Flatbread Pizza

Hi! It's been a couple of weeks and I have a good reason for not posting. I've really been trying to cook healthier this month and nothing I made seemed to be blog worthy. Grilled chicken, brown rice, whole wheat blend pasta, pretty boring right? However, I think that this recipe for Flatbread Pizza is one worth sharing. In addition to all the wonderful cookbooks I got for Christmas, I won a cookbook from Bakespace. I didn't even realize that I entered a contest (it was that easy) and actually felt guilty about it since I won those tickets to see Julie and Julia along with Julia Child's cookbook, over the summer. Babette insisted that I won the book fair and square and sent it to me. ((By the way, Bakespace is having a cookbook a day giveaway this month on facebook.  You should become a fan and check it out.) The cookbook is called "The Perfect Recipe for Losing Weight and Eating Great" by Pam Anderson. It was a perfect time for me to receive this "perfect" book so I started using it right away.

I've never made bread before since I have this fear of yeast, so I was really excited when I saw how easy it was to make flatbread which has only four ingredients, none of which are yeast. They came together very quickly and easily. I am not very experienced at rolling out dough so mine weren't exactly the 12 by 4 inch rectangle Ms. Anderson suggests but it was perfectly fine. We topped some with pizza sauce and part skim mozzarella, some with caramelized onions and prosciutto and added some sliced kalamata olives to both. I made this recipe twice (since it was so quick to make I could do that and when I realized that they were pretty small) so we were able to have different topping combos. My favorite was the caramelized onion and olives which were sweet and salty. These heated up very well in the oven the next day for lunch.

Quick Flatbread Dough

by Pam Anderson

Yield: 4 flatbreads

Ingredients:

1 cup bread flour, plus extra for dusting
1/2 teaspoon salt
1/3 cup warm water, plus extra if necessary
1 teaspoon extra virgin olive oil

Directions:

1. Mix flour and salt in a food processor. Mix water and oil and pour over flour mixture; process to form a soft dough ball. If dough is too stiff (hard-clay texture), process in another tablespoon of warm water. Continue to process until dough is well kneaded, about 15 seconds.

2. With floured hands, turn dough out onto a lightly floured surface and cut into quarters. Working with one quarter at a time, roll dough out to about a 12-by-4-inch rectangle, dusting with flour and turning as necesary to keep it from sticking.

3. Preheat oven to 500 degrees. Line a large cookie sheet with parchment paper or a silicone mat. Top with whatever toppings you like (Pam's cookbook gives a lot of great suggestions)and bake for 10-12 minutes or until crust is crisp and golden.

Click here for a printable recipe of Flatbread Pizza.

Flatbread Pizza

Hi! It's been a couple of weeks and I have a good reason for not posting. I've really been trying to cook healthier this month and nothing I made seemed to be blog worthy. Grilled chicken, brown rice, whole wheat blend pasta, pretty boring right? However, I think that this recipe for Flatbread Pizza is one worth sharing. In addition to all the wonderful cookbooks I got for Christmas, I won a cookbook from Bakespace. I didn't even realize that I entered a contest (it was that easy) and actually felt guilty about it since I won those tickets to see Julie and Julia along with Julia Child's cookbook, over the summer. Babette insisted that I won the book fair and square and sent it to me. ((By the way, Bakespace is having a cookbook a day giveaway this month on facebook.  You should become a fan and check it out.) The cookbook is called "The Perfect Recipe for Losing Weight and Eating Great" by Pam Anderson. It was a perfect time for me to receive this "perfect" book so I started using it right away.

I've never made bread before since I have this fear of yeast, so I was really excited when I saw how easy it was to make flatbread which has only four ingredients, none of which are yeast. They came together very quickly and easily. I am not very experienced at rolling out dough so mine weren't exactly the 12 by 4 inch rectangle Ms. Anderson suggests but it was perfectly fine. We topped some with pizza sauce and part skim mozzarella, some with caramelized onions and prosciutto and added some sliced kalamata olives to both. I made this recipe twice (since it was so quick to make I could do that and when I realized that they were pretty small) so we were able to have different topping combos. My favorite was the caramelized onion and olives which were sweet and salty. These heated up very well in the oven the next day for lunch.

