BALSAMIC CHICKEN & BROCCOLI - Recipes

BALSAMIC CHICKEN & BROCCOLI - Recipes

Ingredients:

1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2 Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper

Directions:

Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to
7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta and dust with pepper.

Category: Chicken, Main Dishes

Steak Au Poivre recipe [1-9-15]

Steak Au Poivre

Ingredients:

2 to 2-1/2 pounds boneless top sirloin steak,
cut 1 inch thick
Coarse black pepper
Salt
4 – 6 Tablespoons butter
3 Tablespoons olive oil
1/3 cup meat stock
1/4 cup white wine
2 Tablespoons Cognac

Directions:

Divide steaks into 4 equal pieces. Trim excess fat. Press ground pepper into steaks on both sides, adding just a pinch of salt to each side. Brown steaks quickly on both sides in butter and olive oil. Reduce heat and cook to desired degree of doneness. Place on a hot, buttered platter. Add stock, wine and Cognac to skillet. Stir thoroughly, correct seasoning, and pour over steaks.

Serves: 4