Almond-Crusted Chicken Breast with Pears and Roquefort

So easy and delicious! Love the combination of the ingredients. Adapted from Gourmet’s In Short Order.

Almond-Crusted Chicken Breast with Pears and Roquefort

  • Servings: 2
  • Difficulty: easy
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  • 2 boneless-skinless chicken breast, cut in half length-wise, and flattened slightly between 2 sheets of plastic
  •   flour season with salt and pepper
  • 1 large eg, beaten slightly
  • 3/ cup sliced natural almonds
  • 2 tablespoons vegetable oil, more if needed
  • 2 tablespoons minced shallot
  • 1 pear, peeled, cored and sliced
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 2 tablespoons crumbled Roquefort



  1. Dredge the chicken in the seasoned flour, dip the egg, and coat it with the almonds. In a large heavy skillet, heat the oil over medium heat. Cook the chicken for 4 to 6 minutes on each side. Transfer to oven proof plate and place in a 200F oven to keep warm.
  2. Pour off the oil in the skillet, add the shallot, and the pear. Cook for 1 minute over medium heat. Add the wine and bring to a boil until it’s reduced by half. stir in the cream, the cheese, salt and pepper to taste. Cook stirring until the sauce thickens. Serve it along the side of the chicken.


Chicken & Herb Loaf

This was absolutely delicious! And what a beautiful presentation, great for company. Adapted from Country Living, Picnics and Porch Suppers.


Chicken & Herb Loaf

  • Servings: 4 to 6
  • Difficulty: moderate
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  • 1 1/2 pound of baking potatoes,  peeled and quartered
  • 4 slices whole-wheat bread
  • 1 pound ground chicken
  • 1 large egg, separated
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 10-ounce package white mushrooms
  • 1/2 cup packed fresh parsley leaves
  • 1/4 cup sliced green onions
  • 2 cloves garlic, finely chopped
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1/2 pound assorted wild mushrooms
  • fresh thyme



  1. In a 2-quart saucepan, heat the potatoes and enough water to cover to boiling over high heat.  Reduce the heat, cover and cook for 20 minutes.
  2. Meanwhile,  heat the oven to 350F. Lightly grease the center of 12-inch ovenproof platter.
  3. In a food processor process 2 slices of wheat bread into crumbs. In a large bowl, mix together the bread crumbs, chicken, egg whites, 1/2 teaspoon salt and pepper until well combined.
  4. Process the remains bread slices in the food processor, 1/2 cup white mushrooms, parsley, and green onions until finely chopped.
  5. On a piece of wax paper, pat out the chicken mixture to an 8-inch square. Pat the mushroom mixture  into in even layer on the chicken. Roll it up in a jelly roll fashion using the wax paper for support. Lift onto the platter and take of the wax paper. Bake in the oven for 20 minutes.
  6. Meanwhile, in a small saucepan, sauté the garlic in 1 tablespoon of butter over medium low heat until lightly browned. Remove from the heat and stir in the milk. When the potatoes are tender, drain and discard the water. In the same saucepan, using a hand-held electric mixer beat in the potatoes. Add 1/2 teaspoon of salt, half the milk mixture and egg-yolk. Gradually beat in the remaining milk mixture, until fluffy.
  7. Remove the loaf from the oven and evenly cover with mashed potatoes. Place bak in the oven and bake for another 30 minutes or until golden brown.
  8. meanwhile, in a large skillet, melt the remaining butter. Add the remaining white mushrooms and wild mushrooms, and sauté until tender. Arrange the mushrooms around the loaf.


Coq Au Vin

This took some time to make, but it was delicious!  Part 2 of my recipes from Mastering the Art of French Cooking by Julia Child.


Coq Au Vin

  • Servings: 4 to 6
  • Difficulty: moderate
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  • 4 ounces bacon
  • 2 tablespoons butter
  • 3 pounds chicken pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cognac
  •  3 cups full-bodied red wine
  • 1/2 tablespoon tomato paste
  • 2 cloves garlic, mashed
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 12 to 24 brown-braised small onions, can be canned or jared
  •  1/2 pound sautéed mushrooms
  • 3 tablespoons flour
  • 2 tablespoons softened butter



  1. Cut the bacon into 1-inch pieces. Simmer in a quart of water for 10 minutes. rinse with cold water and dry.
  2. Sauté the bacon slowly i hot butter until lightly brown. Remove to a side dish.
  3. dry the chicken and brown in the bacon fat, Season. Return the bacon to the skillet. Cover and cook for 10 minutes, turning the chicken once.
  4. Uncover and pour in the cognac. Averting the face ignite the cognac with a match. Shake the pan several times until the flames subside.
  5. Pour the wine into the skillet, and add just enough stock to cover the chicken. Stir in the tomato paste, garlic, and herbs.  Bring to a simmer, cover and cook for about 30 minutes or until chicken is tender.
  6. Meanwhile, prepare the onions and mushrooms.
  7. If using canned onions, drain and dry in boiling water for 1 minute to take away the canned taste. The sauté them with 2 tablespoons of butter and 1/4 cup of beef stock, for about 15 minutes. Season to taste. Shake the pan often.
  8. In a 10-inch skillet heat 2 tablespoons butter and 1 tablespoon oil over high heat. As soon it starts to sizzle sauté the mushrooms for about 5 minutes or until lightly browned. Season to taste. Shaking the pan often.
  9.  Remove the chicken aside onto a dish. Bring the liquid to a boil to reduce to about 2 to 3 cups. Correct seasoning. Remove from heat.
  10. Blend the softened butter with the flour, until it forms a paste. Beat the paste into the liquid using a wire whip. Bring to a simmer, the sauce should be thickening. Simmer for a few minutes. Bring back the chicken, basting it with the sauce. Place the mushrooms and onions in pan. Cover and simmer for a few more minutes to heat through. Serve.


