Wednesday, November 27, 2013

Glazed Blueberry Donuts

Whenever I make Pillsbury biscuits or crescent rolls, I always save some of the raw dough to make into donuts. I love cooking from scratch, but I also love doing the semi-homemade thing: doctoring up cake mixes or turning biscuits into donuts. Last time at the grocery store I saw blueberry biscuits on sale for a buck and decided to try them. I love blueberry pancakes, muffins, and donuts. Now I could make my own! As biscuits, I wasn't overly impressed with them. Glad I tried them, but wouldn't buy them again. However, as glazed donuts, these things are amazing.


Ingredients:
Donuts
Pillsbury biscuits
vegetable oil

Glaze
1/8 cups milk
1/2 teaspoon vanilla extract
1 cup powdered sugar

Directions:
Donuts
Now you can make these one of two ways. If you want regular donuts, use an empty pop bottle to make a hole in the middle of each biscuit (then pop the dough out of the bottle and make donut holes!) Or if you are lazy like I was when I made this, flatten them to desired width so they're like elephant ears (I came out with a cross between a donut and elephant ear).

Pour your vegetable oil in a large sauce pan, enough so that the donuts can be submerged. Heat the oil over med-hi heat to between 360 and 375 degrees. (I don't use a candy thermometer; I just wing it.) With tongs put your biscuit into the oil and cook until the perfect golden brown on each side. Place on a plate lined with paper towel.

Glaze
In a small sauce pan, heat the milk and vanilla over low heat until warm. Sift in powdered sugar into the pan. Slowly whisk the sugar in until well combined. Remove from heat. Dunk donuts into the glaze, one at a time, and set on a rack. Allow to sit for 5 minutes before serving. (Recipe from here.)



Every time I make donuts, Eric want me to make a glaze. I've resisted all this time because secretly I like cinnamon-sugar donuts the best so that what I usually make. But I decided to give it a whirl this time because I didn't think cinnamon-sugar or a frosting would compliment the blueberry donuts. I'm glad I glazed them and Eric was absolutely thrilled.

Enjoy!

~Krissy

Sunday, November 24, 2013

Quick and Easy Chocolate Pudding

It was nine or ten at night and Eric and I were both craving something sweet. But there was nothing sweet in the house except a bag of chocolate chips (many a bag of chocolate chips has never made it into a baked good). Then I remembered this pudding recipe I pinned on Pinterest that was quick and easy and I knew I already had all the ingredients in the house. So I made pudding. Sweet tooth satisfied.

Recipe from here.



Ingredients:
3 tablespoons cornstarch
1/4 cup white sugar
2 1/2 cups millk (the original recipe used skim, I used whole)
1 cup semi sweet chocolate chips
1/2 tablespoon butter
1 teaspoon vanilla extract

Directions:
Combine the cornstarch and sugar in a saucepan. Slowly whisk in 1/2 cup of the milk. Whisk until smooth then add the remaining milk and mix. Over medium-high hear, bring the mixture to a boil. Soon as it reaches a boil, lower the heat to medium and whisk until mixture thickens--approximately 3 minutes. Remove pan from heat and pour in the chocolate chips, butter, and vanilla. Whisk until smooth.

Serve warm or chill in the refrigerator. We were impatient so I put our pudding in the freezer.

Makes approximately 3 cups.




I honestly don't know if I'll bother with the instant boxed pudding again. I liked the flavor of this so much better. And there's really only a couple of extra steps.

Enjoy!

~Krissy


Homemade Caramel Sauce

Apples are pretty much a staple in our house. I'm not supposed to eat them (allergic) but I do anyways and just suffer the consequences (hives). The other day Eric mentioned that we should buy caramel for the apples next time we go shopping. Silly boy. I could just make him some then and there.


Ingredients:
1 cup granulated sugar
6 tablespoons butter, chopped into pieces and room temperature
1/2 cup heavy cream, room temperature

Directions:
Pour the sugar into a heavy bottom saucepan and heat over medium-high heat. Stir with a wooden spoon as the sugar begins to melt. Once it reaches a boil, stop stirring. Occasionally swirl the pan, being careful not to splash any of the liquid--sugar boils hotter than water.

*If you're worried about burning the sugar, you can add 1/2 cup water to the pan at the same time you add the sugar. This helps cook the sugar evenly, however it takes much longer because the water has to evaporate before the sugar can caramelize.

