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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 29, 2010

Chicken au Gratin (from RACHAEL RAY 30-MINUTE GET REAL MEALS)

4 SERVINGS

4 tablespoons extra-virgin olive oil (EVOO)
1 pound button mushrooms, stems discarded, cleaned
2 tablespoons fresh thyme leaves (3 to 4 sprigs), chopped
2 garlic cloves, chopped
4 6- to 8-ounce boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1 1/2 cups frozen pearl onions, defrosted
3 cups chicken stock or broth
3/4 cup heavy cream
1 cup frozen peas
A handful of fresh flat-leaf parsley, chopped
Zest and juice of 1 lemon
1/4 cup plain bread crumbs
1/2 cup grated Parmigiano-Reggiano
2 tablespoons cold butter, cut into small pieces
6 cups mixed greens

Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and brown, about 4 minutes. Add the thyme, garlic, chicken, salt, and pepper. Cook for 3 minutes. Add the pearl onions and cook for 1 minute. Add the chicken stock and cream; cook for 5 minutes.

Add the peas, parsley, and lemon zest. Toss to combine and cook for 1 minute while you make the topping.

In a bowl, combine the bread crumbs and Parmigiano cheese. Transfer the chicken mixture to a baking dish and evenly sprinkle the top with the bread-crumb-cheese mixture. Dot the topping with cold butter pieces. Place under the broiler and brown, 1 to 3 minutes. Serve with a simple mixed green salad tossed together with the lemon juice and the remaining 2 tablespoons of olive oil.

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