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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
- Preheat oven to 425°F.
- 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.
- 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.
- Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
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
- Preheat oven to 400°.
- 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.
- 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
- 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
- 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.
- 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.
- 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
- 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
- Snap off and discard tough ends of asparagus; cut asparagus in half crosswise.
- 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.
- 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.
- 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.)
- 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.
- Worth the Splurge: Use Parmigiano-Reggiano cheese. Allow your guests to grate the cheese tableside right onto their plates.