Month: February 2020

Mustard-Maple Pork Tenderloin

Mustard-Maple Pork Tenderloin

  • 3 tablespoons Dijon mustard — divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound pork tenderloin — trimmed
  • 2 teaspoons canola oil
  • 1/4 cup cider vinegar
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons chopped fresh sage
  1. Preheat oven to 425°F.
  2. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
  3. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
  4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Chicken Tamale Casserole

Chicken Tamale Casserole

  • 1 cup preshredded 4-cheese Mexican blend cheese — (4 ounces divided)
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 14 3/4 ounces cream-style corn
  • 8 1/2 ounces corn muffin mix — (such as Martha White)
  • 4 ounces chopped green chiles — drained
  • Cooking spray
  • 10 ounces red enchilada sauce — (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup fat-free sour cream
  1. Preheat oven to 400°.
  2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Chicken Scallopini

Chicken Scallopini

  • 2 4 ounce skinless (boneless chicken breast halves)
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup Italian-seasoned breadcrumbs
  • Cooking spray
  • 1/2 cup fat-free (less-sodium chicken broth)
  • 1/4 cup dry white wine
  • 4 teaspoons capers
  • 1 tablespoon butter
  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
  3. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

Chicken Scaloppine with Spinach and Linguine

Chicken Scaloppine with Spinach and Linguine

  • 1 pound fresh asparagus
  • 16 ounces linguine
  • 9 ounces fresh spinach — thoroughly washed
  • 3/4 cup all-purpose flour
  • 2 teaspoons salt — divided
  • 1 1/2 teaspoons pepper — divided
  • 6 chicken cutlets — (about 1 1/2 lb.)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups chicken broth
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/4 cup capers — rinsed and drained
  • 2 plum tomatoes — seeded and chopped
  • Grated Parmesan cheese
  1. Snap off and discard tough ends of asparagus; cut asparagus in half crosswise.
  2. Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.
  3. Combine 3/4 cup flour, 1 1/2 tsp. salt, and 1 tsp. pepper in a large zip-top plastic bag. Add chicken cutlets; seal bag, and shake to lightly coat.
  4. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook 3 cutlets in skillet 2 to 3 minutes; turn and cook 2 to 3 minutes or until lightly browned and done. Remove from skillet. Repeat procedure with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 3 cutlets. (Chicken may be kept warm in a 250° oven on a wire rack.)
  5. Whisk 2 Tbsp. flour into skillet, and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine. Transfer to a serving dish, and sprinkle with tomatoes. Serve immediately with chicken and Parmesan cheese.
  6. Worth the Splurge: Use Parmigiano-Reggiano cheese. Allow your guests to grate the cheese tableside right onto their plates.