Yummy, Easy Recipe

If any of you watch the Food Network, you may have seen the winner of The Next Food Network Star. Her name is Melissa D'Arabian and she's from our little town! Hooray for small town winners! Well, she showcased an easy dinner that Matt and I tried last week and I think we're addicted!

It's super easy and I even helped! :) We made a few changes because we didn't have all the ingredients (and Matt actually DID NOT stop everything and go to the store!!), so I'll highlight our changes in red.

Enjoy!

Flexible 4 Step Chicken

Ingredients

• 4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
• 1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
• Salt and freshly ground black pepper
• 4 tablespoons olive oil
• 1/4 cup all-purpose flour
• 1 red onion, thinly sliced
• 1/4 cup white wine, optional- we used cooking wine
  
• 1 cup chicken broth
• 3 lemons, juiced- this would make it super tangy. We used 2 lemons and 1 clementine
  
• 1 to 2 tablespoons butter

Directions
Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.

In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.

In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Five Minute Individual Potato Gratins

Ingredients

• Vegetable spray
• 2 large russet potatoes, roughly peeled and thinly sliced
• 1/2 cup grated Swiss cheese- we only had Pepper Jack cheese...so good!
  
• 2 green onions, finely chopped- we used sweet onion
  
• Salt and freshly ground black pepper
• 3/4 cup heavy cream- we used sour cream. I don't recommend it b/c it doesn't melt. I'd probably use milk next time.

Directions
Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

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