream, for garnish

  • Preheat oven to 450° with a rack in the upper third.
  • Pick cilantro leaves from stems; finely chop the stems and reserve whole leaves. 

In small bowl, combine ¼ cup of the sliced onion with 1 tablespoon vinegar and a pinch of sugar and FRESH ground salt and pepper. Set aside, but stir occasionally, until needed.
  • In a measuring cup, stir to combine the enchilada sauce, broth concentrate, and chicken broth.
  • Set sauce aside.
  • Pat chicken dry.
  • Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high heat.
  • Generously season chicken with sea salt and ground pepper.
  • Add chicken and cook until chicken is seared and cooked through, about 5 minutes.
  • Transfer chicken to a cutting board.
  • Shred chicken with 2 forks.
  • Heat 1 tablespoon oil in same skillet over medium-high.
  • Add poblano pepper slices, remaining sliced onions, and a pinch each of FRESH ground sea salt and pepper. Cook, stirring, until veggies are softened and browned in spots, 3–5 minutes.
  • Stir in all of the chorizo chili spice blend and cilantro stems; cook until fragrant, about 1 minute.
  • Transfer veggies to bowl with chicken; stir to combine.


  • Off the heat, pour ¼ cup sauce into same skillet.
  • Layer 2 tortillas on top, overlapping as necessary.
  • Top with ¼ cup sauce, half of the filling, and ⅓ of the cheese.
  • Repeat with 2 more tortillas, ¼ cup sauce, remaining filling, and ⅓ of the cheese.
  • Top with remaining tortillas, sauce, and cheese.


Lightly oil foil; cover skillet with oiled side.
  • Bake on upper oven rack until cheese is melted and tortillas are warmed through, about 10 minutes.
  • Uncover; switch oven to broil.
  • Broil until cheese is browned on top, 2–3 minutes, depending on your broiler.
  • Remove from oven; let rest for 5 minutes.
  • Top enchiladas with whole cilantro leaves, sour cream salsa and pickled onions as desired.

NOTE: If you cannot find chorizo chile spice, make your own!

CHORIZO CHILE SPICE BLEND

1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons Ancho Chile powder
2 teaspoons sweet paprika
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon FRESH ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/8 teaspoon QUALITY ground cinnamon

  • Break up a bay leaf into small pieces. Using a mortar and pestle grind it up a bit.
  • Next add in the oregano and thyme and grind until finely ground.
  • Measure and combine the remaining spices, along with the bay leaf, oregano and thyme in a container and stirring to combine.
  • Store in a jar or container with a tight-fitting lid and store in dry, dark place for up to 6 months or longer.

GINGER TAMARI CHICKEN & VEGGIES with NOODLES

Every now and then I try a food delivery service to see how they rate. I choose recipes I’ve never made before, but recipes that I believe I will make again without the need of having the ingredients delivered. This is one of those recipes that I have slightly adapted to ingredients I have on hand regularly. This recipe fits that need.

I’m also subscribing for the next 3 months to a fairly new service from Pampered Chef for a Seasoning series that I will keep you updated about.

Craving noodles? This recipe will feed that craving BIG TIME with its tender chicken and fragrant sauce full of flavor. The FRESHNESS of the sugar snap peas and cabbage add a delicious crunch and balance the meal to perfection.

 

GINGER TAMARI CHICKEN & VEGGIES with NOODLES

3/4 pound boneless, skinless chicken breasts or tenders
toasted sesame seeds
4 cup shredded cabbage blend
2 ounces BETTER THAN chicken concentrate
1 ounce Tamari (Japanese soy sauce) or Bragg’s liquid aminos
2 teaspoons sugar
2 teaspoons apple cider vinegar or your favorite FLAVORED rice wine vinegar
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 tablespoon butter
6 ounces, bucatini, square spaghetti or linguine
1 ounce FRESH ginger
1 SMALL bunch green onions
1 cup sugar snap peas

  • 
Bring a large pot of salted water to a boil.
  • Pat chicken dry, then cut into ¼-inch thick strips.
  • Trim snap peas, then cut crosswise into 1-inch pieces.
  • Trim scallions, then thinly slice on bias.
  • Peel and finely chop ginger.


  • Add noodles to boiling water and cook, stirring occasionally, until almost al dente, 8–9 minutes.
  • Reserve ½ cup cooking water, then drain.
  • Add all of the tamari, chicken broth concentrate, and 2 teaspoons each of vinegar and sugar to reserved cooking water, whisking until sugar dissolves, Set aside.
  • 

Season chicken with salt and pepper.
  • Heat oil and butter in a large skillet over medium-high.
  • Add chicken to skillet and cook, stirring and turning, about 3 minutes until cooked through and just beginning to turn golden.
  • Add chopped ginger and half of the scallions and cook, stirring, until aromatics are fragrant and chicken is cooked through, about 30 seconds.
  • Transfer to a plate.

Heat more oil in same skillet over high if necessary.
  • Add snap peas, 4 cups shredded cabbage, and a pinch each of salt and pepper to skillet and cook, stirring, until crisp-tender and browned in spots, about 3 minutes.
  • 
Add tamari-broth mixture to skillet with vegetables, stirring to combine.


  • Transfer noodles, chicken and any resting juices, and 1¼ teaspoon sesame seeds to skillet with vegetables and sauce.
  • Cook, stirring, until sauce coats pasta, about 1 minute.
  • Remove from heat.
  • Season to taste with salt and pepper.
  • Serve chicken with noodles garnished with remaining scallions and sesame seeds.
  • Enjoy!



NOTE: I usually use Bragg’s liquid aminos because the sodium is much less than traditional soy sauce and I find very little difference in flavor. Tamari takes it a step further by being higher in protein, containing anti0oxidants and being much smoother in flavor. It is also less likely to contain the additives and preservatives that traditional soy sauce does. These are all based on personal preference and availability.

