Chicken Thighs with Creamy Mustard Sauce

Recipes by Ina Garten are usually fool proof and delicious.  I have several of her cookbooks and the recipes are easy to follow and have tasty results.  Tonight I made her recipe for Chicken Thighs with Creamy Mustard Sauce.  I served it with cooked penne pasta.  I did not have parsley, so I used the fresh thyme I had instead.  Everyone loved the sauce and only has few ingredients.

Chicken Thighs with Creamy Mustard Sauce

adapted from Ina Garten | Serves 4

Ingredients:

• 1 Tbsp olive oil
• 8 chicken thighs
• salt
• pepper
• 2 onions, peeled, cut in half and thinly sliced
• 2 Tbsp white wine
• 1 Tbsp stone ground mustard
• 8 oz crème fraîche
• fresh chopped thyme (or parsley)

Instructions:

Heat a 12 inch cast iron skillet over medium high heat.

Season the chicken thighs on both sides with salt and pepper.  Add one tablespoon of olive oil to the cast iron skillet and place the chicken thighs skin side down.  Cook for 15 minutes without moving the chicken reduce the heat to medium low if the chicken skin is browning too quickly.  After 15 minutes, turn the chicken over with tongs.  Add the sliced onions to the chicken and place some onions under the chicken thighs.  Cook an additional 15 minutes.  Test the done-ness of the thighs.  (The temperature should be 155 or 160 F). Remove the chicken to a platter when fully cooked.  If needed, cook the onions an additional minute to brown them.  Add white wine, mustard, crème fraîche and a teaspoon of salt to the skillet and stir to make a sauce.  Place the chicken breasts skin side up in the skillet and keep warm until your pasta is cooked.

Serve two chicken thighs with pasta and ladle mustard sauce over the chicken and pasta sprinkle with fresh thyme (or parsley).

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Roasted Corn and Poblano Chowder

Well, my blog has been seriously neglected lately.  I have quite a few recipes that I wanted to blog, but homeschooling has kept me quite busy.  Here is a recent recipe though, that I really wanted to get on my page.  As we move from Summer to Fall, I always enjoy getting soups into my menu planning more frequently.

 

Roasted Corn and Poblano Chowder

adapted from Cook’s Country (June/July 2016 issue)  | Serves 6-8

Ingredients:

• 3 poblano peppers, stemmed, halved from stem to tip, seeds removed
• 1 Tbsp vegetable oil
• 6 ears fresh corn, kernels cut from cobs
• salt and pepper to taste
• 4 slices bacon, chopped fine
• 1 onion, chopped
• 2 cloves garlic, minced
• 7 cups chicken broth
• 1 lb Yukon potatoes, peeled and diced into 1/2 inch dice
• 1/4 cup half and half
• 2 (6 inch) corn tortillas, cut into 1″ pieces
• 1 Tbsp minced cilantro
• 1 Tbsp lime juice

additionally:

• lime wedges
• reserved bacon bits
• sour cream for serving, optional
• fried tortilla strips
• crumbled queso fresco

Instructions:

Adjust the oven rack about 6 inches from the broiler element in your oven.  Line a cookie sheet with foil, rub poblano peppers with oil and place skin side up on your cookie sheet.  Broil for 10 to 15 minutes until the skin of the peppers have blistered and browned, turning with tongs from time to time.  Remove the peppers to a bowl immediately and cover with plastic wrap to steam the skins for easy removal.

Place the corn kernels on the same pan you used for the peppers and season with a teaspoon of salt and add 1 teaspoon of oil, stirring the corn. Broil them for 10-15 minutes, stirring from time to time and until the corn is browned and tender.

Remove the skins from the poblano peppers and chop the peppers.

In a large stock pot, cook the bacon over medium heat until crispy.  Remove bacon with a slotted spoon and reserve for serving.  Add onion, 1/4 teaspoon salt to the bacon drippings.  Cook the onion, stirring frequently until the onion is tender and browned.  Add garlic and cook for 30 seconds, until fragrant.  Drain any excess bacon drippings.

