Bills Herb And Chili Edamame Food

BILL'S FAVORITE LEMON MUSHROOM CHICKEN WITH HERBS

Bill's Favorite Lemon Mushroom Chicken With Herbs image

This is an old favorite of my boyfriend Bill's. It is somewhat like Chicken Francese, with the herbs giving it a great depth of flavor. It is quite easy to prepare, too.

Provided by JackieOhNo

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 eggs, beaten
1 cup all-purpose flour
1/2 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless skinless chicken breast halves
1/2 cup butter
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 1/2 ounce) can condensed chicken broth
1/4 cup dry white wine
1 lemon, juiced
8 ounces sliced mushrooms
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest

Steps:

Place eggs in a shallow pie plate. In another pie plate, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Coat chicken with beaten eggs, then dredge chicken in the flour mixture to coat, patting off any excess flour.
Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, lemon juice, and mushrooms; pour over chicken.
Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.

Nutrition Facts : Calories 613.4, Fat 33, SaturatedFat 17.2, Cholesterol 235.9, Sodium 1953.4, Carbohydrate 37.5, Fiber 4.1, Sugar 3.1, Protein 41.1

EDAMAME AND PEA SALAD WITH SWEET ONIONS AND GOAT CHEESE

Edamame and Pea Salad With Sweet Onions and Goat Cheese image

Make and share this Edamame and Pea Salad With Sweet Onions and Goat Cheese recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup extra virgin olive oil
1/4 lb thickly sliced bacon, cut into 1/4-inch dice
1 vidalia onion, cut into 1/2-inch wedges through the root end (3/4 pound)
1 large garlic clove, thinly sliced
1 cup shelled frozen edamame, thawed (6 ounces)
1 1/2 cups frozen peas, thawed (6 ounces)
2 cups sugar snap peas (6 ounces)
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoons coarsely chopped of fresh mint
kosher salt
fresh ground black pepper
2 ounces aged goat cheese, crumbled (1/2 cup)

Steps:

In a large skillet, heat 1 teaspoon of the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 5 minutes.
Transfer the bacon to a plate. Add the onion wedges to the skillet and cook, turning occasionally, until golden and softened, about 8 minutes. Add the garlic and cook until golden, 2 minutes.
Transfer the onions and garlic to a plate.
Meanwhile, bring a large saucepan of salted water to a boil. Add the edamame, peas and sugar snap peas and cook until the sugar snaps are crisp-tender, about 4 minutes.
Drain and cool under running water. Pat dry.
In a large bowl, mix the lemon juice with the mustard and the remaining 3 tablespoons plus 2 teaspoons of olive oil.
Add the edamame, peas, sugar snaps, bacon, onion wedges, garlic and mint. Season the salad with salt and pepper and toss until combined. Sprinkle the goat cheese over the salad and serve at room temperature.

Nutrition Facts : Calories 475.3, Fat 35.3, SaturatedFat 9.6, Cholesterol 30.5, Sodium 395.7, Carbohydrate 24.2, Fiber 7.5, Sugar 5.7, Protein 19.1

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