Spring Greens and Cream Cheese Penne

Greens and Cream Cheese PenneThis beautiful white and green pasta dish will hit the spot for Shavout lunch! The bright green of the spring vegetables and herbs, mixed with the creamy cheese will comfort those who have been up all night learning. This dish will serve 6-8 people.

Ingredients:

1 ½ pounds penne rigate (or other short cut pasta)
2 tablespoons butter
4-6 garlic cloves, minced
2 bunches green onions, cut into 1” lengths*
2 bunches asparagus, cut into 2” lengths*
2 cups frozen green peas
500g cream cheese (equal to two tubs or bars)
2 shallots, diced*
4 tablespoons chives, chopped*
2 tablespoons lemon zest**
Salt and pepper, to taste

* Click here to learn how to clean these vegetables and herbs.
** Click here for tips on zesting citrus.

Directions:

Cook the pasta according to the package instructions, when it is done, drain the pasta, but keep about 3 cups of the cooking water (the starchy water will help the sauce cling to the pasta).

Meanwhile, in a large saucepan, melt butter over medium heat and cook the garlic with the green onions, shallots and asparagus for 5 minutes. Add the chives and peas and cook for 2 more minutes. Season with salt and pepper.

Pour 3 cups of pasta cooking water into the saucepan and add the cream cheese. Keep over a low heat to let the cheese melt and stir until smooth. Add the drained pasta to the pan, along with the lemon zest, and mix together to combine. Serve hot.

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Pan-Fried Whiting Fillets with Garlic Kale

Pan-Fried Whiting Fillets with Garlic KaleOkay, so Queen Victoria’s chef may not have made his whiting fillets like I have in the recipe below, but to be honest, it was probably pretty close. I found another recipe from the era and it gives a simple recipe for dusting the fillets and serving them with a Hollandaise sauce. I figure a beurre blanc sauce with garlic kale is a nice modern twist. This recipe will serve 6-8 people. I hope you enjoy it!

Fillets of Whitings FriedIngredients:

Garlic Kale:
2 large bunches (about 500g) kale, stems trimmed*
½ cup unsalted butter (1 stick)
3 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
½ teaspoon chili flakes

Whiting Fillets:
⅔ cup olive oil
½ cup flour
½ teaspoon salt
½ teaspoon white pepper
16 (about 1.1 kg) whiting fillets, skin off

Beurre Blanc:
½ cup dry white wine
½ cup white wine vinegar
2 shallots, thinly sliced
2 tablespoons lemon juice, plus extra wedges to serve
1 ¾ cup chilled unsalted butter, cubed (just under 4 sticks)
salt and white pepper, to taste

* Click here to learn about cleaning kale.

Directions:

For the beurre blanc, bring wine and vinegar to the boil in a saucepan. Add the shallots, and season with salt and white pepper and season. Reduce heat to low and cook for 6-8 minutes until most of the liquid has evaporated (about 3 tablespoons liquid should remain). Stir in 1 tablespoon of lemon juice. Strain and return to a clean saucepan over medium heat for 30 seconds to warm. Reduce heat to low. Add butter, a piece at a time, whisking constantly so it melts before more is added. Remove from heat and whisk in remaining tablespoon of lemon juice. Season to taste, set aside and keep warm.

Meanwhile, blanch kale in a pan of salted boiling water for 5 minutes or until just tender. Drain. Heat butter and extra virgin olive oil in a pan over medium-high heat. Add garlic and chili, then cook, stirring, for 1 minute or until fragrant. Add kale, season and toss to coat. Cook for a further 10 minutes until tender.

To prepare the fillets, in a small bowl mix together the flour, salt and pepper. Heat the olive oil in a pan over medium-high heat. Coat the fillets with the seasoned flour, and shake each fillet to remove any extra coating. Cook the fish in the hot oil for 2-3 minutes each side until golden.

To serve, divide the kale and fish among plates, and spoon the beurre blanc over the fish and serve with lemon wedges.

Tea Sandwiches

Tea SandwichesThese three recipes will make the most adorable, and yummy, sandwiches for your tea service. They are just as good if you “up-size” them to a regular sandwich for lunch in stead. If you’re expecting a large crowd, you can easily double the recipes.

