Tuscan Chicken is rich in taste and flavor.  You can add some cooked pasta, if preferred.  This is an easy one pan dish that comes together quickly.  Enjoy! Diane 

Tuscan Chicken

Ingredients: 

• 2-3 Chicken Breasts, sliced in half then into quarters
• 1/2 cup flour
• 2 Tablespoon olive oil, divided 
• 1 Tablespoon butter   
• 1 small onion or 2 shallots, sliced in diced
• 1/2 cup sun dried tomatoes
• 3 cloves garlic, minced  
• 1 Tablespoon fresh Basil paste 
• 3 large handfuls spinach 
• 1/2-1 cup chicken broth 
• 1 cup heavy cream
• 2 teaspoons Italian seasoning, divided 
• salt & pepper  
• 1/2 cup grated parmesan cheese

Directions: 

       

• Add a teaspoon of Italian seasonings to flour in a shallow bowl or plate. 
• Lightly salt and pepper both sides of your chicken and dredge chicken in the flour.  
• Place half the olive oil and butter in large cast iron pan on stove top over medium heat. 
• Add in coated chicken and let set to brown in pan about 4 minutes each side. 
• Remove chicken to a plate and add remaining oil to pan. 
• Sautee the onion until lightly browned.
• Add sundried tomatoes and garlic to pan, cook about 3 minutes before adding in 1/2 cup of the chicken broth to deglaze pan and stop the garlic from scorching. 
• Add in the spinach and let it wilt down, add in the basil paste, heavy cream, Italian seasoning, salt & pepper and let cook to thicken. 
• Stir in the Parmesean and add the chicken back into pan. 
• If you want the sauce "looser" then add more chicken broth at this point. 
• Let the chicken cook until a digital thermometer reaches 165F. 
• You can toss in some cooked pasta at this point if preferred.
• Salt & Pepper dish as preferred.  

​     This recipe is swoon worthy and sure to impress guests!  This is my take on Mary Berg's recipe.  I made some alterations to suit my family's tastes.  I love watching Mary on Food Network "Mary Makes it Easy" - she's got some rockin' recipes!!!!!! This dish is a true winner. Enjoy! Diane 

One Pan Garlicky Breadcrumb Chicken Thighs with Orzo and Greens

Ingredients:
1/4 cup butter, at room temperature
2 tablespoons Parmesan, ground not freshly grated 
1 tablespoon panko breadcrumbs
1 teaspoon dried parsley
3 garlic cloves minced, divided
salt and pepper
6-8 chicken thighs, skin-on bone-in
2 teaspoons olive oil, divided
1 small onion, finely diced
1 cup orzo
1/4 cup sliced sundried tomatoes
2-3 large handfuls fresh spinach
3 1/4 cups chicken broth, divided  


Directions
Heat your oven to 375 degrees F.

• In a small bowl, stir together the butter, Parmesan, panko, parsley and 2 of the minced garlic cloves.  Season butter mixture with salt and pepper.
• Using a small spoon *or your hands, smear about half a tablespoon of the seasoned butter under the skin of each thigh spreading into a thin layer.  Any remaining butter mixture, smear over the top of the chicken skin, season the chicken with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon of the olive oil. Add the seasoned chicken thighs skin-side down, and sear until golden brown, about 3 minutes. Set aside.
• Turn the heat down to medium, add the remaining olive oil and onion seasoning with salt and pepper.
• Cook onion until softened and lightly golden brown, 2 to 3 minutes. Place the orzo, sundried tomatoes, remaining garlic and spinach into pan. Cook for about 1 minute to toast the orzo and wilt the greens. Add 1/4 Cup of chicken broth to deglaze the pan. Turn off the heat and stir in the remaining chicken broth. 
• Place each of the chicken thighs skin-side up into the pan on top of the orzo and carefully move pan to the oven to bake until the chicken thighs are cooked through, 30 to 35 minutes.

Turkey Green Chili

Ingredients: 
2 tablespoons olive oil
1 pound ground turkey
salt and ground black pepper
2 stalks celery, diced
1 yellow onions, diced
1 yellow sweet bell pepper
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 can white beans (such as cannellini beans)
2 cups white hominy
1 teaspoon dried oregano
1 cup chicken broth
2 cups green salsa (salsa verde)
1/4 cup home canned roasted green chiles
​1 jalapeno, sliced *optional 

Directions

• Heat 1 tablespoon of the oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
• Add the ground turkey, season with salt and black pepper and cook until golden and cooked through. Remove the turkey from the pot and set aside.
• Add the remaining tablespoon of oil to the pan and add the celery, onions and bell pepper. Season with salt and black pepper, turn the heat down to medium and cook, stirring occasionally, until golden and tender, about 5 minutes.
• Stir in the garlic, cumin and chili powder and cook for another minute.
• Add the turkey back into the pot along with the beans, chiles, hominy and oregano. Add in chicken broth and stir in the green salsa.
• Turn the heat up to medium and bring to a simmer.
• Cook for 5 minutes. If the chili looks a bit thick, add another 1/2 cup of chicken broth.
• Serve immediately; topped with shredded cheese, some sour cream, avocado slices, green onions, tortilla chips, and/or lime wedges. 
• Can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

Recipe Adapted from Mary Berg's "Green Chili" 

French Onion Chicken Noodle Bake

Ingredients:
3 cups chicken, cooked.
1 (10.5 oz) can cream of chicken soup
8 oz sour cream
1 packet Lipton Onion Soup Mix
1 cup shredded cheddar cheese
6 oz egg noodles, cooked (half a 12oz bag)
1 Tablespoon Butter 
6 oz crushed French-Fried onions

Instructions:
Preheat oven to 350F

• Cook egg noodles according to package directions, drain.
• Add 1 Tablespoon butter to noodles stir and set aside. 
• Lightly spray a 9x9 pan with cooking spray or lightly coat with butter.
• In a large bowl, combine chicken, soup, sour cream, soup mix and 3/4 of the cheese.
• Stir in cooked egg noodles.
• Pour mixture into prepared pan.
• Top with remainder of cheese and cover with crushed french fried onions.
• Bake uncovered for 25-30 minutes, until heated through.

Ham & Cheese Puff Pastry

Ingredients
2 sheets Puff Pastry Dough, defrosted and rolled into two large squares
1 Tablespoon Dijon mustard
1 Tablespoon Honey
2 Cups Medium Cheddar Cheese, shredded 
1/4 pound thinly sliced ham 

Egg Wash:
1 large egg
1 Tablespoon milk
1/4 teaspoon garlic powder
1 Tablespoon dried parsley

Directions

• Preheat oven to 425F. (400 for a convection oven.)
• Line a baking sheet with parchment paper.
• Place one piece of puff pastry onto the parchment lined baking sheet.
• Mix mustard and honey together and brush all over bottom layer, leaving a 1/2” border. 
• Sprinkle half of the shredded cheddar cheese over the honey mustard.
• Layer ham slices over the cheese, followed by remaining cheese.
• In a small bowl, whisk together, egg, milk, garlic powder, and parsley.
• Lightly brush the bottom layer border of the puff pastry with the egg wash. Place the second square of puff pastry over the top and press the edges to seal.
• Fold bottom edge of puff pastry over top to create a sealed crust. Crimp edges with a fork. (I dip my fork lightly in flour to keep from sticking to dough as crimping.) 
• Brush all over top of puff pastry with egg mixture. Cut three, 2-inch slits in the center of the pie to allow steam to escape while baking.
• Bake for 20-25 minutes, until puffed and golden. Let stand for 5 minutes before slicing into squares or strips and serving.
• It’s easiest to cut slices using a pizza cutter.