The Main Dish

Entrees

There is nothing quite as important as the main dish for a meal. You could live on appetizers or side dishes, but after a while even they leave you empty. So come on in and take a look at some recipes for your 'headliner' of the evening.

Here is one of my favorites! It is light and easy, and goes over well with company. Perfect with some good French bread.

Hot Bacon & Chicken Salad

1/3 cup Italian salad dressing
1/4 tsp. dry mustard
6 slices bacon, cut crosswise in fourths
1 cup sliced fresh mushrooms
1 Tbsp. cooking oil
1 green onion, sliced
2 boneless skinless chicken breast, cut into bite-size pieces
3 cups torn romaine lettuce
3 cups torn leaf lettuce
3 hard-boiled eggs, cut into wedges

For the dressing, in a small bowl, stir together Italian dressing and dry mustard. Set aside for later. Preheat wok over medium-high burner. Add bacon and stir fry until crispy, about 3-4 minutes. Remove bacon with slotted spoon and drain on paper towels. Drain fat from wok.
Add oil to wok. Add mushrooms and green onion to wok. Stir fry in hot oil for approximately 2-3 minutes. Remove veggies. Add chicken to wok. Stir fry until done. Add mushroom mix and dressing mix to wok. Heat mixture through.
Place greens and bacon in a large salad bowl. Pour hot mixture over the greens and toss to coat. Top with the egg wedges, and serve immediately.

This next recipe has to be the best quiche recipe I have found. It is fairly easy to make, and comes out great every time.

Mushroom Quiche

Pastry for 1 pie crust
1 Tbsp. butter, softened
1/2 tsp. salt
1/4 cup butter
2 Tbsp. minced green onion
1/8 tsp. pepper
4 eggs
2 cups heavy cream
1/4 lb. shredded Swiss cheese
1/2 lb. mushrooms, sliced
1/4 tsp. salt

Preheat oven to 425 degrees.
Spread crust evenly with 1 Tbsp. butter, then chill. With a wire whisk, beat eggs, cream, and 1/2 tsp. salt. Stir in cheese. In skillet over medium-high heat, melt 1/4 cup butter. Add mushrooms, 1/4 tsp. salt, green onions and pepper. Cook until the vegetables are tender (approximately 5 minutes) stirring often. Stir mushroom mix into the cream mixture. Pour into pie crust and bake 15 minutes at 425 degrees. Turn control to 325 degrees, and bake for 35 minutes. Let stand 10 minutes before serving.

Here are a few chicken main dishes that I love. All are with boneless, skinless chicken breast, and I have found that the key in preparing is to flatten the chicken. To do this, place chicken between wax paper and with the flat side of a meat pounder, flatten the chicken. Just a quick warning: if you have a roommate, you may want to warn them. It often makes them think someone is at the door.

Chicken Paprikash

4 boneless skinless chicken breasts
Pam spray
1 cup chopped onion
3/4 cup water
1/4 cup dry white wine
3-4 tsp. paprika
1 tsp. instant chicken bouillon
2 cups medium noodles
1/2 cup sour cream
5 tsp. flour

Spray large skillet with Pam
Preheat over medium burner. Cook chicken in hot skillet for about 15 minutes or until lightly browned. Remove chicken. In skillet stir together onion, water, wine, paprika, and bouillon. Add chicken. Bring to a boil; reduce heat. Cover and simmer for 25 minutes. Meanwhile, cook noodles. Place chicken, without sauce, on plates. Cover and keep warm. In medium mixing bowl, stir together the sour cream and flour; gradually stir in the 1 1/2 cups of pan juices. Pour mixture into skillet. Cook and stir until thickened and bubbly, then leave on heat for 1 more minute. Spoon sauce over chicken and serve with the noodles.

Chicken Marsala

4 boneless skinless chicken breasts
1/2 cup flour (unbleached preferred)
2 Tbsp. unsalted butter
2 cups thinly sliced mushrooms
1 Tbsp. olive oil
1 cup Marsala wine
salt and pepper to taste
1 Tbsp. chopped fresh Italian parsley

After chicken has been flattened, dredge lightly with flour. Set aside. Melt the butter in a skillet, add the mushrooms, and saute over medium heat until browned. Remove the mushrooms and set them aside. Add the olive oil to the skillet. Once the oil is hot, saute the chicken over high heat until done. Remove it to a platter and keep warm. Add the Marsala to the skillet, and simmer until it has been reduced slightly (approximately 2 minutes). Add the mushrooms, salt and pepper, and the parsley. Heat through and pour over the chicken. Enjoy a wonderful taste experience!

Chicken Piccata

4 boneless skinless chicken breasts
1/2 cup flour (unbleached preferred)
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1/4 cup dry white wine
1 Tbsp. fresh lemon juice
salt and pepper to taste
1 Tbsp. chopped fresh Italian parsley

After chicken has been flattened, dredge lightly with flour. Heat the olive oil and butter in a large skillet. Once it is hot, saute the chicken until done. Remove and keep warm. Add wine and lemon juice to the skillet and bring to a boil (scrape up any brown bits). Add salt, pepper, and parsley. Pour sauce over the chicken, and serve!