Chicken Breasts With Mushroom Cream Sauce

Chicken Breasts With Mushroom Cream Sauce

Ingredients 
1 1/2-2 pounds boneless skinless chicken breasts, trimmed
5 tablespoons butter, divided
1 teaspoon fresh lemon juice
kosher salt
ground black pepper
8 ounces sliced mushrooms
2 tablespoons minced shallot
1/4 cup beef broth
1/4 cup cognac
1 cup whipping cream 

Directions:
Pound chicken breasts lightly to about 1/2-inch thickness.

Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.

Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.

Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.

Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.

Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
Reduce heat to low. Season to taste. 

Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.

Serve warm garnished with fresh parsley.

Rib Steak With Parsley Pesto And Potato Gratin

Rib Steak with Parsley Pesto

Grass-fed meat is more flavourful, has less fat and is slightly chewier than corn-finished meat. The pesto is similar to a chimichurri sauce, the favourite kind of salsa to serve with meat there.

Ingredients:
Salt and freshly ground pepper
2 grass-fed rib steaks, each 3 inches (8 cm) thick

Parsley Pesto
1 tsp (5 mL) chopped garlic
⅓ cup (80 mL) oregano or coriander leaves
2 cups (500 mL) Italian parsley leaves
1 tsp (5 mL) chili flakes
1 tsp (5 mL) ground cumin
2 tbsp (30 mL) red wine vinegar
½ cup (125 mL) olive oil
2 tbsp (30 mL) olive oil

Directions:

Salt and pepper the rib steaks 2 hours before cooking.

Preheat oven to 450°F (230°C).

Place garlic, oregano, parsley, chili flakes and cumin in a food processor. Pulse until combined but with a little texture. Stir in red wine vinegar and olive oil. Reserve.

Heat ovenproof skillet over high heat, then add oil. When oil is hot, add steaks and sear 5 minutes per side.

Transfer to oven and roast for 8 to 10 minutes for medium-rare. Place on carving board and let sit for 10 minutes before carving.

 Cut vertically into ¼-inch (5-mm) slices. Drizzle with pesto and serve with Potato Gratin (recipe follows).

Serves 6 to 8

Potato Gratin 
This can be made ahead of time and successfully reheated at 350°F (180°C) for 20 minutes.
Ingredients:
2 lbs (1 kg) Yukon Gold potatoes, peeled and thinly sliced
6 peeled garlic cloves
2 sprigs thyme
Milk to cover potatoes
1 cup (250 mL) water
Salt and freshly ground pepper
Butter for buttering dish
½ cup (125 mL) whipping cream

Directions:

Preheat oven to 375°F (190°C).

Place potatoes in pot with garlic cloves and thyme. Cover with milk and then add water. Season well with salt and pepper. Bring to boil and boil for 3 to 5 minutes or until potatoes are slightly softened.

Butter a gratin dish. Drain potatoes, keeping the cooking liquid. Place cooked potatoes and garlic in dish. Discard thyme sprig and lightly season with salt. Add cream to cooking liquid, then pour enough cooking liquid to just cover the potatoes. Bake for 35 to 40 minutes or until potatoes are tender.

Serves 6 to 8

Carmel Pecan Tart

 

Caramel-Pecan Tart

This is a recipe from Southern Living.  It will be our Thanksgiving Day Dessert.  It is a tried and true recipe and a crowd pleaser!

Ingredients:

3 1/2 cups coarsely chopped pecans

2 cups all purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream

Directions:
Arrange pecans in a single layer on a baking sheet. Bake at 375° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.  Watch for over-toasting.

Pulse flour, powdered sugar, 1 teaspoon vanilla, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.  This mixture will be very light and "fluffy" to the touch.

Bake at 375° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.  (I did not cool the crust.)

Bring brown sugar, honey, 2/3 cup butter, 1 teaspoon vanilla, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. 

When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.