Date Night Recipe // Dijon Chicken

Written with love, by Sarah-Elizabeth Stone

I believe that December 1st truly marks the beginning of the Christmas season. The radio hosts cat-call us into shopping for insane sales, men and women alike scale questionable ladders to set up lights, and the most obvious sign the Christmas Season has begun is the barrage of people lining the street to watch the parade. Screaming children, overtired mothers and several cold and unhappy employees trucking along down a closed off road truly mark the beginning of the holiday season.

And as cynical as I make myself sound, I’m probably the furthest thing from it. My husband and I are one of ‘those’ couples who send out disgustingly cute Christmas cards. My table cloth has had a Christmas theme since Thanksgiving, every Christmas movie we own has been on repeat and you better believe that my tree is going up this weekend. I pride myself in having the pleasure, nay, the obligation to shove Christmas down my friends and family’s throats. I am that person.

This recipe is perfect to get you into the Holiday spirit. I love making sauces this time of year – it all feels so festive!

Ingredients

·         1 tablespoon of Dijon mustard

·         ½ cup of half and half cream

·         ½ cup of chicken stock

·         1 tablespoon of butter

·         1 teaspoon of honey

·         ½ teaspoon of sage

·         ½ teaspoon of parsley

·         ½ - 1 teaspoon of flour

·         2-4 chicken breasts

·         Salt and pepper to taste

Directions

1. On medium heat, brown the chicken (about 3-5 minutes per side) with salt and pepper, set aside & keep warm

2. In a sauce pan, or frying pan, heat up butter and chicken stock

3. Add in parsley and sage, stir and add in chicken to finish cooking for roughly 15 minutes, keep an eye that the chicken stock mixture does not evaporate

4. Once the chicken is finished cooking, remove from the frying pan and use the remaining stock mix to make the sauce

5. Keep sauce on medium heat, add in Dijon mustard, cream and honey, stir well

6. Add in flour to thicken the sauce, and serve warm in top of chicken

Date Night Recipe // Chicken Piccata Recipe

Written with love, by Sarah-Elizabeth Stone

In 1954 at roughly 6pm, one would expect Mrs. Right to have the table set, kids bathed, dinner bubbling, and as Mr. Right walked in the door he was handed a glass of whiskey to dull the memory of his day. With a sigh he would ask what’s for supper, as if the thought of this moment has carried him through the last 9-5.

In 1998, at roughly 6pm, a youth sauntered through the door, calling out, “mom – what’s for dinner?” Mrs. Right might be working late that evening, or maybe Mr. Right is stuck at the office. The youth checks into the kitchen where mom, still in her work clothes, sets the table as dad strains the potatoes.

In 2015, at roughly 6pm, Mr. Right flips the tofu burger on barbeque, the salad is prepped, the dogs have been walked and as Mrs. Right walks through the door she is handed a cool glass of Merlot.  She looks apprehensively at the growing pile of dishes in the sink and smiles; she knows it will be a good meal.

Domestic life has transformed over the years but it’s never been about who is in the kitchen. Whether your partner is working late, you both have an evening free, or you’re trying to catch the kids after school, chicken piccata is an easy meal that is sure to please everyone’s time frame. 

Ingredients

·         3-5 chicken breasts

·         6 tbs of flour

·         4 tbs of parmesan cheese or any light shredded cheese

·         4 tbs of butter

·         4-6 tbs of extra virgin olive oil

·         2 tbs of minced garlic

·         2/3 cup of chicken stock

·         6 tbs of dry white wine

·         1 leak diced (roughly 1 cup)

·         1 cup of sliced mushrooms

·         3 tbs of chopped parsley

·         ½ cup of corn or green beans

Directions

1.       In a mixing bowl combine the flour and the parmesan cheese, stir well, then coat chicken

2.       On medium heat mix together olive oil and butter, stir until the mixture begins to bubble. Carefully place chicken breasts onto the frying pan. Flip every 6 -8 minutes, or until the chicken is cooked all the way through

3.       Set chicken aside, keeping it warm

4.       In the remaining butter and olive oil mixture add in leaks, mushrooms, corn and any other vegetables you would like simmer on medium heat for 3 minutes

5.       Add the garlic, chicken stock, white wine and parsley. Stir mixture until it becomes thickened. Add 1 tbs of flour if necessary.

6.       Serve the sauce on top of the chicken with some added veggies on the side

Stuffed Chicken Recipe

Written with love, by Sarah-Elizabeth Labelle

One of the most amazing things about cooking is that you can take an old, drab dish, throw some fantastic ingredients at it, and it becomes something totally new. Grandma’s chicken dinner doesn’t have to be the unseasoned, bland chicken with a side of tasteless potatoes and broccoli. It’s surprising what a few spices and a fun cheese can really do to (forgive the pun) spice up a dish.

A lot of women I know love to play around with different flavors, and add something new into a dish. I’ve found that whether it’s in a great sauce or a new herb, changing it up can bring back the pleasure of cooking and the joy of eating. 

This recipe calls for your oven mitts and creativity as there are so many ways to change it up and keep things interesting. No more boring chicken! Toss out those over boiled potatoes and  you’re surely going to impress your man tonight with a delicious meal...and maybe even impress yourself a little along the way!

Ingredients

·         3-4 boneless chicken breasts

·         2 tbs of dried basil

·         1 egg

·         ¼ cup of flour

·         ½ cup of bread crumbs

·         1 block of cheese (smoked gouda)

·         4 cloves of garlic

·         3 tbs of butter

·         1 tbs of flour

·         1 cup of sliced mushrooms

·         2 chopped green onions

·         1 cup of chicken broth

·         ½ cup of white wine

Directions

1.       Preheat oven to 375F

2.       Wash chicken, and pat dry

3.       Create, in three separate bowls, stations to bread the chicken. First bowl: ¼ cup of flour, second: 1 egg beaten, third: ½ cup of bread crumbs

4.       Cut cheese into thin slices and set aside

5.       Cut lengthwise slits into the chicken lengthwise; cut as deep as you can without cutting the chicken in half

6.       Insert cheese slices into chicken

7.       Roll chicken in flour, then eggs, then bread crumbs and place on greased oven pan

8.       Place in oven and bake for 30-40 minutes

9.       At this point begin your side dishes and sauce

Sauce

1.       Melt 3 tbs of butter over medium heat and add one cup of sliced mushrooms

2.       Cook mushrooms until golden brown

3.       Add garlic, green onion and a dash of salt and pepper

4.       Next add in chicken broth and wine

5.       Stir and let simmer for roughly 3-5 minutes

6.       Add flour, and mix until sauce thickens

7.       Serve warm

Wine Recommendations:

Light White Wine - Fontana di Papa, Colli Albani