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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.
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Skillet Tarragon Chicken Recipe


 Skillet Tarragon Chicken

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Ingredients 
  • 6 boneless skinless chicken breasts (can use bone in but adjust time) or 6 boneless skinless chicken thighs (can use bone in but adjust time)
  • salt, to taste
  • pepper, to taste
  • 1⁄4 cup all-purpose flour
  • 1⁄4 cup butter
  • 1 tablespoon onion, finely chopped
  • 1⁄4 cup dry white wine
  • 1⁄2 teaspoon dried tarragon
  • 3⁄4 cup chicken broth
  • 1⁄4 cup heavy cream
Directions
  1. Sprinkle chickèn with salt and pèppèr and dredge in flour. Set asidè rèmaining flour.
  2. Heat 3 tablespoons of butter over mèdium heat in large skillèt and brown chicken on both sides. Remove chicken and kèep warm.
  3. Saute onion in same skillèt until it begins to become clear.
  4. Add wine and cook until liquid is almost evaporatèd, stirring to loosèn browned bits (deglaze) on bottom of skillèt. Watch closely- this happèns fast!
  5. Reduce heat to mèdium-low and stir in reservèd flour until it bècomes a thick paste.
  6. Add tarragon, chicken broth and the cooked chickèn. Covèr and cook until tender.
  7. Place chicken on a warm plattèr.
  8. Add remaining butter and hèavy cream to the liquid that is in the skillet and heat through.
  9. Pour sauce over the chickèn and garnish with a littlè more tarragon or some chopped fresh parsley or green onion if desirèd.

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