Creamy Parmesan Garlic Mushroom Chicken

INGREDIENTS

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms
• Creamy Parmesan Garlic Sauce:
• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped

INSTRUCTIONS

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Alfredo Sauce

INGREDIENTS

• ½ cup butter
• 1 pint heavy whipping cream (2 cups)
• 4 ounces cream cheese
• ½ teaspoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated parmesan cheese

INSTRUCTIONS

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Strawberry Broccoli Salad

5 heaping cups chopped broccoli florets 1 1/2 cups chopped strawberries (a little less than 1 lb) 1/4 cup diced red onion 1 pear, chopped 1 sweet apple, like Fuji, chopped 1 large Avocado, chopped 3/4 cup dried cranberries 1/2 cup sunflower seeds 1/3 cup crumbled feta Creamy Poppy Seed Dressing 1/2 cup vanilla Greek yogurt (I use nonfat) 1/2 cup real mayonnaise 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1-2 tablespoons sugar (2 for sweeter) 1 tablespoon poppy seeds 1/4 teaspoon salt 1/8 teaspoon pepper

INSTRUCTIONS

Report this ad

1. Add all of the Salad Ingredients to a large bowl except avocados.
2. In a separate medium bowl, whisk together the Dressing ingredients. Add desired amount of Dressing to Salad and toss until evenly coated. Best if chilled for at least 30 minutes up to overnight. Toss with avocados just before serving.

Best Brownies

Ingredients

• Walmart
• 13502 S Hamilton View Rd
• RIVERTON, UT 84065
• Sponsored

• Smith's Food & Drug Center
• 5560 W 13400 S
• HERRIMAN, UT 84096

• Walgreens
• 5627 W 13400 S
• HERRIMAN, UT 84096

• Rite Aid
• 8645 Highland Dr
• SANDY, UT 84093

• 1/2 cup butter
  
  
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

• 1/4 teaspoon baking powder
• Frosting:
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• Add all ingredients to list

Directions

Add a notePrint

• Prep
  25 m
• Cook
  35 m
• Ready In
  1 h

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.