Chicken Recipe used for May 29 Bible Study

I served this with crepes, but it goes just as well over pasta (linguine) or rice.

First and foremost I measured nothing, I added according to taste and color.

For a family of 6

4 large chicken breasts (if small to medium use 5 or 6)
1 medium onion chopped finely
Garlic powder to taste (if using fresh garlic 1 -2 cloves finely chopped)
Fresh broccoli florets finely chopped
Fresh Carrots finely chopped
fresh baby bella mushrooms (you can get these presliced)
EVOO (extra virgin Olive oil)
Corn Starch
Kosher Salt
Fresh grated parmagiano reggiano (Giant sells these in small bricks often on sale if you have a club card)

slice the chicken into thin strips
Fry the chicken and the onion, garlic powder, and kosher salt
Add the broccoli and the carrots and saute, be careful not over-cook the vegetables, you want them to remain crunchy.
When the broccoli and carrots are about half cooked add the mushrooms of your choice I used baby bellas but any mushroom could be used.


add the fresh grated parmagiano reggiano a generous handful or two.

When the vegetables are done to your liking there will be a lot of liquid add corn starch until it thickens up to the consistency that you want to use.

Variations,

marinate the chicken in teriyaki sauce for an hour before cooking
add pine nuts or other tree nuts to chicken


If you wish to serve this with a crepe I used Rachel Ray's Crepe recipe, having a crepe maker was easier than the frying pan but a frying pan would work.

Rachel Ray's crepe recipe is as follows:
http://www.foodnetwork.com/recipes/rachael-ray/crepes-buffet-recipe/index.html

Basic Crepes:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 6 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup brandy, optional, use additional milk if you omit it
• 4 tablespoons melted butter

I omitted the brandy and used additional milk.

For egg free crepes:

http://www.mrbreakfast.com/superdisplay.asp?recipeid=2417

Egg-Free Crepes

(4 servings)

• 1 cup all-purpose flour
• 1 Tablespoon white sugar
• 1/4 teaspoon salt
• 1/2 cup milk
• 2/3 cup water
• 1/4 cup melted butter
• 2 Tablespoons vanilla extract

In a large bowl, mix the flour, sugar and salt together.

In a medium bowl, mix together the milk, water, melted butter and vanilla.

Add the wet ingredients to the dry ingredients and beat until the batter is smooth.

Cover and refrigerate for one hour.

When ready to prepare...

Place a large skillet over medium-high heat and coat generously with cooking spray.

Dollop two Tablespoons of batter into the pan. Immediately start to swirl the pan over the heat to spread the batter into a large circle. When the edges of the crepe appear dry and lightly browned, flip the crepe and cook other side until lightly browned.

Repeat with remaining batter. You can store finished crepes in the oven set at 200 degrees - placing parchment paper between stacked crepes.




Mr Breakfast would like to thank KingCurwood for this recipe.

Recipe number 2417. Submitted 10/30/2008.

When cooking the egg free crepes, the batter got really thick and needed to be thinned out a little before cooking. The best way to tell you to cook these is to cook them like a pancake, wait for them to bubble around the edges and on the top, if you flip them too soon they will crack and break. To make these savory crepes, omit the sugar and the vanilla