Feeds:
Posts
Comments

Archive for the ‘Sauces’ Category

Salted Caramel Sauce

Posted in Desserts, Sauces, tagged , , on July 30, 2012 | Leave a Comment »

Salted caramel sauce has been on my list of things I wanted to make for quite a while. I just needed a good reason to make some. I know, I know, having salted caramel sauce in the refrigerator should be reason enough, shouldn’t it?

The caramel is delicious on top of ice cream, especially if you have homemade brownies to make brownie sundaes (which we did!). I’m looking forward to making another batch of this caramel sauce soon to enjoy with some homemade vanilla ice cream. It’s true, the sweet and salty combination is irresistible!

One year ago:  Vanilla Bean Cupcakes with Raspberry Filling

Salted Caramel Sauce

Printable Recipe

Makes about 1 cup

Ingredients:

  • 1 cup sugar
  • 2 tbsp. light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 tsp. fleur de sel
  • 1/4 cup sour cream

Directions:

  1. Add the sugar, corn syrup, and water to a medium saucepan (I used my Dutch oven) and stir to combine. Set the pan over medium-high heat and cook until the mixture registers 350 degrees F on a candy thermometer. (If you don’t have a candy thermometer, cook until it is amber in color.)
  2. Remove from the heat and slowly whisk in the cream, being careful as the caramel will bubble up quite a bit. Stir in the fleur de sel and then the sour cream until the mixture is smooth. Let cool and then store in the refrigerator.

Source: Baked Explorations, via Tracey’s Culinary Adventures

About these ads

Read Full Post »

Strawberry Sauce

Posted in Sauces, tagged on February 9, 2012 | Leave a Comment »

On Tuesday I posted the recipe for this New York Cheesecake, and promised to share this strawberry sauce with you as well. The cheesecake was so good it could almost stand alone, but this sauce brought the dessert to a whole new level.

After serving this strawberry sauce with the cheesecake, I still had quite a bit of sauce left. You could certainly halve the recipe, but if you make the full recipe there are plenty of good ways to use this sauce. It would be delicious on top of some vanilla ice cream, or maybe on a slice of chocolate cake or pound cake. Drizzled over waffles or pancakes? Yum. You could even use it to sweeten Greek yogurt or your morning oatmeal.

The recipe below allows you to add as much or as little sugar as you want, to adjust the sweetness level to your liking. When I made it I used somewhere between the 1/8 and 1/4 cup of sugar listed, and my sauce was both a little sweet and a little tart.

One year ago:  Valentine Sugar Cookies

Strawberry Sauce

Printable Recipe

Ingredients:

  • 16 oz. bag frozen strawberries, thawed
  • 1/8-1/4 cup sugar, to taste
  • 2 tsp. cornstarch
  • 2 tbsp. lemon juice

Directions:

  1. Place strawberries in the bowl of a food processor and puree until smooth. Transfer strawberry puree to a medium saucepan. Add sugar and cornstarch (you can start with less sugar and add more later if needed). Heat over medium-low heat, and bring to a low boil. Stirring constantly, cook for about 8 minutes. Add more sugar if needed to bring sauce to the sweetness you prefer.
  2. Remove from heat and stir in lemon juice. Chill until ready to serve.

Kristine’s Kitchen original recipe

Read Full Post »

Pizza Sauce

Posted in Pizza, Sauces, tagged , on January 24, 2012 | 2 Comments »

Pizza Sauce

While I’ve been making homemade pizzas for years, pizza sauce is something that I’ve never thought too much about. I used to buy pizza sauce at the store, but didn’t like paying $4 for something that I only used a small amount of, and that wasn’t that good to begin with. Recently I’ve just been using a can of plain tomato sauce as pizza sauce, topped with a sprinkling of Italian seasoning if I was feeling fancy. But now that I’ve tried this homemade pizza sauce, I’m sure that I’ll be taking a few extra minutes to make my pizzas that much better.

The sauce can be made ahead of time and refrigerated, saving you time when you’re ready to assemble your pizza. This recipe makes more sauce than you need for one pizza, and while I haven’t tried it yet, I’m sure that it would freeze well. Just freeze pizza-sized portions individually and defrost as needed. Homemade pizza sauce also works well as a dipping sauce, and next I’ll be sharing an appetizer that’s perfect with this sauce.

