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!
Anise Sugar Cookies
These are a pretty cookie and really nice flavour.
You will need:
- 1 cup softened butter
- 3/4 cup sugar
- 1 tsp. Anise flavouring
- 2 cups flour
- 1/2 tsp. baking powder
- pinch of salt
Preheat oven to 400 degrees. Combine butter, sugar, and flavouring until creamy and fluffy (maybe 2 minutes). Reduce speed to low and add remaining ingredients. Again, beat until well mixed (2 minutes).
Roll dough into one inch balls and place on a parchment lined cookie sheet about two inches apart. Flatten the balls with a buttered glass bottom that has been dipped in sugar.
Bake for 8-9 minutes until the edges are lightly browned. Cool one minute before removing to a cooling rack.
Icing
- 1 1/2 cup icing sugar
- 1 tsp. Anise flavouring
- 4-6 tsp. water
- sliced almonds, lightly toasted
Beat the ingredients together except almonds. Put a little icing in the center of the cookies and add a few sliced almonds for decoration.
This makes 3 1/2 dozen cookies.