Category Archives: American Cuisine

Creamy Chicken Breast with Mushroom

This 40-minute dish makes for a rich flavorful weeknight dinner with very little effort. It is buttery, comforting, and requires only a handful of ingredients. It is the dish I make when I am exhausted or have guests coming for dinner and need something quick. This dish wins every single time, no matter the occasion.

Course: Main Course
Cuisine: American
Level: Easy
Prep: 15 mins
Cooking: 20 to 25 mins
Total: 40 mins
Yield: 4 servings

Special Equipment

  • Meat mallet
  • Large cutting board
  • Heavy-duty plastic wrap
  • Wooden spoon
  • Tongs
  • Aluminum foil
  • 6-quart thick-walled Dutch oven with a tight-fitting lid
  • Instant-Read thermometer

Ingredients

  • 4 boneless skinless chicken breasts
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 tablespoons unsalted butter
  • 1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
  • 8 ounces white mushrooms, thinly sliced
  • 1 clove garlic, smashed, peeled and finely chopped
  • 1/4 cup good-quality chicken broth (preferably homemade)
  • 1⁄4 cup dry white vermouth
  • 1 cup heavy cream
  • 1 teaspoon freshly squeezy lemon juice
  • Freshly chopped flat-leaf Italian parsley (leaves only), for serving

Directions

  1. Preheat oven to 400 degrees.
  2. Pat chicken breasts dry with paper towels.
  3. Spread a sheet of plastic wrap on a cutting board. Place 1 chicken breast in the center of the sheet and top with another sheet of plastic. Gently pound it with the flat side of a meat mallet to an even thickness, about 1/2-inch thick. Arrange chicken in a single layer in a large shallow dish and repeat process with the remaining chicken breast.
  4. Season both sides of the chicken breasts with salt and pepper.
  5. Heat the butter in a 6-quart thick-walled Dutch oven with a tight-fitting lid until it is foaming.
  6. Stir in the shallots and cook until softened but not browned, about 1 minute. Add the mushrooms and cook until softened but not browned, about 2 minutes. Season with salt and pepper to taste. Add garlic and cook until fragant, about 1 minute.
  7. Using tongs, add the chicken to the pan, and turn to coat in the butter mixture (No browning here — just butter up both sides). Cover pot and transfer to the oven.
  8. Bake until the chicken is fully cooked and reaches an internal temperature of 165°F, about 15 to 20 minutes.
  9. When done, remove the pot from the oven and transfer the chicken to a plate leaving mushrooms mixture in the pot.
  10. Cover chicken loosely with aluminum foil to keep it warm while making the sauce.
  11. To make sauce, place the pot on the stovetop over medium-high heat. Pour the broth and vermouth into the pot. Bring liquids up to a boil and let reduce slightly, about 4 to 5 minutes.
  12. Stir in the cream and bring to a rapid simmer. Adjust the heat so that the sauce gently simmers. Cook until sauce has thickened slightly, about 3 to 4 minutes. The sauce should be thick enough to lightly coat a spoon.
  13. Turn off the heat. Add lemon juice. Taste for seasoning and add salt and pepper if needed.
  14. Return chicken and any juices that collected on the plate to the pot. Using tongs, turn to coat chicken with sauce. Sprinkle with chopped parsley and serve immediately right out of the pot.

My Go-To Swiss Steak

Delicious tender beef cooked to perfection with peppers, onions, and garlic in a flavorful tomato sauce. For the ultimate meal serve over mashed potatoes!

Course: Main Course
Level: Easy
Prep: 30 mins
Cooking: 2 hr
Total: 2 hr 30 mins
Yield: 4 servings

Special equipment

 

  • 6-quart thick-walled Dutch oven with a tight-fitting lid
  • Meat mallet
  • Heavy-Duty plastic wrap
  • Cutting board

Ingredients

  • 1/2 cup all-purpose flour
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 pounds (¾ to 1 inch thick) Bottom Round, Chuck or Sirloin Steak
  • 1/4 cup extra-virgin olive oil
  • 1 green bell pepper, cored, seeded, and sliced
  • 1 fresh serrano pepper, seeded and finely chopped
  • 1 large yellow onion, thinly sliced
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, smashed, peeled and finely chopped
  • 1/2 tablespoon tomato paste
  • 1 (28-ounce) can good-quality diced tomatoes, undrained
  • 1 teaspoon dried oregano, crushed (preferably Mexican or Greek oregano)
  • 1/2 tablespoon Worcestershire sauce
  • Chopped fresh flat-leaf Italian parsley (leaves only), for garnish, optional
  • Mashed potatoes, for serving.

