Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Tuesday, August 28, 2007

Chicken Paillard

Somehow I missed today on the weekly menu. I went straight from Monday to Wednesday. I had to throw something together last minute. I decided on chicken paillard with a mushroom cream sauce, rice and a veggie. Just a simple meal cooked in minutes. As usual there is no recipe so you will have to adjust to your taste.

Chicken Paillard with Mushroom Sauce
4 chicken breast halves
1/4 cup flour
4 cups baby bellas, sliced
1 medium onion, chopped fine
2 cups chicken stock
1 cups half and half
olive oil
1 Tbsp. butter
Salt & Pepper to taste

1) Pound chicken breast to about 1/4 inch thickness, season with salt and pepper and dredge in flour. Dust off excess.
2) In a large skillet melt olive oil & butter and place chicken in the pan. Brown on both sides approximately 2-3 minutes each side.
3) Remove chicken from pan, add onions and saute until translucent. Add chicken back to pan, the mushrooms and chicken stock. Cover and cook for 20-30 minutes. Add in the half and half and simmer until sauce is reduced in half.

I served this with rice cooked in chicken stock and steamed green beans.

1 comment:

Nicole said...

Hmmmm, this looks really good. :)