Chicken and Spinach in an Asiago Cream Sauce

1 1/2 C Asiago, freshly grated
2 chicken breasts, trimmed and pounded to uniform thickness
1/4 lb prosciutto, in thin strips
1/2 package frozen spinach, thawed and drained
1 C Parmesan, freshly grated
2+ C cream
1 t dijon
1/2 t thyme
1/4-1/2 t paprika
4 cloves garlic, minced
3 shallots, thinly sliced
4 T butter
3 T olive oil
1/2 C sun dried tomatoes, thinly sliced

Heat olive oil over high heat while sprinkling both side of the chicken with salt and pepper.  When the oil is hot add the chicken and sear until browned on both sides without over cooking.  Remove the chicken and set aside.

Add the butter, shallots, and garlic to the skillet, scraping to loosen the brown bits left from the chicken.  Reduce the heat to medium and stir for a minute or two before adding the prosciutto.  Cook for several more minutes, stirring frequently.

Add the cream and reduce to a simmer.  Add in the thyme, paprika, and some extra black pepper, then add in the spinach and sun dried tomato.  Simmer for several minutes to blend the flavor then start adding in the cheese.  The amounts are very approximate, so adjust the amounts of cheese and cream until you have a nice creamy sauce; remember that the sauce will thicken as it cools.

Slice the chicken into strips and add to the skillet and toss to warm and mix flavors.  Adjust the seasoning to taste and serve with pasta or rice.

Roasted Brussels Sprouts

 A truly simple recipe that makes an excellent side dish.  Serve with things like Chicken with Cherries and Red Wine.

1 lbs Brussels sprouts, ends trimmed, halved, and any loose or yellowed leaves removed
3-4 T olive oil
salt and pepper

Preheat the oven to 400 F.  Toss the Brussels sprouts with the olive oil and season liberally with salt and pepper; it'll probably take more than you think, but you can always add more at the end.  Spread the sprouts on a baking sheet and place in the oven, stirring several times while cooking.  Cooking times will vary based on the size of the sprouts; I start checking small sprouts at 25 minutes, but large ones could take up to 40 minutes.  You want the sprouts to be browned in places and softened but with just a little crunch.

Madeira Chicken

 This is an early version of the recipe and may see change, but it's already tasty.

 

Seared chicken breast with a rich, creamy, mushroom sauce and a little sweetness from the Madeira wine.  This goes well served with mashed potatoes (I like them with roasted garlic and Parmesan) and a simple vegetable side.

Ingredients:

2 chicken breasts, trimmed of fat and sinew but otherwise whole.
8-12 oz mushrooms in bite sized chunks (oyster mushrooms are very nice)
1/2 C Madeira wine
1 C cream
1 1/2 C of chicken stock
3 cloves garlic, minced
1-2 shallots, thinly sliced
1/2 t dried thyme
Olive oil or butter
salt and pepper to taste
Parsley, chopped to finish the dish

Directions:

Liberally season both sides of the chicken with salt and pepper while heating the butter or oil in a large skillet on medium high.  Sear the chicken on both sides until nicely browned, then remove the chicken and set aside to rest (the chicken shouldn't be fully cooked). 

Add the mushrooms to the same pan with additional oil or butter if necessary, and cook for several minutes over medium high.  Add the shallots and garlic to the pan and drop the heat to medium; until the shallots and garlic are well cooked and aromatic.

Add the Madeira wine to de-glaze the pan and cook for a minute or two to cook out the alcohol flavor.  Add the stock and thyme and drop the heat to medium low and bring to a simmer.  Add in the cream.  When the chicken has thoroughly rested slice in to strips and add to the pan to finish cooking along with any juices.  Adjust the seasoning if needed, sprinkle with parsley, and serve.