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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.


Saut 82ed Chicken With Blueberry Vinegar Sauce


1 lb chicken cutlets thinly sliced
1 salt and fresh ground pepper
4 tablespoon butter
1/4 cup shallots; minced
1 1/2 cup blueberries
1/2 cup water
3 tablespoon berry vinegar

1. Season the chicken cutlets with salt and pepper. Heat 3 tablespoons of the butter in a large nonreactive frying pan. Add the chicken and cook over medium heat, turning once, until golden brown and cooked t hrough, about 2 minutes per side. Remove to a plate, leaving the drippings in the pan. 2. Melt the remaining 1 tablespoon of butter in the pan. Add the shallots and cook over medium heat, stirring, for 1 minute. Add the blueberries and 1/2 cup water. Boil over medium-high heat for 2 minutes. Using the back of a spoon, mash about one-quarter of the blueberries into the sauce to thicken it. 3. Stir in the vinegar and reduce the heat to medium-low. Return the chicken and any accumulated juices on the plate to the pan, simmer 1 minute to heat through and serve. The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or Less by Melanie Barnard and Brooke Dojny ISBN 0-688-12689-8