Curried Egg Salad in Mini Pitas
Servings: Makes 16

Ingredients:
¼ cup mayonnaise
2 tablespoons scallion/green onion, thinly sliced*
1 tablespoon shallot, minced
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon (heaping) curry powder
¼ teaspoon ground cumin
4 large hard-boiled eggs, chopped**
1 medium Granny Smith apple, peeled and cut into ⅛ inch cubes
Kosher salt and freshly ground pepper
8 mini pita pockets, halved
Arugula leaves*

* Click here to learn how to clean these ingredients.
** Click here to learn how to make the perfect hard boiled egg.

Directions:

Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.

Fill pita pockets with about 1 tablespoon egg salad each. Top pita sandwiches with arugula leaves.


Sesame-Crusted Crab and Mango Tea Sandwiches
Servings: Makes 16

Ingredients:

¼ cup plain yogourt
2 tablespoons vegetable oil
¼ cup fresh cilantro/parsley, chopped*
¼ cup fresh mint, chopped*
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
⅛ teaspoon freshly ground black pepper
½ pound lump-style artificial crab meat
½ cup mango, finely diced
16 slices Pullman or white sandwich bread, cut ¼ inch-thick, toasted
2 tablespoons sesame seeds, toasted (optional)

Directions:

Whisk yogourt and vegetable oil in a medium bowl. Stir in cilantro/parsley and mint, kosher salt, red pepper flakes, and black pepper. Fold in crab meat and mango.

Thinly spread yogourt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogourt side down. Trim crusts. Cut each sandwich in half on a diagonal.

Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.

* Click here to learn how to clean these ingredients.


Shaved-Radish Sandwiches with Herb Butter
Servings: Makes 16

Ingredients:

½ cup (1 stick) room-temperature salted butter
5 anchovy fillets, mashed and drained
1 small garlic clove, grated
3 tablespoons fresh chives, finely chopped*
3 tablespoons fresh basil, finely chopped*
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest**
Coarse sea salt
Freshly ground black pepper
32 slices of baguette, diagonally cut ⅛ inch thick
12 radishes, very thinly sliced
16 green radish leaves*

* Click here to learn how to clean these ingredients.
** Click here for tips on zesting.

Directions:

Mix first seven ingredients in a small bowl. Season with sea salt and pepper.

Spread herb butter on one side of each slice of baguette. Toss radishes with salt and pepper in a medium bowl.

Top half of bread slices with radish leaves and radish slices. Top with remaining bread slices, butter side down.

Sauce 5 – Hollandaise Sauce

Hollandaise SauceHollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavoured foods. This recipe will make about 2 cups of sauce.

Ingredients:

1 cup clarified butter (about 2½ sticks before clarifying)
4 egg yolks
2 tablespoon lemon juice (the juice from 1 small lemon)
1 tablespoon cold water
Kosher salt, to taste
Cayenne pepper (or a dash of Tabasco sauce), to taste

Directions:

Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot. Combine the egg yolks and the cold water in a glass or stainless steel bowl (not aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too. The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they’re slightly thickened. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break. Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.

After you’ve added all the butter, whisk in the remaining lemon juice and season to taste with Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished hollandaise sauce will have a smooth, firm consistency. If it’s too thick, you can adjust the consistency by whisking in a few drops of warm water. It’s best to serve hollandaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it — both for quality and safety reasons.

Bernaise SauceBéarnaise Sauce

Béarnaise is a rich, buttery, aromatic sauce featuring shallots, tarragon and crushed black peppercorns. It’s one of the most amazing sauces to serve with a grilled steak. If you will be serving this sauce with meat, and you keep kosher, instead of using butter, you should use margarine so that the sauce remains pareve (non-dairy). This recipe will make about 2 cups of sauce.

