Chicken Scarpariello

 

Chicken Scarpariello

This recipe is fast, easy and a delicious main dish.  I have three different versions on the blog.  The recipe from Flash Back was my first recipe used and still #1 as it has vegetables combined and is a complete one dish meal.  This recipe serves 2  Oh, and did I say scarpariello is Italian for shoemaker?  We say cobbler.  

Ingredients:
1 ¼ pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil

2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced

1 cup water

½ cup white wine

1 cube chicken bouillon

½ teaspoon dried rosemary, crushed

¼ teaspoon salt

1 pinch ground black pepper

Directions
Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).    

Serves 2

Southern Butter Beans

Southern Butter Beans Recipe (Best Lima Beans)

Classic Butter Beans with bacon recipe for the most tender, flavorful lima beans that are perfect to serve as a side with your favorite southern dishes.

Ingredients
1 pound dried butter beans / lima beans
4 slices thick-cut bacon diced
1 large onion diced
1 cup sliced carrots
1 cup sliced celery
4 cloves garlic minced, or less
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons chicken basebouillon or vegetable base
4 cups water

 Directions

Soak the beans: Place the dried beans in a large bowl and cover with cold water. Soak for 12-24 hours. If you are in a hurry, most bags of beans have a “speed-soak” method listed on the package.

Set a large 6-8 quart sauce pot over medium heat. Add the bacon. Stir and brown for 3-5 minutes. Add the onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Sauté for 5 minutes to soften.

Drain the beans. Then pour the beans into the pot. Add in the chicken base and water. Stir well.
Cover and simmer for 30-45 minutes, until the butter beans are soft.

Taste, then salt and pepper as needed.

Notes
For a vegetarian version, omit the bacon, add in a couple of tablespoons of butter, and use a vegetable base instead of chicken.

Store in an airtight container and keep in the refrigerator for up to 4 days. They also freeze well! Once they have cooled transfer the lima beans to a sealed freezer-safe zipper bag or container, and keep them in the freezer for up to 6 months. Let them defrost overnight before reheating on the stovetop or in the microwave. You might need to add a splash of water or stock to get them back to the right soupy consistency.

Chicken Cordon Bleu With White Wine/Cream Sauce

Laurie Preparing Another Wonderful Dish At

The Knotthole Bed and Breakfast

The Most Delicious And Satisfying 
Chicken Cordon Bleu

***

When you are a pampered guest at The Knotthole Bed & Breakfast, you will enjoy the finest food prepared by Laurie and assisted by her husband Howard. This couple has elevated a Bed and Breakfast to the level of five star hotels. Some differences are that at The Knotthole you have such a beautiful view atop a mountain with the freshest of air in a setting that expresses the creative and artistic minds of this couple. Be it the design of the home, its setting, the artistic appointments in the home, or the flair of making guests feel so welcomed, leaving The Knotthole makes you wish your stay could be extended.

*

Today Laurie is sharing her Chicken Cordon Bleu recipe. Hands down, it is the tastiest Chicken Cordon Bleu you have ever tasted.

*

Chicken Cordon Bleu With White Wine/Cream Sauce

6 skinless, boneless chicken breasts

6 slices Swiss cheese

6 slices ham

3-4 teaspoons Dijon mustard

3 Tablespoons flour

1 teaspoon paprika

3-4 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1 cup heavy cream

*

Pound chicken breasts - or do what Laurie does and simply cut them to be thin and flat and use cut up pieces for another dish. Spread about 1/2 teaspoon Dijon on each breast and then place the ham and Swiss cheese on top. Fold breast in half and secure the ham / cheese with tooth picks or Laurie's preference is kitchen twine.

*

Heat over to 350 degrees. In a large skillet over medium-high heat on the stove, heat the butter. Mix the flour and paprika together, coat the chicken with it, and cook the chicken in butter until browned on all sides. Remove chicken from pan and place in an ovenproof dish. Set aside. Add the wine and bouillon together and add to the hot pan, stirring the particles left in pan. Blend the cornstarch with the cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened, and then pour over chicken. Put chicken in oven and bake for about 30 minutes.

*

Don't forget to remove toothpicks or twine!

*

Thank you Laurie for allowing us to enjoy and recall a wonderful stay and meal at The Knotthole Bed and Breakfast!