Add chicken broth, potatoes, corn kernels, and 1/2 teaspoon salt.  Stir the soup, scraping up any browned bits from the bottom of the pot.  Bring to a boil and simmer just under a boil for 20 minutes.  Test the potatoes to see if they are done – cook longer if necessary.  Off heat, add half and half.  Scoop out about 2 cups of soup to a large measuring cup along with the 2 corn tortillas that you have cut up;  use your immersion blender to blend the soup until smooth.  (Use a blender if you do not have an immersion blender)  Return the puree to the soup and add the chopped poblano peppers to the chowder.  Bring to a slight boil.  Add minced cilantro, lime juice, 3/4 teaspoon salt if necessary.

Serve with crisp bacon bits, additional cilantro, lemon wedges, sour cream and grated queso fresco if desired.

To make tortilla strips, cut some remaining corn tortillas into strips and cook them in a small frying pan in small batches and in hot oil, until the tortillas are golden brown and crispy.  Remove with a slotted spoon and season with salt immediately, draining on paper towels.  Serve them with the chowder.

 

Sesame Chicken Egg Rolls with Hoisin Sweet and Sour Sauce

I found this lovely recipe for Sesame Egg Rolls with Sweet and Sour Sauce on the food blogger Carlsbad Cravings site.  She has some delicious looking recipes.  We especially liked the Hoisin Sweet and Sour Sauce that went with this.  It is easy to make and tasty.  The tricky part is wrapping them in the egg roll wrappers, and remember not to stack them, or they will stick together. Let’s not ask why I know this! hehe  I think next time I will add garlic to the chicken mixture.

 

Here is the recipe adapted from Carlsbad Cravings.

Sesame Chicken Egg Rolls with Hoisin Sweet and Sour Sauce

Serves 8-12 egg rolls | adapted from Carlsbad Cravings

Ingredients:

• 1 lb boneless skinless chicken breast
• 1 Tbsp canola oil
• 1 bag stir fry vegetables (broccoli, carrots, snap peas, sprouts)
• 1 1/2 cups bean sprouts (my stir fry did not include them)
• 2 tsp chopped garlic
• 1 red bell pepper, cut into strips
• 1 package McCormick brand  Sesame Chicken Stir Fry Skillet Sauce (available at Target)
• 2 tsp Sriracha or Sambal Oelek (ground chili paste)
• salt, to taste
• pepper, to taste

additionally:

• egg roll wrappers
• vegetable or canola oil for frying

FOR THE SAUCE:

• 3 Tbsp white vinegar
• 1 tsp cornstarch
• 4 Tbsp Hoisin Sauce (Lee Kum brand)
• 3 Tbsp sugar

Instructions:

Make the sauce: Dissolve the cornstarch in the white vinegar and add the Hoisin sauce and sugar to the ingredients.  Stir until well combined.  Refrigerate until serving.

Trim the chicken of any fat, slice into thin strips and lightly season with salt and pepper.  Heat 1 tablespoon of canola oil in a  non stick skillet over medium high heat and cook the chicken, stirring occasionally, for 3 or 4 minutes.  Add stir fry mix vegetables, bean sprouts, bell peppers, and garlic and cook, stirring for an additional 2 or 3 minutes.

Add McCormick’s Sesame Chicken Stir Fry Skillet Sauce, Sriracha (or Sambal Oelek) and cook for 5 minutes over low heat. Use a slotted spoon and transfer the chicken filling to a food processor. (You do not want the filling to be overly wet).  Pulse the food processor about 10 times to chop the filling, scraping down the sides about half way through.

Fill each egg roll with about 1/4 cup of the chicken filling and fold the top corner over the egg roll over the filling rolling down about 1/4 turn.  Wet the remaining three corners with a little water to help the egg roll seal.  Fold the two side corners over the filling.  Continue rolling the egg roll and seal to close the final corner.  Do not stack the egg rolls as you make them as the warm filling will cause the egg rolls to stick to one another.

