"Recipes from the Chef's Kitchen"

Ingredients:
1)   1 lb. thin sliced skinless boneles Chicken Breast
2)   1 tbs. Flour
3)   1/2 tsp. Salt
4)   1/4 tsp. Pepper
5)   2 tbs. Olive Oil
6)   1 large Lemon-half thinly sliced - half juiced
7)   2 tbs. Butter
8)   1 medium Shallot or Green Onions - chopped
9)   1 cup sliced Button Mushrooms
10) 1/3 cup Chicken Broth
11) 2 tbs. fresh Lemon Juice

Preparation:
1)   Trim any fat from the chicken and slice lengthwise if breasts are large.  Arrange the chicken pieces
       in a single layer on a large plate or a tray.  In a small bowl, mix the flour and salt.  Sprinkle half of
       the seasoned flour over chicken.  Turn pieces over and dust with remaining seasoned flour.
2)   In a large skillet...heat oil and butter over high heat.  Add lemon slices and cook 1 minute on each
       side...then remove and set aside.  Add the chicken pieces to the pan in a single layer and cook until
       golden brown outside and white inside but still juicy (1 to 2 minutes on each side).  Then remove to
       a platter.
3)   Melt 1 tablespoon butter in the same skillet over medium heat.  Add shallot or green onions and
       mushrooms and cook until softened...about 2 minutes.  Pour in broth and bring to a boil over high
       heat, scraping up any brown bits from the bottom of the pan with a wooden spatula.  Then boil until
       reduced by half...about 1 minute.  Stir in the lemon juice and the remaining butter.  Then strain the
       sauce over the chicken and garnish.

Ingredients:
1)   12 to 14 Jumbo Shrimp (16 to 20 count) - peeled deveined and butterflied
2)   1 clove Garlic
3)   Hot Pepper Flakes
4)   2 cups Marinara Sauce (see recipe below)
5)   2 tbs. Olive Oil

Preparation:
1)   Gently heat the olive oil in a 10" saute pan.
2)   Add the shrimp and cook 2 to 3 minutes...turning once.
3)   Add the garlic and cook 1 minute.
4)   Add the Marinara Sauce and the Hot Pepper Flakes to taste...plus salt and pepper and fresh Basil.
5)   You can serve over Linguine.

The Marinara Sauce
Ingredients:
1)   2 tbs. Extra Virgin Olive Oil
2)   2 cloves minced fresh Garlic - please do not substitute garlic salt or garlic powder
3)   28 oz. canned chopped Tomatoes - preferably Imported Italiana
4)   Salt and Pepper to taste
5)   2 tsp. dried Oregano
6)   2 to 3 Leaves fresh Basil (optional)

Preparation:
1)   Peel and mince the fresh garlic.  Set aside.
2)   Heat a 2-quart saucepan over medium heat and add the olive oil.  Let the olive oil heat up but not
       smoke.  Add the garlic and gently saute until soft.  Do not burn the garlic, otherwise you will have
       a bitter taste and will have to start over.
3)   When the garlic is lightly browned and has give off its aroma, add the canned tomatoes, the salt
       and pepper and the oregano.  Let cook over low to medium heat about 15 minutes.  Add the fresh
       basil and cook 5 minutes more.
4)   This is one of the fastest pasta sauces in the traditional Italian Kitchen.  Use over pasta, in any of
       the Parmesan recipes, or you can add sauteed mushrooms, or pepper and onions too.  If you
       saute the shrimp first in olive oil, then proceed with the recipe.  You will get Shrimp Marinara and
       from there you can go anywhere!

Good Eating!!!

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