As soon as the liquid turns a dark amber color, stir in the butter. Caramel can burn in an stant so if you're new to making caramel, I recommend using a candy thermometer. When it reaches 350 degrees, add the butter. Beware that the mixture will bubble and foam.

Once the butter is incorporated, remove the pan from the heat and slowly pour in the cream, continuously stirring. Again, when you add the cream, the mixture will bubble so be careful. Contine to stir until the caramel is smooth. Allow the sauce to cool in the pan for a couple moments then transfer to a glass jar. Let the caramel cool to room temperature then refrigerate.

*Just a note. If your ingredients aren't room temperature, you risk making your caramel sauce seize (harden up) when you add cold cream to hot sugar. I've seen it happen enough times on the TV show Chopped  to always make sure my ingredients are room temperature.

If you want, when you add a 1/2 teaspoon of vanilla extract or any other extract at the same time you add the cream. Love salted caramel? Add 1 tablespoon of flaky sea salt after the cream is incorporated. 



So far, Eric hasn't put any caramel on his apples. I have, however, caught him with a spoon in the caramel jar.

Enjoy!

~Krissy

More Caramel Recipes:
Sea Salt Caramels
Pumpkin Caramels
Short-Cut Caramel Sauce

Saturday, November 23, 2013

Twice Microwaved Loaded Potatoes

We've all heard of twice baked potatoes. They are delicious. But they take soooo long to make. Well, I was feeling lazy the other night when it came to dinner, but I was craving twice baked potatoes. I knew you could make a baked potato in the microwave, why not a twice baked potato? In approximately 15 minutes you can have that potato that would normally take an hour and a half and it tastes just as good as ones baked in the oven.


Ingredients:
4 medium sized russet potatoes
4 slices of bacon, cooked and chopped
¼ cup fat free sour cream
1 cup cheddar cheese, shredded
Salt, to taste
Pepper, to taste
Green onions, chopped (optional)

Directions:
With a fork, poke holes in your potatos. Place them on a microwave safe plate and microwave on high for 5 minutes. Flip the potatoes over and microwave for another 5 minutes. Remove the potatoes from the microwave and allow them to cool enough so that you can handle them (Or be impatiently like me and burn your fingertips).

Cut the poatoes in half lengthwise. Scoop out the flesh leaving about a quarter inch shell. Place flesh in a bowl and add sour cream, 3/4 cup cheese, bacon, and green onions (if desired). Mix well and season with salt and pepper. Spoon the mixture back into the potato shells. Sprinkle the remaining 1/4 cup of cheese over the top of potatoes. Microwave for another 2 minutes. 


 Enjoy!

~Krissy

More Potato Recipes:
Potato Chips in the Microwave
Baked Potato Soup
The Ultimate Comfort Food Casserole
Roasted Sausage, Potatoes, and Peppers
Salt and Vinegar Roasted Potatoes
Twice Baked Potatoes
Very Simple Roasted Potatoes

More Microwave Recipes:
Zucchini Chips 2.0
Potato Chips in the Microwave
3-Ingredient Gluten-Free Mug Cake
Brownie in a Mug
Chocolate Chip Banana Bread in a Mug
Chocolate Chip Cookie in a Mug!
Chocolate Chip Cookie Dough Mug Cake
Chocolate-Hazelnut Mug Cake
Chocolate Peanut Butter Mug Cake
Fluffernutter Mug Cake
French Toast in a Mug
Quiche in a Mug
Short-Cut Caramel Sauce


Friday, November 22, 2013

Homemade Taco Seasoning

My mom gave me a recipe for chimichangas (I still need to play with that recipe a bit before I share it) that called for taco seasoning. I didn't have any on hand so I just made my own--I already had all the spices I needed in my pantry. I don't think I'm ever going to buy it again.


Recipe from here.

Ingredients:
2 teaspoons chili powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon black pepper
pinch of cayenne pepper

Directions:
Mix all the spices together and store in an airtight container. I used a mini mason jar.




Enjoy!

~Krissy

Saturday, November 16, 2013

Parmesan Chicken Casserole

I'll keep this short and sweet: If you love chicken parmesan, you're going to love this dish. Chicken, pasta, tomatos, cheese, what's not to love?

Recipe adapted from here.


