Easy Peasy Creamy Chicken with Mushrooms and Snap Peas:
Ingredients:
4 chicken cutlets patted dry
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
All-purpose flour, for dredging
1 tablespoon unsalted butter
2 scallions, thinly sliced
8 ounces mushrooms, either button, cremini, shiitake, or a combination, and quartered
1 ¼ cups low-sodium chicken broth
¾ cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise
Directions:
Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper on both sides. Add 1 tablespoon of oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess, and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon of oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place it in the oven while you prepare the vegetables.
Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables. Yum!
Decadent Dessert Crepes: Easier Than You Think
Ingredients:
4 eggs, lightly beaten
1 1/3 cups of milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon
Directions:
In a large bowl, whisk together eggs, milk, melted butter, flour, sugar, and salt until smooth. Heat a medium-sized skillet or crepe pan over medium heat. Grease a pan with a small amount of butter applied with a brush. Using a serving spoon or small ladle, spoon about 3 tablespoons of crepe batter into the hot pan, tilting the pan so that the bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Sprinkle with cinnamon. Serve straight away. Bon Appétit!
Tips:
- Stack finished crepes with parchment paper between them to prevent sticking
- The batter should be very thin, like heavy cream
- Keep crepes warm in the oven while cooking the rest (200 degrees F)
- Other variations include sprinkling with sugar and lemon, topping with whipped cream, ice cream, or a favorite fruit