Ingredients:

1 cup clarified butter (about 2½ sticks before clarifying)
4 egg yolks
½ cup white wine vinegar
½ teaspoon crushed black peppercorns
2 tablespoons chopped shallots
1 tablespoon chopped tarragon*
1 tablespoon chopped chervil (or parsley)*
Kosher salt, to taste
Cayenne pepper (or a dash of Tabasco sauce), to taste
Lemon juice, to taste

Directions:

Heat an inch or two of water in a saucepan over a medium heat. Also, your clarified butter should be warm, but not hot. In a separate saucepan, heat the vinegar, shallots, peppercorns and half of the tarragon to a simmer and reduce until the mixture is nearly dry (au sec). There should be about two tablespoons of liquid remaining. Remove from heat and transfer to a glass or stainless steel bowl (not aluminum). Add the egg yolks and whisk for a minute or two, until the mixture is light and foamy. The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the egg-vinegar mixture for a minute or two, until it is slightly thickened. Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, the emulsion will break. Continue beating in the melted butter.

As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better. After you’ve added all the butter, strain the sauce into a new bowl, stir in the chervil and the remaining tarragon. Season to taste with lemon juice, Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished béarnaise sauce will have a smooth, firm consistency. If it’s too thick, you can adjust the consistency by whisking in a few drops of warm water. It’s best to serve béarnaise right away. You can hold it for about an hour or so, provided you keep it warm. After two hours, though, you should toss it — both for quality and safety reasons.

* click here to learn how to properly clean tarragon, chervil and parsley.

Chantilly SauceChantilly Sauce

The Chantilly Sauce is a classic sauce made by adding stiffly whipped cream to a basic Hollandaise sauce. Sometimes called Mousseline sauce, it can be served with seafood, vegetables or poultry, or, sweetened, on crepes and other desserts. The Chantilly Sauce can also be made with whipped egg whites instead of whipped cream. This recipe will make about 2 cups of sauce.

Ingredients:

1 pint Hollandaise sauce
½ cup heavy cream

Directions:

Whip the cream until it forms stiff peaks, then fold it into 1 pint Hollandaise sauce. Serve right away.

Sauce 3 – Espagnole Sauce

Please note that these recipes call for the use of butter and “brown stock” aka beef stock. Kosher regulations would not permit this, as we cannot mix dairy and meat together. The alternatives in this case are to either use margarine in place of the butter or to use imitation beef stock, which is pareve, and is not considered to be meat.

espagnole sauceEspagnole Sauce

In cooking, Espagnole sauce is one of Auguste Escoffier’s five mother sauces that are the basis of sauce-making in classic French cooking. These types of sauces were already gathered in different Spanish cooking handbooks of the late 19th century. Escoffier popularized the recipe, which is still followed today. This recipe will make about 2 cups of sauce.

Ingredients:

½ cup onions, diced
¼ cup carrots, diced
¼ cup celery, diced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups brown stock
2 tablespoons tomato purée
——– For Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Add the mirepoix (onions, carrots and celery) and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though. With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.

Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Demi-GlaceDemi-Glace Recipe

Demi-glace (pronounced “demi-GLASS”) is a rich and deeply flavorful sauce that is traditionally served with red meats. Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock. Demi-glace is also the starting point for many so-called “small sauces” that are derived from the espagnole. For more flavor, you can add a sachet d’epices while reducing the demi-glace, but this is strictly optional. This recipe will make about 1 pint of sauce.

Ingredients:

2 cups brown stock
2 cups brown sauce (espagnole)
——– For Optional Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

Combine the brown sauce and the brown stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 45 minutes or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.

Bordelaise SauceBordelaise Sauce

Rich and flavorful, it takes just a small drizzle of this bordelaise sauce recipe to perk up a simple, grilled steak or slow-roasted beef. The tangy, savory red wine sauce is also a great accompaniment to roasted potatoes. This recipe will make about 1 ¼ cups of sauce.

Ingredients:

¾ cup dry red wine
2 shallots, finely chopped
¼ teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt, to taste
Ground black pepper, to taste
1 teaspoon cold butter or margarine

Directions:

Add the red wine, shallots, thyme, and bay leaf to a small saucepan set over medium heat. Bring the mixture to a boil and reduce it to half its original volume. Add the beef stock to the pan and bring the mixture to a boil, again. Skim and discard any foam that appears on top of the sauce. Continue cooking the bordelaise until it has thickened enough to coat a spoon. Pour the sauce through a fine-mesh sieve. Season the sauce with salt and pepper, to taste. Use the sauce immediately or, if you are holding the sauce for later, lightly rub the cold butter across the hot surface of the sauce, to prevent a skin from forming.

