Glaze

Mix 2 Tbsp soy sauce, 2 Tbsp brown sugar, 1/4 tsp dijon mustard and chopped scallion (white part) in small saucepan. Simmer until thickened.

Brush glaze atop sauted pork chop. Garnish with sliced scallions (green parts).

Can also be used with: boneless chicken or salmon fillet.

Drawn Butter Sauce / Caper Sauce

Ingredients:

1/3 C butter

3 Tbsp flour

1/8 tsp pepper

1 1/2 C hot water

1/2 tsp salt

Directions:

Melt half the butter, add flour, salt & pepper, pouring in gradually hot water. Boil five minutes, and add remaining butter in small pieces. Stir until serving.

For CAPER SAUCE, add one-half cup drained capers. Serve immediately.

Peanut sauce

3/4 C. peanut butter
3 Tbsp. soy sauce
3 Tbsp. vinegar
2 Tbsp. oil
½ tsp. crushed red pepper
1 Tbsp. ginger blended
salt & pepper, to taste

Chicken with Lemon-Caper Sauce

Makes 4 servings (1 serving = 1 breast half, 1 Tbsp. sauce)

Ingredients:

4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. flour
2 Tbsp. butter
½ C. chicken broth
1/4 C. lemon juice
2 Tbsp. capers, drained
3 Tbsp. minced flat-leaf parsley

Directions:

Place chicken between 2 sheets of plastic wrap; pound to even thickness using a mallet or skillet. Sprinkle chicken evenly with salt & pepper. Place flour in a shallow dish: dredge in flour.

Melt butter in a large non-stick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice and capers; reduce heat to medium and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook a minute. Remove chicken from pan; keep warm.

Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

Source: Cooking Light, Oct 2009

Chicken Marsala

Ingredients:

¼ C. all-purpose flour for coating
½ tsp. salt
¼ tsp. ground black pepper
½ tsp. dried oregano
4 skinless, boneless chicken breast halves pounded ¼-inch thick
4 Tbsp. butter
4 Tbsp. olive oil
1 C. sliced mushrooms
½ C. Marsala wine
¼ C. cooking sherry

Directions:

In a shallow dish or bowl, mix together the flour, salt, pepper and
oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in
the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour
in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once,
until no longer pink and juices run clear.

Chicken Piccata

Ingredients:

4¼-inch chicken cutlets
Salt & pepper
Flour
2 Tbsp. vegetable oil
¼ C. dry white wine
1 clove garlic, minced
½ C. chicken broth
1 Tbsp. capers, drained
2 Tbsp. butter
2 Tbsp. fresh lemon juice
Fresh lemon, sliced
Fresh parsley, chopped

Directions:

Season with salt & pepper, then coat cutlets with flour. Fry in oil over medium heat. Sauté cutlets 2-3 minutes on one side, 1-2 minutes on the other with the pan covered. Add wine and garlic to pan, nearly evaporating and browning garlic. Add broth, lemon juice, and capers. Return cutlets to pan & cook for 1 minute on each side. Transfer cutlets to a warm plate. Finish sauce with butter & lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley & serve.

Chicken Francaise

Ingredients:

1 lb. chicken cutlets
1 egg, beaten
Flour
½ stick butter
2 cloves garlic, chopped fine
¼ C. parsley
½ can chicken broth
Fresh lemon juice to taste

Directions:

Dip cutlets in egg, then coat with flour. Fry in oil over medium heat. When cutlets are cooked, clean skillet thoroughly and melt butter and saute garlic and parsley. Add chicken broth and lemon juice, cook until heated. Add cooked cutlets and let simmer for about 15 minutes.

Authentic Chicken Parmesan

Ingredients:

Chicken breast
Fresh basil
Bread crumbs
Flour
Egg

Directions:

Dip chicken in flour, then egg & basil, then bread crumbs & basil. Deep fry in oil pre-heated to 350 degrees.

Sauce Directions:

Add oil, garlic, and basil to tomato sauce.

Makoto-Style Japanese Salad Dressing

Ingredients:

1 piece peeled ginger
½ C. rice wine vinegar
1 Tbsp. chopped onion
1 Tbsp. water
¼ C. vegetable oil
1 tsp. sesame oil
1 Tbsp. tomato paste
1 pinch sugar
1 pinch salt
2 Tbsp. Kikkoman soy sauce

Directions:

Combine ingredients in a blender and process until fairly smooth. Store in the refrigerator.