2 chicken breasts, boneless & skinless
1 tsp salt
1/2 tsp white pepper
2 T olive oil
2 T chopped shallot (this is about 1/2 of a shallot)
1 c. dry white wine (i just used cooking wine)
1 T dijon mustard
1/2 cup heavy whipping cream
1 tsp. parsley
season chicken breasts with salt and pepper.
heat oil in pan on med-high.
add chicken breasts and brown, 4 mins on each side.
increase heat and add shallots and wine.
cook 4 more minutes, rotating so that chicken cooks through.
remove chicken and set aside--cover with tin foil to keep warm.
whisk in dijon mustard and cream. bring to boil.
reduce heat and let simmer, about 2 mins.
add parsley.
serve over chicken. i served with mashed potatoes. yummmmy.
Cream Cheese Sugar Cookies via allrecepies.com
combine:
1 c. white sugar
1 c. butter, softened
3 oz. cream cheese, softened
1/2 tsp salt
1/2 tsp vanilla extract
1/2 tsp almond extract
1 egg yolk
beat until creamed/mixed.
mix in:
2 1/4 cups flour
chill in ziploc bag overnight, or 8 hours.
preheat oven to 375 F
roll out to about 1/8 inch thickness, using powdered sugar instead of flour (using flour makes the dough tough).
use lightly sugared or greased cookie cutters to cut shapes.
place on non-stick or parchment paper covered cookie sheet.
bake for 7-10 minutes, until edges are lightly browned.
This is what we had for Valentine's day. It was delicious, and fairly easy!
Kate! So glad to see a comment from you on my blog. Dining in on Valentine's Day is way better than going out in my opinion. Looks like you had a great meal! I've already saved that white chili recipe to my computer -- looks delish!
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