Meal of the Month

Classy Chicken

Here is an easy and delicious meal!

Ingredients

  • 1 cup all-purpose flour
  • 4 boneless, skinless chicken breast halves
  • salt and pepper to taste
  • 2 tablespoons butter or margarine
  • 1/2 cup dry white wine
  • 1/2 cup fat-free chicken broth
  • 1 tablespoon Dijon mustard
  • 1 zucchini cut in half lengthwise, then sliced diagonally    
  • 5 sun-dried tomatoes, chopped
  • 1 clove garlic
  • 1 teaspoon dill weed
  • 1/3 cup fat-free sour cream

Directions

  1. Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
  2. Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
  3. Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.

Appetizer of the Month

Baked Brie

Here is an easy and delicious appetizer!

Ingredients

  • 1/4 wheel brie
  • 4 tablespoons honey

Directions

Preheat the oven to 350 degrees F.

Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.

Serve with crackers.

Craft of the Month

Purple says Fall......

Drink of the Month

Marker's Mark Slush

September is National Bourbon Heritage Month - Why not celebrate with this Slush!

Ingredients

 

4 cups strong brewed sweet tea (homemade or store-bought)

1.5 cups Marker’s Mark

12 oz lemonade concentrate (frozen, thawed)

6 oz ounces orange juice concentrate (frozen, thawed)

Directions

Mix all and freeze overnight.  Serve in frozen mug, top with splash of sparkling water and cherry.