One year ago:  Chicken with White Beans and Tomatoes

Pizza Sauce

Printable Recipe

Ingredients:

  • 28 oz. can diced tomatoes, undrained
  • 3 tbsp. olive oil
  • 1 tbsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. crushed red pepper flakes (or 2 tsp. if you want more heat)
  • 1/4 tsp. salt
  • 3 cloves of garlic, finely minced

Directions:

Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Allow to cook for at least 15 minutes. Once finished cooking, remove from the heat. If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato. Store in an air-tight container in the refrigerator.

Recipe adapted from Annie’s Eats.

Read Full Post »

Tomato Sauce with Onion and Butter

Posted in Pasta, Sauces, tagged , on August 22, 2011 | 1 Comment »

Tomato Sauce with Onion and Butter

The recipe for this super simple tomato sauce has been appearing all over the blogosphere recently, so I knew it was only a matter of time before I had to try it myself. Then I realized that the recipe is from a cookbook that Brad and I received as a wedding gift, Essentials of Classic Italian Cooking by Marcella Hazan, a classic Italian cookbook. This is a cookbook that I really should have been making better use of, rather than let sit on my shelf untouched for years. As I turned to this tomato sauce recipe, I realized that it’s one that I’ve tried before, many years ago. I can’t remember anything about how it turned out that time, but after making it again I can tell you that it is as simple and delicious as all of the rave reviews claim.

What could be easier than pouring a can of plum tomatoes in a pot, adding in some butter and an onion that you’ve sliced in half, and then simmering for 45 minutes? You’ll want to use the back of a wooden spoon to smash some of the large pieces of tomato from time to time, but that’s as hard as it gets. This tomato sauce goes well atop many pasta shapes, including spaghetti, rigatoni, or penne. Serve it with a side salad and some garlic bread, and you’ll have a satisfying Italian meal.

Tomato Sauce with Onion and Butter

Printable Recipe

Ingredients:

  • 2 cups canned Italian plum tomatoes, with their juice (one 28 oz. can)
  • 5 tablespoons butter
  • 1 medium onion, peeled and cut in half
  • Salt

Directions:

Put the canned tomatoes in a saucepan or Dutch oven; add the butter and onion. Cook uncovered at a very slow, but steady simmer for 45 minutes. Stir from time to time, mashing any large pieces of tomato with the back of a wooden spoon. Add salt to taste. Discard the onion before serving the sauce with pasta.

Recipe slightly adapted from Essentials of Classic Italian Cooking by Marcella Hazan

Read Full Post »

Vegetable Enchiladas

Posted in Enchiladas, Main Dish, Mexican, Sauces, Vegetarian, tagged , on May 23, 2011 | 7 Comments »

Vegetable Enchiladas

Brad and I made these enchiladas last night, and they were so good I just couldn’t wait to share them with you today. This is a healthier version of your typical enchilada because vegetables and beans take the place of the meat (and part of the cheese) that usually fill enchiladas. The filling is so hearty and flavorful that we didn’t miss the meat at all.

The enchiladas are filled with onion, bell pepper, zucchini, spinach, and black beans. I also put a cup of shredded Monterey Jack cheese in the filling. The original recipe called for either queso fresco or feta cheese, but I had forgotten to buy one of those cheeses during my grocery trip. It worked out though because the jack cheese melted nicely into the filling, and since I always have Monterey Jack on hand I saved myself from buying an extra ingredient.

The first step to making these vegetable enchiladas is to make some homemade enchilada sauce. The recipe is really simple and it only takes 15-20 minutes from start to finish, so I definitely think it’s worthwhile to make your own sauce. I don’t think I’ll find myself buying canned enchilada sauce again, the homemade version tastes so much better.

One year ago:  Honey Oatmeal Sandwich Bread

Vegetable Enchiladas

Printable Recipe

Makes 6 servings

Ingredients:

  • 1 (15-ounce) can black beans, rinsed
  • 1 tablespoon canola oil
  • 1 onion, minced
  • 1 red or yellow bell pepper, stemmed, seeded, and finely chopped
  • 1 zucchini (8 ounces), chopped small
  • 3 garlic cloves, minced
  • 2 cups chopped spinach
  • 2 1/2 cups enchilada sauce (recipe below)
  • 1 cup shredded Monterey Jack cheese (or finely crumbled queso fresco or feta- about 4 ounces)
  • 1/2 cup minced fresh cilantro
  • 1/4 cup drained, canned chopped green chiles
  • Salt and pepper
  • 12 (6-inch) corn tortillas
  • Vegetable oil spray
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • Lime wedges (for serving)