Quick Flatbread Dough

by Pam Anderson

Yield: 4 flatbreads

Ingredients:

1 cup bread flour, plus extra for dusting
1/2 teaspoon salt
1/3 cup warm water, plus extra if necessary
1 teaspoon extra virgin olive oil

Directions:

1. Mix flour and salt in a food processor. Mix water and oil and pour over flour mixture; process to form a soft dough ball. If dough is too stiff (hard-clay texture), process in another tablespoon of warm water. Continue to process until dough is well kneaded, about 15 seconds.

2. With floured hands, turn dough out onto a lightly floured surface and cut into quarters. Working with one quarter at a time, roll dough out to about a 12-by-4-inch rectangle, dusting with flour and turning as necesary to keep it from sticking.

3. Preheat oven to 500 degrees. Line a large cookie sheet with parchment paper or a silicone mat. Top with whatever toppings you like (Pam's cookbook gives a lot of great suggestions)and bake for 10-12 minutes or until crust is crisp and golden.

Click here for a printable recipe of Flatbread Pizza.

Filet Mignon Giambotta

Nanny didn't get to really experience my cooking, it's sad since she inspired me a lot. Unfortunately as she got older her taste buds changed immensely. Foods that she used to love she wouldn't even look at anymore. She would still eat pasta though, it was the one thing she never gave up on. I can remember experimenting with different veggies and she would lean over the stove and look into the pan and ask what I was making. I didn't really know but she would say "Oh, it's giambotta" and she would nod in approval. I didn't realize what that meant at the time. Now that I've learned so much more about food, I understand that Giambotta is just a combination of different veggies or meats and veggies just kind of thrown together. I guess it's what I would call a one pot pantry meal. Meals like this really taste amazing and remind me most of my grandmother. I guess that's why when years ago I saw Lidia Bastianich make a recipe like the one I'm going to share with you today, I never stopped thinking about it. When I went through all my Lidia cookbooks I found the recipe and guess what she called it....Seared Filet Mignon with Braised Chunky Vegetables...Filetto di Bue con GIAMBOTTA de Verdure. So I guess my grandmother would approve!

This recipe is loosely based off of what I remembered Lidia make that day. I didn't follow all her ingredients or measurements but I was absolutely inspired by her and by of course, Nanny.  My recipe is a little rough because I was just winging it and I'm a little nervous about posting Lidia's recipe since it's not available online at all.  If you want Lidia's recipe just email me through the link at the top of the page and I will send it to you. 


Filet Mignon Giambotta

Inspired by Lidia Bastianich (recipe is not available online but can be found in her cookbook Lidia's Italian American Kitchen)

Ingredients:

About 1 pound of filet mignon steaks, sliced into 1/4 inch slices (or cut into chunks)
Approx 1/2 pound (a little over) of baby potatoes (I used a mixed bag from trader joes)
1 large onion, cut into large pieces
6 cloves garlic, smashed with side of a knife
1 tsp chopped garlic
1 handful of sliced frozen peppers or 1 red bell pepper cut into large pieces
1/2 pound string beans
1/4 cup kalamata olives, pitted
salt and pepper
balsamic vinegar
worcestershire sauce
Teriyaki sauce
extra virgin olive oil and canola oil

Directions:

1.  Trim string beans and slice potatoes in half (or the larger once in thirds) so they are all approximately the same size.  Par boil potatoes and string beans together until potatoes are just tender.  Do not over cook them because they will continue to cook them in the pan (but you don't want the outside to cook faster than the inside so do not skip this step). Drain well.  Seperate string beans from potatoes.

2.  Add sliced beef to a bowl and add a little balsamic vinegar, worcestershire sauce, teriyaki sauce and chopped garlic.  Just enough to marinate the meat but not enough to cover.  Toss to coat all of the beef and let it rest in the marinade on the counter.  (You should never put cold meat in a hot pan or it will be tough.)

3.  Heat a large skillet over medium high heat, with a mixture of extra virgin olive oil and canola oil (the EVOO gives flavor but will smoke faster than canola oil so mixing the oil prevents that from happening) just enough to lightly coat the bottom of the pan.  Add potatoes and 3 cloves of cracked garlic to the pan.  Make sure the potatoes are cut side down so they get nice and brown. Season with salt and pepper. Once the potatoes have a nice brown color turn the potatoes and let them cook for a few minutes add half of the onion.  Stir the potatoes and onion (or just shake the pan) to make sure each side of the potatoes get a chance to touch the bottom of the pan. Season the other side with salt and pepper.  Once onions are beginning to soften and potatoes are fully cooked, transfer to a bowl and set aside.


