Chicken  Primavera

 

 

 

 

INGREDIENTS:
 

1 pound boneless skinless chicken breasts

2 tablespoons butter

2 tablespoons all-purpose flour

3/4 cup chicken broth

1/4 cup white wine or additional chicken broth

1/8 teaspoon pepper

2 cups sliced fresh mushrooms

1 cup frozen peas

1/2 cup shredded mozzarella cheese

Hot cooked linguine

 



DIRECTIONS:

 


MICROWAVE  DIRECTIONS:

 

Cut chicken into 1/2 inch strips; place in a 2 quart microwave-safe dish.

Cover and microwave on high for 2 minutes.

Turn chicken and move center pieces to the outside of dish.

Cover and microwave on high 2 minutes longer.

Drain; set aside and keep warm.

 

In another microwave-safe bowl, cover and microwave butter on high for 30 seconds

or until melted.

Stir in flour until smooth.

Gradually stir in the broth, wine and pepper; mix well.

Add mushrooms and peas.

 

Microwave, uncovered, on high for 3 to 5 minutes or until the vegetables are tender,

stirring once.

Stir in chicken; sprinkle with cheese.

 

Microwave, uncovered, on high for 30 to 60 seconds or until the cheese is melted.

 

Serve over linguine.

 

 

Serves 4

 

 

 

 

 

Dijon  Mushroom  Beef

 

 

 

 

INGREDIENTS:

1/2 pound fresh mushrooms, sliced

1 medium onion, sliced

2 teaspoons olive oil

1 pound boneless beef sirloin steak, thinly sliced

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup milk

2 tablespoons Dijon mustard

Hot cooked noodles

 



DIRECTIONS:
 

In a large nonstick skillet, saute mushrooms and onion in oil until tender.

Remove and set aside.

 

In the same skillet, cook beef until no longer pink.

 Add the soup, milk, mustard and mushroom mixture.

Bring to a boil.

Reduce heat; cook and stir until thickened.

 

Serve over hot cooked noodles.

 


Serves 4

 

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Savory  Meatballs  and  Mushrooms

 

 

 

 

INGREDIENTS:

2 slices bread, torn

2 tablespoons milk

1 egg, lightly beaten

3 tablespoons finely chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds ground beef

1 tablespoon butter

2 tablespoons all-purpose flour

1 can (10 1/2 ounces) beef consomme

2 cans (4 ounces each) mushroom stems and pieces, drained

1 tablespoon dried parsley flakes

1 teaspoon Worcestershire sauce

1 teaspoon beef bouillon granules

1/2 cup sour cream

Minced fresh parsley

Hot cooked noodles

oodles



DIRECTIONS:

 

In a large bowl, combine bread and milk.

Add the egg, onion, salt and pepper.

Crumble beef over mixture and mix well.

 

Shape into 1 inch balls.

 

In a large skillet, brown meatballs in small batches over medium heat until no longer pink.

Drain on paper towels.

 

In a large saucepan, melt butter.

Stir in flour until smooth.

Gradually add consomme.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add the mushrooms, parsley, Worcestershire sauce, bouillon and meatballs.

Simmer, uncovered, for 30 minutes, stirring occasionally.

 

Remove from the heat; stir in sour cream.

 

Serve with noodles.

 

Sprinkle with parsley.

 

 

Serves 6 - 8

 

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