Monday, September 29, 2008

Katie Couric's Lemon Chicken

I found this recipe some time back in a magazine. I think it may have been Good Housekeeping. We've really enjoyed it in our family. Often, Isabel will request that I make this. I have to say that it is light, tangy and flavorful. I have these ingredients on hand--so no special trips to the store--AND--it's rather quick to make! EASY, QUICK & YUMMY!

yield: 4 servings

4 skinless, boneless chicken breast halves (1 1/4 lbs.)
3 Tbsp. flour
2 Tbsp. butter
2 Tbsp. olive oil
2 cups (or 1 can) chicken broth
3 Tbsp. lemon juice
salt and pepper to taste

1. Pound chicken breasts with meat mallet to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess.

2. In large saute pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4 to 5 minutes, turning once, until juices run clear. Remove chicken to plate.

3. Stir in reserved flour (add a little if you have none left after dredging) into saute pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly.
4. Return chicken to pan to heat through. Season to taste with salt and pepper.

*Dress it up with thinly sliced mushrooms or capers (optional).

*I serve this with rice and usually broccoli. Choose your favorite side dish and vegetable. This chicken will taste good next to any side!

Wednesday, September 17, 2008

Angel Hair Lasagna (a.k.a. Spaghetti Casserole)

A friend of mine recently asked for this recipe...we had it many moons ago when she and her hubby came for dinner. I actually got the recipe from my sister-in-law. It's a family favorite for sure!

8 oz. cream cheese*
16 oz. sour cream*
1 lb. hamburger or ground turkey
large jar or can of spaghetti sauce
1 package of spaghetti noodles (I use Angel Hair)
16 oz. mozzarella cheese*

1. Cook the noodles and set aside to cool--but keep moist.

2. Bring cream cheese and sour cream to room temperature and mix well with beaters.

3. Grate the cheese and set aside (or buy grated).

4. Brown hamburger/turkey and simmer in spaghetti sauce for several minutes.

5. Spray a 9x13 pan. Put the cream cheese/sour cream mixture on the bottom of your casserole dish.

6. Layer noodles, then meat sauce, then mozzarella. Repeat once more. Cover and bake at 350 for 1 hour.

*Lower-fat options: use 1/3 less fat cream cheese, lite sour cream, park-skim mozzarella

I usually end up wanting this a little more saucy, so I use one can/jar of sauce with the meat, then another 1/3 can/jar of sauce over the top before the final layer of cheese. Optional!