Heat about 1/2 of an inch of canola oil in a cast iron skillet over medium high heat (about 350 F). Fry 4 egg rolls at a time (or as many as you can comfortably fit into the skillet) turning them over with tongs until all sides are golden brown.  Place the cooked egg rolls on a wire rack to drain any excess oil and keep warm in an oven until all the remaining egg rolls are cooked.

Serve with the Hoisin Sweet and Sour Sauce and enjoy!

Printable Recipe

Photos below.

Slow Cooker Salsa Verde Chicken Bowls

You know when you take that first bite and there is an instant party in your mouth that has you in love instantly?  Well, this recipe falls into that category. What is not to love? A kick of spice with warm flavor of cumin over seasoned rice with black beans and minced jalapeno and cheese with a lovely green chili sauce and a squeeze of lime! Hey, I left out the fact there is chicken in that — fall apart chicken because you make it in the crock pot!  Yes, it is love all around!

I found this gem of a recipe at budget bytes it is friendly on the budget and yummy to the taste buds!  Here is my slight adaptation. Originally called Slow Cooker Salsa Chicken Verde Bowls… to me the salsa belonged with the verde… but either way it is a keeper!  I used slightly more chicken and upped the spices as a result.

Slow Cooker Salsa Verde Chicken Bowls

adapted from budgetbytes.com | Serves 6-8 | Prep time 15 minutes.  Cook time 4-8 hours (depending if on high or low)

Ingredients:

• 1 yellow onion, sliced
• 1 red bell pepper, chopped
• 4 large boneless skinless chicken breast halves (about 3 lbs total)
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp garlic powder
• pinch of black pepper
• 1 (17 oz) jar Goya Brand Salsa Verde

Instructions:

Slice the onion into rings and place in the bottom of the crock-pot (I like to use a liner in mine, because it makes clean up much easier, and the food does not stick to the sides)

Add chopped bell peppers and place the large chicken breast on top of the veggies.  Season with cumin, salt, pepper, and garlic powder.  Pour the Goya Salsa Verde over the chicken.  Cover the crock-pot with the lid and turn to high for 4 hours (8 on low).

My chicken was actually cooked through at 3 hours and I removed the chicken breasts and cut them into bite sized pieces and put them in a serving dish.  I poured the sauce and peppers and onions over the diced chicken.  Ready to serve!

Additional ingredients:

• hot cooked rice (I seasoned mine with a tablespoon of lime juice and 2 tablespoons of fresh cilantro, chopped)
• 15 oz can black beans, rinsed, drained and heated
• 1 jalapeno, seeded and mined finely
• shredded Mexican cheese (like Oaxaca or Queso Fresco)
• 1 lime, cut in quarters
• fresh chopped cilantro

Layer your bowl with cooked rice and beans and serve a ladle full of chicken with salsa verde sauce over the top.  Garnish as desired with jalapeno, cheese, cilantro and a squeeze of lime.  Enjoy!

printable recipe

originally at http://www.budgetbytes.com/2016/09/slow-cooker-salsa-verde-chicken/

 

Chipotle and Lime Shrimp Tacos

This recipe is from Cuisine at Home Magazine (June 2010 issue).  My husband and I have been on a chipotle pepper kick – especially if it also has adobo sauce. I think my husband must have told me these tacos were good about a dozen times tonight.  Since we are trying to limit our calories in an effort to lose weight, this recipe was appealing since 2 tacos has 462 calories and did not feel like we were starving. You most certainly can cook the shrimp by grilling them on skewers – I opted for the cast iron skillet. Photo credit: Hubby – thank you!

