Chicken with White Wine and Parsley

A really easy entree and a classic preparation that is easily adaptable and quick – great for a weeknight dinner.  Mom had added mushrooms and garlic to oil first.  You could essentially add anything.

INGREDIENTS

– 1/4 C. flour
– 1 lb. chicken breasts
– 3 TBSP olive oil
– 3/4 C. white wine or chicken stock
– freshly squeezed juice from 1/2 lemon
– 2 TBSP flat parsley, roughly chopped

PROCESS

1.  Coat chicken with flour.
2.  Heat 1 TBSP oil in skillet over medium high heat.  When oil is hot, cook chicken until done.  Put on plate.
3.  Pour wine and lemon juice into pan to deglaze, cook over high heat until reduced and consistency is thick enough to coat the back of a spoon.  Season with salt and pepper.
4.  Add fresh parsley and cooked chicken to pan.

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Published in: on February 21, 2010 at 4:47 pm  Leave a Comment  
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Priscilla’s Bread Recipe

This recipe makes a good, basic white bread.  Very easy.  Came from Aunt Priscilla (Eisenhaure) Brown.

INGREDIENTS

– 2 Cups warm water
– 2 Tbs oil
– 2 Tbs sugar
– 1 Tbs  salt
– 1-2 packets of yeast
– Flour

PROCESS

1.  Sprinkle yeast on warm water.  Wait until yeast bubbles (about 10 min).
2.  Add 10 Tbs flour – gently stir.
3.  Continue to add flour until dry enough to remove from bowl to floured surface then knead more flour in, a little at a time until you can stick your fingers into the dough and they come out fairly UNsticky!
4.  Move dough to an oiled bowl, cover with plastic wrap or damp towel and let rise in bowl until doubled in size.
5.  Punch down dough and put into shape of bread you desire in a baking tin.
6.  Bake at 375 until top is brown.  Let cool slightly and serve.

Published in: on February 21, 2010 at 3:24 pm  Leave a Comment  
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Warm Potato Salad

Ingredients:

1 1/2 lb boiling potatoes

1 1/2 Tbsp wine vinegar

1 Tbsp dijon mustard

1/2 tsp salt

1/4  c. olive oil

1 Tbsp roughly chopped fresh tarragon

2 scallions (white and green parts), thinly sliced

2 cloves garlic, minced

Directions:

Put potatoes in medium pot and cover with lightly salted cold water.  Bring to a boil over high heat.  Reduce heat to medium and continue cooling until a fork goes into the middle of the potato easily, about 20 minutes.

Whisk vinegar, mustard, and salt in a medium bowl while potatoes cook.  Whisk in oil, tarragon, scallion, and garlic.

Drain potatoes.  When cool enough to handle but not cold, cut into cubes or even-size chunks, put into bowl with dressing, turn to coat.  Season with salt and freshly ground black pepper to taste and serve.

4 servings (255 cal, 3 g pro, 31 g carbs, 3 g fiber, 14 g fat)                                   From:  Prevention Magazine

Published in: on January 25, 2010 at 2:00 am  Comments (1)  
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