Ingredients:
14.5-ounce can of diced tomatoes
1/2 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon dried oregano
1 teaspoon dried basil
pinch of red pepper flakes
1/8 teaspoon salt
1 cup water
1/2 to 1 cup chicken broth
6 ounces pasta
1/2 cup parmesan cheese, grated
pinch of black pepper
1/2 cup mozzarella
1 cup cooked chicken, shredded

Directions:
Preheat oven to 475 degrees.

Over medium-high heat, heat oil in a large skillet (oven safe if you have one). Cook garlic, oregano, basil, red pepper flakes, and salt until fragrant, approximately 1 minute. Add canned tomatoes--liquid and all--the water, 1/2 cup chicken broth, and pasta to the pan. Stir to combine. Brinng to a vigorous simmer, cover pan, and simmer (you may need to reduce the heat) until the pasta is tender, 15 to 20 minutes. Stir mixture frequently.

Once the pasta is cooked, remove the cover and stir in the parmesan cheese, pepper, and chicken. If the mixture is dry, add another 1/2 cup of chicken broth (I had to do this). Now, if your skillet is oven safe, sprinkle the top of the casserole with the mozzarella. If your skillet isn't oven safe (mine wasn't) tranfer the mixture to an 8x8-inch baking dish and sprinkle with mozzarella. Bake for 5 or 10 minutes or until the cheese has melted and bubbles have formed around the edges of the pan.

I made bread sticks to go with this casserole and we have spiced rum brown butter cookies for dessert!


Enjoy!

~Krissy

More Casserole Recipes:
Alfredo Green Bean Casserole
Black Bean and Sausage Stovetop Casserole
Cheesy Sausage and Potato Casserole
Cheesy Tomato Zucchini Bake 
Pumpkin Penne Casserole
Sausage and Bean Casserole
The Ultimate Comfort Food Casserole

Tuesday, November 12, 2013

Spiced Rum Brown Butter Cookies

These cookies absolutely wowed me. I mean . . . they are out of this world good. Eric tried one and said, "There goes all that weight I lost." I think he was home from work for less than five minutes and had already devoured four or five of them. And he doesn't even care for spiced rum. But the spiced rum is the key to these amazing cookies. Their spice profile is like nothing I've had before. It's not the cinnamon, nutmeg, ginger, allspice that I'm familiar with yet my first bite made me think of Christmas. There is a warmth to the flavor of these cookies which makes them perfect for a cold snowy day. And the brown butter adds a nuttiness and complexity. Don't even get me started on how amazing the cookies smelled while cooking in the oven.

Recipe is from here.


Ingredients:
1 1/2 sticks butter
1 egg
1 teaspoon vanilla extract
2 tablespoons spiced rum*
1/2 cup brown sugar
1 cup white sugar, divided
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups flour
pinch of salt

Directions:
Preheat oven to 350 degrees. Place 1/2 cup white sugar in a shallow dish and set aside.

Over medium heat, melt butter in a medium sauce pan. Continue to cook it until it turns a dark golden brown and gives off a nutty aroma, stirring occasionally.  Allow to cool for appromixately 20 minutes.

Combine flour, baking soda, baking powder and salt together in a medium bowl. In a second bowl (of the bowl of a standing mixer) mix together the cooled butter, egg, vanilla, spiced rum, brown sugar, and 1/2 cup white sugar. Gradually add the flour mixture to the wet ingredients until well combined and a dough forms.

Roll about 1 tablepoon of dough into ball then coat in white sugar. Place dough balls about 2 inches apart. Bake for 8 to 12 minutes or until the bottoms turn a light golden brown.

*So I sort of made a rookie mistake while making these cookies. You're never supposed to pour your ingredients into your measuring cups over your mixing bowl. If you spill, you get the excess ingredient into what you're making. Same reason you should never crack an egg directly into your mixing bowl; you might get a shell in there. Well, my mixing bowl got a rather large extra splash of spiced rum. It made my dough a bit more wet than it should have been, but the cookies still turned out delicous. And I might just give them an extra splash again to give them that extra dose of flavor. But I know I will be making these cookies again. If Eric had his way, probably tomorrow.

UPDATE 1/11/14: So it seems that my mistake in adding more rum was actually the key to making these cookies so amazing. Add 3 to 4 tablespoons of rum instead of 2 tablespoons.





Enjoy!

~Krissy

More Cookie Recipes:
Applesauce Cookies with Caramel Frosting
Brown Sugar Cookies
Baileys White Chocolate Chip Cookies
Creamsicle Chocolate Chip Cookies (Cream Cheese Cake Mix Recipe)
GrasshopperCookies
Chocolate Covered Cherry
Chocolate Chip Cookie in a Mug!
Cinnamon Meringue Cookies
Easy Rum Balls
Edye's Molassess Krinkles
Healthified Chocolate Chocolate Chip Cookies 
Kiss Cookies
No-Bake Marshmallow Cornflake Wreaths
No-Bake Peanut Butter Oatmeal Cookies
Pumpkin Oatmeal Cookies with White Chocolate Chips and Dried Cranberries
Skinny Chocolate Chip Cookies
Smores Cookies!
Soft Oatmeal Raisin Cookies
Tea Cookies
Yummy Butterscotch Cookies


Monday, November 11, 2013

Homemade Bread Sticks

So this recipe was billed as copycat Olive Garden bread sticks. Eric and I didn't really taste the similarities. But that doesn't mean they weren't good. In fact, they were fabulous. Over dinner, Eric was coming up with new variations to try. Smeared with garlic butter or sprinkled with Parmesan cheese. We will be making these again, I can tell you that.

Recipe from here.


Ingredients:
1 cup, plus 2 tablespoons warm water
1 1/4 teaspoon active dry yeast
2 tablespoons granulated sugar, divided
3 to 3 1/4 cup flour
1 3/4 teaspoon salt
3 tablespoons vegetable oil

Topping
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions:
In the bowl of a standing mixer, mix together warm water, yeast, and 1/2 teaspoon sugar unilt yeast has dissolved. Allow mixture to rest for 10 minutes.

Add in remaining sugar (1 tablespoon plus 2 1/2 teaspoons) 1 1/2 cups flour, salt, and vegetable oil to the yeast. With the paddle attachment on your mixer, combine. Change out the paddle for the dough hook attachment. Add the remaining flour and set mixer to low. If needed add up to 1/4 cup of additional flour (I didn't need to). When dough has been sufficiently kneaded, it will pull away from the sides of the bowl, but still be slightly sticky. It should also be smooth and elastic.

Place the dough in a large greased bowl and cover with plastic wrap. Allow the dough to rise in a warm place until it doubles in size, about 1 1/2 hours.

Punch the risen dough down then divide it evenly into 12 pieces, keeping them covered as you work. On a lightly floured work surface, roll each piece into a 9-inch rope then place them on greased cookie sheets (I used 2). Once more, cover the dough with plastic wrap and allow it to rise for 1 hour.

Preheat oven to 425 degrees then bake the bread sticks for 11 to 13 mintues until the tops are golden. As the bread sticks bake, make topping. In a small bowl, melt butter in the microwave. Stir in salt and garlic powder. Brush the mixture over the tops of the breadsticks.

Serve warm. Store leftovers in an airtight container.



Enjoy!

~Krissy

More Bread Recipes
 Pumpkin Ale Bread
 Pumpkin Bread!
 Chocolate Chip Banana Bread in a Mug

Friday, November 8, 2013

Peanut Butter Baked Apples


I've been really inspired by apples this season. I have been meaning to make baked apples for a while now. Well, there were only two Fuji apples left in the fridge so I knew it was now or never (maybe that's a little dramatic. Now or wait until I make it to the store again). I have looked through a dozen different baked apple recipes and they're all pretty much the same: oatmeal, cinnamon, and brown sugar. Some add raisins. Some add pecans or walnuts. I wanted something a little different. Then I found one with peanut butter. Apples and peanut butter, there nothing else like it.

Recipe adapted from here.



Ingredients:
2 large apples
1/2 cup instant oatmeal
1/4 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons, plus 1 teaspoon creamy peanut butter

Directions:
Preheat oven to 400 degrees.

Slice the tops off the apples and scoop out the core, seeds, and flesh. I used a regular spoon, but a melon baller probably would have been easier. Discard the insides.

In a small bowl, mix together the oatmeal, brown sugar, salt, and cinnamon. Add peanut butter and mix until it forms a crumble. It's easiest to use your hands.

Stuff the apples with the mixture and place them in a glass baking dish.* Cover with foil and bake for 45 minutes to 1 hour or until the apples are tender. Remove the foil for the last five minutes to allow the tops to crisp.







*My apples were small so I cut the recipe in half and used ramkins to bake them because, honestly, I didn't want to dirty my 8x8-inch glass pan for two little apples.

Enjoy!

~Krissy

More Apple Recipes
Baked Apple Chips
Savory Baked Apples Stuffed with Sausage
Delicious Apple Pie
Apple Cider Cupcakes with Caramel Filling and Spiced Rum Frosting

Thursday, November 7, 2013

Two Fall Rice Krispie Treats: Brown Butter and Pumpkin Pie


I love injecting fall flavor into food--like pumpkin hot cocoa or apple cider cupcakes. While I love regular rice krispie treats, it's nice to change up flavors sometimes. So that's exactly what I did. The brown butter gives the treats a nice nutty flavor. And the pumpkin and spices make the treats tastes like a crunchy piece of pumpkin pie.


Brown Butter Rice Krispie Treats
Recipe adapted from here.


Ingredients:
7 cups Rice Krispies cereal
1 stick butter
5 cups mini marshmallows

Directions:
Grease a 9x13-inch pan with butter of cooking spray.

First make the brown butter. Place the butter in a stock pot or large pan and melt it over medium heat. Continue to cook it, occasionally stirring it until the butter boils and turns a golden brown and gives off a nutty aroma--approximately 10 minutes. Careful not to burn the butter.

Add the marshmallows. Stir until the marshmallows are melted then remove from heat. Pour in cereal and mix until the rice krispies are well coated. Transfer to your greased dish. With greased hands or spatula, press the treats into the pan.

Allow to cool completely then cut into bars.

Enjoy!

Pumpkin Pie Rice Krispies
Recipe from here.


Ingredients:
3 tablespoons butter
4 cups mini marshmallows
1/8 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
6 cups Rice Krispie cereal

Directions:
Grease a 9x13-inch pan with butter or cooking spray. 

In a large pan melt the butter over medium heat. Stir in marshmallows. Once they are melted, remove from heat and add pumpkin, pumpkin pie spice, and cinnamon. Stir until well combined.

Important: Unlike other rice krispie treats, you need to let the marshmallow mixture cool for 15 to 20 minutes. If you get impatient (like I did the first time) and don't let it cool and thicken, your treats will turn out too moist. They'll still taste yummy, but they don't have that nice crunch.

Pour in the cereal and coat well. Transfer to grease pan and press the treats into the pan with greased hands or spatula.

Allow to cool completely and cut into bars.


Enjoy!

~Krissy

More Fall Recipes
Baked Apple Chips
Creamy Butternut Squash Soup
Savory Apples with Stuffed with Sage and Sausage
Pumpkin Butter 
Pumpkin Caramels!
Pumpkin Chocolate Chip Brownies
An Apple Cider Birthday Cake
Delicious Apple Pie 
Cinnamon-Sugar Pastry with Pumpkin Dip

Wednesday, November 6, 2013

Pumpkin Pie Rice Krispie Treats


I have been looking for a good pumpkin rice krispie recipe for a couple of years now. I've seen them made with pumpkin spice marshmallows, but I don't care for the flavor of pumpkin spice marshmallows--their flavor is more spice than pumpkin (but they are great for decorating a haunted gingerbread house!). I've even seen them made with pumpkin spice Hershey kisses. Again, not really a fan of pumpkin spice kisses. I wanted a recipe that used actually pumpkin. And then I came across this one on Pinterest and it was exactly what I was looking for!


Ingredients:
3 tablespoons butter
4 cups mini marshmallows
1/8 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
6 cups Rice Krispie cereal

Directions:
Grease a 9x13-inch pan with butter or cooking spray. 

In a large pan melt the butter over medium heat. Stir in marshmallows. Once they are melted, remove from heat and add pumpkin, pumpkin pie spice, and cinnamon. Stir until well combined.

Important: Unlike other rice krispie treats, you need to let the marshmallow mixture cool for 15 to 20 minutes. If you get impatient (like I did the first time) and don't let it cool and thicken, your treats will turn out too moist. They'll still taste yummy, but they don't have that nice crunch.

Pour in the cereal and coat well. Transfer to grease pan and press the treats into the pan with greased hands or spatula.

Allow to cool completely and cut into bars.


Because I was making two kinds of rice krispies--pumpkin and brown butter, I halved the recipe.


Enjoy!

~Krissy

More Pumpkin Recipes
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Cupcakes
Pumpkin-Black Bean Stew with Spicy Sausage 
Pumpkin Bread!
Pumpkin Butter
Pumpkin Caramels!
Pumpkin Chocolate Chip Brownies
Pumpkin Fudge
Pumpkin Hot Cocoa 
Pumpkin Lasagna Rolls
Pumpkin Oatmeal
Pumpkin Oatmeal Cookies with White Chocolate Chips and Dried Cranberries
Pumpkin Penne Casserole
Pumpkin Swirl Brownies
Roasted Pumpkin Chickpeas
Roasted Pumpkin Seeds

Brown Butter Rice Krispie Treats

Your basic Rice Krispies Ingredients
Is there anyone out there that doesn't like rice krispie treats? If there is, I haven't met them. Eric is a huge fan (and that's why he got a rice krispie cake for his last birthday). He had a bad day at work so instead of mopping the floors like I planned (seriously would you rather mop floors or bake?), I made rice krispie treats to surprise him with when he got home. But me being me, I couldn't make ordinary treats or even just one kind. So I made these brown butter rice krispie treats and pumpkin pie rice krispie treats (okay, the pumpkin ones are more for me than him since Eric is all pumpkined out).

The brown butter seems to be all the rage on Pinterest right now. I keep seeing brown butter this, brown butter that. I've even made a couple of brown butter dishes--brown sugar cookies and pasta and veggies in a brown butter sauce. Both were amazing. Brown butter adds a nice nutty flavor to any dish.

Recipe adapted from here.



Ingredients:
7 cups Rice Krispies cereal
1 stick butter
5 cups mini marshmallows

Directions:
Grease a 9x13-inch pan with butter of cooking spray.

First make the brown butter. Place the butter in a stock pot or large pan and melt it over medium heat. Continue to cook it, occasionally stirring it until the butter boils and turns a golden brown and gives off a nutty aroma--approximately 10 minutes. Careful not to burn the butter.

Add the marshmallows. Stir until the marshmallows are melted then remove from heat. Pour in cereal and mix until the rice krispies are well coated. Transfer to your greased dish. With greased hands or spatula, press the treats into the pan.

Allow to cool completely then cut into bars.



Because I was making two types of rice krispies, I halved each recipe. 


Enjoy!

~Krissy

Sunday, November 3, 2013

Chicken with a Honey Mustard Sauce

I'm not a big fan of yellow mustard. I like Dijon mustard. But I love honey mustard. Eric shares this love. So when I saw a recipe for a Dijon mustard sauce, I knew immediately that I was going to turn it into a honey mustard sauce. It turned out soooo good. And what's better than a delicious recipe? An easy, delicious recipe. It's hard to believe something that tastes this good could be so easy to make.

Recipe adapted from here.


Ingredients:
4 boneless skinless chicken breasts
1/4 cup flour
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoon yellow onion, minced
2 garlic cloves, minced
1/3 cup milk
1/2 teaspoon cornstarch
3 tablespoons chicken broth
3 tablespoons honey mustard
1/2 tablespoon dried thyme

Directions:
With a meat mallet, pound the chicken breasts to 1/4-inch to 1/8-inch thickness. (Or you could buy Tyson's Thin Sliced Chicken Breast, which is what I had in my freezer. They are so convenient!) Combine flour and pepper in a shallow dish. Coat the chicken in the flour mixture.

In a skillet, melt the butter over medium heat then add chicken. Cook each side for approximately 6 minutes or until the chicken is no longer pink. Remove chicken from pan and cover it to keep it warm. Leave the drippings in the pan.

Add the onion and garlic to the skillet and cook until tender, about 1 to 2 minutes. Dissolve the cornstarch in the milk (you could replace the milk and cornstarch with 1/3 cup heavy cream) then add to pan. Add chicken broth and honey mustard. Stir and continue to cook until the sauce has thickened, about 5 minutes. Stir in thyme.

Spoon sauce over chicken and serve.






Enjoy!

~Krissy

http://4.bp.blogspot.com/-kj-JqK1e6bA/TqG8QCLwgfI/AAAAAAAAACc/QUi6UxbqMkI/s1600/018+%25282%2529.JPGMore Chicken Recipes
Baked Garlic Chicken
Chicken Enchiladas with Fire-Roasted Tomatoes
Chicken Patties
Chicken Stuffed with Ricotta, Pesto, and Sun-dried Tomatoes
Jalapeno Popper Chicken
Lime Mustard Chicken
Olive Garaden Chicken and Gnocchi Soup Knock Off
Orange Chicken in a Slow Cooker
Parmesan-Seared Chicken