Saturday, December 16, 2006

Christmas recipes requested

Dear reader Pauline asked:

"I would love the recipe for your pan seared chicken!! Scalloped potatoes and your yeast rolls if you hand make them!"

Well, I only *wish* I handmade yeast rolls! What I do is knead the dough in a mixer and shape by hand. It's just a basic yeast dough recipe. (Always white flour for the dinner yeast rolls, though!)

For the Pan seared chicken with Rosemary and garlic sauce, you will need:

6 boneless chicken breasts
1/4 cup olive oil
4 cloves garlic, minced
1 t. finely chopped rosemary leaves
2 cups chicken broth
1 T. unsalted butter
Rosemary sprigs

Preheat oven to 425 degrees. Season chicken with salt and pepper. Heat olive oil in a skillet--medium high heat until hot.
Add chicken, lower heat to medium, and cook, turning once, until brown on both sides--about 5 minutes.
Cook chicken in skillet in oven for about 10-15 minutes until completely cooked through.
Remove chicken from skillet to platter.
Take pan skillet with pan juices and put on medium-high heat. Add garlic and rosemary, cook until fragrant, about 1 minute.
Add 1 cup of chicken broth. Stir and scrape up all the browned bits and add remaining cup of broth.
Bring to a simmer, season with salt and pepper, add butter.
Pour sauce over chicken--garnish with rosemary sprigs. Serve immediately.

All that said, I am thinking of making Chicken Marsala for Christmas, now!! But I could change my mind.

Now for the Scalloped Potatoes. This recipe is so easy, and it is delicious.

Peel about 5-6 medium to big-size potatoes. Shred a big plateful of sharp cheddar cheese. Slice the potatoes in the thinest slices you can manage. Spray a round, glass, casserole dish with cooking spray. Put a layer of potatoes on the bottom of the dish. Put another layer of cheese to cover the potatoes. Keep alternating with layers until all of the potatoes and cheese is used up. I then pour half and half cream *halfway* up the potatoes and cheese. (Thus creating the need for the glass dish.) Cover with foil or a top and bake on 400 degrees until the cheese is bubbly, and the potatoes are cooked all the way through. After the dish is cooked through, I usually like to broil the top of the potatoes until browned. We like the brown, crispy, parts. :)

And there....are the recipes.


tonia said...

I think I have that chicken recipe...and it is SO delicious. Thanks for the reminder, I'll go dig it out. :)

Anonymous said...

thank you thank you and thank you
i have been away for the past week holidaying on the queensland coast :O) with no computer!
thank you ever so much for taking the time to do this at SUCH a busy time. i shall try them out and let you know how i go sometime.
merry and blessed christmas to you and your family
love pauline