Moscato Chicken

Well, if you can't tell by now, we eat a lot of chicken in this house. When i found this recipe, I wanted to try it really soon. It was a great recipe. The nuttiness of the chicken from the rolled outs gives it great flavor. I would have never thought about doing it with oats or oat flour. We served it with rice, but you could also do some sort of noodles. We thought it could have used some sort of garlic bread. Of course, Jon thought it could have done without the mushrooms. Happy Eating!!!

Ingredients:

1 # chicken, cut up into chunks
2 teaspoons olive oil
2 teaspoons unsalted butter
1/4 cup ground oats or oat flour (I used a coffee grinder)
2 tablespoons minced garlic
6-8 baby bella mushrooms, sliced
1/3 cup vegetable broth
1/2 cup white Moscato wine (I used Barefoot)
1 teaspoon oregano (basil or parsley would work too) (optional)


Pour ground oats or oat flour onto a plate and lightly coat chicken.
Heat skillet & add 1 teaspoon of oil and 1 teaspoon of butter. Once hot, place coated chicken in pan and cook until done (about 7 minutes on each side.)

Set aside chicken in a warm oven while you prepare the Moscato mushrooms.
In the same pan that you cooked the chicken, add the leftover oil and butter (there should be 1 teaspoon of each.) Add minced garlic and be careful not to let it burn.

Add mushrooms and season with salt and pepper if desired. Stir for about 3 minutes until mushrooms are cooked.
Add wine, vegetable broth, and oregano. Stir the mixture occasionally until the mushrooms soak up most of the liquid.
Add warm chicken to the mixture let chicken simmer to absorb some flavor & serve with rice.

Beef and Horseradish Sauce Sandwich

This is one of our all time favorite recipes. When I was pregnant with number 2, we ate this a lot. We served it with a bowl of french onion soup to dip the sandwich in. So good! We particularly like the sauce on the sandwich, but we add a lot more horseradish then what the originally recipe calls for.

Serves 4

BEEF

2 -3 lbs flank steak
1 tablespoon unsalted butter , room at temperature
1 teaspoon Dijon mustard
2 teaspoons kosher salt
2 teaspoons fresh coarse ground black pepper

SAUCE

3/4 cup good mayonnaise (Hellmans)
1 1/2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1/2 teaspoon white prepared horseradish
2 tablespoons sour cream
kosher salt

FOR THE SANDWICH

Hoagie Rolls
arugula or chopped Romaine
kosher salt
fresh ground black pepper

For the Beef:
Place the beef on baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustards together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Grill until you desired steak temperature is done. We like ours medium. Place steak on cutting board and cut across the grain into thin slices.

SAUCE:

Whisk together all ingredients in a small bowl. Serve at room temperature.

TO MAKE THE SANDWICH:.
Slice open hoagie roll, spread the rolls thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula/romaine and sprinkle with salt and pepper.