Shrimp Tacos

adapted from Cuisine at Home Magazine (June 2010 issue) | Serves 4

For the Shrimp Tacos:

• 1/2 cup fresh lime juice
• 1 Tbsp olive oil
• 2 tsp chili powder
• 1 lb large shrimp, peeled and deveined
• 8 (6 inch) flour tortillas

For the Chipotle Sauce:

• 1/2 cup crema, sour cream, or mayo (or combination of two)
• 2 chipotles in adobo sauce, minced
• 1 1/2 tsp honey
• 1 tsp fresh lime juice
• salt to taste

For the Red Cabbage Slaw:

• 4 cups shredded red cabbage (about 1/2 a small head)
• 1/2 cup sliced scallions
• 1/2 cup chopped fresh cilantro
• 1 Tbsp olive oil
• 1 Tbsp white vinegar, or white wine vinegar
• salt to taste

Instructions:

Marinate the shrimp in the refrigerator in a marinade made with lime juice, olive oil, and chili powder. Refrigerate for about 1 hour.  In the meantime, make the chipotle sauce: Combine the mayonnaise (Mexican crema, or sour cream) with the minced chipotle peppers, honey, tsp lime juice and season with salt and pepper to taste.  Refrigerate the sauce until serving.

Combine the ingredients for the slaw in a medium bowl.  Toss to coat the cabbage.  Refrigerate until serving.

Skewer the shrimp on wooden skewers and either cook them on the grill or cook in a cast iron skillet for 4 minutes on each side or until cooked through.

Lightly sprinkle a few paper towels with water and place on a plate.  Top with 8 tortillas and cover with another damp paper towel.  Microwave the tortillas to soften them for 1 minute.

Assemble the tacos: Place a flour tortilla on your plate.  Spoon 2 to 3 spoons of red cabbage slaw in the center of the tortilla.  Top with 4 shrimp on each taco and spoon a few tablespoons of chipotle sauce over the top of the shrimp.  Enjoy.

2 tacos with sauce and slaw 462 calories according to Cuisine at Home Magazine (June 2010 issue p 9)

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Italian Meatballs

I have recently made a few new recipes.  Two of them by Bobby Flay – and both of them outstanding! This one is for Spaghetti and Sauce.  We LOVED the meatballs!  I will be making them again in the future – maybe even in bulk to freeze them for the future.  I did  not use veal as it is sometimes hard to find.  I doubled the recipe because we had more than 4 people eating dinner… Now I wish I had made even more!

Spaghetti and Meatballs with Tomato Sauce

adapted from Bobby Flay

Serves 8

Meatballs Ingredients:

• 2 lbs ground beef
• 1 lb ground pork
• 4 large eggs
• 1/2 cup grated Parmesan cheese
• 8 cloves garlic, finely minced and sauteed
• 1/2 cup dry bread crumbs
• 1/2 cup finely chopped parsley
• 2 tsp salt
• 1/2 tsp pepper
• 1 cup olive oil/canola oil

Homemade Sauce Ingredients:

• 2 Tbsp olive oil
• 2 large sweet onions, chopped
• 8 cloves garlic, minced
• 4 (28 oz) cans whole peeled tomatoes, with liquid, pureed in a food processor
• 2 bay leaves
• 2 small bunches fresh parsley, chopped
• 1/2 tsp red pepper flakes
• salt and pepper, to taste
• basil leaves for topping, optional

Instructions:

For the meatballs:

In a large bowl, combine ground beef, ground pork, eggs, grated Parmesan, cooked garlic, dry bread crumbs, minced fresh parsley, salt, and pepper.  Use two large serving forks to break up the meat and mix all the ingredients until it is evenly seasoned.  Do not overwork it as it will become tough.  Form 1 to 1 1/2 inch meatballs with your hands.

Heat a non stick skillet with 1 cup of cooking oil over medium high heat.  Cook the meatballs in batches, turning them over with tongs and continue cooking until golden brown. You do not need to cook them through entirely, as you simmer them in the sauce.  Drain the meatballs on a wire rack for a few minutes while you finish cooking the remaining meatballs.

