Chicken with Prosciutto Spinach Cream Sauce

This is a delicious and very rich tender chicken accompanied by a prosciutto and spinach cream sauce.


INGREDIENTS:

2 eggs
1 cup milk
2 cups Italian seasoned bread crumbs
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
1/4 cup vegetable oil
4 thin-sliced skinless, boneless chicken breast halves
1/2 cup white wine
1 tablespoon all-purpose flour
1 pint heavy cream
1 teaspoon minced garlic
1 1/2 cups diced prosciutto
3 cups chopped fresh spinach
1 cup shredded mozzarella cheese



DIRECTIONS:

1. Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.

2. Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.via

Asian Shrimp Salad

Ingredients:

1 lb. large shrimp, peeled and deveined
2 large green onions, chopped
1 Tbs. fresh ginger, chopped
1/2 tsp. garlic, minced
1 tsp. orange zest
1/2 tsp. lemon zest
2 Tbs. brown sugar
1 Tbs. sesame oil
1/2 tsp. chili oil
3 Tbs. soy sauce
2 Tbs. rice vinegar
1/2 cup chicken broth
salt and pepper to taste
1/2 cup chicken broth
2 Tbs. rice wine
1 Tbs. cornstarch
1 Tbs. sesame oil
1-1/2 lbs. asparagus
orange slices for garnish
lettuce of your choice
cooked long-grain pilaf


Instruction:

In a large bowl, combine the following: shrimp, green onions, chopped ginger, minced garlic, orange and lemon zest, brown sugar, 1 tablespoon sesame oil, chili oil, soy sauce, 2 tablespoons rice vinegar, 1/2 cup chicken broth and salt and pepper to taste. Stir, cover and place in the refrigerator for 2 hours to marinate.

Whisk together remaining 1/2 cup chicken broth and 2 tablespoons rice wine with 1 tablespoon cornstarch. Heat remaining tablespoon of sesame oil in a saute pan; add shrimp and marinade and saute until shrimp is pink. Remove with a slotted spoon and set aside in a bowl. Add cornstarch mixture to pan drippings; add asparagus and cook for approximately 3 minutes. Return shrimp to pan and rewarm for approximately 2 minutes -- be careful because asparagus cooks very quickly and you want it to stay crisp.

Serve on a bed of lettuce; spoon rice pilaf on top of lettuce and ladle the salad over rice. Let the salad sit for about 10 minutes before serving.