Recipes of the Month

Chicken Scaloppini with Ham and Asparagus

4 Chicken Breasts Salt and pepper
4 T flour 4 T olive oil
4 T cold butter 3 garlic cloves minced
1/8 tsp red pepper flakes 1 t thyme
½ lb asparagus cut into ¼ inches ½ cup honey ham diced
½ cup white wine ½ cup chicken broth

1. Pound chicken breasts thin between plastic wrap. Sprinkle both sides with salt and pepper and dust with flour.
2. Heat 3 T of olive oil and 1 T butter in sauté pan on high heat until begins to sizzle, about 2 minutes. Add chicken slices and brown for about one minute each side. Transfer to plate.
3. Add remaining olive oil into same pan on high heat. Cook garlic, red pepper flakes, thyme, asparagus and ham for one minute, stirring.
4. Pour in the wine and boil until reduced by half, about 1-2 minutes. Stir in the chicken broth and season with salt and pepper and bring to boil. Cook for one minute.
5. Return the brown chicken to pan and reheat for one minute. Remove pan from heat and transfer the chicken to plate or containers. Stir remaining butter into pan mixture and thicken sauce. Top the chicken with sauce.

I store in Gladware or Ovenware 8 X 8 size (2 servings in each)
Great with rice or egg noodles.

Client Instructions: Heat gently in microwave after being thawed completely in refrigerator, 4-5 minutes, stirring sauce mid-way through cooking.

GRILLED HERBED SALMON WITH SOUTHWEST WHITE BEAN STEW

¼ cup fresh lime juice 
1 t fresh parsley
1 t fresh chopped chives
1 ½ t fresh thyme
1 tsp crushed black peppercorns
1 lb salmon filet cut into 4 pieces
1 15 oz can navy beans (drained and rinsed)
1 cup chicken broth
1 garlic clove
1 t olive oil
1 red onion chopped
1 green pepper chopped
1 small jalepeno pepper, seeded and minced
3 garlic cloves
1 ½ t ground cumin
2 T sherry vinegar
½ tomato, chopped
1 t fresh cilantro, chopped

1. Combine the lime juice, parsley, chives, thyme and pepper in a zip close plastic bag and add salmon. Squeeze out air and seal. Turn to coat. Refrigerate 30 minutes.
2. Combine beans, broth, and garlic in saucepan. Simmer till beans are heated through (2-3 mins). Drain and reserve cooking liquid. Discard garlic.
3. Puree about half of the beans with ½ cup of the cooking liquid. Combine the puree with the whole beans.
4. Heat the oil in nonstick skillet. Add onion, bell pepper, jalepeno and minced garlic. Add cumin and sauté till fragrant, about 30 seconds. Combine with the beans and enough cooking liquid to make stew consistency. Add vinegar and tomato, cooking till just heated through.

5. Spray grill pan with cooking spray and set over high heat. Grill salmon till opaque, 4 minutes on each side.

6. Stir cilantro into warm bean stew and serve with salmon.