Awsm Skillet Lemon Chicken With Mushrooms

This skillet lemon chicken is a snap to fix and cook, and it's delicious with hot buttered noodles or rice. Feel free to use a dry white wine to replace the Marsala wine.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients:

• 4 boneless chicken breast halves, skin removed
• 1/3 cup flour
• 1/8 tsp. freshly ground pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon butter
• salt
• 4 ounces fresh sliced mushrooms
• 4 green onions sliced
• 2 tablespoons dry Marsala wine or a dry Chardonnay
• 2 tablespoons fresh lemon juice
• freshly chopped parsley, for garnish

Preparation:

Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.

In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.

Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.

Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.

Serves 4.

Awsm Chicken With Cranberries and Orange Sauce

This is an easy orange chicken recipe using boneless chicken breasts. Replace the Cointreau or Grand Marnier with chicken broth or more orange juice, if you like. Serve this chicken over rice or pasta for a fabulous meal.

Ingredients:

• 4 boneless chicken breast halves
• 1/2 cup flour
• 1 teaspoon salt
• dash pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3/4 cup orange juice
• 1/4 cup Cointreau or Grand Marnier
• 1/2 cup chopped dried cranberries
• 1/2 cup sliced green onion
• hot cooked rice or pasta

Preparation:

Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickeness. Combine flour, salt, and pepper in a large food storange bag. 

Add chicken pieces and coat well with the seasoned flour. In a skillet, melt butter and oil over medium-low heat; brown chicken lightly then remove and set aside. 

Combine orange juice, Cointreau, and chopped dried cranberries; pour over browned chicken. Cover and cook over low heat for about 15 to 20 minutes, until chicken is tender and cooked through. 

Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta. Serves 4.

Awsm Fruit Tart

Ingredients:

• 1 Pâte Brisée

• 1 Apricot Glaze

• 1/4 cup Sugar

• 3 Egg Yolks 

• 1 1/4 Cups Milk 

• 2 tsp Vanilla Extract 

• 2 tbsp Corn Starch 

• 2 tbsp Flour 

• 1 tbsp Frangelico (Optional)

Steps:

Preheat your oven to 400°F. On a floured countertop, roll out your ball of dough into a circle that is a couple of inches wider than the diameter of the tart pan. I like to use a 9″ or 10″ tart pan with a removeable bottom for fruit tarts, but any size (including small tartlet pans) works. Once your dough is rolled out, gently lift it onto the tart pan. 


Tuck in the corners and sides, then roll your rolling pin over the edges of the pan, slicing off the excess dough. Use a fork to poke holes in the dough so that it does not puff up. As an extra precaution, grab a large piece of parchment paper, place it over the dough, then throw a couple of handfuls of uncooked rice or beans over it. The added weight should help you avoid any unwanted bubbles and keep your crust flat. Place the pan in the oven and let it cook for about 20 minutes. 

Mix the sugar and egg yolks together until they are incorporated. Add your flour and cornstarch and mix those in until a smooth, lump-less paste forms. Set that aside for a second and pull out a medium saucepan. Pour the milk and vanilla into it, and heat it over medium-high heat until it just starts to froth. Take that mixture and slowly pour it into the bowl with your egg mixture, whisking the entire time. 


Whisk for 20 or 30 seconds more, then pour the mixture back into the saucepan you just used and return it to the stove over medium heat. Bring the mixture to a boil and keep it there for about a minute, whisking frantically the entire time. Remove the mixture from the heat, pour in your liquor, and keep whisking for a few more minutes. Transfer your crème patissière to a clean bowl, cover it, and set it aside to cool.

Using a spatula, spread the crème evenly on your tart crust. Be gentle to avoid breaking the delicate crust. Next, arrange your fruit on top of the crème in any pattern that pleases you. Finally, use a pastry brush to top everything off with a coating of apricot glaze. The glaze not only adds flavor, it seals fruit and keeps the tart fresh longer.