For the sauce:

In a large stock pot, cook the onions in olive oil over medium heat and cook until softened.  Add garlic and cook for 1 minute.  Add processed tomatoes, bay leaf, parsley, red pepper flakes and salt and pepper to taste.  Bring the sauce to a boil and add in the browned meatballs.  Reduce the heat to just a simmer and cook the sauce and the meatballs for 45 minutes or longer.

Serve over cooked pasta and top off with basil and additional grated Parmesan cheese.

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One Skillet Chicken with Lemon Garlic Cream Sauce

Winner winner chicken dinner…. Here is winning recipe I found through Pinterest.  The original recipe is from Little Spice Jar and my husband announced I could make this recipe every week! I added extra parsley and fresh rosemary to the original.

One Skillet Chicken with Lemon Garlic Sauce

adapted from Little Spice Jar

Serves 4

Ingredients:

• 4 boneless, skinless chicken breast halves, cut in half  to 1/2 ” thickness
• salt and pepper
• 2 Tbsp canola oil
• 1 cup chicken broth
• 2 Tbsp lemon juice
• 1 Tbsp minced garlic
• 1/2 tsp red pepper flakes
• 1/3 cup minced shallots
• 1/4 cup minced parsley
• 1/4 cup minced fresh rosemary
• 2 Tbsp salted butter
• 1/4 cup heavy cream
• 2 Tbsp chopped parsley or basil, as garnish
• lemon slices, optional

Instructions:

Cut the chicken breast halves in half horizontally to make them thinner cutlet.

Season each chicken cutlet with salt and pepper on both sides.

Preheat the oven to 375 F.

Saute the chicken breast halves in a large stainless steel skillet over medium high heat in canola oil, for 3-4 minutes on each side.  Remove the browned chicken to a Pyrex oven safe dish. Sprinkle the chicken with 1/4 cup of minced parsley and minced fresh rosemary. Cover with foil and place in the oven.

Saute the shallots in the same skillet you used to cook the chicken for a few minutes over medium high heat.  Add minced garlic and red pepper flakes and cook another minute. Add chicken broth and lemon juice.  Stir the bottom of the pan with a wooden spoon or whisk to loosen the browned bits from the pan.  Bring the broth to a boil and cook reducing the liquid until about 1/3 of the sauce remains.

Turn off the heat and add butter to the sauce.  Stir and allow the butter to melt completely.  Add heavy cream and stir.  Remove the chicken cutlets from the oven and pour the sauce over the chicken.  Add sliced lemons if you desire.  Place the glass dish back in the oven to cook for an additional 8 to 10 minutes.

Sprinkle with parsley just before serving.

Serve with pasta and steamed vegetables.

Printable recipe

Butterflied Chicken with Garlic Smashed Potatoes

I love Cook’s Country Magazine and have been a faithful subscriber for nearly a decade.  In the October/November 2016 issue I found this recipe for Butterflied Chicken with Garlic Smashed Potatoes.  Just reading the recipe was an invitation to make it sooner than later.  It is a delicious chicken dish that I will serve again.  It is not hard to make – the hardest part is cutting the back bone out of the chicken (use poultry scissors).

Butterflied Chicken with Garlic Smashed Potatoes

adapted from Cook’s Country Oct/Nov 2016 issue

Serves 4 | approx. 585 calories per serving (as per fitnesspal)

Ingredients:

• 1 (4 lb- 4 1/2 lb) roasting chicken, giblets discarded
• 1 Tbsp extra- virgin olive oil
• Kosher salt and pepper
• 2 lb Yukon gold potatoes, peeled and sliced to 1/4 inch slices
• 1 3/4 cups water
• 6 cloves garlic, peeled and smashed
• 1/2 cup half and half
• 2 Tbsp fresh chives (optional)

For the Parsley Sauce:

• 1/2 cup minced fresh parsley
• 6 Tbsp extra-virgin olive oil
• 2 Tbsp capers, minced
• 1 small shallot, minced
• 1 1/2 Tbsp lemon juice
• Kosher salt and pepper to taste

Instructions:

Place the rack in your oven to the middle position and heat the oven to 450 F.

