Debi White’s Capered Chicken
“My husband and I both love your Kirkland Signature
boneless, skinless chicken breasts, and I was looking
for a different way to prepare them one night,” says this
member from Eugene, Oregon.
1 cup all-purpose flour
1 teaspoon seasoning salt
Salt and pepper
8 boneless, skinless chicken breasts, thawed
12 tablespoons butter
4 cups sliced mushrooms
12 green onions, sliced
4 cloves garlic, minced
2 cups dry white wine
2 cups fat-free chicken broth
1/2 cup Dijon mustard
1/2 cup capers
11. On a plate or piece of waxed paper, mix together flour,
seasoning salt, and salt and pepper to taste. Dust chicken
with flour mixture, coating evenly.
2. Melt half of the butter in a skillet over medium heat.
Add as many chicken breasts as will fit comfortably and
brown on both sides until cooked thoroughly (about 15 minutes). Remove to plate and
cover with foil. Cook remaining chicken.
3. In a skillet over medium heat, melt
remaining butter. Add mushrooms, green
onions and garlic and sauté
until slightly soft (about 5 minutes). Add
wine and chicken broth. Cook an additional
5 minutes. Stir in mustard and capers.
4. Place chicken breasts on a serving plate,
top with mushroom-caper sauce and serve
immediately. Makes 8 servings.
Splenda Asparagus with Sesame-Ginger Sauce
What would a spring dinner be without fresh asparagus,
made delicious and lighter—only 60 calories per 4.3-ounce
serving—thanks to Splenda, a no-calorie sweetener.
11 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
1 tablespoon water
1 tablespoon tahini (pureed sesame seeds)
1 teaspoon chopped fresh ginger
1/2 teaspoon chopped garlic
11/2 packets Splenda or 1 tablespoon Splenda Granular
Pinch red pepper flakes
48 medium-size asparagus spears, trimmed and peeled
Place everything but asparagus in food processor and combine
thoroughly. Cut asparagus into 2-inch diagonal pieces. Fill
a large skillet half-full of water, cover and bring to a boil. Add
asparagus and simmer just until crisp-tender, 4-5 minutes.
Drain well but do not rinse. Transfer to serving bowl. Pour
sauce over hot asparagus and toss to coat. Serve warm or at
room temperature. Makes 8 servings.