Milano's Chicken with Mustard Sauce

Ingredients:
4 skinless, boneless chicken breasts
6 Tablespoons olive oil
1/4 cup chopped shallots
8 ounces fresh mushrooms, chopped
1 pint heavy cream
3 Tablespoons whole grain Dijon mustard
Salt and Pepper to taste
Wash chicken breasts and pat dry with a paper towel. If desired, tenderize and flatten the breasts to a uniform thickness to allow them to cook evenly by placing them between two sheets of plastic wrap and pounding with a mallet until evenly flattened. I did not do this because mine were all the same size.
Heat 3 Tablespoons of the olive oil over medium-high heat in a large saute' pan. Maintain the heat at a fast sizzle, but do not let it smoke. Saute' the breasts until browned on one side, about 3-4 minutes. Turn with tongs and cook on the other side until meat feels firm when pressed and juices begin to emerge around the edges, about 3-4 min. more. (Done at 160 degrees). Remove the breasts to a warm platter and keep warm in oven set at 200 degrees. Add the remaining oil to the pan, allow it to heat, then add the shallots and mushrooms and saute' for 3-4 minutes, stirring frequently. Mix the heavy cream and mustard together, then add to the pan. Reduce heat slightly and cook, stirring and scraping up the congealed browned bits with a wooden spoon, until the sauce has reduced about two thirds and thickened to desired consistency. Season to taste with salt and pepper. Serve the chicken breasts immediately on warm plates, topped with the mushroom cream sauce.

Spinach-Chicken Bake

I'm going to give the the rcipe as it was given to me.  Unless I made this for a big crowd, I would have to cut this down to only 2 chicken breast halves.  I will put out to the side what I plan to do in cutting the recipe.
Ingredients:
3/4 cup seasoned dry bread crumbs (1/4 cup)
1/4 cup grated Parmesan cheese       (1 T.)
12 skinless, boneless chicken breast halves (2)
1/2 cup sliced green onions               (1 T.)
2 Tablespoons butter                        (1 T)
2 Tablespoons all-purpose flour        (1T)
1 cup milk                                         (1/2 cup)
1 10-ounce package frozen chopped spinach (1/2 package)
1 4-ounce package boiled ham slices, chopped (1 slice)
Directions:
1. In a shallow dish combine bread crumbs and parmesan cheese. Lightly coat chicken pieces with some of the crumb mixture. Arrange in a 3-quart retangular baking dish. Reserve te remaining crumb mixture.
2. In a large saucepan cook green onions in butter untl tender. Stir in flour. Add milk all at once. Cook and wisk until thickened and bubbly. Cook and wisk for 1 min. more. Stir in spinach and ham.
3. Spoon spinach mixture over chicken; sprinkle with the remaining crum mixture. Bake in a 350 degree oven for 40 to 45 min.( I will probably check mine after 35 min.) or until chicken is no longer pink (170 degrees)

Chicken Parmesan

Ingredients:
1 Tablespoon extra virgin olive oil
1 teaspoon each fresh thyme, rosemary and parsley
4 chicken cutets
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup marinara sauce
1/4 cup mozzarella cheese
8 teaspoons parmesan cheese
1 Tablespoon butter cut in pieces
Prehead oven to 500 degrees. Stir oli and herbs to blend. Brush cutlets with oil mixture. Sprinkle with salt and pepper. Heat ovenproof skillet over high heat. Cook 1 min. on each side. Remove from heat and spoon marinara sauce over and around the cutlet. Sprinkle with 2 teaspoons parmesan cheese and dot each cutlet with butter pieces. Bake until cheese melts and chicken cooks through. About 5 minutes.

Chicken with Mustard and Garlic-Butter Sauce

This recipe came from The New Best Recipe by Cook's Illustrated


Ingredients:
2 chicken breasts
flour
1 beaten egg
bread crumbs
salt and pepper to taste
2 Tablespoons olive oil and 2 Tablespoons butter
1 teaspoon lemon zest


Salt and pepper the chicken breast. Make 3 separate pans with the following 3 ingredients. 1) flour 2) 1 beaten egg 3) bread crumbs. First, place the chicken breast in the pan with flour and dust both sides. Remove from flour pan and place the chicken in the beaten egg mixture. Remove from pan and place in the bread crumbs. Remove from bread crumbs. Heat the olive oil and butter to medium/high heat in a non-stick skillet. Place the chicken breast in the skillet and cook 4-5 min. on each side. Remove from skillet to a warm plate. I zested a whole lemon over the top of each chicken breast. It just added a bit of freshness that I really liked. Keep warm in a 200 degree oven tented with foil or serve immediately.
Mustard-Garlic Butter with Thyme
2 Tablespoons unsalted butter, softened
1 medium garlic clove, minced or pressed through a garlic press
1 Tablespoon dijon mustard
1 teaspoon minced fresh thyme leaves
ground black pepper
Mash all of the ingredients, inclucing pepper to taste, together in a small bowl. Serve over chicken. A side of polenta with marinara sauce is what I will serve with this dish. Recipe for polenta will follow.

Hawaiian Kabobs

Tonight I will have Jud cook some hamburger patties along with the chicken kabobs. When Jud grills, I usually have him grill for another meal at the same time. No need to start the grill twice when once will do. I put the pork tenderloin in a marinade this morning. When we get ready to grill we don't do it like the recipe says. We found that if we put things on the skewer that have similar cooking times it works best. Before putting the vegetables on the skewers, coat with extra virgin olive oil. Then put the meat on one, the tomatoes, pineapple, and mushrooms on another, the peppers and onions on the last. I am serving roasted potatoes and some fried okra for the side dishes.
Hawaiian Kabobs
Ingredients:
1/2 cup soy sauce
1/2 cup unsweetened pineapple juice
1/4 cup oil
1 Tablespoon brown sugar
2 teaspoons ginger
1 teaspoon dry mustard
1/4 teaspoon pepper
1 1/2 pounds chicken breast cut in cubes
1 cup unsweet pineapple chunks
1 green pepper cut in cubes
12 medium mushrooms
12 cherry tomatoes
onion cut in chunks
Combine 1st 8 ingredients in a sauce pan. Bring to a boil. Reduce heat and simmer 5 min. let cool. Pour mixture into a shallow dish and add chicken cubes. Marinate 1 hour. Put last 5 ingredients on a skewer and grill 20 min. or until veg. or soft.

Chicken Casserole

Ingredients:
6 chicken breasts (I'm using a whole chicken)
1 medium onion
1 medium jar mushrooms, chopped (I'm using fresh)
1/4 stick butter
2 cans cream of chicken or mushroom soup (I'm using one can)
3/4 can evaporated milk (I will use the whole can or enough to make it the consistency I want)
1/2 pound cheddar cheese, grated
1/2 teaspoon tobasco sauce
2 Tablespoons soy sauce
1/2 teaspoon each of salt and pepper
1 jar pimientos
1/2 cup chopped almonds
Boil chicken and debone. Saute onion and mushrooms in butter. Add remaining ingredients except almonds. Simmer until cheese melts: Pour over chicken in a 9" X 13" casserole pan. Top with almonds. Bake 350 degrees until warm. Serve in Patty shells or over rice. I will probably do it one way tonight and the other way later in the week. It will make plenty.