Month: February 2020

Sautéed Chicken Breasts with Creamy Walnut Sauce

Sautéed Chicken Breasts with Creamy Walnut Sauce

  • 2 slices White Bread (day-old)
  • 1 cup Fat-free Low-sodium Chicken Broth
  • 1/3 cup walnuts (toasted)
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 tsp fresh lemon juice
  • 3/4 tsp salt (divided)
  • 1/2 tsp freshly ground black pepper (divided)
  • 1/8 tsp ground red pepper
  • 2 garlic cloves (chopped)
  • 6 6- ounce Skinless Boneless Chicken Breast Halves
  • 1 tsp olive oil
  • 1 tsp butter
  • 6 cups Spinach Leaves (Whole, baby)
  • 2 Tbs chopped fresh flat-leaf parsley
  1. Trim crusts from bread. Chop bread; combine bread and broth in a small bowl. Let stand 10 minutes. Combine bread mixture, walnuts, parsley leaves, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and garlic in a food processor; process until smooth.
  2. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.
  3. Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Remove chicken from pan; keep warm. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan to loosen browned bits.
  4. To serve, place 1 cup spinach on each of 6 plates. Place 1 chicken breast half on each serving; top each with about 2 1/2 tablespoons sauce. Sprinkle 1 teaspoon chopped parsley over each serving.

Sausage and Spinach Soup

Sausage and Spinach Soup

  • 10 ounces sweet turkey Italian sausage
  • Cooking spray
  • 1 cup prechopped onion
  • 2 teaspoons bottled minced garlic
  • 1/2 cup water
  • 15 ounces cannellini beans — rinsed and drained
  • 14 1/2 ounces organic stewed tomatoes — undrained (such as Muir Glen)
  • 14 ounces fat-free (less-sodium chicken broth)
  • 2 cups baby spinach
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 2 tablespoons grated fresh Romano cheese
  1. Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.
  2. Wine note: This delicious soup needs a wine that’s crisp and medium-bodied, such as a California pinot gris (aka pinot grigio). The wine’s crispness balances the richness of the sausage and the density of the beans. At the same time, the wine’s body is substantial enough to stand up to the weight of those ingredients. Try Morgan Pinot Gris “R D Franscioni Vineyard” 2006 (Santa Lucia Highlands, California), $18. -Karen MacNeil

Salmon with Dijon Dill Sauce

Salmon with Dijon Dill Sauce

  • 4 6 ounce salmon fillets (skin removed)
  • 1/2 tsp kosher salt
  • 1 Tbs olive oil
  • 3 Tbs unsalted butter (cold)
  • 1 small shallot (finely chopped)
  • 1/2 cup white wine
  • 1 Tbs Dijon mustard
  • 2 Tbs roughly chopped fresh dill (plus more for garnishing)
  • 1/8 tsp black pepper
  • 1 cucumber (thinly sliced (optional))
  1. Set broiler on high. Place the salmon on a foil-lined broiler pan and season with 1/4 teaspoon of the salt. Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
  2. Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of the butter until it melts. Add the shallot and cook until softened, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Reduce heat to low and whisk in the mustard, dill, pepper, and the remaining salt. Remove from heat.
  3. Cut the remaining butter into pieces, add to the sauce, and whisk until incorporated. Place the salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill. Serve with the cucumber (if desired).

Sautéed Green Beans with Garlic and Herbs

Sautéed Green Beans with Garlic and Herbs

  • 1 tablespoon unsalted butter — softened
  • 3 medium garlic cloves — minced or pressed through garlic press (about 1 tablespoon)
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon olive oil
  • 1 pound green beans — stem ends snapped off (beans cut into 2-inch pieces)
  • 1/4 cup water
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  1. Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately.