Recipes

Maple-Glazed Roasted Salmon

Filed Under: Cooking, Recipes

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Maple-Glazed Roasted Salmon

Course Main Course
Servings 6
Calories 345 kcal

Ingredients

  • 1/4 cup grated peeled fresh ginger
  • 1/4 cup rice vinegar or white wine vinegar
  • 1/4 cup maple syrup
  • 2 1/2 pounds salmon fillet
  • 6 shallots -- halved lengthwise
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons maple syrup -- divided
  • Chopped parsley -- optional

Instructions

  1. Combine first 3 ingredients in bottom of a large platter. Add fish, skin side up, to ginger mixture. Cover and marinate in refrigerator 20 minutes. Remove fish from marinade; pat dry with paper towel to remove excess marinade.
  2. Preheat oven to 450°.
  3. Place a baking sheet in oven 5 minutes. Place shallots and fish, skin side down, on baking sheet; sprinkle with salt and pepper. Brush fish with 1 tablespoon syrup. Bake at 450° for 10 minutes. Brush with 1 tablespoon syrup; bake an additional 7 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, if desired.

Basic Chicken Scaloppine

Filed Under: Cooking, Recipes

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Basic Chicken Scaloppine

Servings 4
Calories 97 kcal

Ingredients

  • 4 boned skinned chicken breast halves (5 to 6 oz. each)
  • 1/2 cup all-purpose flour
  • 4 tsp olive oil

Instructions

  1. 1. Rinse 4 boned, skinned chicken breast halves (5 to 6 oz. each); pat dry. Sprinkle both sides lightly with salt and pepper. Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
  2. 2. Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
  3. 3. Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven. Repeat to cook remaining chicken in 2 more teaspoons oil.

Chicken with Brussels Sprouts and Mustard Sauce

Filed Under: Chicken, Recipes

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Chicken with Brussels Sprouts and Mustard Sauce

Course Main Course
Cuisine American
Servings 4
Calories 379 kcal
Author Robin Bashinsky, Cooking Light DECEMBER 2011

Ingredients

  • 2 tablespoons olive oil -- divided
  • 24 ounces skinless boneless chicken breast halves
  • 3/8 teaspoon salt -- divided
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup fat-free lower-sodium chicken broth -- divided
  • 1/4 cup unfiltered apple cider
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons butter -- divided
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 12 ounces Brussels sprouts -- trimmed and halved

Instructions

  1. Preheat oven to 450°.
  2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
  3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.