Chicken Breast with Tomato-Basil Sauce

p 199 The Marshall Field's Cookbook

4 boneless chicken breasts	1 shallot, minced
Salt & freshly ground pepper	2 cloves garlic, minced
1/4 cup flour	2 Tbsp balsamic vinegar
1 Tbsp olive oil	3/4 cup chicken broth
3 Tbsp unsalted butter	16 grape tomatoes, halved
(at room temperature)	1/4 cup fresh basil, thinly sliced

Season the chicken breast on both sides with salt and pepper. Dredge in the flour and shake off any excess.

Combine the oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 5 - minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.

Add the shaallot and garlic to the hot pan. Saute for 1 minute, then add the viegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 tablespoons butter, and salt and pepper to taaste. stir until the butter is incorporated into the sauce.

Place the chicken breast on a serving platter and pour the sauce over. Serve at once.

Caramelized Onion Chicken

from The Best Family Slow Cooker Recipes by Donna-Marie Pye

4-5 chicken breasts, skinless	1/2 cup raspberry jam
1/2 tsp salt	1 Tbsp red wine vinegar
1/4 tsp black pepper	1 Tbsp soy sauce
1 Tbsp butter	2 tsp grated ginger root
1 sweet onion, sliced	1/2 tsp dried rosemary leaves

1. Place chicken in slow cooker stoneware and sprinkle with salt and pepper.
2. In a medium skillet, melt butter on med-high heat. Add onion and cook, stirring, for 2 minutes. Reduce heat to medium and cook for 10-12 minutes longer, stirring often, until onions are tender and golden brown. Spread over top of chicken.
3. In a bowl, combine jam, vinegar, soy sauce, ginger root and rosemary. Pour over chicken and onions.
4. Cover and cook on Low for 5 to 7 hours or on High for 2 1/2 to 4 hours, until chicken is no longer pink inside.

Dairy Keen's Fried Chicken

Dairy Keen's* Fried Chicken

Serves: 6

6 skinless, boneless chicken breasts

1 pint buttermilk

2 teaspoons salt

1 teaspoon tabasco sauce

1 cup flour

1 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon paprika

1/2 teaspoon seasoned salt

1/2 teaspoon garlic

1/4 teaspoon baking powder

Preheat oven to 350 degrees. Rinse and trim chicken. In a large zip-lock bag, add buttermilk, salt and tabasco sauce. Add Chicken. "Mush" bag so that all the chicken has some buttermilk on it. Refrigerate for at least 45 minutes or up to 6 hours. In a bowl, mix flour, salt, pepper paprika, seasoning salt, garlic powder and baking powder. Remove the chicken from the buttermilk, one piece at a time; place in flour mixture. Coat both sides of chicken. In a large, very heavy pan, bring oil to 350 degrees. Drop chicken gently into oil. Do not crowd chicken in pan. Fry until browned; then bake 15 minutes longer in oven.

*Dairy Keen is a local "burger joint" that has a model train that travels overhead through hand painted murals of the beautiful Heber Valley. Kids love it! A few years ago they rebuilt the whole structure to look like a train depot. It's very charming, plus the food is good. I especially love their fresh raspberry shakes - they are to die for.

*My personal note about the chicken. This is the recipe served at Dairy Keen. I didn't get a picture because the original recipe said to put the chicken in a bag with the flour. I did that and it mushed together and didn't stick very well to the chicken. The chicken was so delicious that I am going try again, but this time I'm going to put the flour in a pan and dip each piece individually. The chicken was very moist and had a nice flavor.