Pan-roasted Chicken Breasts

Preheat oven to 350 degrees. Heat olive oil in an oven-proof pan. Sauté chicken skin side down for 4 minutes, repeat on the other side. Add mushrooms and garlic, sauté for 1 minute. Add raisins, capers, lemon juice and broth. Place in oven for 12 minutes. Remove from oven, remove chicken to a plate. Swirl butter slowly into pan juices, add salt and pepper to taste. Plate chicken and spoon on sauce.

Suggestion: Serve over creamy polenta.

Dad's Mashed Potatoes

Peel potatoes, cook in large pot with salted water to cover until fork tender. Remove, drain and place in large bowl. Cut butter into small pieces. Add butter and sour cream to bowl. Using an electric mixture, mix until all lumps and gone. Salt and pepper to taste.


Note: Never use a food processor for potatoes, as they will turn to glue in the processor

French Vinaigrette Salad

Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.

Apple Hazelnut Tart

Place nuts, white sugar and flour in food processor. Blend until nuts are ground into flour. With processor running add butter in pieces, along with vanilla and egg. When dough forms place in plastic wrap and refrigerate for 20 minutes. Peal and core apples, slice into thin slices. Place in bowl with bourbon. Press dough into greased tart pan, bake at 350 degrees for 20 minutes, until golden brown. Cool, arrange apple slices in circle, sprinkle with sugar and cinnamon. Brush entire top, including crust with jam and bake at 350 degrees for 20 minutes. Drizzle with caramel sauce* and serve.

Note: *See Carmel Sauce recipe

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