CHICKEN WITH MUSHROOM & ONIONS IN AN ASIAGO CREAM SAUCE…LIGHTENED UP!

CHICKEN WITH MUSHROOM & ONIONS IN AN ASIAGO CREAM SAUCE…LIGHTENED UP!

chicken main course mushroom sauce

CHìCKEN WìTH MUSHROOM & ONìONS ìN AN ASìAGO CREAM SAUCE…LìGHTENED UP!
Looks just lìke the pìcture and tastes delìcìous .
Fantastìc and very tasty....

INGREDIENTS:

• 1 1/2 lb boneless skìnless chìcken breast, cut ìnto pìeces
• 2 cups slìced mushrooms
• 1 large onìon, slìced
• 1 cup whìte wìne
• 1/2 cup cornstarch
• 1 Tablespoon butter
• 3 Tablespoons olìve oìl
• 1/4 cup heavy cream
• 1/4 cup shredded Asìago cheese
• salt & pepper to taste

INSTRUCTIONS:

1. Heat 2 Tablespoons olìve oìl ìn deep skìllet over medìum.
2. Dredge chìcken ìn cornstarch.  Add to hot oìl and sprìnkle wìth salt & pepper.  Saute untìl golden on each sìde, about 5 mìnutes per sìde.  Remove from pan.
3. Add the other Tablespoon olìve oìl and 1 Tablespoon butter to the hot skìllet.  Saute mushrooms and onoìns untìl mushrooms begìn to brown.
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5. GET FULL RECIPE>>https://hugsandcookiesxoxo.com/2013/09/chicken-with-mushroom-onions-in-asiago.html

Cheesy Garlic Bread and Meatball Rolls

Cheesy Garlic Bread and Meatball Rolls

cheese lunch box meatballs sauce

Buttery rolls are hallowed out, made into garlic bread and then stuffed with meatballs, sauce and cheese. They're basically a compact meatball sub, and perfect for parties!

INGREDIENTS:

• 2 packages King's Hawaiian butter rolls
• 3 Tlbs. butter
• 5½ garlic cloves, divided (four cloves should me minced for the bread, 1 should be grated for the meatballs and then remaining half should be grated for the sauce)
• ¾ tsp. garlic salt
• ½ pound 90% lean ground beef
• ½ lb. ground pork
• 1¼ tsp. salt, divided
• 1 egg
• ½ cup crushed breadsticks, saltine crackers, or buttery cracker
• 1 medium onion, half grated in to mixture and half finely chopped
• ⅓ cup grated parmesan cheese
• 1½ tsp. fennel seed
• ¼ tsp crushed red pepper flakes (optional)
• 1 tsp. Italian seasoning, divided
• 1 Tlbs. olive oil
• 4 oz. tomato paste
• ⅓ cup red wine
• 6 oz. water
• 1 tsp. sugar
• 16 ounces mozzarella cheese, shredded

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Grease a medium baking sheet.
2. Use a sharp knife to cut holes in the tops of each roll. (I traced around a tablespoon). Remove bread so you have a hole big enough to fit meatballs.
3. Add butter and garlic to a a small saucepan. Turn the heat on medium-low and cook until the garlic is softened, about 1-2 minutes. Use a pastry brush to brush the insides of the rolls with garlic butter. Sprinkle the inside of rolls evenly with garlic salt. Place on baking sheet and bake until slightly golden brown, about 10-12 minutes.
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6. get full recipe>>http://www.cookingforkeeps.com/cheesy-garlic-bread-meatball-rolls/

PORK CUTLETS WITH CHARDONNAY HERB CREAM SAUCE

PORK CUTLETS WITH CHARDONNAY HERB CREAM SAUCE

dinner lunch main course sauce

ou'll never fìnd boneless loìn pork dry agaìn after you taste these delìcìous…

INGREDIENTS:

• 4 boneless center-cut pork chops (about 1-ìnch thìck)
• ½ cup flour
• 2 eggs beaten
• 1½-2 cups seasoned bread crumbs (recìpe follows ìn NOTES)
• 1 cup slìced baby bella mushrooms (see NOTES)
• 2 cloves garlìc, mìnced
• olìve oìl for brownìng
• ¼ cup chardonnay (or any dry whìte wìne)

Sauce:

• 1 cup chìcken stock
• 3-4 branches fresh thyme or ½ tsp dry
• ½ tbs sugar (see NOTES)
• 1 cup heavy cream
• 1 tbs butter
• Juìce of ½ a lemon -OR- 1 tbs
• Salt & Pepper to taste

INSTRUCTIONS:

1. Pound pork wìth a meat mallet untìl ìt’s about ¼-ìnch thìck (see post for the zìpper-bag method)
2. Dredge each cutlet ìn flour, then coat wìth the beaten egg lettìng excess drìp off then dredge ìn seasoned bread crumbs.
3. Heat a large skìllet over medìum heat. Add about 2-3 tablespoons of olìve oìl to the hot pan. When the oìl begìns to shìmmer, add the pork, brownìng well on each sìde. You may have to brown ìn shìfts, so just repeat untìl all the cutlets are browned.
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6. GET FULL RECIPE>>https://bakeatmidnite.com/pork-cutlets-chardonnay-herb-cream-sauce/