Cooking

Sherried Mushroom Chicken Scaloppine

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Sherried Mushroom Chicken Scaloppine

Servings 4
Calories 85 kcal

Ingredients

  • 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

Instructions

  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.

Sesame Green Beans

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Sesame Green Beans

Servings 8
Calories 77 kcal

Ingredients

  • 2 pounds green beans -- stemmed
  • 3 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons sesame seeds
  • 1/4 teaspoon kosher salt

Instructions

  1. Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.
  2. In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper.

Roasted Flank Steak with Olive Oil-Herb Rub

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Roasted Flank Steak with Olive Oil-Herb Rub

Servings 6
Calories 222 kcal

Ingredients

  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh parsley
  • 2 teaspoons olive oil
  • 1 1/4 teaspoon grated lemon rind
  • 1 garlic clove -- minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds flank steak -- trimmed
  • Cooking spray
  • 1/4 cup dry red wine
  • 1/4 cup fat-free less-sodium beef broth
  • Thyme sprigs -- optional

Instructions

  1. Preheat oven to 400°.
  2. Combine first 6 ingredients in a small bowl; set aside.
  3. Sprinkle salt and pepper over steak. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 1 minute on each side or until browned. Add wine and broth; cook 1 minute. Spread herb mixture over steak; place pan in oven. Bake at 400° for 10 minutes or until desired degree of doneness. Let stand 10 minutes before cutting steak diagonally across the grain into thin slices. Serve with pan sauce. Garnish with fresh thyme sprigs, if desired.