3.  In the same pan add the rest of the onion, 2 cloves of the cracked garlic, string beans and peppers.  If the pan is dry add a little more oil.  Toss everything together until onions start to soften but not mushy. Everything  should soften but still have a crunch to it (think chinese vegetables). Season with salt and pepper. Add olives.  When veggies are cooked add them to the bowl with the potatoes. 

4.  Remove the meat from the marinade and add them to the same pan you've been using.  Sear for just a couple of minutes per side (depending on how thick or think your pieces are) until browned on the outside and still pink in the middle.  Once meat is cooked add all the veggies back to the pan with the meat and toss together.  Add a splash of  balsamic vinegar, toss again to coat with vinegar.  (You shouldn't need to add any salt to the meat because the marinade has plenty of salt.)


Printable Recipe for Filet Mignon Giambotta

Filet Mignon Giambotta

Nanny didn't get to really experience my cooking, it's sad since she inspired me a lot. Unfortunately as she got older her taste buds changed immensely. Foods that she used to love she wouldn't even look at anymore. She would still eat pasta though, it was the one thing she never gave up on. I can remember experimenting with different veggies and she would lean over the stove and look into the pan and ask what I was making. I didn't really know but she would say "Oh, it's giambotta" and she would nod in approval. I didn't realize what that meant at the time. Now that I've learned so much more about food, I understand that Giambotta is just a combination of different veggies or meats and veggies just kind of thrown together. I guess it's what I would call a one pot pantry meal. Meals like this really taste amazing and remind me most of my grandmother. I guess that's why when years ago I saw Lidia Bastianich make a recipe like the one I'm going to share with you today, I never stopped thinking about it. When I went through all my Lidia cookbooks I found the recipe and guess what she called it....Seared Filet Mignon with Braised Chunky Vegetables...Filetto di Bue con GIAMBOTTA de Verdure. So I guess my grandmother would approve!

This recipe is loosely based off of what I remembered Lidia make that day. I didn't follow all her ingredients or measurements but I was absolutely inspired by her and by of course, Nanny.  My recipe is a little rough because I was just winging it and I'm a little nervous about posting Lidia's recipe since it's not available online at all.  If you want Lidia's recipe just email me through the link at the top of the page and I will send it to you. 


Filet Mignon Giambotta

Inspired by Lidia Bastianich (recipe is not available online but can be found in her cookbook Lidia's Italian American Kitchen)

Ingredients:

About 1 pound of filet mignon steaks, sliced into 1/4 inch slices (or cut into chunks)
Approx 1/2 pound (a little over) of baby potatoes (I used a mixed bag from trader joes)
1 large onion, cut into large pieces
6 cloves garlic, smashed with side of a knife
1 tsp chopped garlic
1 handful of sliced frozen peppers or 1 red bell pepper cut into large pieces
1/2 pound string beans
1/4 cup kalamata olives, pitted
salt and pepper
balsamic vinegar
worcestershire sauce
Teriyaki sauce
extra virgin olive oil and canola oil

Directions:

1.  Trim string beans and slice potatoes in half (or the larger once in thirds) so they are all approximately the same size.  Par boil potatoes and string beans together until potatoes are just tender.  Do not over cook them because they will continue to cook them in the pan (but you don't want the outside to cook faster than the inside so do not skip this step). Drain well.  Seperate string beans from potatoes.

2.  Add sliced beef to a bowl and add a little balsamic vinegar, worcestershire sauce, teriyaki sauce and chopped garlic.  Just enough to marinate the meat but not enough to cover.  Toss to coat all of the beef and let it rest in the marinade on the counter.  (You should never put cold meat in a hot pan or it will be tough.)

3.  Heat a large skillet over medium high heat, with a mixture of extra virgin olive oil and canola oil (the EVOO gives flavor but will smoke faster than canola oil so mixing the oil prevents that from happening) just enough to lightly coat the bottom of the pan.  Add potatoes and 3 cloves of cracked garlic to the pan.  Make sure the potatoes are cut side down so they get nice and brown. Season with salt and pepper. Once the potatoes have a nice brown color turn the potatoes and let them cook for a few minutes add half of the onion.  Stir the potatoes and onion (or just shake the pan) to make sure each side of the potatoes get a chance to touch the bottom of the pan. Season the other side with salt and pepper.  Once onions are beginning to soften and potatoes are fully cooked, transfer to a bowl and set aside.


