Recipe: Smothered Chicken

Comfort food is something that just makes people feel good. It's satisfying, heart-warming, and is plain ol' good.

This recipe for smothered chicken uses lean chicken breasts, fresh mushrooms and fresh flat leaf spinach and baked in the oven. It's simple to make and is great with a side of egg noodles and steamed broccoli.





SMOTHERED CHICKEN

4-6 skinless boneless organic chicken breasts
1 package of sliced mushrooms
1 bag of pre-washed spinach (salad isle)
2 cans of organic cream of mushroom condensed soup
1/2 cup of low-sodium organic chicken broth
Paprika
3 TBL of olive oil

Heat a saute pan on medium/high heat. Season the chicken breasts with Paprika and brown. You do not need to cook the chicken all the way, it will finish cooking in the oven. Set aside in a baking dish.

Once all the chicken breasts have been browned, lower the heat to medium heat and toss in the fresh mushrooms and spinach. After sauteeing for about 1 minute add the 2 cans of cream of mushroom and chicken stock. Mix the ingredients for about 2-3 minutes and scrape the bottom of the pan, taking all the browned bits.

Transfer the sauce to the baking dish, over the brown chicken. Cover with foil and bake in a pre-heated oven at 350 degrees for about 45 minutes, until the chicken is fully cooked.

Serve with steamed vegetables and egg noodles.


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Orange Glazed Salmon Steaks w/ Wilted Spinach & Scallion Pilaf

Salmon is a fish that is so versatile. Also, it has loads of vitamins that are good for you. But like chicken, people get bored easily with salmon and are always looking for new ways to spice it up. In this recipe, I       created a complete meal using fairly inexpensive ingredients, besides the organic salmon that was a splurge at $13 a pound. But the quality of the fish is amazing, totally melts in your mouth, eco-friendly, and better for you. Although it seems like a difficult meal to pull of, it really isn't. Give it a try and tell me what you think!

Orange Glazed Salmon

4 organic salmon steaks
1 - 12 oz jar of orange marmalade
1/4 cup of white wine
salt
red pepper flakes

Wilted Spinach

2 bunches of flat leaf spinach
2 garlic gloves
2 TBL of extra virgin olive oil
salt & pepper

Scallion Pilaf

1 box of rice pilaf (like Uncle Bens)
2 bunches of scallions - diced

Heat the oven to 400 degrees. Heat a saucepan to meduim heat and heat the whole jar of orange marmalade with the white wine, 1 tsp of salt and 1 tsp of red pepper flakes. Cook for about 3-5 minutes and turn off the heat. In a baking pan, place all the salmon steaks side by side and sprinkle both sides of each fish with 1 tsp of salt. Take the orange glaze mixture and pour it over the salmon steaks, making sure that each fish get a good portion of the orange rinds and sauce. Place in the oven for 20 minutes.

Wash the spinach leaves of any dirt and drain. If you have a salad spinner, use it to completely dry the leaves. In a large saute pan, heat the extra virgin olive oil in medium-high heat and cook the garlic until it is almost golden brown. Immediately place all the spinach in the pan, tossing it in the olive oil and garlic with tongs. Wilt the spinach. Remember not to overcook it. You are sauteeing the spinach just until it is wilted but still has its beautiful vibrant green color.

Follow the ingredients on the box in making the rice pilaf. However, only use HALF of the seasoning package that it comes with as it is usually extremely salty. Once the rice is cooked, add the chopped scallions and toss through the rice.

BON APPETIT!