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Posts Tagged ‘tablespoon butter’

What you need:

3/4 lb Chicken breasts
1/4 cup all purpose flour
Salt and pepper to taste
1 tbsp butter
1 tbsp extra virgin olive oil
1 cup sour cream
1 cup chicken broth
1 1/2 cups sliced mushrooms
1 1/2 tsp paprika
1/2 lb dried fettuccine or bowtie pasta

What you do:

Put chicken, flour and salt and pepper into a large bowl and toss to combine. Set aside. Melt butter in a skillet with olive oil. Add chicken and brown on all sides.

Stir in sour cream, broth, mushrooms and paprika. Cover and simmer on low heat for 25 to 30 minutes. Prepare pasta according to package instructions.

Drain well, then transfer to bowls and spoon chicken and its sauce over the top.

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What you need:

1/2 lb minced beef
1 onion  onion ( chopped)
1 medium green pepper ( de-seeded & diced )
2 sticks  celery ( chopped)
1 large tin  chopped tomatoes, un-drained
1-1/2 tsp Cajun seasoning (dried)
7 1/2 oz  macaroni and cheese dinner mix
2 tbsp  milk
1 tbsp butter

What to do:

In a large saucepan, cook the minced beef, onion, green pepper and celery over medium heat until meat is no longer pink then drain.

Add  the tin of tomatoes and the Cajun seasoning then cook, uncovered, for 15-20 minutes, stirring occasionally.
In the mean time , prepare the macaroni and cheese according to packet directions, using 2 tbsp  milk and 1 tbsp of butter.

Stir in the beef mixture &  cook for  another 2-3 minutes or until its all heated through thoroughly.

Serve hot .

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What you need:

4  beef  steaks (sirloin or rump)

4 tbsp coarsely crushed black peppercorns
salt to taste
1 tbsp butter
1 tsp olive oil
5 tbsp beef stock
250ml double cream

What to do:
Place the crushed peppercorns into a shallow bowl. Sprinkle the fillets with salt on both sides, and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a  frying pan  until the foam disappears from the butter. Gently place the steaks in the frying pan and cook for  about 3 1/2 minutes per side.

Remove the steaks to a plate and cover tightly with foil.

Pour the beef stock into the frying pan, and use a whisk to stir the stock and scrape up any dissolved brown flavour bits from the frying pan. Whisk in the cream, and simmer the sauce until it’s reduced and thickened (around 5-6 minutes). Place the steaks back in the frying pan, turn to coat with sauce then remove and place on the serving plate.

Gently  spoon over  the remaining sauce.

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