The Anti-Chicken Fingers Movement ~ Chicken Pomodoro

I made this meal at a little dinner party I had saturday with friends....and it was absolutely delightful.  I served w/garlic mashed red potatoes (recipe below) and salad.  Enjoy!


Ingredients:

3 Chicken Breasts, sliced in two pieces/in half so they are thinner. 

2 TBS olive oil

1/4 cup white cooking wine

1/2 cup chicken broth

2 TBS fresh lemon juice

1/2 cup tomatoes, chopped

2-4 TBS heavy cream (I did use heavy but I think you could use FF 1/2 & 1/2 or light and it would be great)

1/3 cup scallions, mincedsalt and pepper to taste

flour for dredging

2 cloves fresh garlic

For Garlic Red Mashed Potatoes:

8 Red Potatoes, sliced w/skin ON

3-5 TBL Smart Balance Butter

3 TBL of Sour Cream
Garlic Salt & Pepper to taste

Directions:

1. Season cutlets with salt and pepper. You can pound the chicken to make it thinner...it will cook much faster, as well.

2. Dredge in flour shaking off excess.

3. Add oil to skillet and saute chicken for a couple of minutes on each side.

4. Transfer to a platter and pour off fat(if any).

5. Deglaze pan with 1/4 cup wine(or chicken stock). Cook for about 2 minutes.

6. Add 1/2 cup chicken stock and lemon juice....you can add some garlic if you like(purely optional).

7. Return chicken cutlets to pan and cook for one minute on each side.

8. Remove the chicken and place on a warm serving platter.

9. To the skillet and sauce add the tomatoes, garlic and cream. Make sure your heat is on low and just heat through for about a minute or so. You don't want the cream to boil.  If you are low on the juices from earlier mixture, add a bit more wine/chicken broth as neccesary.

10. Pour sauce over chicken and garnish with scallions. 

For Garlic Mashed Potatoes:

Boil potatoes until completely cooked, mix w/electric mixer & ingredients (don't over mix!)

Serve w/Salad!  Happy eating friends!

The Anti-Chicken Fingers Movement ~Pasta with Prosciutto-Sage Cream Sauce

Delicious, I served with Talapia- but use any white meat of your liking.

• 2 Tablespoons Butter (I use smart balance)
• 6 cups Cooked Short Pasta - Whatever Kind You Like, Or Enough For 4 Servings (wouldn't suggest whole wheat)
• 2 Tablespoons Sliced Fresh Sage
• 6 slices Deli Prosciutto (thinly Sliced), Cut Crosswise Into Thin Strips
• 2 cloves Minced Garlic (fresh garlic preferable)
• ¼ cups Toasted Pine Nuts (you can not use these if you don't like nuts)
• ½ cups Cream (I used light)
• ½ cups Reserved Pasta Cooking Water (remove The Water Right Before You Drain The Pasta When The Water Has The Most Starch)
• Salt And Pepper
• Parmesan Cheese For Serving
• Lemon Wedges For Serving
• Cooked chicken or fish, or any white meat of your liking.  I served with fried talapia fish, in olive oil with lemon pepper seasoning.  If chicken, I would suggest rosemary, garlic, salt and pepper, and a bit of olive oil.