Chicken Francais

This recipe came from the Cooking Light cookbook I checked out of the library awhile back. We made it for a friend that came over, and we all thought it was good. Here goes:

2 eggs
2 tbsp lemon juice
1/8 c parmesan
1/8 tsp salt
dash parsley
pinch hot pepper
1/4 c white wine
1 garlic clove
2 large/3 small chicken breasts
1/8 c flour
1/2 tbsp oil
1 tbsp butter

Mix first 8 ingredients together, using 1/2 lemon juice and 1/2 wine
Pound chicken t0 1/4" thickness
Dredge chicken in flour, then in egg mixture
Heat oil in skillet over medium and cook chicken 4 minutes on each side
Remove chicken, then add butter to melt in skillet
Add the other 1/2 of wine and lemon juice and bring to a boil
Cook 10 seconds then pour over chicken
Serve immediately

Biscuits

I was making breakfast for dinner last night, and went on allrecipes.com to find a biscuit recipe. I'm so happy with the one I found...they were so good! Here is the recipe (and the source) :

2 c all purpose flour
1 tbsp baking powder
1 tsp salt
1 tbsp sugar
1/3 c butter
1 c milk

Preheat oven to 425.
Whisk flour, baking powder, salt & sugar.
Cut in butter until mixture resembles coarse meal.
Gradually stir in milk until dough pulls away from sides of bowl.
Turn out onto floured surface and pat to 1" thick.
Cut out biscuits with a cookie cutter or the top of a glass.
Bake 13-15 minutes until edges begin to brown.

I'm not sure what coarse meal is exactly :) but I just mixed in the butter until I was tired of mixing it. I also used a little less than 1 cup of milk. Be careful not to over mix the dough so the biscuits will be soft. Hope you enjoy them! I will definitely be making them again and again.

Menu Plan Monday

Well, I did not get around to posting recipes last week - we were so busy! I will make a point to put some up tonight. Here's what we are having this week:

Monday: Italian Chicken & pastina - requested by my sweet husband after we had it at a friend's (although, hers was better than mine- better step it up tonight!)

Tuesday: tilapia baked in parchment paper, brown rice, veggies

Wednesday: Benihana with our friends the Prewitts- and free thanks to gift cards!!

Thursday: rachael ray's pasta salad (carryover from last week!)

Friday: chicken pot pie, strawberries

Saturday: We're going to the Rangers game!

Sunday: community group party!

Hope everyone is having a great start to their week. Be sure to go to orgjunkie.com to see hundreds of menu plans and recipes!

Menu Plan Monday

Wow, I have been away from the blogging world for awhile! Hopefully I will do a better job this week. Here's our menu plan:

Monday: french dip sandwiches, sweet potato chips, salad

Tuesday: our monthly supper club- we are bringing roasted green beans and bread

Wednesday: out to eat with our newest Dallas-ite friend! :)

Thursday: Cooking Light's chicken francais, italian brown rice and salad

Friday: crockpot...still not sure what yet! maybe BBQ chicken?

Saturday: celebrating Father's day @ lunch, homemade pizza for dinner

Sunday: rachael ray's pasta salad

Hopefully I'll be able to post most of these recipes this week as we go along. I also made a baked french toast last night that I'll put up later today. Have a great Monday and head over to orgjunkie.com for more menu plans and ideas!

Sour Cream Chicken Enchiladas

We made these enchiladas this week, and they were great! Pretty easy as well.

Ingredients:
1 lb chicken, cooked
8 tortillas, softened
1 1/2 cup monterey jack or mexican cheese
1/4 cup butter
1/4 cup flour
1 (15 oz can) chicken broth
1 cup sour cream
1 (4 oz) can green chiles

Divide chicken into tortillas, add 1 1/2 tbsp of cheese to each.
Roll and place in 9x12 dish.
Melt butter in saucepan, add flour. Stir and cook until bubbly. Whisk in chicken broth.
Bring to boiling, stirring frequently, then remove from heat.
Stir in sour cream and chiles until well blended.
Pour sauce over enchiladas, and top with remaining cheese.
Bake at 400 degrees for 20 minutes.

I typically cook the chicken in the crockpot with chicken broth, spices and some salsa. Then its super easy to shred for the enchiladas. I do think this sauce is maybe a little too sour creamy-it would probably be better if I was using real butter and sour cream rather than low fat :) But they are still very good!

Menu Plan Monday

Sorry I've been absent from blogging lately- life is crazy! Here's what we are having this week:

Monday- penne pasta with vodka sauce, mixed veggies

Tuesday- sour cream chicken enchiladas, rice, veggies

Wednesday- chicken with salsa, mexican potatoes and corn

Thursday- @ a friend's, bringing Cheddar biscuits and homemade Pokey-o's

Friday- CPK pizza- yum!

Saturday- out to eat

Sunday- making dinner for small group...maybe lasagna?

Some of these recipes will be experimental, so I will be sure to post the results! Head over to orgjunkie.com to see more Menu Plans!

Menu Plan Monday

Here's what we will be having this week:

Monday: out to eat with my sisters!
Tuesday: chicken fettuccine
Wednesday: salmon, spinach salad and fresh green beans (so good!)
Thursday: grilled chicken, fresh green beans and jasmine rice
Friday: headed to Austin for Memorial Day
Saturday: in Austin
Sunday: turkey and pepperjack paninis

I forgot to post yesterday since we took the day off work and I wasn't in front of the computer. The fettuccine I made tonight was so great, I recommend you try it! I didn't use all organic ingredients, and used half-and-half for the sauce. Also, we made homemade pokey-o's for dessert (ice cream sandwiches with chocolate chip cookies...see here for inspiration) and they were as good as the real thing! :)

Have a great week!