sauteed chicken with parsnip, apple, and sherry pan sauce

4 tablespoons olive oil, divided

1 large parsnip, peeled, trimmed, cut into 1/2-inch pieces (about 1 1/2 cups)

1 large Granny Smith apple, peeled, cut into 1/2-inch pieces (about 1 3/4 cups)

2 teaspoons chopped fresh thyme plus sprigs for garnish

4 6- to 8-ounce skinless boneless chicken breast halves, pounded to 1/2-inch thickness

1 cup dry Sherry

2 tablespoons butter

Preparation

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; sauté until beginning to brown, about 2 minutes. Add apple and chopped thyme; cook until parsnip and apple are tender, about 6 minutes. Transfer parsnip mixture to plate.Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add 2 chicken breasts; sauté until cooked through and golden, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Repeat with remaining 2 chicken breasts.Add Sherry to same skillet. Stir over medium-high heat, scraping up browned bits. Add parsnip mixture and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in butter. Season sauce with salt and pepper. Spoon over chicken; garnish with thyme sprigs.

Chicken corn chowder

10 bacon slices, chopped
2 tablespoons (1/4 stick) butter

3 medium onions, chopped

2 cups chopped red bell peppers (about 2 large)

1/4 cup all purpose flour

9 cups low-salt chicken broth

4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1 3/4-pound squash)

1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes

1 1/2 tablespoons chopped fresh thyme

2 16-ounce bags frozen corn kernels

1 cup whipping cream

4 cups diced skinned roast chicken

2 cups chopped green onions

1/2 cup plus 2 tablespoons chopped fresh cilantro

Preparation

Cook bacon in large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt over medium-high heat. Add onions and 1 cup bell peppers. Sauté until onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to medium-low; simmer uncovered until squash and potatoes are tender, about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer until corn is tender, about 10 minutes. (Can be made 1 day ahead. Cool. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2 cup cilantro; simmer 5 minutes. Season with salt and pepper.
Ladle chowder into bowls; sprinkle with remaining 1 cup green onions and 2 tablespoons cilantro.

Chicken with asiago, prosciutto and sage

4 small boneless skinless chicken breasts, pounded to 1/4-inch thickness

flour

6 tablespoons butter, divided
1/2 cup asiago cheese, finely grated
8 slices prosciutto, folded crosswise
2/3 cup dry white wine
2 teaspoons fresh sage, minced
4 whole fresh sage leaves, for garnish

Directions
Preheat oven to 375 degrees.
Sprinkle chicken breasts with salt and pepper.
Coat both sides with flour, shaking off excess.
Melt 4 tablespoons butter in large skillet over medium-high heat.
Add chicken breast and saute until brown, turning once, about 5 minutes.
Transfer chicken to rimmed baking sheet, reserve skillet.
Sprinkle 2 tablespoons cheese over each breast.
Top each with 2 prosciutto slices.
Bake until chicken is cooked through, about 5 minutes.
Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
Transfer chicken breasts to platter.
Top each with sage leaf, drizzle pan sauce over, and serve.

Chicken paillard with muscat sauce

1/4 cup all purpose flour
4 skinless boneless chicken breast halves (about 1 1/2 pounds), tenders removed, breasts pounded to 1/4-inch thickness
4 tablespoons (1/2 stick) unsalted butter, divided
1 tablespoon minced shallots
1 cup red muscat grapes or other red grapes, halved, seeded
1/4 cup dry fruity white wine
1 tablespoon whipping cream
1 tablespoon chopped fresh tarragon

Preparation

Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.

Also on the menu for tonight: Spinach Salad

Spicy Bean Cakes

2 15-ounce cans black beans, drained well

6 green onions, finely chopped

1/2 cup finely chopped seeded red bell pepper

1/4 cup chopped fresh cilantro

2 large garlic cloves, minced

1 1/2 tablespoons minced seeded jalapeño chili

2 teaspoons ground cumin

1 large egg

2 tablespoons plus

1 cup yellow cornmeal
6 tablespoons (about) olive oil

Sour cream

Purchased salsa

Directions

Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.
Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream and salsa.

