Sage-Butter Sauce

Saute in saucepan 2-3 minutes:
1 T butter
3 T shallot, minced

Add & reduce 8-10 minutes:
1/2 cup white wine
1/2 cup cream
1/2 cup chicken broth
1 t lemon juice

Whisk in stirring constantly:
4 T butter, 1 Tablespoon at a time

Finish with
1-2 t minced sage
salt & pepper
Cayenne to taste

Serve with Parmesan Crusted Chicken or Pork
Dip in:
2 egg whites
2 t cornstarch
Shake/roll in Crusting mixture and let set for 20-30 mminutes:
1 cup coarse bread crumbs
1 T Parsley
Salt & pepper
optional: (1/2 cup Parmesan cheese)
Saute meat in oil in skillet for 3 minutes
Turn and then transfer to 450 oven to roast for 8 minutes.
Or finish in skillet

Serve with Garlic & Rosemarry Roasted Potatoes

Favorite Chicken Cutlets & Sauce for rice or noddles

Season with salt & pepper, & dust with flour:
4 Chicken Cutlets

Saute in cutlets both sides over medium heat
2 T vegetable oil
Then transfer cutlets to platter:

De glaze pan:
1/4 c vodka ( cook off till evaporated)
Add:
1/2 cup chicken broth
2 T fresh lemon juice
Return cutlets to pan and cook each side 1 minute

Finish sauce with
1/2 cup tomatoes, chopped
2 T heavy cream
Garnish with:
1/3 c scallions, sliced

Red Hot Buffalo Chicken Dip

Makes 4 cups dip:

8 oz Cream Cheese
1/2 cup Gorgonzola/blue cheese or ranch salad dressing
1/2 cup Red Hot Sauce
1/2 cup crumbled blue/Gorgonzola or mozzarella cheese
2 cans (12.5 oz)drained chunk chicken breast

Heat oven 350 degrees. Mix all ingredients into deep baking dish.
Bake 20 minutes till heated thoroughly.

Runner's World Easy Grilled Chicken

1/3 cup soy
1 T lime juice
3 T olive oil
1 t thyme or other herbs
salt and pepper to taste
1 1/2 lb chicken pieces
Make the marinate by whisking 1st five ingredients. Marinate chicken 1-6 hours. Place on preheated grill (at medium heat) and cook 12 minutes per side (rotate till done)for bone in and 6 minutes for boneless.
For more healthy chicken recipes go t0 www.runnersworld.com/chicken

Chicken Broccoli Casserole

2 packages frozen broccoli or fresh slightly steamed
2 cups cooked Chicken breasts or tenders

Mix together then top chicken:
1/2 cup Mayo
1 teaspoon Lemon Juice
1 can Cream of Chicken Soup or (From Scratch on blog)
Touch of Curry Powder

1 cup grated Cheese

Layer as posted in greased 9x13 pan
Bake 350 degrees for 30 until piping hot
The Louws family favorite Casserole!!!

Easy Chicken Enchiladas

2 Cups Diced Shredded Chicken

Sauce:
1 cup Sour Cream
1 can Cream of Chicken Soup ( don't have? look at "from Scratch")
1 can Diced Chili's

Mix together chicken and sauce and fill tortilla shells

Bake 350 degrees 30-45 minutes till piping hot!
Or just buy pre made frozen enchiladas or burritos and add the sauce on top

Top with:
Cheddar Cheese, Jack Cheese, Green Onions, Olives
Serve with Salsa, Black beans, Rice, Sour Cream, Cheese

Seasoned Flour: Shake N Bake

2 cups Flour
5 teaspoons Salt
1 Tablespoon Pepper
1 Tablespoon Celery Salt
2 Tablespoons Dry Mustard
2 Tablespoon Garlic Powder
4 teaspoons Paprika
1 teaspoon ground Ginger
1/2 teaspoon Thyme
1/2 teaspoon Sweet Basil
1/2 teaspoon Ground Oregano

Store in sealed or airtight ziplock/container.
Use to coat Beef, Chicken, Fish or Pork before baking or frying.

Chicken Fajitas Served in Lettuce Leaves

4 Garlic Cloves
2 TBL Lime Juice
1 Tsp Ground Cumin
2 Tsp Salt
1/2 Tsp Pepper
4 Boneless Chicken Breasts
Combine and coat in bowl or bag.
2 TBL Oil
In skillet cook chicken 6-8 minutes transfer to plate

2 Bell Peppers(red/yellow)
1 Medium Onion
1 TBL Oil
Cook tossing frequently, until vegetables are tender.

Assemble fajitas in Large Boston Lettuce leaves
Add accompaniments: Salsa, Monterey Cheese, Cilantro, Sour cream, Limes

Spinach Salad with Chicken

1 TBL Olive Oil
1 lb Chicken Breast
Salt and Pepper
In a large skillet, heat 1 tbl oil; season chicken and cook chicken till opaque 1-2 minutes per side.
Set aside.

1/2 lb Green Beans
Cook beans till tender 4-6 minutes Rinse under cold water, drain well.

3 TBL Red-Wine Vinegar
1 TBL Apricot Jam
1 TBL Dijon Mustard
2TBL Olive Oil
Whisk dressing ingredients, season with salt & pepper

5 oz Arugula
1 Head radicchio
(Or any salad mix)
In large bowl toss salad with dressing. Divide salad on plates, arrange chicken sliced, and green beans

1/3 Dried Cherries
1/4 Slivered Almonds
Top salad and serve

Chicken Wild Rice Soup

1 TBL Olive Oil
2 Carrots, chopped
2 Celery Stocks, chopped
1 small Onion
Salt & Pepper
Cook stirring occasionally until vegetables are tender- 3-5 minutes

1 Can Chicken Broth
2 Boneless, skinless Chicken thighs/ or chicken leftovers
1/3 cup Wild-rice
1 1/2 cups water
Add ingredients to vegetables and bring to boil. Reduce to simmer and cook uncovered until rice is tender.