Madeira SauceMadeira Sauce

The Madeira Sauce is a classic sauce made by adding Madeira wine to a basic demi-glace. The Madeira sauce is an excellent accompaniment for roasts and steaks. Making this sauce is easy enough — it’s simply a matter of stirring some Madeira wine and butter into a demi-glace. It’s making the demi-glace itself that’s the time-consuming part. This recipe will make about 1 pint of sauce.

Ingredients:

1 pint demi-glace
¼ cup Madeira wine*
1 tablespoon butter or margarine

Directions:

In a heavy-bottomed saucepan, heat the demi-glace to a simmer and reduce for about 5 minutes. Stir in the Madeira wine and swirl in the butter. Serve right away.

* If you can’t find kosher Madeira wine, or prefer not to use it, you can substitute the ¼ cup called for in this recipe with either 2 tablespoons of balsamic vinegar or about an equal amount of dry red wine or stock.

Mushroom SauceMushroom Sauce

This classic mushroom sauce can be served with all kinds of roasted or grilled meat dishes, including steaks. It’s made with sautéed mushrooms, shallots and just a splash of sherry, and simmered in a basic demi-glace. This recipe will make about 2 cups of sauce.

Ingredients:

1 tablespoon butter or margarine
½ cup sliced mushrooms
2 tablespoons chopped shallots
2 tablespoons sherry**
2 cups demi-glace
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, heat the butter over medium heat until it’s frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes. Add the demi-glace, bring to a boil then lower heat to a simmer and reduce for about 10 minutes. Stir in the sherry, season to taste with lemon juice and serve right away.

** If you can’t find kosher Sherry, or prefer not to use it, you can substitute the 2 tablespoons called for in this recipe with either 1-2 teaspoons of vanilla extract or 2 tablespoons of either orange or pineapple juice.

Sauce 1 – Velouté Sauce

Veloute SauceVelouté is a base for many popular soups and sauces. This recipe will make around 1 quart of sauce. These are the basic instructions:

Ingredients:

4 tablespoons butter or margarine (preferably clarified)
7 ¼ tablespoons flour
5 cups white stock, cold (chicken, veal, fish, or vegetable)

Directions:

Mix the flour and butter over medium heat in a heavy sauce pan. Cook, stirring frequently, until you’ve made a blond roux. Gradually whisk in COLD stock, stirring constantly to avoid clumps. Bring to a boil then reduce to simmer. Simmer until mixture is reduced to 4 cups (approximately 20 minutes). Strain, if necessary.

Notes:
There’s no need to season velouté… this sauce is a base for other sauces so it should be seasoned according to the small or compound sauce specifications.

Bercy SauceBercy Sauce

The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It’s made by reducing white wine and chopped shallots and then simmering in a basic fish velouté. This recipe will make about 1 pint of sauce.
Ingredients

1 pint fish velouté
¼ cup white wine
2 tablespoons chopped shallots
1 tablespoon chopped parsley
1 tablespoon butter or margarine
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, combine the wine and shallots. Heat until the liquid boils, lower the heat a bit and continue simmering until the liquid has reduced by a little more than half. Add the velouté, then lower heat to a simmer and reduce for about 5 minutes. Stir in the butter and chopped parsley. Season to taste with lemon juice and serve right away.

Normandy SauceSauce Normandy

The Normandy Sauce is a classical sauce for fish and seafood made by flavouring a fish velouté with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison (click here for information on liaisons). This recipe will make about 2 cups of sauce.

Ingredients:

2 cups fish velouté
¼ cup fish stock
½ cup chopped mushrooms
½ cup heavy cream (or non-dairy creamer)
2 egg yolks
1½ tablespoons butter or margarine

Directions:

In a heavy-bottomed saucepan, melt 1 Tbsp of butter and sauté the mushrooms until soft, about 5 minutes. Add the velouté and the fish stock to the mushrooms. Bring to a boil, then lower heat to a simmer and reduce by about one-third. In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth. This egg-cream mixture is called a liaison. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don’t curdle from the heat. Now gradually whisk the warm liaison back into the velouté. Bring the sauce back to a gentle simmer for just a moment, but don’t let it boil. Strain, swirl in the remaining butter and serve right away.

