Have you indulged much over the holidays? I will say that i did not. Not because I tried to be good, but all that I made was gone before I had time to have second. The cookies that I made were offered to my fellow co-workers at school. The macarons I made for my Christmas gifts were mostly gone as gifts, and my buche de Noel was all eaten by my two children before I had the chance to eat a piece. Boo hoo..
Well for those of you who need to start fixing lighter dinner option, I will offer you this quick recipe of baked chicken.
Ingredients:
- 4 chicken breasts
- 1/3 cup of apricot marmalade
- 1/3 cup of bourbon
- 2 tbsp of old-fashioned mustard
- 1 /4 tsp or more of red pepper flakes
- salt
- pepper
- First you will want to tenderize the chicken so that it will more tender.
- Cleanse the chicken by removing any nerves and fat.
- Then rinse each chicken breast under running cold water.
- Pat the chicken breasts dry.
- One at a time, place a chicken breast on the rectangular roulpat, fold the roulpat over the meat and with the rolling-pin, pound the chicken lightly to flatten it.
- Repeat this process for all chicken breast.
- Place all the chicken breast on the deep flexipat, and season the chicken by sprinkling salt and pepper on both sides. Set aside.
- Place all the ingredients mentioned above besides the chicken and the salt and pepper in a small saucepan and bring it to boil. Cook for a few minutes.
- Divide the sauce equally into two small bowls.
- With a pastry brush, brush the chicken with this mixture.
- Cook in a warm oven at 400 for 15 minutes.
- When the chicken is cooked, remove it from the oven and let it stand for a few minutes for the juices to be reabsorbed.
- Slice the chicken and serve.
- Drizzle more sauce over the chicken. Et voila!
I served my chicken with oven roasted potatoes, zucchini spaghetti.
Bon Appetit and Happy Cooking!!!
Hi Cecila
I loved the squash soup recipe
I need a good sauté pan pretty good size
And good knives????
Hope u can help
Happy New Year
Penni Kucaba
Penni
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Good Afternoon Penni and Happy New Year,
I am so glad you enjoyed the recipe of the squash soup. All the stainless cookware and knives are really wonderful. I used to use Cutco knives, but was never really happy with them.I had to sharpen them every 6 months. I love my demarle knives for many reasons. In two years I never had to sharpen them. they have a good weight, even a chef told me that the quality is superior. They are very easy to handle, fit perfectly in your hands. The compagny only offers 2, but I will tell you that they are the only 2 I use at all times.
The stainless steel cookware is also of great quality, and so easy to clean.
i would suggest the large frying pan.
http://www.mydemarleathome.com/shop/productdetail.aspx?id=US9416&prod=DD902834
Let me know.
I wish you a wonderful day, and look forward to hear from you.
Cecile Wagner
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