Here is another dish that can be fancied up for company or your family instead of the same old-same old way of preparing this poor bird.
- 6 chicken breast halves, bones removed
- pinch of salt and pepper
- 4 tbsp. butter
- 2 tbsp. good olive oil
- 1/2 pound mushrooms, sliced
- 1/4 cup chopped shallot
- 1 grated garlic clove
- 1 cup plain Greek yogurt
- juice of 1 lime
- 1 tbsp. flour
- 1 tbsp. fresh tarragon
- 4 tbsp. lightly roasted sliced almonds
Season the chicken with salt and pepper. Saute the chicken in2 tbsp. butter and 1 tbsp. oil until golden in colour, Remove from the heat and keep warm,
Add the remaining butter and oil to the pan, cooking the onion and garlic. Add the mushrooms and continue cooking until the moisture from the mushrooms starts to evaporate. Whisk in the yogurt, lime juice, tarragon and flour and stir until the sauce is smooth. Strain through a sieve and return to the pan.
Add the chicken to the pan and simmer until tender. Top with roasted almonds and add beautiful mashed potatoes, asparagus tips and a chilled green salad.
Yum!
Mexican Style Chicken
On a hockey night or Football Sunday, this would be a wonderful dinner to put up following the guacamole and tortillas. It follows through for a theme day and is truly tasty.
- 1 cup taco sauce , chunky style
- 1/4 cup Dijon mustard
- 4 tbsp. fresh lime juice
- 2 tbsp. butter
- 6 chicken breasts, boneless and skin removed
- 6 tbsp. plain greek yogurt
- 1 large lime, cut into 6 sections
- 3 tsp. chopped cilantro
In a bowl mix together the taco sauce, mustard and lime juice really well and add the chicken, turning over to completely coat. Cover with plastic wrap and marinate for 1 hour.
In a large skillet, melt the butter over a medium temperature until it begins to foam. Remove the chicken from the marinade and cook in the skillet for 18-20 minutes, turning over so both sides begin to brown. Now add the remaining marinade and cook for another 8-10 minutes. Remove the chicken to a platter and now raise the heat under themarinade and boil for 1 minute.
When ready to serve, slice the breasts and fan out on individual plates, pour the sauce over and also place dollops of the yogurt on top. Place the lime segments around and sprinkle with some of the cilantro. Serve along with rice and a chilled salad. Yum!
White Chocolate And Mango Yogurt
I love mango yogurt and this is so much less ‘commercial’ and more ‘you’ in the yogurt. Watch what it takes….it’s super easy and so darn delicious.
- 1 cup Greek vanilla yogurt
- 1 mango, chopped ( about 1 cup)
- 1/2 cup toasted and chopped pistachios
- 1/3 cup grated good quality white chocolate
- 2-3 tsp. liquid honey
In a shallow dish, combine everything up to the honey, stirring until combined. Add the honey to sweeten. This can be eaten like this or added on top with granola.
This will serve 4 people.
Lime Cucumber Relish
This is a wonderful traditional relish to accompany grilled or roasted chicken. It has a yogurt sauce as well. So with these two companions you have a super great meal in minutes.
- 1 medium English cucumber, chopped ( 2 1/2 cups)
- 1 large tomato, chopped (1 cup)
- 1/4 cup finely chopped onion
- 1 tsp. shredded lime peel
- 2 tbsp. fresh lime juice
- 2 clove garlic, minced
In a medium bowl, combine all the ingredients and stir to blend it well.
Yogurt Sauce
- 1/3 cup plain Greek yogurt
- 1 tbsp. honey
- 1 tsp. cream
Whisk this together until smooth.
When serving this with grilled or roasted chicken, top the chicken with the cucumber relish and then drizzle the yogurt sauce over.
Fruit Salad in Winter
Salads are good anytime, but a fruit salad in the winter or early Spring is a great thing.
- 1 lime
- 3 oranges (blood oranges if available)
- 3/4 cup water
- 1/2 cup sugar
- 2 tbsp. Cointreau
- 1 pink grapefruit (only if not on cholesteral medicine)
- 2 kiwi fruit (gold if you can get it), peeled and sliced
- 2 apples, cored and sliced
- 2 Asian pears, sliced – not peeled
- 2 cups (1 cup red, 1 cup green) seedless grapes, cut in half
- 1/2 cantaloupe melon
- 1/2 seedless watermelon
- l 1/2 cups plain Greek yogurt
- 1/2 cup whipped cream
To make the syrup, squeeze the juice from the lime and one orange into a small saucepan, add the water and sugar. Over medium heat , stir until the sugar dissolves. Bring to a boil, add the vanilla and simmer for about 10 minutes. Remove from the heat, stir in the liqueur and let cool.
Segment the oranges and grapefruit (if using) by cutting away the peel and pith. Place fruit in a bowl and cut away the segments from between the membrane. Be sure to squeeze the juice left in the segments.
Add the sliced kiwi, apple, pear and halved grapes. Remove all the rind and “white” from the melons and cube*. Add to the bowl and pour the syrup over all the fruit. Stir gently to coat. Cover with plastic and refrigerate overnight.
Divide into your prettiest bowls, using a slotted spoon, add some whisked yogurt and whipped cream and spoon some of the syrup over the top.
Garnish with a glass of wine….did you think I would say anything else?
* The hard bit closest to the rind is not to be eaten. Cut into the flesh of the melons and cube.