Directions

  1. Put flour in a shallow dish and season it with salt and pepper. Set aside.
  2. On a cutting board, cut meat into 4 equal size pieces and season on both sides with salt and pepper.
  3. Dredge one of the pieces of meat in the seasoned flour, coating both sides. Put the piece of meat between 2 pieces of plastic wrap. Using a meat mallet, pound it to an even thickness, about 1/2-inch thick. Dredge the meat in the seasoned flour one more time, liberally coating all sides. Then shake to remove off any excess. Arrange meat in a single layer in a shallow dish and repeat process with the remaining pieces of meat.
  4. In a 6-qt Dutch oven, heat oil over medium-high heat until just smoking. Working in 2 batches, add meat in and cook until browned all over, about 2 minutes per side. As the meat browns, transfer to a plate leaving drippings (fat) in the pot.
  5. After all, 4 pieces of meat are browned, add the peppers, onion and celery to drippings. Season well with salt and pepper. Cook until the vegetables are crisp-tender, about 6 minutes. Add garlic and cook 1 minute.
  6. Add the tomato paste and stir to combine. Sauté for 1 to 2 minutes.
  7. Add the canned tomatoes into the pot along with the juice. Stir well scraping the bottom of the pot with a wooden spoon to get all the flavorful bits off the bottom; cook for 3 to 5 minutes stirring often.
  8. Add the oregano and Worcestershire sauce and stir to combine.
  9. Add the browned meat and any juices that collected on the plate into the pot. Make sure that the meat is flat and down in the sauce. Bring to a rapid simmer. Cover and reduce heat to the lowest possible setting. Cook until fork tender and falling apart, about 1 ½ to 2 hours.
  10. Taste for seasoning and add salt and pepper, only if needed.
  11. Serve over mashed potatoes and garnish with chopped parsley if desire.

Boneless Chicken Breast Stuffed with Cheese

This mouthwatering cheese stuffed chicken breast recipe completely delivers. It always turns out tender and juicy. It is delicious, low carb and very easy to make! This is a recipe you will come back to time and time again.

Course: Main Course
Cuisine: American
Level: Easy
Prep: 15 mins
Cooking: 20 to 25 mins
Total: 40 mins
Yield: 4 servings

Special Equipment

  • Meat mallet
  • Large cutting board
  • Heavy-duty plastic wrap
  • Small mixing bowl
  • Silicon spatula
  • Tongs
  • Skewers or toothpicks, for securing chicken rolls closed
  • 12-inch heavy skillet with a tight-fitting lid

 Ingredients

  • 4 large boneless chicken Breast
  • 4 ounces cream cheese, softened at room temperature (Do not leave unrefrigerated for more than 2 hours)
  • 1 tablespoon freshly squeezed lemon juice
  • 3 green onions (green and white part), thinly sliced
  • 1 clove garlic, smashed, peeled and finely chopped
  • 1/4 cup all-purpose flour, for dredging
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon unsalted butter
  • 1/3 cup good-quality chicken broth (preferably homemade)
  • Chopped fresh flat-leaf Italian parsley (leaves only), for garnish

Directions

  1. In a small mixing bowl, combine cream cheese, chopped green onions, garlic and lemon juice using a spatula until mixed. Set aside.
  2. In a shallow dish, add the flour and season with a pinch of salt and a few grinds of black pepper. Set aside.
  3. Pat chicken breasts dry with paper towels.
  4. Spread a sheet of plastic wrap on a cutting board. Place 1 chicken breast in the center of the sheet and top with another sheet of plastic. Gently pound it with the flat side of a meat mallet to an even thickness, about 1/4-inch thick.  Arrange chicken in a single layer in a shallow dish and repeat process with the remaining chicken breast.
  5. Season both sides of the chicken breasts with salt and pepper.
  6. Put 1/4 of the cheese mixture onto the center of each chicken breast. Starting at the long side, roll chicken breast up, keeping the cheese mixture in the center. Secure with a skewer or toothpick and dredge in the seasoned flour, shaking to remove off any excess.
  7. Heat the butter and oil in a large heavy skillet with a tight-fitting lid over medium-high heat.
  8. Using tongs, lower the chicken breasts into the skillet seam side down and cook until lightly browned on both sides, about 2 minutes on each side. Transfer the chicken to a plate reserving the cooking juices in the skillet.
  9. Add broth to the reserved cooking juices in the skillet. Using a wooden spoon, stir and scrape the bottom of the pan to get any flavorful browned bits left behind off the bottom of the pan. Return chicken and any juices that collected on the plate into the skillet. Adjust the heat so that the sauce gently simmers. Cover and simmer over low heat for 20 to 25 minutes or until tender.
  10. When done, transfer the chicken to a cutting board and remove the toothpicks. Slice each breast into 3/4-inch rounds.
  11. To serve, arrange the sliced breasts on a serving plate and pour the sauce over the top. Garnish with chopped parsley and serve immediately.