CHICKEN & APPLES ~ PURE COMFORT FOOD

This recipe is adapted from Eliza Winograd Marley Spoon and provides a hearty and complete comfort meal with rustic mashed potatoes, flavorful chicken with its sweet and tart apple with a creamy sauce and crisp tart salad as a companion. The recipe as written didn’t have enough OOOMPH for us (it was actually quite bland), so I OOOMPED it up a bit 😀

CHICKEN & APPLES over Mashed Potatoes with Spinach Salad

SALAD & DRESSING
2  cups torn baby spinach
1 1/2 tablespoons avocado oil
2 tablespoons champagne vinegar
1 tablespoon FINELY diced shallot
1 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
FRESH ground sea salt and black pepper
1/4 cup chopped walnuts or pecans, toasted if desired

  • In a medium bowl, whisk together 2 tablespoons oil, 2 tablespoons vinegar and 1 tablespoon of the chopped shallots.
  • Season to taste with salt and pepper.
  • Set aside.
  • Just before serving, toss spinach leaves and chopped apple, nuts and dressing.

POTATOES
1/4-1/3 cup sour cream
2 Yukon gold potatoes, peeled and large diced
2 tablespoons butter
FRESH ground sea salt and black pepper

  • Place potatoes in a small saucepan with 1 teaspoon salt along with enough water to cover by 1-inch.
  • Bring to a boil, then simmer until tender, about 15 minutes.
  • Drain, return to pot, add 2 tablespoons butter and keep covered. 


CHICKEN
1 teaspoon Dijon mustard (see note)
2 teaspoons BETTER THAN chicken concentrate
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon salt + FRESH ground sea salt and black pepper
3/4 pound boneless, skinless chicken breasts or tenders
1 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
1 shallot, FINELY chopped
3 cloves garlic, minced
1 tablespoon avocado oil
1 + 1 tablespoons butter
1 tablespoon WONDRA flour
1 cup water

  • Pat chicken dry and generously season all over with a mixture of the onion powder and FRESH ground sea salt and pepper.
  • Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium-high.
  • Add chicken until well browned on both sides but not cooked completely through, 2–3 minutes per side.  Transfer chicken to a plate and keep warm.
  • Melt 1 tablespoon butter in reserved skillet over medium-high.
  • Add apples, garlic and the remaining shallots and cook, stirring occasionally, until well browned and slightly softened, 3–5 minutes.
  • Sprinkle flour over skillet and cook 30 seconds.
  • Whisk together water, chicken concentrate and Dijon mustard. Add to skillet, gently stirring and scraping up any browned bits from the bottom.
  • Return chicken to pan, simmering 5-7 minutes until chicken is cooked through, apples are tender and sauce has thickened.

  • Return saucepan with potatoes to medium-high and add sour cream and 2 tablespoons butter. Coarsely mash using a fork or potato masher.
  • Season to taste with salt and pepper.
  • Serve chicken with apples and sauce spooned over top with mashed potatoes and salad alongside.

NOTE: I substitute a creamy horseradish for the Dijon due to an allergy that works well for me, but the flavor base is up to you 😀

ROSEMARY THYME BUTTER SAUCE CHICKEN

ROSEMARY THYME BUTTER SAUCE CHICKEN
2 boneless, skinless chicken breasts or tenders equivalent
1 + 1 + 1 tablespoons butter
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon FRESH minced rosemary
1 tablespoon FRESH thyme leaves
3/4 cup diced sweet onions
2 cloves garlic, minced
1 cup SMALL diced carrots
1 cup SMALL diced YUKON potatoes (turnips make a great substitution)

  • Melt 1 tablespoon butter in skillet over medium heat.
  • Sear chicken 2-3 minutes per side until cooked through.
  • Transfer to plate and keep warm.
  • Add another tablespoon of butter to pan.
  • When melted add in onions, carrots and potatoes.
  • Season with FRESH ground salt and pepper, stirring and cooking 5-7 minutes until softened.
  • Add wine to the skillet, scraping bottom to loosen the seared bits.
  • Add cream and bring to SLOW, LOW boil.
  • Reduce heat and cook until sauce slightly thickens.
  • Add in rosemary and stir to coat.
  • Add in remaining better, stirring until smooth.

CREAMY LEMON CHICKEN SOUP

Need a FRESH start to the new year?  Try this soup full of tender chicken, crunchy snap peas and a tangy lemon bite to wake up your senses.

LEMON CHICKEN CREAMY SOUP
3 tablespoons butter
3 tablespoons WONDRA flour
3/4 cup small diced red onion
2 1/2 cups chicken bone broth
Juice of 2 LARGE lemons
2 cups diced rotisserie chicken
1 1/2 cups trimmed and halved sugar snap peas
1 tablespoon FRESH chopped Italian leaf parsley
1 tablespoon FRESH chopped rosemary
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons heavy whipping cream

  • Melt butter in sauce pan over medium-high heat.
  • Add onions, sauteing 2-3 minutes until soft.
  • Sprinkle with flour and stir well until smooth.
  • Add lemon juice and broth gradually.
  • Generously season with FRESH ground sea salt and black pepper.
  • Bring to a boil, reduce heat and simmer 10 minutes until it begins to thicken.
  • Stir in chicken and peas, simmering another 5 minutes until chicken is warmed through and peas are crisp-tender.
  • Reduce heat to low and stir in cream, simmering just until the cream is blended in and heated through.
  • Season to taste.
  • Serve immediately.

NOTE: I like to serve it with my Savory Chicken Bread 😀 That recipe will post tomorrow.