2 pounds boneless, skinless chicken breasts, pounded flat and cut into thirds
1 tablespoon flour
1/2 teaspoon sea salt
3 garlic cloves, minced
3 tablespoons olive oil
1/4 cup white wine
1 tablespoon butter
1/2 cup chicken stock
2 tablespoons lemon juice (about 1 lemon)
2 tablespoons chopped fresh parsley
Combine flours and salt. Dredge chicken through and lightly coat on both sides. Heat a large skillet over medium heat until hot. Add the olive oil and minced garlic. When garlic begins to sizzle add the chicken and cook for 5 minutes, or until golden brown. Turn and brown other side. Remove and place on platter and cover. Add wine to deglaze pan, scraping up the browned bits. Stir in butter and lemon juice. Once butter has melted add chicken stock. Cook for a couple minutes longer. Return chicken to the pan, turning chicken to coat both sides with sauce. Simmer chicken for 10 minutes. Serve with pan sauce. Makes 4 servings.
Sun-dried Tomato Feta Couscous
1 box of Near East Whole Grain Couscous
1/3 cup chopped sundried tomatoes, in oil
1/3 cup crumbled feta cheese
Follow recipe on box for couscous preparation with the addition of sundried tomatoes. Stir in feta cheese before serving.
1/2 cup olive oil
3/4 cup sugar
1/2 teaspoon vanilla
1/3 cup unsweetened cocoa powder (use quality Dutch cocoa powder)
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
In a mixing bowl beat together olive oil, eggs, sugar and vanilla. Gently stir in unsweetened cocoa powder, flour, salt and baking powder. Pour into a greased 8-inch square pan. Bake at 350 degrees for 27 minutes. Be careful not to over bake. Makes 9 servings.
Chocolate Butter Cream Frosting:
4 tablespoons butter, very soft
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla
1 cup powdered sugar
Milk, as needed
Mix ingredients together until blended and smooth.