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Recipe

ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

INGREDIENTS:

  • 4 boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes (or more to taste)
  • 1 tablespoon olive oil
  • ⅓ cup finely diced shallots (or red onions)
  • 2 tablespoons salted butter
  • ¼ cup heavy cream
  • 2 tablespoons chopped parsley or basil

DIRECTIONS:

  1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
  3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
  4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
  5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS.
  6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.
Recipe

SAUSAGE, PEPPER AND RICE SKILLET

INGREDIENTS:

  • 1 1/4 c. white rice
  • 2 tsp. olive oil
  • 1 (12 ounce) package smoked sausage
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 small white onion, quartered and sliced
  • 4 cloves garlic, minced
  • 1/2 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 5 tbsp. tomato paste
  • 1 1/4 c. low-sodium chicken broth, divided
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 1 1/2 tbsp. chopped parsley

DIRECTIONS:

  1. In a small saucepan, cook rice according to the package’s directions.
  2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
Recipe

Chicken Parm Stuffed Shells

1 lb. jumbo shells3 c. shredded mozzarella, divided1/2 c. freshly grated Parmesan, plus more for serving3 cloves garlic, minced2 1/4 c. marinara, divided1 tbsp. freshly chopped basil, plus more for garnishpinch of crushed red pepper flakeskosher saltFreshly ground black pepper12 oz. fresh or frozen breaded chicken, cooked according to package directions and diced

 DIRECTIONS

  1. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, 2 cups marinara, basil, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
  3. Add remaining 1/4 cup marinara to the bottom of a 9”x13” baking dish. Spread in a thin layer over the bottom of dish. Stuff chicken mixture into shells and arrange on top of sauce side by side. Sprinkle shells with remaining mozzarella and bake for 30 minutes, until cheese is melted and turning slightly golden.
  4. Cool slightly, garnish with parm and basil and serve.