Allemande SauceSauce Allemande

The Allemande Sauce (which is also sometimes called “German Sauce”) is a finished sauce made by thickening a veal velouté with a mixture of egg yolks and heavy cream called a liaison. This recipe will make about 2 cups of sauce.

Ingredients:

2 cups veal velouté
¼ cup heavy cream (or non-dairy creamer)
1 egg yolk
Kosher salt and freshly ground white pepper, to taste
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, heat the velouté over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup. In a stainless steel or glass bowl, beat together the cream and egg yolk until smooth. This egg-cream mixture is your liaison. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolk doesn’t curdle from the heat. Now gradually whisk the warm liaison back into the velouté. Bring the sauce back to a gentle simmer for just a moment, but don’t let it boil. Season to taste with Kosher salt, white pepper and lemon juice. Strain and serve right away.

Sauce SupremeSauce Suprême

The Suprême Sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream. This recipe will make about 1 quart of sauce.

Ingredients:

1 quart chicken velouté
1 cup heavy cream or non-dairy creamer
1 tablespoon butter or margarine
Kosher salt and freshly ground white pepper, to taste
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don’t let it boil. Cover and keep warm. Heat the velouté in a separate saucepan over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup. Stir the warm cream into the velouté and bring it back to a simmer for just a moment. Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.

Red Raspberry Dressing

Red Raspberry DressingIngredients:

2 tablespoons raspberry vinegar ᶲ
1 shallot, chopped
1 teaspoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
⅓ cup olive oil
½ cup frozen raspberries*

Directions;

In a blender, add the raspberry vinegar, shallot, honey, mustard and salt, then pulse to combine. While the blender is running, gradually drizzle in the oil. Add the raspberries and pulse to combine. Let the dressing sit at least 30 minutes before serving to allow the flavours to mix.

* Click here to see COR’s stance on raspberries.
ᶲ If you can’t find raspberry vinegar or don’t have time to make your own, you can substitute apple cider vinegar or red or white wine vinegar.

If you want to make your own raspberry vinegar, here’s how:

Ingredients:

2 cups frozen raspberries*
1 cup good-quality vinegar (like red or white wine)

Directions:

Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let macerate at room temperature for 1 week. Set a strainer over a medium bowl; line with a double layer of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices just until thicker juices begin to strain from cheesecloth. Discard cheesecloth with solids. Pour vinegar into a clean 8-ounce bottle or jar. Cover; chill up to 6 months.

French Country Chicken with Creamy Mushroom Sauce

French Country Chicken with Mushroom SauceThese boneless, skinless chicken breasts are sautéed and topped with a creamy non-dairy mushroom sauce, and fit great into a low-sodium diet with less than 100mg of sodium per serving. To round out the meal, serve over whole-wheat spaghetti or fettuccini with a steamed broccoli-carrot blend on the side. This recipe serves 6.

Ingredients:

6 boneless, skinless chicken breasts, each about 4 ounces
3 tablespoons olive oil
6 shallots, thinly sliced
⅓ pound mushrooms*, thinly sliced
1 ½ tablespoons flour
⅓ cup white wine
¾ cup low-sodium chicken stock
1 ½ tablespoons fresh rosemary* (or 1 ¼ teaspoons dried rosemary)
1 teaspoon freshly ground pepper
3 tablespoons chopped parsley*

Directions:

Place the chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm.

In a small frying pan, heat 1 ½ tablespoons of the olive oil over medium heat. Add the shallots and sauté for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally.

In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary.

In a large, non-stick skillet, heat the remaining olive oil over medium heat. Sprinkle the chicken with the ground pepper, and add it to the pan. Sauté the chicken until it is no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes.

To serve, transfer 2 chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.

* To learn how to properly clean fresh rosemary, parsley and mushrooms, click here.