Tuesday, September 16, 2014

Chicken Mushroom Sage Casserole from Southern Living:

Source:  http://www.myrecipes.com/recipe/chicken-mushroom-sage-casserole-50400000125336/


Chicken-Mushroom-Sage Casserole

Chicken-Mushroom-Sage Casserole Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck
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Let this dish stand a few minutes after baking so the rice will absorb the liquid, yielding a creamy texture.

Worthy of a special occasion
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Yield: Makes 6 servings
Total: 
Recipe fromSouthern Living

More From Southern Living

Recipe Time

Hands On: 1 Hour 
Total: 1 Hour, 40 Minutes 
$ 5 ingredients on sale for ZIP 55106
 

Ingredients

  • 1/2 cup butter, divided
  • 6 skinned and boned chicken breasts $
  • 3 shallots, chopped
  • 2 garlic cloves, minced
  • 1 pound assorted fresh mushrooms, coarsely chopped
  • 1/4 cup sherry
  • 3 tablespoons all-purpose flour $
  • 2 (14-oz.) cans chicken broth $
  • 1 (6-oz.) package long-grain and wild rice mix
  • 1/2 cup grated Parmesan cheese $
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup sliced toasted almonds
  • Garnish: fresh sage leaves

Preparation

  1. 1. Preheat oven to 375°. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 Tbsp. butter and remaining chicken. Wipe skillet clean.
  2. 2. Melt 2 Tbsp. butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute.
  3. 3. Melt remaining 1/4 cup butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened. Remove from heat, and add rice (reserve flavor packet for another use), next 5 ingredients, and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish or disposable foil pan. Top with chicken.
  4. 4. Bake at 375° for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165°. Remove from oven, and let stand 10 minutes. Sprinkle with almonds.
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Tuesday, September 2, 2014

Pioneer Woman's Peach Crisp with Maple Cream Sauce

Peach Crisp with Maple Cream Sauce

Prep Time:
 
 
Cook Time:
 
 
Difficulty:
 Easy
 
Servings:
 8
Print Recipe

Ingredients

  • 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
  • 1 cup Flour
  • 1/2 cup Sugar
  • 1/2 cup Light Brown Sugar, Firmly Packed
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Salt
  • 1 stick Butter (1/2 Cup)
  • 1/2 whole Lemon
  • 7 Tablespoons Real Maple Syrup, Divided
  • 1-1/2 cup Whipping Cream
  • 3 Tablespoons Light Corn Syrup

Preparation Instructions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.
Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.
Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.
Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

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