MASTER desertrecepies

INGREDIENTS  For The Chicken: 2-3 large boneless and skinless chicken breasts halved horizontally to make 4 4 tablespoons flour (all purpose or plain) 4 tablespoons finely grated fresh Parmesan cheese 2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon Black cracked pepper For The Sauce: 5 tablespoons olive oil 2 tablespoons butter 1 small onion finely chopped 1 whole head of garlic peeled and divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup half and half or heavy cream (or evaporated milk) 1/2 cup finely grated fresh Parmesan cheese 2 tablespoons fresh parsley, to serve INSTRUCTIONS Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly. Fry 2-3 chicken breasts until...

INGREDIENTS Chicken: 1/2 cup all-purpose flour (plain flour) 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon black cracked pepper 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets* 2 tablespoons olive oil, divided 4 tablespoons unsalted butter, divided Marsala Sauce: 1 tablespoon unsalted butter as needed 8 ounces (250g) brown or Cremini mushrooms, sliced 4-5 cloves garlic, minced 3/4 cup dry Marsala wine 1 1/4 cup low-sodium chicken broth (or stock) 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)** 2 tablespoons fresh chopped parsley INSTRUCTIONS Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. Heat 1 tablesp...

INGREDIENTS 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets) 1 tbsp dried oregano, divided 1 tsp salt, divided 1 tsp black pepper, divided 1/2 cup all-purpose flour, more for later Private Reserve Extra Virgin Olive Oil (buy here) 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced 14 oz grape tomatoes, halved 2 tbsp chopped fresh garlic 1/2 cup white wine 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon) 3/4 cup chicken broth Handful baby spinach (optional) INSTRUCTIONS Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutle...

Ingredients : 1 box Uncle Ben�s Long Grain Wild Rice (original recipe) 1 can cream of mushroom soup 1 can cream of celery soup 1 can water (You can add another can of water for moister rice.) Chicken breasts or tenders How to make it : In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water.  I always add the extra can of water because I like moist rice. Arrange the raw chicken on top of the rice mixture�. Cover and seal with foil�� Bake at 350 degrees for 2 1/2 hours and �Don�t Peek!� Your house will smell amazing! Base Recipe adapted from this SITE

Ingredients Chicken 4 boneless skinless chicken breasts 3/4 cup all-purpose flour Salt/Pepper to taste � cup olive oil Stuffing � cup smoked shredded cheese provolone or gouda 8 oz. mozzarella cheese shredded � cup Parmesan cheese grated � cup Plain breadcrumbs Can sub panko 1 teaspoon fresh garlic minced 1 tsp red pepper flakes 2 Tablespoons sun-dried tomatoes patted dry and roughly chopped 3 green onions thinly sliced 3/4 cup sour cream Sauce 1 yellow onion sliced into strings 4 cups Dry Marsala Wine 8 oz. heavy cream 12 oz. button mushrooms thinly sliced Instructions Combine all stuffing ingredients together in a bowl and set aside. Preheat the oven to 350 degrees. Butterfly the chicken by slicing the side of the thickest part of eac...

Ingredients 2 tablespoons olive oil 1 lb chicken breast 1 tablespoon cumin divided 1 tablespoon chili powder divided 1/2 teaspoon salt divided 2 bell peppers of different colors, or 8 small bell peppers, cleaned and sliced 4 oz green chiles diced 8 oz pasta fettuccine 2/3 cup heavy cream 2/3 cup milk 1 cup cheddar cheese shredded 1/2 cup mozzarella cheese shredded Instructions Slice chicken into small bites. Heat olive oil in a large skillet. Add chicken slices and immediately add half of cumin, half of chili powder and half the amount of salt. Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet. To the same skillet, add sliced bell peppers. Cook for a couple of minutes until they soften. Add diced green ch...

Ingredients  1 1/2 pounds boneless skinless chicken thighs  2/3  cup low-sodium soy sauce  3 tablespoons rice vinegar  3 tablespoons honey  3 tablespoons brown sugar  1 clove garlic � minced  1 tablespoon minced fresh ginger  2 tablespoons water  1 tablespoon cornstarch  Toasted sesame seeds � for serving  Chopped green onions � for serving  Prepared brown rice � quinoa, or other whole grain, for serving Instructions Place the chicken thighs in the bottom of a 6-quart or larger slow cooker. In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the c...