Place the whole chicken on the cutting board breast side down.  Remove and discard the giblets.  Use poultry scissors to cut along both sides of the backbone from tail to neck and discard the backbone.  Turn the chicken breast side up.  Dry with paper towels.  Coat the chicken with one tablespoon of olive oil and season the chicken with 1 teaspoon of salt and 1/2 a teaspoon of pepper.  Tuck the wings behind the bird.

In a 12 inch stainless steel skillet add the sliced potatoes, water, smashed garlic, 1 1/4 teaspoon of salt, 1/4 teaspoon of pepper.  Place the butterflied chicken on top of the bed of potatoes in the skillet.  Heat the skillet on the stove top over medium high heat until the water comes to a boil.  Turn off the burner and place the skillet in the oven.

Cook the chicken and potatoes in the oven at 450F for 1 hour, rotating the pan in the oven after 30 minutes. (Test chicken with a thermometer 160F for white meat 175F for dark- cook longer if necessary).

Meanwhile make the parsley sauce: in a small bowl, combine minced fresh parsley, olive oil, minced capers, minced shallot, lemon juice, and season with salt and pepper to taste

Remove the skillet from the oven and place on stove-top.  Carefully lift the chicken from potatoes and place onto a cutting board to allow it to rest.  Cook the potatoes over medium high heat for 8 to 10 minutes. Spoon out any excess liquid in the skillet.   Use a potato masher to mash the potatoes and half and half.  Taste, season with salt and pepper if desired.

Serve the roasted chicken with the garlic smashed potatoes and parsley sauce.

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Homemade Philly Cheese Steak Sandwiches

This past summer I visited my parents in Southern New Jersey for a few days.  They are just over half an hour from Philadelphia – home of the Philly Cheese Steak Sandwich.  I did have a great sandwich during my visit.  Upon my return to California I wanted to make it from scratch, not using the frozen minute steak product that I have used in the past.  After a quick search on the internet I discovered that the best meat to use is Rib Eye.  There is no going back!  Delicious.  The first two times I made it I completely forgot to take pictures of my sandwiches, so of course.. I had to make them again (and forgot again) and again.  I prefer them on a good crunchy French roll, but a Kaiser roll will do the job.

In order to slice the steaks paper thin, it really helps to freeze the steaks for 45 minutes before slicing them and having a nicely sharpened chefs knife will make it an easy process as well.

Philly Cheese Steak Sandwiches

Serves 4

Ingredients:

• 3 rib eye steaks, freeze 45 minutes before slicing super thin against the grain
• salt and pepper to taste
• sweet onion (like Maui or Walla Walla or other), sliced thinly
• bell peppers (red, green, yellow as you desire) washed, stem and seeds removed, sliced thinly
• mushrooms, cleaned and sliced thinly
• Provolone Cheese (2 slices per sandwich)
• 4 crunchy French rolls, split in half and toasted

Instructions:

Freeze the steaks for 45 minutes to help the meat become a little stiffer and easier to slice paper thin.  I remove the bone first as well as large pieces of fat before slicing.  Using a nicely sharpened knife begin cutting each steak thinly at across the grain. You want it to be as thin as possible.

Season the steak with salt and pepper.

Slice your French rolls and toast them under the broiler.

In a large non stick skillet saute the thinly sliced onions in about 1 tablespoon of canola oil.  Season the onions with salt and pepper and cook over medium  high heat until the onions have softened and caramelized.  Remove the onions to a bowl and over with foil to keep warm.  Saute the peppers next, using the same skillet.  When the peppers are softened, remove them to a second bowl.  Next, saute the mushrooms in the same skillet until they are golden brown, adding more oil if necessary and seasoning with salt and pepper.  Remove to a bowl and cover with foil.

