CHICKEN WEEK - APRICOT CHICKEN WITH BROCCOLI

If you like the saltiness of soy sauce and the sweetness of apricot preserve...this is the one for you. I buy chicken cutlets which are just boneless chicken breasts sliced in half length wise. If you can't find cutlets, just slice the boneless breasts and place plastic wrap on top of each piece and pound them thin to about 1/2 inch thick. They cook VERY fast so keep your eye on them.

Ingredients:

4 skinless chicken cutlets

3 tbl olive oil

1 garlic clove minced

1 shallot minced

1 lb broccoli florets small pieces

1/4 cup low sodium chicken broth

3 tbl apricot preserve

1-1/2 tbl low sodium soy sauce

2 tbl fresh lime juice

1 tsp red pepper flake (optional)

salt

pepper

Italian parsley for garnish

In a large sauce pan, heat water to boil and add broccoli with a tsp salt. Blanch for about 5 minutes, drain and place on platter and keep warm. Sprinkle chicken with salt and pepper. Heat 2 tbl olive oil in a saute pan and add chicken. Saute about 3 minutes a side and transfer to the broccoli platter and keep warm. To the same saute pan add remaining tbl olive oil, garlic, red pepper flake and shallot. Quickly saute about 1 minute. Add chicken broth, apricot preserve and soy sauce and bring to a boil. Cook one minute. Remove from heat and add lime juice. Spoon sauce over chicken and broccoli and garnish with parsley.

Only about 400 calories in the Whole dish!!!!

ENJOY!

FETTUCCINE WITH CHICKEN, GOAT CHEESE AND BROCCOLI

The title says it all!!! My favorites..cheese, broccoli and pasta.. The goat cheese and the sweet shallots are a perfect combination. Plus, it calls for WINE!!! Is it dinner yet?

Ingredients:

2 boneless skinless chicken breasts halved (or 4 cutlets)

2-3 cups broccoli florets (depending on how much you like)

6 oz goat cheese at room temperature, crumbled

3 tbl olive oil

1 cup dry white wine

3 tbs minced shallots

2 tbs chopped fresh basil

salt

fresh cracked pepper

red pepper flakes

1 lb fettuccine noodles

Pour a glass for yourself while the meal is being prepared.

In a saucepan combine wine and shallots. Over high heat reduce liquid by half (about 5-6 minutes). Whisk in crumbled goat cheese and mix until smooth - my mouth is watering! Season with 1/2 tsp salt, 1/4 tsp pepper and pinch of red pepper flakes. Set aside.

Cook pasta according to package directions and reserve 1/2 cup pasta water.

If you are using chicken breasts (not cutlets) pound the chicken to about 3/4 inch thickness and season with salt and pepper. Heat 2 tbl olive oil over medium-high heat and add chicken. Saute until chicken gets a little brown and is just cooked through - don't over cook the chicken! Remove the chicken and set aside.

In the same pan, add the remaining tbl of olive oil and the broccoli and saute until broccoli is bright green, hot and still crunchy. Cut the chicken into strips.

In a serving bowl combine the pasta, goat cheese sauce, broccoli and chicken with it's juices. If it seems dry add some pasta water. Season with salt and pepper and serve in warm bowls topped with basil.

Okay, yes I am a parmesan cheese freak so I add some of that too....your choice!

ENJOY!

MOM'S FAVORITE - SHRIMP AND BROCCOLI

Mom's favorite dish and I plan to make it for her when she visits soon.

Shrimp is usually sold by "count". The count suggests about how many shrimp you will get if you order a pound. So if you buy 21-25 count, expect 21-25 shrimp. If you buy 31-50 count the shrimp are obviously smaller. For this recipe I try to use the 21-25 count at a minimum. For my Mom, I would easily go for the 16-18 count since they are the star of the meal.

Ingredients:

2/3 cup clam juice

1 tsp cornstarch

2 tbl minced garlic

2 tbl olive oil

1 lb raw peeled and deveined shrimp

4 cups broccoli chopped

2/3 cup water

2 tbl fresh basil chopped

1 tbl lemon juice

red pepper flakes

salt

pepper

In a bowl., combine and whisk the clam juice, 1 tbl garlic and cornstarch. Set the bowl aside.

Heat 1 tbl olive oil in a pan. Add 1 tbl garlic and red flakes to taste. Cook about 30 seconds. Add the shrimp and a pinch of salt. When the shrimp is pink on all sides use a slotted spoon and remove them from the pan to a bowl.

Add 1 tbl olive oil to the same pan and add the broccoli. Season with salt and pepper. Cook for about a minute. Add the water and cover the pan. Cook the broccoli until it is tender but still crispy. Using the slotted spoon remove the broccoli from the pan and add it to the shrimp bowl.

Add the clam juice mixture to the pan.. Cook over medium high heat for about 3-4 minutes. Stir in the basil and lemon juice and season with salt and pepper. Add the shrimp and broccoli back to the pan and heat through. Serve over rice or pasta.

A nice crusty bread... a glass of chardonnay...total comfort food!

ENJOY!