Carol’s Comfort Foods

Yield:  4 Servings

INGREDIENTS

1 lb boneless, skinless chicken breasts, cut into bite-size pieces

¼ cup all-purpose flour, divided

2 ½ cups reduced sodium chicken broth

2 ounces deli ham, chopped

2 ounces Swiss cheese, grated

PREPARATION

Toss chicken pieces in about 2 tablespoons of flour, until well-coated, adding more if necessary.

In a well-oiled skillet over medium-high heat, cook chicken for 6-8 minutes, turning once, or until just cooked through.  Remove and set aside tenting with foil to keep warm. 

Reduce heat and whisk remaining 2 tablespoons flour into remaining oil in the pan, adding a little more if the pan is particularly dry, until the flour is absorbed.  Add chicken broth, increase heat and bring to a simmer, scraping up any bits of flour stuck to the pan.  Cook until the sauce begins to thicken, stirring frequently.  Add chicken and ham to pan and stir to coat.  Sprinkle Swiss cheese on top and cover.  Reduce heat to low and cook for 1 to 2 minutes or until cheese melts. 

Source:  Atlanta Journal Constitution - March 12, 2009

Yield:  6 wraps

INGREDIENTS

6 flour tortillas

2 cups fresh broccoli florets

2 cups cubed, cooked chicken

¼ cup slivered almonds

2 tablespoons chopped green onions

Salt and fresh ground black pepper, to taste

¾ cup mayonnaise

½ cup shredded cheddar cheese

PREPARATION

Remove tortillas from the refrigerator; set aside while preparing the filling.

In a small saucepan, cook broccoli in 1 inch boiling water until crisp tender, approximately 2-3 minutes.  Drain and cool.  In a large bowl, combine broccoli and all remaining ingredients, except tortillas and cheese and toss lightly.  Cover and refrigerate until chilled.  To serve:  Divide filling among the tortillas.  Top with shredded cheese.  Wrap or roll up tortilla to enclose the filling.  Serve immediately.

Yield:  4 Servings

INGREDIENTS

4 boneless chicken breasts – halved

1 tablespoon olive oil

2 cloves of garlic, thinly sliced

1 teaspoon salt

Freshly ground pepper, to taste

½ cup white wine

½ cup low sodium chicken broth

1 tablespoons fresh rosemary leaves, finely chopped or 1 teaspoon dried rosemary

1 tablespoon unsalted butter

PREPARATION

Using a rolling pin, pound the chicken breasts between 2 sheets of parchment or wax paper, until they are about ¼- ½ thick.  Heat the oil in the skillet and sauté garlic slices until they soften and begin to brown, being carefully not to burn the garlic.  Add the chicken breasts to the skillet and brown for about 3-5 minutes on each side.

Add the white wine, chicken broth, rosemary, salt and pepper to the chicken.  Cover and let simmer for about 3-5 minutes or until the chicken is tender.  Remove chicken from the skillet and place on a platter and keep warm.  Scrape any remaining chicken bits from the bottom of the skillet and melt the unsalted butter into the remaining stock mixture.  Cook on medium-high heat, until the stock thickens a bit.  Pour over the chicken breasts and serve immediately.

Yield: 4 Servings

INGREDIENTS

¼ stick of unsalted butter

2 cloves garlic, finely chopped

2 tablespoons fresh basil, chopped into chiffonade

9 ounces package mini penne pasta

1 cup heavy whipping cream or half and half

3 cups pulled cooked chicken meat

1 cup roasted red peppers, sliced

1 cup grated Parmesan cheese

Salt and freshly grated pepper, to taste

PREPARATION

Cook the pasta according to package instructions.  Drain pasta and set aside. 

While pasta is cooking, melt butter in a large skillet and then add the chopped garlic.  Saute over medium heat until the garlic is soft.  Add the pulled chicken, whipping cream, basil and roasted red peppers, heat until hot, approximately 3-5 minutes.  Season with salt and pepper to taste.

Add the cooked pasta and Parmesan cheese to the chicken mixture and toss.  Pile pasta onto large serving platter and garnish with additional chopped fresh basil.  Serve with additional Parmesan cheese.