3.  In the same pan add the rest of the onion, 2 cloves of the cracked garlic, string beans and peppers.  If the pan is dry add a little more oil.  Toss everything together until onions start to soften but not mushy. Everything  should soften but still have a crunch to it (think chinese vegetables). Season with salt and pepper. Add olives.  When veggies are cooked add them to the bowl with the potatoes. 

4.  Remove the meat from the marinade and add them to the same pan you've been using.  Sear for just a couple of minutes per side (depending on how thick or think your pieces are) until browned on the outside and still pink in the middle.  Once meat is cooked add all the veggies back to the pan with the meat and toss together.  Add a splash of  balsamic vinegar, toss again to coat with vinegar.  (You shouldn't need to add any salt to the meat because the marinade has plenty of salt.)


Printable Recipe for Filet Mignon Giambotta

Cinnamon Sugar Muffins

It looks like these little muffins are making their way around the blogosphere.  I saw them on Cooking with LT about a week and a half ago and she got them from Cook with Sara.  They are so cute and I had all the ingredients so I knew I could make them some time between Christmas and New Year's eve and I did.  I only keep skim plus milk on hand and wasn't sure if that would be okay.  After reaching out to my friends on Bakespace and facebook, I was assured that they would be just find....and they were!  Like Laura says, they make more mini muffins/cupcakes than 24 which is what the original poster stated. The more the better, don't you think?  If you're looking for an easy, yummy and cute recipe you should definitely try these.


Cinnamon Sugar Mini Muffins (that taste like cupcakes!)

from Cooking with LT

Ingredients:

Muffins:

3/4 cup sugar
1 egg
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 cup vegetable oil
1 tsp. vanilla
3/4 cup milk

Topping:

1 Tbsp. butter, melted (I needed a bit more)
1/4 cup sugar
1 1/2 tsp. cinnamon


Directions:

1) In a mixing bowl, beat together egg and sugar until fluffy. Add the flour, baking powder, salt and nutmeg; beat just until combined (the mixture will be crumbly).

2)In a measuring cup, combine milk, oil and vanilla; add to flour mixture and mix well.

3) Pour into muffin cups or mini muffin cups lined with papers or sprayed with nonstick cooking spray. Bake at 350 for 15 minutes or until toothpick comes out clean.

4) Cool for 10 minutes. Combine cinnamon and sugar in a small bowl. Melt butter in a second small bowl. When muffins are cool enough to handle, remove from muffin pans and dip muffin tops in melted butter, then in cinnamon sugar mixture.

Cinnamon Sugar Muffins

It looks like these little muffins are making their way around the blogosphere.  I saw them on Cooking with LT about a week and a half ago and she got them from Cook with Sara.  They are so cute and I had all the ingredients so I knew I could make them some time between Christmas and New Year's eve and I did.  I only keep skim plus milk on hand and wasn't sure if that would be okay.  After reaching out to my friends on Bakespace and facebook, I was assured that they would be just find....and they were!  Like Laura says, they make more mini muffins/cupcakes than 24 which is what the original poster stated. The more the better, don't you think?  If you're looking for an easy, yummy and cute recipe you should definitely try these.


Cinnamon Sugar Mini Muffins (that taste like cupcakes!)

from Cooking with LT

Ingredients:

Muffins:

3/4 cup sugar
1 egg
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 cup vegetable oil
1 tsp. vanilla
3/4 cup milk

Topping:

1 Tbsp. butter, melted (I needed a bit more)
1/4 cup sugar
1 1/2 tsp. cinnamon


Directions:

1) In a mixing bowl, beat together egg and sugar until fluffy. Add the flour, baking powder, salt and nutmeg; beat just until combined (the mixture will be crumbly).

2)In a measuring cup, combine milk, oil and vanilla; add to flour mixture and mix well.

3) Pour into muffin cups or mini muffin cups lined with papers or sprayed with nonstick cooking spray. Bake at 350 for 15 minutes or until toothpick comes out clean.

4) Cool for 10 minutes. Combine cinnamon and sugar in a small bowl. Melt butter in a second small bowl. When muffins are cool enough to handle, remove from muffin pans and dip muffin tops in melted butter, then in cinnamon sugar mixture.