Bistro d’a Cote’s Chicken in Wine Vinegar

Easy and quick recipe adapted from Bistro Cooking from Patricia Wells.


Bistro d'a Cote's Chicken in Wine Vinegar

  • Servings: 4 to 6
  • Difficulty: easy
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  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 chicken cut into 8 serving pieces
  • salt and pepper
  • 1 cup best-quality red wine vinegar
  • 2 medium tomatoes, peeled core seeded and chopped
  • 3/4 cup chicken stock
  •  3 tablespoons minced parsley



  1. In a skillet heat the oil and 1 tablespoon of butter over medium-high heat. Brown the chicken on each side, 5 minutes per side. Set aside the chicken and pour out the cooking fat.
  2. Off the heat, add the wine vinegar very slowly. Set on medium-high heat to reduce. Add the chicken. Turn the chicken to coat with the vinegar.
  3. Add the tomatoes and chicken stock. Cover and simmer gently over medium-low heat, for about 20-30 minutes.
  4. Remove chicken to serving platter. Off the heat whisk in the butter and adjust the season. Pour over the chicken and serve.



Spaghetti with Chicken and Zucchini

Quick and easy! Great for a weeknight. Adapted from Lidia’s Celebrate Like an Italian by Lidia Bastianich.


Spaghetti with Chicken and Zucchini

  • Servings: 6
  • Difficulty: easy
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  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound boneless, skinless chicken breasts, sliced into 1/2-inch strips
  • 2 medium leeks, white and green parts, halves and sliced 1/2-inch thick
  • 1 pound spaghetti
  • 1 pound medium zucchini, cut into 1 1/2-by-1/4-inch-thick matchsticks
  • pinch crushed red pepper flakes
  • 1/4 cup fresh basil
  • 1/4 cup fresh Italian parsley
  • 1/2 cup Grana Padano



  1. Bring a large pot of salted water to a boil and add the pasta.
  2. Add 2 tablespoons of olive oil to a large skillet over medium high heat. Season the chicken and to the skillet, toss and brown all over, for about 3 minutes. Set aside.
  3. Reduce the heat to medium, and add 2 tablespoons of olive oil and the leeks. Cook for about 3 minutes.
  4. Add the zucchini and season with salt and red pepper flakes. Cover, and cook until the zucchini wilts, about 3 minutes.  Uncover, increase the heat to medium high and cook until the vegetables are carmelized on the edges, for about 2 minutes. Add back the chicken, and 1/2 cup of pasta water.
  5. Add the spaghetti to the sauce, and drizzle with olive oil. Sprinkle with the basil and parsley and toss. Add more pasta water if dry.
  6. Remove from heat and add cheese, toss and serve.[/recipes-directions]


Italian Chicken “Stir Fry”

For those who love Lidia Bastianich’s Chicken Drumsticks with Peppers and Paprika, this recipe is for you! Very similar in cooking style. Adapted from Lidia’s Celebrate Like an Italian.


Italian Chicken Stir-Fry

  • Servings: 6 to 8
  • Difficulty: easy
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  • 1/2 cup extra-virgin olive oil
  • 1 medium onion, sliced into 1/4 inch strips
  • 2 teaspoons kosher salt
  • 1 cup frozen peas, thawed
  • 1 cup fava beans, thawed
  • 3 cloves garlic, crushed and peeled
  • 1 pound mixed mushrooms, thickly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 sounds boneless chicken breasts, cut into 1-inch chunks
  • all purpose flour for dredging
  • 8 ounces of chicken livers, trimmed of all fat an cut into 1/2-inch chunks



  1. Preheat the oven to 400 degrees. In a large skillet;et, heat 2 tablespoons of the oil over medium-high heat. Add the onions and the peppers, season with 1/2 teaspoon salt. Toss and cook until t he onions are golden, about 4 minutes.  Add the peas and favas, toss and cook until heated through, about 3 minutes. Transfer to large roasting pan.
  2. Add 2 more tablespoons of oil to the pan. Add garlic until it sizzles. Add the mushrooms and thyme.  Season with 1/2 teaspoon of salt. Cook until the the mushrooms liquid has reduced and the mushrooms are browned, for about 5 minutes. Add to the roasting pan.
  3. In the same skillet add, heat 2 more tablespoons of olive oil.  Season the chicken with 1/2 teaspoon salt and add to the skillet. Brown all over for  about 3 minutes. Add to the roasting pan.
  4. Spread some flour on a plate. Return the skillet to the heat, and ad remains oil. Season the chicken livers with salt and dredge lightly in the flour. Brown all over, about 2 minutes. Add to the roasting pan. Give everything a toss and roast in the oven  till browned, about 10 to 15 minutes.