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Chicken Breasts with Pan Gravy
From Every Day with Rachael Ray
October 2007
FOUR SERVINGS
Prep Time: 20 min
Cook Time: 12 min
What you need:
Four 7- to 8-ounce skinless, boneless chicken breasts
Salt and pepper
1/4 cup flour
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
1/2 cup dry white wine
1 cup chicken broth
2 tablespoons butter
1. Lightly season the chicken on both sides with salt and pepper, then coat with the flour, shaking off any excess.
2. In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes on each side. Transfer to serving plates to rest.
3. Add the shallots to the skillet and cook until just translucent, about 1 minute. Pour in the wine and cook, stirring up the browned bits from the bottom of the pan, until reduced and syrupy, 1 to 2 minutes. Pour in the chicken broth and boil until reduced by half, about 2 minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken.
I love Rachael Ray because I can do her recipes (most of the time). Plus I love gravy so I will be making this recipe SOON!
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I also signed up for the newsletter: Dinner Made Easy Newsletter (delivered weekly)
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I made this last night and everyone ate it all up. Everyone even got seconds and that rarely happens in my house. Kids wanted it for lunch today but I guess daddy took it for his lunch.
Prep Time:10 min
Total Time:30 min
Makes:4 servings
What You Need:
3 cups cooked spaghetti
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Italian Style Chicken Breast Strips (I made my own chicken cubes)
1 jar (14 oz.) spaghetti sauce
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It:
HEAT oven to 400ºF. Place spaghetti, VELVEETA, chicken and sauce in resealable plastic bag; seal bag. Shake sealed bag and press with hands until mixture is combined. Press mixture into 9-inch pie plate or 8-inch square baking dish sprayed with cooking spray.
SPRINKLE with Parmesan.
BAKE 15 to 20 min. or until filling is heated through. Let stand 5 min. before serving.
http://www.kraftfoods.com/kf/recipes/leftover-spaghetti-pie-111267.aspx
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