Chicken and Mushrooms

Ingredients:

8 boneless chicken breasts (about 5 1/4 ounces each)

1 3/4 cups milk, divided

1 1/2 cups all-purpose flour

3 large eggs

3/4 teaspoon salt

1 tablespoon vegetable oil

1 teaspoon dried tarragon

1 (4-ounce) can sliced mushrooms

1 tablespoon butter

1 (10 3/4-ounce) can cream of chicken soup

Step-By-Step

1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. Arrange chicken in single layer in prepared baking pan.
3. Combine 1 1/2 cups milk, the flour, eggs and salt in a medium bowl. Beat at high speed until blended. Add oil and tarragon to egg mixture and mix well. Pour over chicken in baking pan.
4. Bake until an instant-read thermometer inserted in center of meat registers 180°F, about 65 minutes.
5. Drain mushrooms. Heat the butter in a small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.
6. Add remaining milk and soup and mix well. Cook, stirring continually, until heated through and of sauce consistency. Serve with chicken.

Hearty Chicken Stroganoff

With Spring here the days are still cool for a while and so are the nights. But this is light enough even for late spring and early summer. Pair it with a green salad with a vinaigrette dressing and it would be a perfect dinner. 

Ingredients:

8 ounces wide noodles

6 tablespoons all-purpose flour, divided

1 teaspoon salt

1/2 teaspoon black pepper

1 1/4 to 1 1/2 pounds chicken tenderloins

4 tablespoons butter, divided

6 medium mushrooms, cut into quarters

1 cup chopped onion

1/2 teaspoon dry mustard

2 cups chicken broth

1 cup sour cream

1 teaspoon ketchup

Step-by-step:

1. Cook the noodles using the package directions; drain well. Cover to keep warm.
2. Mix 4 tablespoons flour with the salt and black pepper in a large bowl and mix well. Add the chicken and toss to coat.
3. Heat 2 tablespoons butter in a large skillet over medium heat until melted. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes. Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.
4. Add remaining flour and butter and the dry mustard to reserved pan juices and mix well. Gradually stir in broth. Cook, stirring frequently, for 3 minutes. Stir in sour cream and ketchup.
5. Return chicken and vegetables to the skillet. Cook, stirring frequently, until heated through; do not boil. Place noodles on a heated serving platter. Spoon chicken mixture over the noodles.

Tuna Noodle Casserole

• Servings: 6
• Ingredients:

6 ounces corkscrew pasta
1 tablespoon butter
8 ounces fresh mushrooms, sliced
1 small onion, chopped
1 cup chicken broth
1 cup milk
1/4 cup all-purpose flour
1 (12 1/4-ounce) can tuna, drained
1 cup frozen peas, thawed
1 (2-ounce) jar chopped pimientos, drained
1/2 teaspoon dried thyme

Step-by-step:

1. Cook corkscrew pasta according to package directions. Drain; cover. Set aside.
2. Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray; set aside.
3. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir until onion is tender, about 5 minutes.
4. Using wire whisk, stir together chicken broth, milk and flour in small bowl until well blended. Stir into mushroom mixture; bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat to medium.
5. Stir in tuna, peas, pimientos and thyme. Add pasta to tuna mixture and stir.
6. Spread pasta mixture evenly in prepared casserole. Bake until bubbly and heated through, about 30 to 35 minutes. Let stand 5 minutes before serving.

Pizza Frittata (Dinner for Two)

This is not just for dinner, you can make this with left overs from the night before. This makes a great Sunday brunch. 

Ingredients: 
4 eggs
2 teaspoons purchased pesto 
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped tomato
1/2 cup shredded part-skim mozzarella cheese, divided
2 teaspoons olive oil
1 cup sliced mushrooms
1/4 cup chopped green bell pepper
1/4 cup thinly sliced onion

Step - By - Step:

1. Whisk eggs, pesto, salt and pepper in medium bowl until blended. Stir in tomato and 1/4 cup of the cheese.

2. Heat broiler. Heat oil in medium nonstick skillet over medium heat until hot. Cook mushrooms, bell pepper and onion 5 minutes or until tender and lightly browned, stirring frequently.

3. Stir in eggs. As eggs begin to set, run heatproof spatula around edge of skillet, lifting cooked egg mixture and tilting pan to allow uncooked eggs to flow underneath. Continue cooking 3 minutes or until eggs are almost set.

4. Remove from heat; sprinkle with remaining 1/4 cup cheese. Broil 1 to 2 minutes or until cheese is melted and eggs are set.