chicken divan

and this is mt granddog we traveled this weekend to look for a new home   so things are hectic  made a simple dinner   Servings:

  4   4

4

Units: US | Metric

• 2 bunches broccoli
• 2 -4 boneless skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 3 tablespoons butter
• 3 tablespoons flour
• 3/4 cup chicken broth
• 1/2 cup half-and-half
• 1/3 cup sherry wine
• 1 cup shredded white  cheddar cheese (or more to taste)
• salt and pepper
• nutmeg or curry i used a little of both 

Directions:

1. 1
   Preheat oven to 325.
2. 2
   Steam broccoli for 5 minutes until crisp-tender. Alternatively, place broccoli in a shallow bowl and cover with plastic wrap. Microwave for 2-5 minutes (depending on the strength of your microwave) until crisp-tender. Drain in colander.
3. 3
   In a medium frying pan, saute chicken breasts in olive oil until lightly browned, about 4-5 minutes per side. Remove from heat and drain on paper towls.
4. 4
   In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to eliminate the taste of raw flour. Then gradually whisk in chicken broth, sherry and milk or half and half, until incorporated. Bring to a boil and then reduce to a simmer until the sauce is the consistency you desire. Add just a dash of nutmeg. Add 3/4 of the cheese blend and whisk until combined. Add salt and pepper to taste.
5. 5
   In a 9x13 dish arrange chicken breasts (either whole or sliced) and broccoli. Pour sauce over top and sprinkle with remaining cheese. Cover with aluminum foil. Make several slits in the aluminum foil to allow the steam to escape.
6. 6
   Note: At this point, the dish can be frozen or refrigerated.
7. 7
   Bake in the oven for 30-45 minutes, taking off the aluminum foil for the last 10.

i serve with brown rice  

four and twenty blackbirds baked in a pie: chicken and artichokes and feta

four and twenty blackbirds baked in a pie: chicken and artichokes and feta: SICILIAN CHICKEN WITH ARTICHOKES AND FETA   This Sicilian classic made with chicken, tomatoes, artichokes, peas and feta is the perfect ...

chicken and artichokes and feta

SICILIAN CHICKEN WITH ARTICHOKES AND FETA

This Sicilian classic made with chicken, tomatoes, artichokes, peas and feta is the perfect dish to serve at a family gathering  1 tablespoon olive oil 1 medium onion, diced 3 garlic cloves, minced 1 can (14 ounces) diced no-salt-added tomatoes with juice 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon pepper 1 can (13 3/4 ounces) artichoke hearts in water, drained and chopped 1 cup frozen peas thawed  1/3 cup heavy cream, optional 2 boneless and skinless chicken breast halves, slightly pounded 1/4 cup crumbled feta cheese (about 2 ounces) Preparation Time: Approximately 20 minutes Cook Time: Approximately 30 minutes Heat the oven to 450°F. Heat the oil in a large saucepan over medium heat. Cook and stir the onion for 3 to 4 minutes or until softened. Add the garlic, and cook for another minute while stirring. Mix in the tomatoes, basil, oregano and pepper. Cook, stirring occasionally, for 10 minutes. Add the artichoke hearts, peas and cream, if desired, and simmer for 5 minutes more. Arrange the chicken breasts, spaced apart, in a shallow baking pan. Top chicken breasts with the hot tomato sauce. Bake for 30 minutes, until the chicken is cooked through (registers 160°F on an instant-read thermometer). Top with feta cheese. Servings: 4  i found this recipe on cooks.com it sounded good

four and twenty blackbirds baked in a pie: egg ham and cheese strata

four and twenty blackbirds baked in a pie: egg ham and cheese strata: 2  cups   cooked ham   cubed 8  ounces   shredded  cheddar cheese 1 roasted red pepper 6 -8 french   bread  slices , torn in pieces ...

egg ham and cheese strata

• 2 cups cooked ham  cubed
• 8 ounces shredded cheddar cheese
• 1 roasted red pepper
• 6 -8 french bread  slices , torn in pieces or cubed
• 6 eggs , slightly beaten
• 2 cups milk
• salt and pepper
• 1 teaspoon finely chopped rosemary
• 1 shallot minced 
• 4 oz mushrooms sliced  sauteed with shallot till shallot is tender
• 1 teaspoon dry mustard 
• three pats of butter about one tablespoon

Directions:

1. 1
   Add milk to eggs.
2. 2
   Mix egg mixture, salt and pepper together. add  rosemary and mustard
3. 3
   Spray a 2 quart  inch pan with cooking spray.
4. 4
   Put bread pieces in bottom of pan.dot with butter
5. 5
   Sprinkle ham over bread
   add the mushrooms shallot and pepper 
6. 6
   Pour egg mixture over all. cover cook for 35 minutes in a 350 oven   uncover  sprinkle the cheese on top
7. 7
   Bake at 350 degrees for  an additional 15 minutes till set and cheese is melted and lightly browned 

four and twenty blackbirds baked in a pie: corn cakes

four and twenty blackbirds baked in a pie: corn cakes: Fresh corn kernels from 2 ears corn 1 large egg 1/4 cup milk 1 tablespoon butter, melted 1/4 cup all-purpose flour 1/4 cup yellow or white c...

corn cakes

Fresh corn kernels from 2 ears corn
1 large egg
1/4 cup milk
1 tablespoon butter, melted
1/4 cup all-purpose flour
1/4 cup yellow or white cornmeal
1/3 cup of your favorite cheese i used swiss
1 tablespoons chopped fresh thyme
1 small onion diced 
1/2 teaspoon salt
A few good turns of freshly ground pepper

combine first ingredients in a large bowl  add the dry ingredients add onion and thyme salt and pepper heat a large non stick skillet over a medium high heat add enough olive oil to coat pan  spoon the mixture into five equal portions   cook on one side about 4 minutes flip and cook until golden brown