Directions:

  1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Mash half of the beans in a bowl with a fork until mostly smooth.
  2. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook until softened and lightly browned, 5 to 7 minutes. Stir in the zucchini and cook until just tender, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans and cook until warm, about 2 minutes.
  3. Transfer the mixture to a large bowl and stir in the spinach, 1/2 cup of the enchilada sauce, the Monterey Jack (or queso fresco or feta) cheese, cilantro, and green chiles. Season with salt and pepper to taste and cover to keep warm while heating the tortillas.
  4. Lightly coat both sides of the tortillas with vegetable oil spray. Place 6 tortillas onto a baking sheet and bake until the tortillas are soft and pliable, 2 to 4 minutes.
  5. Working quickly while the tortillas are warm and pliable, place 1/3 cup of the vegetable mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them, seam-side down, in a 13 by 9-inch baking dish sprayed with cooking spray. Repeat with the remaining tortillas and increase the oven temperature to 450 degrees.
  6. Pour 1 cup more sauce over the enchiladas, spreading it evenly, then sprinkle the cheddar down the center of each enchilada. Cover the baking dish with aluminum foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and lime wedges separately.

Homemade Enchilada Sauce

Makes about 2 1/2 cups

Ingredients:

  • 1 teaspoon canola oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons sugar
  • 2 (8-ounce) cans tomato sauce
  • 1/2 cup water
  • Salt and pepper

Directions:

Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, and sugar and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

Recipe slightly adapted from The America’s Test Kitchen Healthy Family Cookbook

Read Full Post »

Baked Chicken Fingers with Honey-Mustard Sauce

Posted in Chicken, Easy Weeknight Meals, Main Dish, Meat, Sauces on April 4, 2011 | 1 Comment »

Baked Chicken Fingers with Honey-Mustard Sauce

These chicken fingers come out of the oven crispy on the outside and tender on the inside. The chicken is dredged in three different mixtures before baking. Toasted panko breadcrumbs contribute crispiness, and small amounts of garlic powder, cayenne pepper, Dijon mustard, and thyme give the chicken the perfect amount of seasoning. I posted another chicken fingers recipe a few months ago, and while those were good, the ones I am posting today are much better and I will use this recipe from now on.

We like to dip our chicken fingers in homemade honey mustard sauce, and I have included the sauce recipe below. Barbecue sauce (or ketchup, which is usually Julia’s choice :) ) is a great dipping option as well. Baked Chicken Fingers make a healthy meal that can be enjoyed by kids and adults alike.

Baked Chicken Fingers

Printable Recipe

Makes 4 servings

Ingredients:

  • 2 cups panko (Japanese-style breadcrumbs)
  • 2 tablespoons canola oil
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 3 large egg whites
  • 1 tablespoon water
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
  • Vegetable oil spray
  • 1 1/2 pounds boneless, skinless chicken breasts (3 to 4), trimmed and cut into 3/4-inch-wide fingers
  • Salt and pepper

Directions:

  1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the panko and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, 8 to 10 minutes.
  2. Transfer the crumbs to a shallow dish and let cool slightly. Combine the flour, garlic powder, and cayenne in a second shallow dish. In a third shallow dish, whisk the egg whites, water, mustard, and thyme together.
  3. Spray a wire rack with vegetable oil spray and place over a rimmed baking sheet. Season the chicken with salt and pepper. Working with a few pieces of chicken at a time, dredge them in the flour, then dip in the egg whites, and finally, coat with the toasted crumbs, pressing on them to adhere. Lay the breaded chicken on the prepared wire rack.*
  4. Spray the tops of the chicken lightly with vegetable oil spray. Bake until the chicken is cooked through, 10 to 12 minutes. Serve.

*Note: I don’t have an oven safe rack, so I baked mine directly on the baking sheet and they still came out crispy, although I’m sure baking the chicken on a wire rack would make it even better.

Recipe from The America’s Test Kitchen Healthy Family Cookbook

Honey-Mustard Sauce

*I just eyeball the amounts, do a taste test, and adjust as needed.

Ingredients:

  • 1/2 cup Dijon mustard
  • 4-6 Tablespoons plain lowfat Greek yogurt
  • 4 Tablespoons honey

Directions:

Combine all three ingredients in a small bowl and stir until smooth.

