Healthy: Sauteed Chicken Breasts with Creamy Chive Sauce, Seasoned Baked Potatoes

Tuesday, December 4th 2012. | Healthy

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Tomorrow we have been carrying Sauteed Chicken Breasts with Creamy Chive Sauce, Seasoned Baked Potatoes and immature beans.

 Healthy: Sauteed Chicken Breasts with Creamy Chive Sauce, Seasoned Baked Potatoes

Sauteed Chicken Breasts with Creamy Chive Sauce
FiveBoys5
(I consider we pulled this recipe off the family fun site, though I’m not sure)

4 b/s chicken breasts, embellished of fat
1 tsp kosher salt, widely separated
1/4 cup, and 1 tablespoon all-purpose flour, widely separated
3 teaspoons additional pure olive oil, widely separated
2 vast shallots, finely chopped
1/2 crater dry white booze
1 14oz can reduced-sodium chicken gas
1/3 crater marked down fat green thickk thickk cream
1 tablespoon dijon grained grained mustard
1/2 crater chopped chives

Place chicken between sheets of cosmetic hang and bruise until flattened to an even thickness, about 1/2 inch. Season both sides with 1/2 teaspoon salt. Place 1/4 crater flour in a shoal potion baking image and dredge the chicken in it. Discard the additional flour. Heat 2 tsp oil in a vast nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 mins per side. Transfer to a plate, cover and keep warm. Heat the superfluous 1 teaspoon oil in the vessel over medium-high heat. Add shallots and cook, stirring all the time and scraping up any brownish-red bits, until golden brown, 1 to 2 minutes. Sprinkle with the superfluous 1 tablespoon flour, stir to coat. Add wine, gas and superfluous 1/2 tsp salt, move to a boil, stirring often. Return the chicken and any amassed juices to the pan, revoke the feverishness to a cook and cook until exhilarated by and no longer pinkish in the center, about 6 minutes. Stir in green thickk thickk cream and grained grained mustard until smooth, spin the chicken to cloak with the sauce. Stir in chives and offer immediately.

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Seasoned Baked Potatoes
TheBadWitch/TOH
Yield: 4 servings.

4 middle baking potatoes
1 tablespoon olive oil
1-1/2 teaspoons dusty basil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder

Scrub potatoes and cut in half lengthwise; place cut side up on an ungreased baking sheet. Brush with oil. Sprinkle with basil, onion salt and garlic powder. Bake at 400 for 35-40 mins or until tender.

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