Shannon's Cookbook

Herbes de Provence, a combination of dried basil, thyme, marjoram, rosemary, lavender and sage, is a classic French seasoning, and what makes this dish so wonderful. It was very easy to cook, and most of us have the ingredients on hand. 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/2 tablespoons olive oil 2 garlic cloves, minced 1 cup chicken broth 1 1/2 teaspoons dried Herbes de Provence 1 teaspoon butter 1 teaspoon fresh lemon juice pasta (I used angel hair) fresh grated parmesan Sprinkle chicken evenly with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence ; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to about1/2 cup (about 3 minutes). Remove from heat; add butter and lemon ju...

This recipe is from my recipe box and actually calls for shrimp. I have had my fill of shrimp over the last month or so, so I used chicken instead. 1 ½ lbs. boneless skinless chicken breast, diced 4 tbsp extra-virgin olive oil, divided 2 cloves garlic minced and divided 4 tbsp chopped fresh basil, divided 1 t red pepper flakes, divided 2 T fresh lemon juice salt 1/4 tsp. ground black pepper 1 small head cauliflower, cut into florets 1 lb. pasta (I used penne) 1 tbsp chopped garlic 2 cups chopped fresh tomatoes 1 tbsp minced fresh flat-leaf parsley fresh grated parmesan Combine chicken, 2 tbsp each oil and basil, lemon juice, ½ t hot pepper flakes, pinch of salt and pepper in bowl. Cover and refrigerate four hours. Bring 6 quarts water to boil in a large pot. Add 1 T salt, pasta and cauliflower. Cook according to pasta package directions until pasta is al dente. Reserve about ½ cup cooking water. Drain. Meanwhile, heat 2 T oil on medium high in a large frying pan. Saute chicken until ...

Tonight is another dinner where I looked in the pantry to see what I had and what I could create. I had canned chipotles in adobo, cilantro, fresh limes and dry black beans. This is the recipe I came up with. (Measurements are approximate, since I didn't measure anything). Chicken 1/3 cup fresh lime juice 4 cloves garlic, chopped 2 chipotle chiles in adobo ¼ cup minced cilantro, divided pinch of salt 1 pound boneless skinless chicken breast, cut in to thin strips or dice olive oil For the sauce and marinade: Mix lime juice, garlic, chipotles in adobo sauce, a handful of cilantro and salt. Pour a little of the sauce over chicken and mix until well coated. Reserve the rest of the sauce. Marinate for 4 hours minimum. Remove chicken and drain off excess sauce. Heat a medium sized sauce pan coated with olive oil. When pan is hot, add chicken and sauté until golden brown. Add rest of sauce and simmer about 15 minutes until chicken is cooked through. Stir in cilantro and stir once more. Y...

There are hundreds of recipes for fried chicken, and it is the center of more controversies than perhaps any other food item, other then chili. From the seasoning and coating to the fat and cooking time, discussions of "real" fried chicken can start some lively debates. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, butter, lard or bacon grease, or even a combination of these. One recipe recommends browning before covering, then frying slowly and turning frequently. I have seen recipes that call for the chicken to be not dipped in milk, crumbs, or batter, just flour. Another recipe may require soaking in buttermilk (this is my particular favorite). The one thing everyone seems to agree on are that the skillet has to be a well-seasoned black cast iron one. Thanks, Mom, for the gift of cast iron! Biscuits, coleslaw, macaroni and cheese, and corn on the cob are popular side dishes, and in some reg...