Shaved Parmesan Chicken & Lemon Creme Sauce

Posted on by Helene Wallace

This recipe is one I found back in 2011 from a blog called Jules Diner that is no longer available. This includes a couple of minor modifications

  • 2 lbs skinless boneless chicken breasts
  • 2 eggs beaten
  • 1/2 cup plain bread crumbs
  • fresh mushrooms sliced
  • 2 cloves garlic, divided
  • 2 lemons juiced
  • 2 cups heavy cream
  • 2 cups chicken stock
  • shredded parmesan to taste
  • 2 oz tbsp olive oil
  • 6 tbsp butter divided

Preheat oven to 350

Slice the mushrooms and set aside

Add a tbsp of butter toasted warmed skillet, add 1 clove of the minced garlic stirring occasionally til fragrant. Add the mushrooms and sauté until browned and remove.

Pound the chicken breasts flat. Shave a generous amount of parmesan into the breadcrumbs and toss.

Dredge chicken in egg, then breadcrumb mixtures

Gently place coated chicken breasts in preheated skillet with olive oil and butter. Brown 2-3 minutes on each side but don’t cook completely. Remove from skillet and place in casserole dish. Baked in warmed oven for 20 minutes

Add 2 more tbsp butter to skillet, add garlic to the pan, and sauté til fragrant

Deglaze the skillet with chicken stock and lemon juice. scraping the bottom of the pan. Simmer for 5 minutes

Add 2 more tbsp butter and the heavy cream. Blend well and turn to low. Simmer for 10 minutes or until the sauce begins to thicken.

Remove the chicken from the oven. Pour the sauce over the top and serve with pasta and crusty bread to sop up the sauce.

Greek Chickpea Salad

Posted on by Helene Wallace

Ingredients

  • 1 (10.5 oz) containers red grape tomatoes halved
  • 1 (10.5 oz) containers yellow grape tomatoes halved
  • 1 orange or red bell pepper diced
  • 1 (14.5 oz) can chick peas,drained and rinsed
  • 1 cucumbers peeled and sliced into quarters
  • 1 Hass avocados, peeled, cored and diced (ripe but semi-firm)
  • 3 oz feta or goat cheese crumbled
  • Balsamic dressing (I use Kraft)

Instructions

In a salad bowl toss together tomatoes, peppers, chick peas and cucumber. Add avocado and gently toss. Add desire amount of dressing and gently toss to evenly coat. Serve within an hour for best results.

Source and photo credit: Cooking Classy https://www.cookingclassy.com/tomato-avocado-cucumber-chick-pea-salad-with-feta-and-greek-lemon-dressing/