Chicken Thighs with Pear and Leek Sauce

This is another recipe from Eatingwell.com. Like the last one in was about 30 minutes and very tasty. I don't get a lot of greens in my food so the leek and pear was really a great sauce.

1 large leek, white and light green parts only, thinly sliced (1/8-1/4")
4 tsp extra-virgin olive oil divided.
6 boneless, skinless chicken thighs about 1 1/2lbs
3/4 tsp salt divided
1/2 tsp freshly ground pepper
1 large firm ripe pear, peeled and diced
3/4 cup chicken broth, divided
2 tsp cornstarch
2 tbsp current jelly
1/4 cup chopped walnuts, toasted.

1. Place sliced leek in colander; rinse and drain well.

2. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 tsp salt and 1/4 tsp pepper and cook until golden brown and no longer pink in the center, 5-6 minutes per side. Transfer to a plate and tent with foil to keep warm.

3. Reduce heat to medium and add the remaining 2 tsp oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.

4. Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add current jelly to the pan and cook, stirring until melted. Stir in the cornstarch mixture, the remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts

Steak Diane

Todays lunch was my first try at one of several recipes I found in Eating Well magazine. The recipe was great, quick and easy to do. Give it a try use good steak and you should be very happy with it.

Serve with Garlic Mashed Potatoes or a Green Salad.

1 pound boneless strip steak, such as New Your or Rib Eye (3/4 to 1 inch think) cut into four portions.
1/4 tsp freshly ground pepper
1/8 tsp salt
1 tbsp extra-virgin olive oil
3 cups sliced mixed mushrooms, such as shiitake, oyster and cremini
1/2 cup brandy (skipped this for my lunch, non in stock).
1 15 ounce can reduced sodium beef broth
1 tsp butter
1 tsp all-purpose flour
2 tsp Dijon mustard

1. Season the steaks on both sides with 1/4 tsp salt and pepper. Heat oil in a large skillet over medium-high heat. Reduce heat to medium, add steaks and cook 3-5 minutes per side for medium. Transfer to a plate and tent with foil to keep warm. (I barbecued the steaks on the grill 7-8 minutes per side at 400 for medium rare).

2. Add mushrooms to the pan and cook, stirring, until golden brown and beginning to release their juices , about 3 minutes. Add brandy and cook, stirring , until almost evaporated, about 1 minute. Add broth , bring to a boil and cook until reduced by half, 8-10 minutes.

3. Meanwhile, combine butter and flour in a small bowl to form a paste. When the pan sauce is reduced by half, whisk in mustard, then gradually whisk in the butter-flour paste a few bits at a time and cook until the sauce thickens, about 1 minute. Reduce heat to medium-low. Return the steak to the pan along with any accumulated juices. Turn to coat with the sauce and cook until heated through, about 1 minute. Top the steak with the sauce to serve.

Makes four servings
Per Serving: 284 Calories; 6 points.