Ingredients

4 chicken breasts, skinless and boneless
⅓ cup all-purpose flour
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup butter
3 apples, peeled, cored and cut into ½-inch slices
1 tablespoon lemon juice
3 tablespoons maple syrup or pancake syrup

Directions

Place chicken between two pieces of plastic wrap; with flat side of meat mallet, pound to flatten chicken to ½-inch thick.

Place flour on a small plate, add salt and pepper. Dip chicken in flour, shaking off excess. Melt butter in a large nonstick skillet over medium heat. Add chicken; cook 5 to 6 minutes or until no longer pink, turning once. Place on platter; cover loosely with foil.

Add the apples to the same skillet, cook 2 to 3 minutes without stirring or until lightly caramelized. Stir apples, cook 1 more minute. Stir in the lemon juice. Add the maple syrup, stirring to combine. Serve sauce and apples over chicken.

Serves 4

Roasted Cauliflower

Ingredients

1 medium head cauliflower
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt

Directions

Preheat your oven to 400 degrees.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer on a large rimmed baking sheet and roast, stirring and turning occasionally, until tender and golden brown, 25-30 minutes.

Ingredients

4 chicken breasts, boneless, skinless
freshly ground black pepper
¼ cup all-purpose flour
2 tablespoons extra-virgin olive oil
1½ cups white mushrooms, halved if large
3 ounces prosciutto, sliced (if you don’t have prosciutto, use bacon and drain well, or just omit it)
1 cup dry white wine or low-sodium chicken broth
1 cup heavy cream
2 teaspoons fresh tarragon
1 teaspoon apple cider vinegar
fresh chives or green onions, minced

Directions

Season chicken with pepper. Dust each breast with flour, shaking off any excess. In a sauté pan, sauté chicken in olive oil over medium-high heat. Cook until lightly browned on both sides, 5-7 minutes. Remove chicken, set aside and keep warm. Add mushrooms and prosciutto to the pan. Cook until mushrooms soften and begin to brown, 2-3 minutes. Add wine (or broth) and heavy cream. Return chicken to the pan, reduce heat and simmer until sauce thickens slightly, about 8 minutes. Stir in tarragon and vinegar; cook 1 minute. Garnish with chives. Serve with buttered noodles.

Serves 4

Rosemary Buttered Noodles

Ingredients

8 ounces dried egg noodles
4 tablespoons butter
2 teaspoon fresh rosemary, minced
Parmesan cheese, grated
freshly ground black pepper

Directions

make the buttered noodles:
Cook noodles as directed on the package. Drain, but do not rinse. Melt butter over medium heat in the same pan that was used to cook the noodles. Add the rosemary and cook until fragrant, about 1 minute. Add drained noodles to the pan and toss to coat with the butter, then transfer to a serving dish. Top noodles with Parmesan cheese and black pepper.