Braised Chicken in Sundried Tomato Cream Sauce: Easy and Flavorful

I try to make a variety of foods, so when I saw this recipe, I knew I ought to try it. I was rewarded with it too!

First, sprinkle two chicken breasts with seasoned salt and pepper on both sides. Heat about a Tablespoon of oil from oil packed sundried tomatoes on medium high and add the breasts. Cook about four minutes on each side. Add one clove of diced garlic and cook until the garlic is fragrant. Deglaze the pan with 1/2 cup of dry white wine and 1/2 cup cream as well as half a cup of oil packed sundried tomatoes. Bring this to a boil, then turn the heat down and let it simmer until the chicken is cooked through; remove the chicken from the pan. Add three Tablespoons chiffonaded fresh basil, raise the heat, and boil two to three minutes. Taste it at this stage because it gets salty quickly; if it gets too salty, just add more cream and stir it to combine. Put the breasts on plates and spoon the sauce over the breasts.

I found this really easy and super tasty. If you're lactose intolerant or just don't like to use dairy products, it would be simple to replace the cream with stock of some sort and a bit of arrowroot powder to thicken it. I'm sure it would be just as tasty. This could also be easily done with thick cut slabs of tofu instead of chicken and turn out just fine; just be careful if you decide to do this, as tofu spits on a level comparable to bacon.

Vegan Couscous With Curried Vegetables: Easy, Quick, and Tasty

I was looking for a good meatless recipe. Little did I know, I would find a great vegan recipe that is packed with nutrition and loaded with flavor.

First, bring two cups of salted water to a boil. Stir in two cups of couscous and take the pan off the heat. Let it stand for five minutes and fluff with a fork.

Meanwhile, heat a Tablespoon of oil and add two minced cloves of garlic and one finely chopped onion. Cook until slightly browned. Add one thinly sliced zucchini, one can of drained garbanzo beans, and one thinly sliced and quartered eggplant as well as cumin and curry powder. Add the couscous and toss it to coat. Salt it to taste with seasoned salt and remove it from the heat.

Will loved it. I was surprised just how quick it cooked up and loved just how filling it was. I will make this again because it is so cheap and easy; it's perfect for nights that we have meetings.

Splurge Night: Cornflake Fried Chicken

My husband loves fried chicken, but hates KFC's recipe because it has so much pepper in the batter that it hurts his ulcer. I thought that since he just got back from Argentina and we had a bunch of cornflakes lying around, I would make this recipe. It's really very simple and super easy to make.

First, make the cornflake crust by combining two cups of cornflakes, two teaspoons each of Italian seasoning, paprika, cumin, pepper, allspice, and dried onions, and a teaspoon and a half of chipotle flakes. Crush this up until it resembles coarse crumbs and set it aside.

Next, sprinkle two chicken breasts that have been cut into strips with two seasoned salt. Dust the strips with a Tablespoon of flour on each side. Dip the strips into one beaten egg and then coat with the cornflake mixture. Deep fry the strips for five minutes or until the crust is golden brown and the chicken is cooked through.

I served this with french fries. Will loved this, and said he would like to see it served more, if I can. I think we can oblige him to do this, especially since it's so flavorful and easy.