Recipe heavily adapted from The Food You Crave by Ellie Krieger

Read Full Post »

Crispy Chicken Fingers with Honey-Mustard Sauce

Posted in Chicken, Easy Weeknight Meals, Main Dish, Meat, Sauces, tagged , , , on January 5, 2011 | 1 Comment »

Notes:

  • You may have noticed that beginning this week, I am now including a “Printable recipe” link in my posts.  I hope this will make it easier for you to print those recipes that you want to try!
  • Since posting this Crispy Chicken Fingers recipe, I have since found a new favorite chicken fingers recipe that I think is even better.  Visit this post for the new recipe.


Crispy Chicken Fingers with Honey-Mustard Sauce

These chicken fingers are a great way to satisfy a craving for chicken tenders, but in a home-cooked, healthy way. A quick soak in buttermilk tenderizes the chicken, while you prep the other ingredients for the dish. The crispiness of the chicken fingers comes from coating the chicken pieces in crushed Corn Chex or corn flakes cereal. These chicken fingers are baked rather than fried, so they taste great and are good for you (and baking them is so much easier, too).

The honey-mustard dipping sauce that accompanies these chicken fingers is amazing. I ended up just eyeballing the ingredient measurements for the sauce, and it turned out to be the best honey-mustard I’ve ever had. Brad and I couldn’t believe how much it tasted like restaurant honey-mustard sauce, but without the mayo! (Those who know us well know that we can’t stand mayonnaise, and that whenever possible we like to substitute plain Greek yogurt or regular plain yogurt.) The sauce is simply a mixture of Dijon mustard, Greek yogurt, and honey. I’ve done my best to estimate the measurements I used below, but go ahead and just eyeball, do a taste test, and adjust as necessary.

Served with a side of steamed vegetables, a green salad, or some baked sweet potato fries, these chicken fingers make a tasty and nutritious meal.

Crispy Chicken Fingers with Honey-Mustard Sauce

Printable recipe

Makes 4 servings

Ingredients:

For the Chicken Fingers:

  • Cooking spray
  • 1 1/4 pounds boneless, skinless chicken breast halves, cut across into 1/2-inch thick slices
  • 1/2 cup lowfat buttermilk
  • 4 cups whole-grain corn cereal such as Corn Chex or corn flakes
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper

For the Honey-Mustard Sauce:

*I just eyeball the amounts, do a taste test, and adjust as needed.

  • 1/4 cup Dijon mustard
  • 2-3 Tablespoons plain lowfat Greek yogurt
  • 2 Tablespoons honey

Directions:

  1. Preheat oven to 400 degrees F. Coat two baking sheets with cooking spray.
  2. Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat it with the buttermilk. Cover and refrigerate for about 15 minutes.
  3. Place the cereal in a zip-top plastic bag and crush using a rolling pin. Transfer the crumbs to a shallow dish and mix in the salt and pepper. Dip each piece of chicken into the cereal to fully coat and place on prepared baking sheets. Bake until cooked through. (Time will vary depending on size of chicken pieces- I baked mine for 14 minutes and they were perfect.) Leave the chicken on the baking sheets to cool slightly; this will allow the chicken to become crispier.
  4. To make the honey-mustard sauce, combine all three ingredients in a small bowl and stir until smooth.

Recipe adapted from The Food You Crave by Ellie Krieger

Read Full Post »

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Posted in Cakes & Cupcakes, Desserts, Sauces, tagged , , , , , , on December 3, 2010 | 1 Comment »

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

If you are looking for a simple yet delicious dessert to bring to a holiday get together, look no further. This spiced applesauce cake has hints of cinnamon, ginger, and cloves. If you enjoy cream cheese frosting, then you will love how the sweet, cinnamon frosting complements the moist apple cake. I just made this cake last weekend, and I’m already looking for another occasion to make it again.

I made homemade applesauce for my cake, but you could also use store-bought if you are short on time. I’ve included simple directions for making homemade applesauce below.

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

Ingredients:

For cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups unsweetened applesauce
  • 1/2 cup walnuts (optional), toasted, cooled, and chopped

For Frosting:

  • 5 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1/4 teaspoon pure vanilla extract
  • 1 cup confectioners sugar
  • 1/2 teaspoon cinnamon

Directions:

Preheat oven to 350°F with rack in middle of oven. Butter an 8- or 9-inch square cake pan, or spray with cooking spray.

Make the cake:

  1. Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will bake up perfectly in the end.
  2. Spread batter evenly in pan and bake until golden brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Make the frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake. Keep frosted cake in the fridge.

