Chicken Breast with Scallion Cream Sauce

I am the self- proclaimed “Chicken Queen”. I love chicken in all its chicken glory. Baked, rotisserie, steamed, fried.. I love it all. The rest of my family does not share my affinity for poultry. So I am in a constant battle to make chicken “new” again. Chicken really is healthy and economical compared to most other meats. I made this dish recently for three gluten loving relatives and they couldn't get enough. Mangia! Mangia!

Chicken Breast with Scallion Cream Sauce

 

Ingredients
	4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
	1 teaspoon kosher salt 1 TBSP or minced garlic
	1/4 cup of cornstarch
	3 teaspoons extra-virgin olive oil
	1 medium  yellow onion diced
	1/2 cup white wine (Pinot Grigio or Sauvignan Blanc works well)
	2 cups of chicken broth (or boullion, Herbox is gluten free and carried by most stores including Walmart)
	1/3 cup or 1 serving size container of either light sour cream or plain greek yogurt
	1 tablespoon mustard
	1/2 cup scallions

Directions

1. Put chicken breasts between two pieces of plastic wrap and pound with a meat tenderizer until they are about ½ inch in thickness.
2. Season both sides of the chicken with 1/2 teaspoon salt. Place ¼ cup cornstarch into a dish and dredge the chicken in it.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown.
4. Take chicken out and place on a plate with paper towels underneath to soak up excess oil.
5. Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
6. Add onions and cook, stirring constantly and scraping up any browned bits, until golden brown. Sprinkle with the remaining 1 tablespoon cornstarch; stir to coat.
7. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
8. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center.
9. Stir in sour cream or greek yogurt and mustard until smooth; turn the chicken to coat with the sauce. Stir in scallions.

 

 

 

Easy Pumkin Mac and Chees

Your first reaction when you saw this recipe was probably, "Yuck!".  Give me a minute to explain myself....first off the pumpkin in the recipe is barely detectable by taste. If you do not tell someone that pumpkin is in it they will not know. It adds this deep orange color to the mac and cheese that makes it look like it came straight off the pages of a cooking magazine. It looks really delish! Pumpkin is full of fiber, which most of us are not getting enough of. Pumpkin is also high in vitamins, E, A and B6, folate and iron. Helloooo healthier mac and cheese! Feed this to your children and smile since they are eating something healthy and have no idea. Feed this to yourself and chow down guilt free.

Easy Pumpkin Mac and Cheesey

 

Ingredients

• 1 14- 16 oz package of your favorite gluten free pasta
• 1/4 cup butter
• 1/8 cup of cornstarch
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon spicy brown mustard
• 1 cup canned pumpkin puree or 1 cup fresh pureed pumpkin
• 2 cups shredded cheddar cheese

Directions :

1.      Preheat oven to 375 degrees.

2.      Cook pasta according to the directions on the package.

3.      Melt butter in a large saucepan over low heat. Stir in the cornstarch and cook while stirring until well combined. Remove from heat and stir in milk. Place back onto heat and bring to a simmer.

4.      Stir in salt, pepper, mustard and pumpkin puree.

5.      Add 1 ½ cups of cheese then cook, stirring, until cheese is melted.

6.      Add the drained macaroni to the pot and combine well with the cheese sauce.

7.      Once combined, place in a baking tray and sprinkle the remaining ½ cup of cheese on top of the macaroni and bake, uncovered, until the top is golden brown.