This is a pretty easy recipe that goes over well in our house. It is not at all healthy.
Chicken w/grapes in cream sauce.
1 pound chicken breast cutlets (I usually just buy breasts, cut them into manageable pieces and pound them a bit if they are thick)
Red Seedless Grapes (about 1 - 1.5 cups cut in half)
1/2 cup white wine (more if you want to imbibe whilst cooking)
1/2 cup chicken stock
1 cup heavy cream
1/4 cup dijon or stone ground mustard (either works, I have used both, I had dijon on hand so I used that)
Salt and pepper the chicken
Dredge in flour
Heat 2T butter and 2T olive oil in pan, get it hot
Cook chicken in butter and olive oil, about 4 mins a side. (about med high heat)
Remove chicken from pan
Add white wine to pan, keep all the good brown stuff left from the chicken, stir up all the good brown stuff with the wine. Cook on high heat for about 30 seconds to a minute.
Reduce heat to medium and add chicken stock, cream, and mustard. Stir together well. Cook about 1 minute.
Reduce heat to low, put chicken back in the creamy goodness mixture and add the grapes. Simmer for about 5 minutes.
Put chicken on plates, smother with creamy goodness and grapes.
1 pound asparagus
2 T olive oil
Salt and Pepper (I use a fennel pollen kosher salt, but anything will do)
Mix olive oil and asparagus in bowl, add salt and pepper
Bake asparagus on cookie sheet in a 400 degree oven for about 12 minutes (the asparagus stays nice an crispy and the tips get almost burnt - good flavor)
Acini de pepe
2 cups chicken stock
as much acini de pepe as you want
Cook acini de pepe for about 10 - 12 mins in chicken stock
Drain, place in bowl and add some parmesan reggiano cheese and pepper
(I stole this from some other OTCC recipe that I believed used orzo, I had no orzo, so I used the pepe, I stole the recipe because it was good the first time around.)
I plan on posting pics tomorrow.