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  • Chicken breasts with mushroom cream sauce Prep time: 15 minutes Cook time: 20 minutes Serves 2 Allen Wren of Folsom is recently widowed and is now cooking for himself. He was hoping for some easy recipes serving one or two. Ed Bouillon of Cameron Park, age 75, loves cooking and has collected thousands of recipes. Bouillon is sharing two recipes with us today that should fill the bill for Wren. This recipe comes from the March/April 2008 issue of Eating Well magazine. INGREDIENTS Two 5-ounce boneless, skinless chicken breasts Salt and pepper, to taste 1 tablespoon canola oil 1 medium shallot, minced 1 cup thinly sliced shiitake mushroom caps 2 tablespoons dry vermouth or dry white wine 1/4 cup reduced-sodium chicken broth 2 tablespoons heavy cream 2 tablespoons minced fresh chives or scallion greens INSTRUCTIONS

    Season chicken with salt and pepper on both sides.

    Heat oil in a medium skillet over medium heat. Add the chicken and cook turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.

    Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minutes. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

    Per serving: 275 cal.; 25 g pro.; 5 g carb.; 15 g fat (5 sat., 7 monounsat., 3 polyunsat.); 84 mg chol.; 373 mg sod.; 1 g fiber; 49 percent calories from fat.
  • French omelet Prep time: 5 minutes Cook time: 5 minutes Serves 1 Ed Bouillon shares this quick and easy recipe that comes from Better Homes and Gardens. INGREDIENTS 2 eggs 2 tablespoons water 1/8 teaspoon salt Dash ground black pepper 1 tablespoon butter 1/4 cup shredded cheddar, Swiss or Monterey Jack cheese INSTRUCTIONS

    In a small bowl combine eggs, water, salt and pepper. Beat until combined, but not frothy, with a fork. Heat an 8-inch nonstick skillet with flared sides over medium-high heat until skillet is hot.

    Add butter to skillet. When butter has melted add egg mixture to skillet, lower heat to medium. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cook egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but shiny.

    Spoon shredded cheese across the center. With a spatula lift and fold an edge of the omelet about a third of the way toward the center. Remove from the heat. Fold the opposite edge of omelet toward the center and transfer to a warm plate.

    Per serving: 246 cal.; 13 g pro.; 1 g carb.; 21 g fat (11 sat., 7 monounsat., 3 polyunsat.); 403 mg chol.; 434 mg sod.; 0 g fiber; 77 percent calories from fat.

The Mailbox: Easy recipes for man cooking for himself

Published: Wednesday, Aug. 14, 2013 - 12:00 am



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