Ingredients

• 4 boneless and skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon freshly ground white pepper
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons chopped fresh shallots
• 1 1/2 cups (375 ml) dry white wine
• 4 1/2 teaspoons Dijon mustard
• 1/2 cup (125 ml)  heavy cream
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh parsley

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  Instructions:

  • Rub chicken breasts on both sides with the salt and white pepper.
  • In a large saute pan, heat olive oil over medium-high heat. Add seasoned chicken and cook until golden, turning once, for about 4 minutes per side.
    
  • Increase the heat to high, then stir in chopped shallot and pour in dry white wine. Bring mixture to a simmer and cook for further 4 minutes.
  • Remove cooked chicken from the pan and transfer to a serving plate. Set aside and keep warm.
    
  • Stir in Dijon mustard and heavy cream into the pan and bring the sauce to a boil over medium-high heat, then reduce the heat to medium and simmer  for 2 to 3 minutes,  or until thickened and bubbly.
    
  • Add the tarragon and parsley, stir well and remove from the heat.  Spoon the sauce over cooked chicken breasts.
  • Serve hot.
    
    
    

Ingredients:

• 1 1/4 pounds (600 g) boneless and skinless chicken breasts,pounded  until ¹⁄₄" thick (about 8)
• 1/3 cup (80 g) and 1 tablespoon all-purpose flour
• 5 tablespoons extra virgin olive oil
• 5 tablespoons unsalted melted butter
• 8 oz (240 g) mushrooms
• 2 tablespoons minced shallots
• 1 clove garlic,peeled and minced
• 1/3 cup (80 ml) Marsala wine
• 1/3 cup (80 ml) chicken stock
• 1 tablespoon fresh parsley,finely chopped
• kosher salt and freshly ground black pepper,to taste

Cooking Method: 

1. Season chicken breasts with salt and black pepper.
2. Dredge in 1/3 cup  all-purpose flour.Set aside.
3. In a large nonstick skillet,heat 2 tablespoons extra virgin olive oil and 1 tablespoon butter.
4. Working in a batches,add seasoned chicken and cook , turning once , until golden brown (for about 3 minutes per side).
5. Transfer cooked chicken to serving platter and set aside.
6.  Add 2tablespoons olive oil and 1 tablespoon melted butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
7. Using the same skillet,heat remaining olive oil.Add minced shallots and garlic and cook,stirring,for 1 minute.
8. Stir in remaining all-purpose flour and cook for a further 2 minutes.
9. Add Marsala wine and chicken stock and continue to cook,stirring and scraping bottom of pan until slightly thick (for about 2 minutes).
10. Return cooked chicken and mushrooms to the skillet.Cook until heated through (for about 2 minutes).
11. Remove from the heat and stir in remaining melted butter.
12. Season with slat and black pepper.
13. Sprinkle with fresh chopped parsley and serve immediately.
14. More chicken recipes>>>>

Grilled shrimp with avocado salsa. Shrimp with homemade avocado salsa.Very delicious recipe! Adapted from http://www.nuggetmarket.com
Makes 6 servings

Ingredients:

• 24 raw medium shrimp,peeled and deveined
• 18 cherry tomatoes
• 2 tablespoons freshly chopped thyme
• 3 tablespoons shallots,minced
• 1 tablespoon ground cumin
• 2 tablespoon fresh basil,chopped
• 1/4 cup (60 g) extra-virgin olive oil
• kosher salt and cracked black pepper to taste
• half of lemon
• 6 bamboo skewers,soaked

For Avocado Salsa:

• 1 ripe avocado,peeled,pitted and diced
• 1 small red onion,peeled and diced
• 1 small Roman tomato,seeded and diced
• 2 tablespoons fresh cilantro,chopped
• freshly squeezed lemon juice of 1/2 lemon
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• kosher salt and cracked black pepper to taste

Cooking Method:

1. In a mixing bowl,combine all shrimp ingredients,except cherry tomatoes and lemon.
2. Mix well,then add shrimp,stir again and set aside for ,at least,4 hours.
3. Preheat your grill at medium-high heat.
4. Tread marinated shrimp alternative with cherry tomatoes onto skewers.
5. Grill 3-4 minutes per side.
6. Sprinkle with lemon juice and season with salt and black pepper,to taste.
7. Serve over homemade avocado salsa.

Avocado Salsa: 

1. In a mixing bowl,combine all salsa ingredients.
2. Refrigerate for 15 minutes.