Heat the same skillet over High- medium high heat and add 1 teaspoon of canola oil.  Add a quarter of the shaved steak to the pan and cook for 1 minute.  Stir.  Cook an additional minute or two as you desire.  Mound the steak in one area of the skillet and top  with two slices of provolone cheese.  Allow the cheese to melt.  With a spatula, carefully lift the cheese topped steak and place on the toasted roll.

Repeat with remaining steak.

I like to have each person top their cheese steak sandwiches with sauteed onions, mushrooms, or peppers as desired.

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Greek Chicken Roulades

Well, it has been a while since I have blogged more than one  item in a week!  I have been in the mood to try new recipes.  Here are two recipes from Cuisine at Home.  I did not have enough Kalamata olives to make this dish, but did have olive tapenade in my fridge that I used in the filling.  Also, I doubled the recipe from the original.  I made Cuisine at Home’s recipe for Creamy Orzo to go with this.  Both recipes are easy to prepare, prepared in about 30 minutes, and tasty, in short: they are keepers. Start cooking the Orzo first. Now for the recipes:

Creamy Orzo with Feta and Sun-dried Tomatoes

adapted from Cuisine at Home | Serves 4

Ingredients:

• 1 1/2 cups low-sodium chicken broth
• 1/2 cup dry orzo pasta
• 4 oil packed sun-dried tomatoes, chopped
• 2 Tbsp crumbled feta cheese
• 1/8 tsp salt
• 1/8 tsp black pepper

Instructions:

In a small saucepan, bring chicken broth to a boil.  Add the orzo and bring to a boil again.  Reduce heat, and boil, uncovered, for 9 to 10 minutes, stirring occasionally until most of the liquid is absorbed.  Turn off heat.  Drain any excess liquid.  Stir in sun-dried tomatoes, feta cheese, salt, and pepper.  Serve warm with Greek Chicken Roulades.

 

Greek Chicken Roulades

adapted from Cuisine at Home | Serves 4 (doubled from original)

• 1/2 cup olive tapenade (originally 24 Kalamata olives)
• 6 Tbsp breadcrumbs
• 6 Tbsp minced oil packed sun-dried tomatoes
• 2 Tbsp grated lemon zest
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 4 boneless, skinless chicken breast halves, trimmed of fat
• 4 tsp olive oil
• 1/2 cup minced shallots
• 1/2 cup white wine
• 3 cups low sodium chicken broth
• 12 Kalamata olives, chopped
• 2 Tbsp lemon juice
• 2 tsp cornstarch

Instructions:

Combine the olive tapanade, breadcrumbs, minced sun dried tomatoes, lemon zest, minced garlic, and dried oregano in a small bowl.

Slice or pound the chicken breast halves to 1/4 inch thickness.  Spread about 1/4 of the tapenade mixture on the chicken breast halves.  Roll up and secure chicken roulades with toothpicks.  Repeat with remaining 3 chicken breast halves.

In a large non-stick skillet, heat olive oil over medium high heat.  Sear the rolls of chicken about 3 or 4 minutes each side until golden brown.  Remove the chicken to a platter.

Saute the minced shallots in the same pan you cooked the chicken in for about 2 minutes.  Add the white wine.  Cook for a few minutes until the wine has reduced by about half.  Add the chicken broth and the chicken rolls back into the pan along with the chopped Kalamata olives.  Bring to a boil. Reduce the heat to low.  Cover, and cook for about 10 minutes.

Remove the chicken roulades to a clean platter.

In a small bowl, combine the lemon juice and cornstarch and stir to a slurry.  Add to the sauce in the pan and whisk in.  Cook to thicken.

Remove toothpicks and cut the chicken rolls crosswise to show the filling. Serve with Creamy Orzo and the white wine sauce.

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