Sunday, December 6, 2009

Cleaning! and Pecan Chicken with Artichoke Mushroom Cream Sauce.


I discovered some new cleaning tools this week. They aren't really new, but they are new for me. Brillo pads with Oxi clean for cleaning my stainless steal pots and pans, and a heavy duty scrubber for cleaning grout between tile. I have only had my pots and pans for 2 months and they were looking horrible! I was afraid Jeffrey's mom would have a heart attack and make me throw them away like she did when she saw my before the wedding cooking pans... The Brillo pads worked miraculously! The pans looked like new! I do not recommend them if you have Teflon in your pans.
Jeffrey had a heavy duty scrubber that he bought before we were married. I got it out today and started scrubbing my kitchen floors with bleach and it cleaned them right up! I spent about an hour on my hands and knees cleaning the floors in my kitchen and my bathroom. When I find something that works, I can't get enough!! Except now I can only smell bleach..

This chicken recipe is amazing. My mom found it in a Southern Living and sent it to me. I made it for a Christmas party several years ago and I have been making it ever since. Start by making the Pecan Chicken.

Pecan Chicken
1/2 cup Finely Chopped Pecans
1/4 cup Parmesan Cheese (I usually use the canned, but I was out of it, so I used my parmesano reggiano)
1/4 tsp of Salt and Pepper
2 Egg Whites
2-5 Chicken Breasts (however many you need)

-The pecans I bought were chopped, but were not fine enough, so I chopped them more.

-Put the pecans, Parmesan, salt and pepper into a bowl

-Put the egg whites in a separate bowl

-Drench chicken breasts in the egg whites then into the pecan mixture


-Put in a baking dish and cook on 375 for 45 mins or until done



Artichoke, Mushroom Cream Sauce
2 Tb Butter
1 Tb Vegetable Oil
1/2 Onion Chopped
1 8 oz package of sliced mushrooms
2 tsp minced garlic
1 8 oz package of cream cheese
3/4 cup Chicken Broth
1 14 oz can quarted Artichoke hearts
2 Tb of Lemon Juice
1/4 tsp ground red pepper

Melt butter and vegetable oil in sauce pan. Add Onion, garlic and Mushrooms.

Cook until onion is tender
Cut cream cheese into cubes so that it melts easier

Drain Artichoke hearts and chop into bite size pieces

Add cream cheese and chicken broth into sauce pan.


Stir while cooking until cheese is melted.
Add artichoke, lemon juice and red pepper to sauce pan.

Stir and cook for 2 more minutes until heated through.

Serve over Pecan Chicken.

I just made a one of the prepackaged Caeser salads from the grocery store. I love the taste of the Caesar dressing in those things. If you have leftover sauce it tastes great over pasta the next day.

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