August 24th, 2014

Sunday

 Chicken Florentine

• 4 chicken breasts - flattened to about 1/4 inch
• Flour
• 6 tbsp. butter
• Half small onion or 2 shallots - chopped
• 2 cloves garlic - chopped
• 1 1/2 cups white wine (Get the little bottles, it saves money!)
• 1 cup whipping cream
• 1 tbsp. chopped parsley
• Bunch of spinach (I like to get the bagged spinach)
• Balsamic Vinegar (optional)

Dredge flattened chicken breasts in flour and fry in 2 tbsp. of butter and a little oil in a large skillet for 5 minutes per side. Keep warm in oven at low heat.
Melt 2 more tbsp. butter in same skillet, saute garlic and shallots until translucent. Add wine, increase heat to medium-high and boil about 3 minutes. Add cream and boil until sauce reduces by half, about 5 minutes. Add parsley and chicken. Keep on low heat.
In another skillet, melt 2 tbsp. butter over medium heat. Add spinach and saute until wilted. Season with salt and pepper and a splash of balsamic vinegar.
Serve chicken on top of a spoonful of spinach with wine sauce drizzled over all.

Roasted Green Beans with Mushrooms, Balsamic and Parmesan

• 8 oz fresh mushrooms
• 1lb fresh green beans
• 1 1/2 Tablespoon Olive Oil
• 1 Tablespoon balsamic vinegar
• salt
• pepper
• 2 Tablespoons finely grated Parmesan Cheese

First we preheat oven to 450 F. Then we wash mushrooms ,trim ends of beans and cut beans in half so they are bite size pieces.Put cut green beans and mushrooms a bowl. Misk together olive oil and balsamic vinegar and pour over, then stir until all beans and mushrooms are lightly coated with the mixture. Cook them for 30 minutes . Season beans to taste with salt and pepper and sprinkle with grated parmesan.Enjoy!