Cooking

Sautéed Green Beans with Garlic and Herbs

Filed Under: Cooking

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.

Sautéed Green Beans with Bacon

Filed Under: Cooking

Sautéed Green Beans with Bacon

  • 1 3/4 pounds fresh green beans — trimmed
  • 1/4 cup water
  • 8 bacon slices — chopped
  • 5 green onions — (white bottoms and light green parts of tops only chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Place beans and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap, and pierce plastic wrap with a fork. Microwave at HIGH 4 to 7 minutes or until crisp-tender. Plunge green beans into ice water to stop the cooking process. Drain well, and set aside.
  2. Cook chopped bacon in a large nonstick skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel.
  3. Sauté green onions in skillet in hot reserved drippings over medium-high heat 1 minute. Stir in green beans, salt, and pepper; sauté 2 to 3 minutes or until thoroughly heated. Stir in bacon.
  4. Kitchen Express: Substitute 2 (12-ounce) packages ready-to-eat trimmed fresh green beans for the fresh green beans, omitting water. Pierce bags with a fork and microwave at HIGH 4 to 5 minutes or until crisp-tender. Proceed with recipe as directed.

Sautéed Chicken with Penne Pasta

Filed Under: Cooking

Sautéed Chicken with Penne Pasta

  • 1 lb uncooked penne pasta
  • 1 Tbs olive oil
  • 1 lb skinless (boneless chicken breast, cut into (1/2-inch) pieces)
  • 1/4 cup minced shallots
  • 1 package presliced mushrooms ((8-ounce))
  • 1 garlic clove (minced)
  • 1 cup dry white wine
  • 3 Tbs chopped ripe olives
  • 2 Tbs chopped pitted green olives
  • 1 can diced tomatoes with balsamic vinegar ((14.5-ounce) basil, and olive oil (such as Hunt's))
  • 1 can fat-free ((14-ounce) less-sodium chicken broth)
  • 1/4 cup grated fresh Parmigiano-Reggiano cheese ((1 ounce))
  • 1/8 tsp freshly ground black pepper
  1. Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes or until lightly browned. Remove chicken from pan; keep warm. Add shallots, mushrooms, and garlic to pan; cover and cook 4 minutes. Stir in wine, olives, tomatoes, and broth; simmer, uncovered, for 10 minutes. Return chicken to pan; cook 5 minutes. Remove from heat; add pasta, cheese, and pepper, tossing to combine.

Sherried Mushroom Chicken Scaloppine

Filed Under: Cooking

Sherried Mushroom Chicken Scaloppine

  • Basic chicken scaloppine
  • 2 tsp olive oil
  • 6 oz common mushrooms (rinsed and quartered, or oyster mushrooms, rinsed and cut into bite-size pieces)
  • 2 Tbs minced shallots
  • 1/2 tsp dried thyme
  • 1/2 cup dry sherry
  • 1/4 cup fat-skimmed chicken broth
  • 2 Tbs whipping cream
  • 1 Tbs chopped parsley
  • Salt and pepper
  1. 1. Keep basic chicken scaloppine warm in a 200° oven.
  2. 2. Add olive oil, mushrooms, shallots, and thyme to hot pan used to cook chicken (don’t wash) and stir often over high heat until mushrooms are browned, 4 to 5 minutes. Spoon over chicken.
  3. 3. Add sherry, chicken broth, and cream to pan; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with parsley and salt and pepper to taste.