Chicken Caprese

[barbogold]

I don't have counts for this put couldn't help seeing a really
good recipe. I'm certain we can allow ourselves a lowered fat
mozzerella, & cut back on the fat.

:)Carmine's Chicken Caprese Wed 3 May 2006 2:27 pm
Chicken Caprese
Carmine's Restaurant 2 servings

2 tablespoons olive oil
4 large chicken breasts, cleaned , trimmed
all-purpose flour for dredging
2 tablespoons chopped garlic
4 ounces Madeira wine
12 ounces veal stock
4 large leaves fresh basil, washed, patted dry
4 slices fresh tomato
4 slices mozzarella cheese
salt and pepper
2 tablespoons unsalted butter

Preheat oven to high. Heat oil in oven proof pan over medium-high heat. Dredge chicken in flour, shaking off any excess. Add chicken to oil and brown on all sides. Add garlic and sauté for 2-3 minutes. Remove pan from flame, and with caution, add Madeira wine to pan. Return pan to heat (wine will flame, so be careful!). When flame subsides, add veal stock to pan. Lay one piece each of basil, tomato, and mozzarella cheese on top of each chicken breast. Season sauce with salt and pepper. Add butter to pan and stir in to sauce. Place pan in pre heated oven for 3-4 minutes, allowing cheese to melt and chicken to cook through. Remove from oven and serve.

[barbogold]

Broccoli-Chicken Stroganoff
6 servings

12 ounces yolk-free egg noodles (see note)

1 pound skinless, boneless chicken breast halves, fresh or frozen

1 bag (16 ounces) frozen broccoli cuts (see note)

1 teaspoon vegetable oil

1 large onion (for about 1 cup chopped)

1 cup sliced fresh mushrooms, optional

1 tablespoon Worcestershire sauce

2 teaspoons bottled minced garlic

1/4 cup sherry wine (not cooking sherry) or apple juice

1 can (103/4 ounces) reduced-fat, reduced-sodium cream-of-mushroom soup

1/2 cup reduced-fat (not fat-free) sour cream

Salt and black pepper, to taste

Cook the noodles according to the package directions. Meanwhile, if the chicken is frozen, run it under hot water so you can remove any packaging.

Place the chicken on a microwave-safe plate and microwave, covered with a paper towel, for 2 minutes on high to defrost slightly. Pour the broccoli into a colander and rinse with warm water for about a minute to begin defrosting. Set aside to drain.

Heat oil in a 12-inch, extra-deep skillet on medium heat. Peel and coarsely chop onion, adding it to the skillet as you chop. Cut chicken it into bite-size pieces, adding them to the skillet as you cut. If using mushrooms, add them to the skillet. Cook and stir until chicken begins to brown slightly and mushrooms release their liquid, about 4 minutes.

Add the drained broccoli, Worcestershire sauce, garlic and sherry. Cook and stir until the chicken is no longer pink in the center, about 2 to 3 minutes more.

Add mushroom soup and stir until it is mixed well and coats the chicken. Remove skillet from heat and stir in sour cream until it is well incorporated. (Do not boil sauce once the sour cream is added or it may curdle.) Season with salt and pepper to taste. To serve, drain the noodles and divide them among six plates. Top with the chicken mixture, and serve at once.

Notes: If you can't find yolk-free noodles, use regular egg noodles. Frozen broccoli cuts are larger pieces than broccoli florets and much larger than chopped broccoli. They are usually sold in a plastic bag. If you can't find frozen cuts, use frozen spears, defrost them and cut them into bite-size chunks.

Start to finish: 20 minutes