Adapted from Creme de Colorado
~from Savoring Time in the Kitchen
Smacked Flat Chicken
Serves 4
4 turkey tenderloins or 4 boneless chicken breasts
1 teaspoon garlic powder
1/4 cup Italian bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 cup butter (I either omit or use just 1 tablespoon)
1 tablespoon olive oil
2 tablespoons butter (I use only 1)
Juice of 1 lemon
Pound turkey or chicken lightly between 2 sheets of waxed paper or parchment paper to about 1/4-inch thickness. (I usually cut each breast into 2 pieces, and then pound them. ) In a plastic bag or a bowl combine the garlic powder, bread crumbs, Parmesan, pepper and paprika. Shake or dust each piece of meat until well coated and place on a waxed paper-lined plate, using waxed paper in between layers of meat, if necessary. Can be made ahead and refrigerated up to this point.
In a large skillet, heat the olive oil and butter, if using, until hot. Saute tenderloins, a few at a time for 2-3 minutes on each side. Do not overcook. Drain on paper toweling and keep on a warm platter.
Add a small amount of butter to the skillet over high heat. When it bubbles, add the juice of one lemon and stir rapidly. Continue to cook over high heat, stirring constantly while scraping up any brown bits from the bottom of the skillet as the mixture thickens slightly. Pour this over the tenderloins and serve.
Linguine in Broccoli Cream Sauce
Serves 8 as a side dish
1-1/2 pounds of fresh broccoli
Reserve 1/4 cup of broccoli-cooking liquid
1/4 cup butter (I use 1/8 cup)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg (freshly grated, if you have it)
1 large clove of garlic, cut into slices
1 cup heavy cream (I use fat-free half & half)
1/2 cup freshly grated Parmesan cheese
1 pound linguine, cooked al dente and drained
Trim off and discard the ends of the broccoli stems. Cut off flowerets and peel and slice stems. Heat a large saucepan of salted water to boiling. Add broccoli and cook for about 8 minutes. Drain, reserving 1/4 cup of cooking liquid. Rinse broccoli until cold water to stop the cooking. Set aside liquid and 3/4 cup of the cooked flowerets for garnish.
In a food processor with the steel blade, combine remaining broccoli, reserved cooking liquid, butter, salt, pepper and nutmeg. Turn on processor and drop garlic through the feed tube. Process until smooth. Can be made ahead up to this point. Cover and let stand at room temperature for up to 2 hours.
In a saucepan, heat the cream (or fat free half & half) over medium heat and stir in broccoli sauce. Add 1/4 cup Parmesan and heat to simmering. In a heated serving dish, toss the warm pasta with the remaining 1/4 cup Parmesan. Garnish with reserved flowerets and serve immediately.