Chicken Braciolettini with Mushroom and Wine Sauce

Blogging has become a bit of an addiction for me. I don't mean my own blog (if you notice I've been slacking there a bit) but reading blogs. Currently I have 265 blogs in my google reader. I know, it's insane. What's even more insane is that I comment on a lot of them. Not every time but I have at least commented a few times on every blog I read. I want people to know that what they are doing isn't for nothing and someone is out there is reading....especially since I've learned recently that even though I may get lots of positive feedback there will always be a few people who are unhappy and will let me know. The point I'm trying to get to is that when I read all 265 of those blogs, I come across a lot of cookbook suggestions.I started jotting them down and came up with a nice Christmas wish list. Lucky for me, I got most of them! Tonight I made a recipe from one of those cookbooks, The North End Italian Cookbook by Marguerite DiMino Buonopane. Out of all the cookbooks I received, this one reminds me the most of old school Italian cooking and so of course, it reminds me of my grandmother.  I know she'd like this recipe as long as I left out the butter.  She claimed she was allergic but I'm not so sure that was true.   Nanny was funny like that.                                                                                                                                         The dish was delicious and I only made some minor changes.  I used two cloves of garlic instead of one, I used chicken cutlets instead of breasts, used half the amount of butter, and used a little less Romano cheese than called for.  Since I used cutlets the chicken wasn't as big so I didn't think I needed that much cheese.  Next time I'll use half the amount of wine because it was really strong and I had to dilute it with chicken stock.   That's why it's always very important to taste as you go along and you can't hold a recipe to timing and  amounts.  Using a different size pot or pan could  change the cooking time, using a different brand of stock or wine could change the flavor as well.


Chicken Braciolettini with Mushroom and Wine Sauce
by Marguerite DiMino Buonopane

Serves 6 (If using small chicken cutlets like I did, you'll want to serve two per person)

Ingredients:

6 large boneless chicken breasts
1 large garlic clove
freshly ground black pepper
1/4 cup freshly grated Parmesan or Romano cheese
1/4 pound shredded mozzarella or fontina cheese
1/4 bunch fresh parsley, chopped (reserve 1 tablespoon for garnish)
6 thin slices prosciutto or ham
1 stick (1/2 cup butter)
1/4 cup oil
1 cup Madeira or Marsala wine
1/2 pound whole button mushrooms or thinly sliced large mushrooms

Directions:

1.  Have butcher pound the meat slightly to break the tendons, or use the flat side of a heavy meat cleaver to do so yourself. 

2.  Lay the flat pieces of chicken on a smooth clean surface.  Using a garlic press, squeeze the garlic clove.  With your fingertips, transwer these particles to the cutlet pieces.  Sprinkle black pepper, grated cheese, shredded cheese, and parsley all over the chicken.  Cover each breast with a slice of prosciutto or ham.  Roll each breast jelly-roll style, carefully tucking in all loose ends.  Secure with toothpicks (use the same number for each breast).

3.  Heat the oil and the butter in a large skillet over medium heat.  Add the chicken breasts and brown well all over.  With a slotted spoon, transfer the chicken to a baking pan.  Bake for 20 minutes in a preheated 350 degree oven or until the chicken is cooked moist-tender.

4.  To make sauce, drain the fat from the skillet and return unwashed pan to stove an medium heat, scraping all browned bits from bottom of pan with a wooden spoon.

5.  Raise the heat to high and pour in the wine, stirring well.  Add the mushrooms and cook 1 more minute, shaking skillet.  If the sauce appears to thin, sprkinkle with some flour and cook, stirring well until reaches your desired thickness.  If more sauce is desired, add some chicken broth and more wine.

6.  Remove the chicken from the oven, carefully remove all toothpicks, and transfer to a warm serving platter.  Pour the hot sauce on top.  Sprinkle with the reserved tablespoon of chopped parsley.  To serve cut meat in thick slices and coat with sauce and mushrooms.

Author's Note: If using small pieces of chicken breasts, it will not be necessary to bake the chicken.  Simple cook in skillet as directed, transfer to a warm platter, and prepare sauce.

My Note: If using chicken cutlets, make sauce then add rolls back to sauce, toss to coat.  Put cover on and allow to cook for approx 10 minutes (depending on thickness of chicken) to cook chicken through. 

I didn't slice the chicken since they were small but served two over a bed of risotto topped with the mushroom sauce. 