Recipe from Smitten Kitchen, originally adapted from Gourmet.com

Homemade Applesauce

Ingredients:

  • 3 pounds apples, peeled, cored, and chopped into large chunks
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup water

Directions:

Place apples, cinnamon, and water in a small saucepan. Cover and bring to a boil. Reduce the heat and simmer until apples are very soft, about 25-30 minutes. Cool, then puree in food processor until smooth.

Loosely based upon a recipe from Smitten Kitchen

Read Full Post »

Pasta with Butternut Parmesan Sauce

Posted in Main Dish, Pasta, Sauces, tagged , , , , on December 1, 2010 | Leave a Comment »

Pasta with Butternut Parmesan Sauce

I love the flavor of butternut squash, and often make butternut squash soup during the winter and fall months. One of my favorite meals at my favorite restaurant is butternut squash ravioli. So naturally, I was very excited to find this butternut squash sauce that I can easily make to eat with pasta at home. This sauce is creamy and slightly sweet, and is a great way to satisfy my craving for butternut squash ravioli at home. I didn’t think of it until we were halfway through this meal, but toasted walnuts would be a delicious garnish for this dish. Enjoy!

Pasta with Butternut Parmesan Sauce

Makes 4 servings

Ingredients:

  • 1 butternut squash weighing about 2 1/2 pounds
  • 8 oz. penne pasta
  • 1 tablespoon olive oil
  • 1/2 cup shallots, chopped
  • 1/8 teaspoon grated nutmeg
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh sage, finely chopped
  • 1/2 cup half-n-half
  • 2 teaspoons fresh lemon juice
  • Salt and pepper to taste
  • Toasted walnuts (optional)

Directions:

  1. Preheat oven to 350 degrees F. Cut the butternut squash lengthwise in half; scoop out the guts and seeds and discard them. Place the squash halves cut side down in a pyrex or ceramic baking dish. Add water until it is about 1/4-inch deep. Bake for 40 minutes or until a fork easily pierces the squash. Cool for 10 minutes. Scoop out the squash flesh from the skins and puree with a food processor. Discard the skins.
  2. Fill a large pot with water and bring to a boil. Add the pasta and cook according to package directions. Reserve some of the pasta water before draining the pasta.
  3. Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add shallots and saute until tender, about 2-3 minutes. Add the cooked shallots, nutmeg, and Parmesan to the squash in the food processor and process until smooth.
  4. If needed, add a little bit more olive oil to the skillet. Cook the chopped sage over medium heat for 1-2 minutes. Reduce the heat to low and add the squash mixture. Stir in the half-n-half and gently heat through. Thin the sauce as needed using some of the reserved pasta water. Remove from the heat and stir in the lemon juice and salt and pepper to taste.
  5. Place the drained pasta in a serving bowl. Top with sauce and garnish with fresh sage leaves and toasted walnuts, if desired.

Recipe adapted from Simply Recipes

Read Full Post »

Chicken with Provençal Sauce

Posted in Chicken, Easy Weeknight Meals, Main Dish, Meat, Sauces, tagged , on October 7, 2010 | 4 Comments »

Chicken with Provençal Sauce


I keep a binder of favorite recipes that I’ve made and loved. Chicken with Provençal Sauce has earned a spot in my binder of favorites because of its simplicity and flavor. First, you pound the chicken breasts to 1/2-inch thickness, which helps to tenderize the meat and promotes even cooking. After cooking the chicken in a skillet, you make the Provençal Sauce, a combination of garlic, chicken broth, herbes de Provence, butter, and lemon juice. Since you make the sauce in the same skillet that you cooked the chicken in, the browned bits from the bottom of the pan are incorporated into the sauce, giving it even more flavor.

This time, I served green beans and brown rice alongside the chicken. Roasted potato wedges and a green salad would also be great side dishes for this meal. Enjoy!

Chicken with Provençal Sauce

Makes 4 servings

Ingredients:

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Salt and pepper
  • 1 1/2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 cup low sodium chicken broth
  • 1 1/2 teaspoons dried herbes de Provence
  • 1 teaspoon butter
  • 1 teaspoon fresh lemon juice
  • Fresh thyme sprigs (optional)

Directions:

  1. Place chicken breast halves in a zip-top plastic bag and pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
  2. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Add garlic to pan, cook 1 minute stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat, add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with fresh thyme, if desired.

Recipe from Cooking Light, January/February 2005

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 144 other followers

%d bloggers like this: