Chicken with Rosemary Sauce

1 teaspoon olive oil
4 (4-ounce) skinless, boneless chicken breast halves or 1 pound boneless skinless chicken thighs pounded thin.
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped scallions
1/4 cup dry white wine or vermouth
1 teaspoon minced fresh rosemary
1/2 cup fat-free, less-sodium chicken broth
1/2 cup half-and-half
Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side. Add green onions, wine, and rosemary; cook 30 seconds. Stir in broth; cook 2 minutes. Add half-and-half; cook 2 minutes.

From Cooking Light Magazine

Sesame Crunch Chicken

Take about a pound of boneless for skinless chicken and flatten it a little. Soak the chicken in about a cup of milk with a 1/4 teaspoon of chili powder. Combine in a shallow bowl 1/4 cup of cornmeal, 1/4 cup flour, 3 tablespoons of sesame seeds with a tablespoon of dried parsley and a dash of salt and paper.

In a large frying pan, add a couple of tablespoons of olive il and heat. Dredge your chicken in the sesame coating. Pat the coating on with your you hands to ensure the chicken is fully coated. place the chicken in the oil on medium heat  (you may have to do this in batches depending on the size of the pan) for about 6 minutes on each side until browned on both sides and cooked throughout. Once all the chicken is done, remove to a plate with some foil over the chicken.

Drain off about 1/2 of the remaining oil. Add about a cup of white wine (I use Vermouth) to the pan. Use a wooden spoon to scrape up the browned bits and turn up the heat to get the wine bubbling pretty good.  Add a pinch of two of the coating mix and let it cook down a little to thicken a tad.

Serve the sesame crunch chicken and serve the sauce in a gravy bowl or creamer cup. I like this with rice and i bet some stir fried veggies would go well too. drizzle just a bit of the pan sauce over the chicken and dig in.

Byron's Venison Pot Roast

First season your meat with salt, pepper & thyme. Then sear meat on high heat on all sides.

Add 1 tsp chopped Garlic, 1 small diced onion, 2 small pieces of diced celery, 2 small diced carrots with 4 ounces of red wine, and 1/2 tsp Worcestershire sauce.  then add 2 cups of beef stock and 2 tablespoons tomato paste. Once thoroughly combined, pour over meat, making sure liquid covers 3/4 of  the venison roast.

Place in a 350 degree oven for about 2 and a half hours until fork tender.  Be sure to turn the meat at least three time while cooking.  Sauce can be thickened with cornstarch or a roux if wanted.

Scallopini

This recipe is originally for veal scallopini, but the veal can be substituted with thin sliced chicken breasts if that is preferred. Makes 3-4 Servings.

1 pound veal round steak, well trimmed
1/2 grated parmesan cheese
salt and pepper

Pound the cheese into the sides of the meat until the cheese is used up and the meat is 1/4 inch thick. salt and pepper both sides to taste and then cut into 2 inch strips.  You can do this part all the day before if wanted..

put them in a skillet and add
a crushed garlic clove
1/4 cup beef broth
2 tablespoons lemon juice
1/2 teaspoon marjoram
1/4 teaspoon thyme
1/2 cup white wine or vermouth.

Simmer it all together for a half hour before serving. Some folks add sauteed mushrooms too.