Breast of Chicken Rustica

     You can never have too many chicken recipes.  They are healthy and this one comes together quickly.  If you prefer dark meat you can make it with chicken thighs; if you don't like green beans you can substitute a different vegetable or leave out the vegetable all together.

                                                           Breast of Chicken Rustica

1 6 oz. box of mushrooms
1 1/2 tblsp. stick margarine
3 tblsp. Marsala wine
2 tblsp. stick margarine
4 boned, skinned chicken breast halves
1 cup boiling water
1 cup lactose free milk
1 10 3/4 oz. can tomato soup
1 tsp. basil
1 tsp. fresh rosemary, minced or 1/2 tsp. dry rosemary
1 clove garlic, minced
2 cups dry noodles
1 8.5 oz. can artichoke hearts, drained and halved
1 8 oz. pkg. frozen whole green beans

     Clean and slice the mushrooms.  Spray a large skillet with cooking spray, then melt the 1 1/2 tblsp. margarine in the pan.  Add the mushrooms and cook over a medium heat.  Stir occasionally.  When the mushroons are browned, turn off the flame, add the Marsala wine, then turn the flame back on to low.  When the liquid is gone, remove the mushrooms to another bowl.
     Using the same pan, spray with vegetable spray and melt the 2 tblsp. margarine.   Add the chicken smooth side down and cook about 3 minutes over a medium-low heat until brown making sure the chicken browns but doesn't burn.
     Turn the chicken over.  In a separate bowl mix together the water, milk, soup, spices and garlic.  Pour over the chicken.  Sprinkle the noodles over the top and stir to cover with liquid.
      Add remaining ingredients and cover.  Bring to a boil and reduce heat.  Simmer 7 to 9 minutes, stirring several times.  Continue to cook until the chicken is no longer pink in the center and the juices run clear and the noodles are tender.
     Next week I will begin my periodic series on mug cakes.  These are popular now because you can make them quickly, cook them in minutes in the microwave, and you can make just a serving or two.  I will start with a recipe called devil's food mug cake with chocolate chips and almonds.  See you next time.
     

Apricot Almond Chicken with Rice

I think everyone likes an easy meal to put on the table and I am no exception.  Even though I don't have a job outside the home, I have plenty to do so an easy and tasty recipe is welcome in my collection.  I hope you find this one the same for you.

                                                       Apricot Almond Chicken with Rice


1 14.5 oz. can chicken broth plus enough water to make 2 cups
1 6 oz. package long grain and wild rice mix with seasoning pack
2 tblsp. instant minced onion
1/4 tsp. thyme
4 chicken breasts, skin and bones removed
1/3 cup almonds, chopped
6 tblsp. apricot preserves

     Combine broth-water, rice-seasoning, minced onion and thyme in a 13in.x9in.x2in. baking dish that has been sprayed with vegetable spray, mix well.  Top with chicken.  Loosely cover and bake at 350F for 50-60 minutes or until rice is tender.  Uncover, stir the rice and add the almonds.  Check to make sure the juices in the chicken are running clear.  If not, bake a little while longer until they are. Spoon 1 1/2 tblsp. preserves on each chicken breast.  Bake, uncovered, 5 minutes longer.  Let stand 5 minutes before serving.  Makes 4 servings
     Next week I have another quick dinner you can make called breast of chicken rustica.  Everything is cooked in one pan and with the edition of a salad and bread you have dinner.  See you next time.

Multi-Colored Cheese Spread

     This is recipe good not just for entertaining, but I also like to spread something on crackers when I'm having soup.  The spread also makes a good snack while you cheer on our athletes at the Olympics in Sochi.

                                                           Multi-Colored Cheese Spread

1 8 oz. container soy cream cheese, softened
1 tsp. dried basil
1 tsp. dill weed
1 tsp. chopped fresh chives
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. onion powder
1/8 tsp. garlic salt
2 tblsp. finely chopped toasted almonds
1 tblsp. chopped fresh parsley
2 tblsp. chopped sunflower seeds
Serve with assorted crackers or
     bagette slices

     In a large bowl combine soy cream cheese and the next seven ingredients.  Beat well to make sure these are combines. Stir in the remaining ingredients and spread into a three-cup serving dish.  Cover and store in refrigerator.  Serve with crackers or bagettes.
     Yields about three cups of spread.
     Next week I'll share my recipe for apricot almond chicken with rice.  See you then.

Potato Leek Soup

     I was concerned about making potato leek soup for myself thinking a leek was part of the onion family, but after some research, I learned it is it part of the lily family.  The leeks added wonderful flavor and didn't cause any digestive difficulties.

                                                                  Potato Leek Soup

                                       
3 potatoes, peeled and sliced in thin slices
3 tblsp. olive oil, divided
1 leek, washed thoroughly and chopped
1 clove minced garlic
1 14.5 oz. can chicken broth
1/8 tsp. Old Bay Seasoning
1/4 tsp. celery salt
1/8 tsp. pepper
2 tblsp. stick margarine
1/4 cup flour
3 cups lactose free milk

    Spray a frying pan with vegetable spray.  Add two tablespoons of olive oil.  Fry the potatoes until they are browned.  They don't have to be cooked through.  Add the remaining olive oil, the leek and garlic.  Continue cooking all ingredients until they are cooked through.  In a separate bowl add the chicken broth, seasonings and flour.  Mix with a whisk until all are combined and then add to the potato leek pan mixing thoroughly.  Add the  margarine and the milk.  Continue cooking until the margarine melts and the milk is hot and the soup begins to thicken.  Depending on serving size this soup will serve 2-4.
    Next week I will share a recipe for muli-colored cheese spread.  This can be served at a party, office get-to-gether, or at home for a snack.  See you next time.