Also on the menu for today: Chevy's Corn Casserole

mozzarella-stuffed grilled portobellos with balsamic marinade

1/4 cup extra-virgin olive oil

2 tablespoons plus 1 teaspoon balsamic vinegar

3 garlic cloves, minced, divided

6 large portobello mushrooms, stemmed

1 1/2 cups panko (Japanese breadcrumbs)*

1 cup shredded mozzarella cheese (about 5 ounces)

1/2 cup grated Parmesan cheese (about 2 ounces)

1/4 cup chopped green onions

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons chopped fresh thyme

1/4 cup ( 1/2 stick) butter, melted

Directions:

Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes. Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.

*Panko can be used in any recipe calling for dry (not fresh) breadcrumbs — such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

On the menu today is also: Citrus Salad

Chicken Paillards with Tomato, Basil and Roasted Corn Relish

Relish

3 tablespoons extra-virgin olive oil, divided

1 1/2 cups fresh corn kernels12 ounces cherry tomatoes, halved

1/4 cup chopped green onions

3 tablespoons finely sliced fresh basil

Chicken

4 large skinless boneless chicken breast halves, tenderloins removed

All purpose flour

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons extra-virgin olive oil

Preparation

For relish: Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
For chicken: Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

Double Cheese and Prosciutto Calzone

2 cups grated mozzarella cheese (about 8 ounces)
3 1/2 ounces soft fresh goat cheese, crumbled
2 ounces prosciutto slices, chopped
2 1/2 teaspoons chopped fresh thyme
1 garlic clove, pressed
1 13.8-ounce tube refrigerated pizza dough
Extra-virgin olive oil

Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.

Roasted Halibut and green beans with Asian Cilantro sauce

2 cups loosely packed cilantro leaves (from 1 large bunch)

2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)

1 tablespoon minced peeled fresh ginger

1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)

5 tablespoons grape seed oil, divided

2 teaspoons Asian sesame oil, divided

3 teaspoons soy sauce, divided

1 teaspon sugar

4 6-ounce halibut fillets, each about 1-inch thick

4 cups green beans, halved

2 cups mushrooms

Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons grapeseed oil, 1 teaspoon sesame oil, sugar and 1 teaspoon soy sauce in blender; puree. Season sauce to taste with salt. Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons grapeseed oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Brush some cilantro sauceon top of the fish. Roast until fish is opaque in center and beans are crisp-tender, about 8-12 minutes. Divide fish, vegetables, and sauce between plates.

Mango Cream Puffs

Puffs

1 cup whole milk

1/2 cup (1 stick) unsalted butter, diced

1/4 teaspoon salt

3/4 cup all purpose flour

4 large eggs

2 large egg yolks

Filling

2 cups 1/3-inch cubes peeled pitted mango (from about 4 large; see Test-Kitchen Tip below for details)

1 cup chilled sour cream

1 cup chilled whipping cream

1 cup powdered sugar, divided

2 large mangoes, peeled, pitted, diced

Mango Mojito Sauce

2 Mangoes, peeled and diced

6 tablespoons plain whole-milk yogurt

4 tablespoons (or more) sugar

1 tablespoon fresh Key lime juice
1 1/2 teaspoons (packed) finely chopped fresh mint

For puffs:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan thickly, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using electric mixer, beat in eggs and yolks 1 at a time.Drop dough by generous tablespoonfuls 3 inches apart onto baking sheets, making about 24 puffs. Smooth tops with wet fingertips. Bake puffs 15 minutes. Reverse sheets and bake puffs until deep golden, about 10 minutes longer. Make small slit in side of each puff. Return to oven, turn off heat, and let dry 15 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)

For filling:

Stir mango and sour cream in medium bowl to blend. Beat whipping cream and 1/2 cup powdered sugar in large bowl until peaks form. Fold whipped cream into mango mixture. Cover bowl; refrigerate filling at least 30 minutes and up to 3 hours.

For Sauce:

Purée mangoes in blender or processor until smooth. Transfer 1 1/2 cups purée to medium bowl (reserve remaining purée for another use). Mix yogurt, 4 tablespoons sugar, fresh lime juice, and chopped mint into purée. Sweeten sauce to taste with more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

Assembly:

Cut cream puffs horizontally in half. Spoon heaping tablespoon filling into each bottom half; cover with tops. Sift remaining 1/2 cup powdered sugar over. Divide cream puffs among 8 plates. Spoon sauce onto plates and serve.