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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Maple Cranberry Chicken Breasts


chicken

4 boneless chicken breast
1 halves
1/4 cup flour
1 pepper, salt and rosemary
1 for seasoning
2 teaspoon olive oil
1/4 cup minced shallots or onions
1 cup sliced mushrooms
2 cloves garlic minced
2 teaspoon butter
1/2 cup maple syrup
2 tablespoon water
2 tablespoon apple cider vinegar
1/4 cup dried cranberries or raisins

Flatten chicken breasts between two sheets of plastic wrap. Combine flour, salt and pepper and crumbled rosemary; coat both sides of chicken pieces with the flour mix and set aside. Heat olive oil in skillet on medium heat, saute onions and mushrooms until soft and slightly brown, add garlic for last minute of cooking time. Remove this mixture from pan and in same pan heat butter until bubbly and quickly brown chicken on both sides. Mix maple syrup with the water and vinegar and pour over chicken. Return mushroom mixture to pan also and cranberries or raisins around chicken. Once syrup mixture begins to boil set heat to low and simmer uncovered until chicken is cooked through and sauce is thickened. Recipe by Pam Collacott who runs Trillium cooking school in North Gower.