Chicken with Mustard Cream Sauce

The boyfriend found this recipe last week and we've now had it twice.  We used cutlets instead of cutting the chicken breasts in half.  It's a fairly simple recipe, although we found that it takes a bit longer (as usual) than the recipe says it will.  Next time we make it, we'll use less cream (we used a 1/2 cup both times) because our sauce didn't seem to thicken as much as she shows.

Ingredients
4 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 whole Garlic Cloves, Minced
1 cup Brandy (or White Wine If Preferred)
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon (heaping) Grainy Mustard
¼ cups (to 1/2) Heavy Cream
¼ cups (to 1/2) Chicken Broth
Salt And Pepper, to taste
Preparation
*Amount of cream and broth has slightly decreased; add more as needed.
Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner
chicken cutlets. Salt and pepper both sides.
Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides
until nice and golden brown and cooked through. Remove chicken from the skillet and
keep on a plate.
Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring
to make sure it won’t burn. Next pour in the brandy (or wine if using) being careful if
cooking over an open flame. Then just let the booze bubble up and cook until it’s
reduced by half.
Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken
broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you
think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow
sauce to cook for another few minutes, shaking the pan if needed to move things
around.
Serve chicken with a green salad, spooning the sauce over the top.
Yum and…yum.

Buffalo Chicken Lasagna

We love Buffalo anything, so when I found this recipe on Pinterest, I knew I had to try it.

I made a few changes, based on the recipe for Buffalo Chicken Pasta Bake.  Where the recipe calls for cooking the onions, I added carrots and celery.  I cooked the chicken as she suggested in the oven.  I seasoned it with salt, pepper, and garlic powder.  We use Red Hot Buffalo flavor sauce.  I skipped the hot pepper sauce -- this was plenty hot for us!

Click here for the original post on the blog All in All.  All of the notes below are from the original poster, not from me.

Buffalo Chicken Lasagna

1 tablespoon olive oil

1 tablespoon butter

1/4 cup onion, diced

1 clove garlic, minced

8 ounce cream cheese

1 cup buffalo wing sauce

Hot pepper sauce such as Franks Red Hot or Tabasco (amount based on your own preference)

2 cups cooked chicken, shredded (I baked chicken tenders in the oven covered with foil at 350 for 25 minutes for this recipe, but a rotisserie chicken would work very well too)

1/2 cup ranch dressing

8 ounce package of shredded mozzarella cheese

Lasagna noodles, cooked according to package directions (do not use "no cook" noodles; they must be boiled and fully-cooked before building the lasagna)

Directions:

1. In a medium pot, heat the olive oil and butter over medium heat until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes.

2. Cut the cream cheese into cubes and add to the pot. Stir well until completely melted then add in the buffalo sauce and a few dashes of hot pepper sauce to taste. Spoon a small amount of the buffalo and cream cheese sauce into the bottom of a 9x13 baking dish and spread it around to cover the bottom of the dish. Stir the chicken into the sauce in the pot.

3. Place one layer of lasagna noodles in the bottom of the dish. Spread half of the chicken mixture over the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining chicken and ranch dressing. Place a final layer of lasagna noodles and then spread the cheese over the top.

4. Bake at 350 for about 25 minutes (I bake it uncovered). Serve with ranch or blue cheese dressing and maybe some carrot and celery sticks.

Shrimp Alfredo Pasta Bake

We have found our winter go-to shrimp recipe!

It is like a dish I always get at Olive Garden.  I tweaked the recipe a bit.  It is actually a "Skinny" Shrimp Alfredo Pasta Bake, but I used regular ingredients -- nothing low fat.  I also used the spice blend from our favorite summer go-to shrimp recipe (1/4 tsp each garlic powder, salt and Italian seasoning) instead of just roasting the shrimp with salt and pepper.

Click here for the link to the original recipe on the blog Damn Delicious.  I came across it on Pinterest.

Skinny Shrimp Alfredo Pasta Bake

1 pound medium shrimp, peeled and deveined

2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper, to taste

8 ounces whole wheat penne pasta

1 (14.5-ounce) can petite diced tomatoes, drained

1/2 cup reduced fat mozzarella cheese

1/2 teaspoon crushed red pepper flakes, optional

2 tablespoons grated Parmesan

2 tablespoons chopped fresh parsley leaves

Alfredo Sauce

2 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon all-purpose flour

1 (6-ounce) can 2% evaporated milk

1 ounce light cream cheese

1/4 cup chicken broth, or more, to taste

Kosher salt and freshly ground black pepper, to taste

See a Quick Sausage Alfredo Recipe

INSTRUCTIONS

To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Add more chicken broth as needed until desired consistency is reached.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Reduce oven temperature to 350 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.

In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan.

Place into oven and bake until golden brown and cheese has melted, about 10 minutes.

Serve immediately, garnished with parsley, if desired.