Chicken Braciolettini with Mushroom and Wine Sauce

Blogging has become a bit of an addiction for me. I don't mean my own blog (if you notice I've been slacking there a bit) but reading blogs. Currently I have 265 blogs in my google reader. I know, it's insane. What's even more insane is that I comment on a lot of them. Not every time but I have at least commented a few times on every blog I read. I want people to know that what they are doing isn't for nothing and someone is out there is reading....especially since I've learned recently that even though I may get lots of positive feedback there will always be a few people who are unhappy and will let me know. The point I'm trying to get to is that when I read all 265 of those blogs, I come across a lot of cookbook suggestions.I started jotting them down and came up with a nice Christmas wish list. Lucky for me, I got most of them! Tonight I made a recipe from one of those cookbooks, The North End Italian Cookbook by Marguerite DiMino Buonopane. Out of all the cookbooks I received, this one reminds me the most of old school Italian cooking and so of course, it reminds me of my grandmother.  I know she'd like this recipe as long as I left out the butter.  She claimed she was allergic but I'm not so sure that was true.   Nanny was funny like that.                                                                                                                                         The dish was delicious and I only made some minor changes.  I used two cloves of garlic instead of one, I used chicken cutlets instead of breasts, used half the amount of butter, and used a little less Romano cheese than called for.  Since I used cutlets the chicken wasn't as big so I didn't think I needed that much cheese.  Next time I'll use half the amount of wine because it was really strong and I had to dilute it with chicken stock.   That's why it's always very important to taste as you go along and you can't hold a recipe to timing and  amounts.  Using a different size pot or pan could  change the cooking time, using a different brand of stock or wine could change the flavor as well.


Chicken Braciolettini with Mushroom and Wine Sauce
by Marguerite DiMino Buonopane

Serves 6 (If using small chicken cutlets like I did, you'll want to serve two per person)

Ingredients:

6 large boneless chicken breasts
1 large garlic clove
freshly ground black pepper
1/4 cup freshly grated Parmesan or Romano cheese
1/4 pound shredded mozzarella or fontina cheese
1/4 bunch fresh parsley, chopped (reserve 1 tablespoon for garnish)
6 thin slices prosciutto or ham
1 stick (1/2 cup butter)
1/4 cup oil
1 cup Madeira or Marsala wine
1/2 pound whole button mushrooms or thinly sliced large mushrooms

Directions:

1.  Have butcher pound the meat slightly to break the tendons, or use the flat side of a heavy meat cleaver to do so yourself. 

2.  Lay the flat pieces of chicken on a smooth clean surface.  Using a garlic press, squeeze the garlic clove.  With your fingertips, transwer these particles to the cutlet pieces.  Sprinkle black pepper, grated cheese, shredded cheese, and parsley all over the chicken.  Cover each breast with a slice of prosciutto or ham.  Roll each breast jelly-roll style, carefully tucking in all loose ends.  Secure with toothpicks (use the same number for each breast).

3.  Heat the oil and the butter in a large skillet over medium heat.  Add the chicken breasts and brown well all over.  With a slotted spoon, transfer the chicken to a baking pan.  Bake for 20 minutes in a preheated 350 degree oven or until the chicken is cooked moist-tender.

4.  To make sauce, drain the fat from the skillet and return unwashed pan to stove an medium heat, scraping all browned bits from bottom of pan with a wooden spoon.

5.  Raise the heat to high and pour in the wine, stirring well.  Add the mushrooms and cook 1 more minute, shaking skillet.  If the sauce appears to thin, sprkinkle with some flour and cook, stirring well until reaches your desired thickness.  If more sauce is desired, add some chicken broth and more wine.

6.  Remove the chicken from the oven, carefully remove all toothpicks, and transfer to a warm serving platter.  Pour the hot sauce on top.  Sprinkle with the reserved tablespoon of chopped parsley.  To serve cut meat in thick slices and coat with sauce and mushrooms.

Author's Note: If using small pieces of chicken breasts, it will not be necessary to bake the chicken.  Simple cook in skillet as directed, transfer to a warm platter, and prepare sauce.

My Note: If using chicken cutlets, make sauce then add rolls back to sauce, toss to coat.  Put cover on and allow to cook for approx 10 minutes (depending on thickness of chicken) to cook chicken through. 

I didn't slice the chicken since they were small but served two over a bed of risotto topped with the mushroom sauce. 

Merry Christmas!

I know this post is a little late. I never scheduled this post and I thought I did. I hope everyone had a great Christmas and enjoyed time spent with family and friends and of course, had lots of good food! I will be back soon with more recipes, some from the five new cookbooks Santa brought me! More about that soon!

Merry Christmas!

I know this post is a little late. I never scheduled this post and I thought I did. I hope everyone had a great Christmas and enjoyed time spent with family and friends and of course, had lots of good food! I will be back soon with more recipes, some from the five new cookbooks Santa brought me! More about that soon!