Holiday Recipe Time! #MFRW Authors #49

First of all, let me give a shout-out to my firstborn, who turns 26 today!  Happy Birthday Kyle!  Love you very much:)

Since this week's topic didn't specify whether it's main course or dessert, I decided to do both.

This is my favorite chicken dish:  Wolfgang Puck Chicken and Rice.

It involves some prep work and sounds complicated, but after making it for several years now, it's not that hard.  I just have to remember to make it on a night when I have lots of time.

Wolfgang Puck Chicken and Rice:
4-6 boneless, skinless chicken breasts
1 pkg crumbled goat cheese
1 T tarragon, chervil, and parsley (I've also used basil, thyme, or rosemary; just depends on what I have in the cabinet!)
2 cups Chardonnay
1 shallot, minced (I've also used onion powder, since the family doesn't like to SEE the onions)
2 cups chicken broth
Salt (optional; I use salted butter, so don't need any more)
Pepper
4 t Extra Virgin Olive Oil (EVOO)
1 cup heavy cream
1 stick of butter, cut into tiny pieces

2-3 cups of instant rice (depending on family; there's 6 in mine)

Preheat oven to 450 degrees.

In a small bowl, combine goat cheese and the herbs.  Cut a pocket in each chicken breast and place a spoonful of cheese mixture inside.  Sprinkle with salt and pepper, then drizzle with EVOO.

Combine Chardonnay and shallot (or onion powder) in saucepan.  Bring to a boil over medium-high heat and cook until the wine has reduced (usually 15 mins).  Stir in chicken broth and continue boiling until liquid has reduced by half, usually 15-20 minutes.

While liquid is reducing, bake the chicken breasts for 20-25 minutes, depending on thickness and size.

After liquid has reduced, add cream and continue to boil until sauce is thick enough to coat the back of a spoon lightly (usually 5-7 mins more).  Whisk in the butter in small pieces, making sure each piece is incorporated before adding the next.  Season sauce with salt and pepper to taste, and add in extra cheese mixture.

Cook rice according to directions.

*Note*  My family loves the sauce so much, I've doubled it in the recipe.  If you're only feeding 1-2 people, cut recipe in half, with the exception of the cheese and herbs.


Now, I know You're All Dying For My Cookie Recipe:
It's the easiest one in the world, thanks to my mommy!

1 yellow cake mix
1 stick of butter (softened)
2 eggs
16-oz pkg chocolate chips/M &M/butterscotch chip/PB chip/whatever you want to use

Preheat oven to 375 degrees.

Stir cake mix, butter, and eggs together until well mixed.

Add in chips and stir well.

Drop by rounded spoonfuls (or scoop) onto baking stone or cookie sheet; bake 11-15 minutes, depending on your oven.

Cool five minutes, then transfer to drying rack or whatever you use.  My family is notorious for eating the first two dozen as soon as they appear; I usually get 3 dozen out of each batch of dough.  I start stocking up on cake mix around October-November, when they go on sale for about a dollar-$1.25 a piece.  White cake mix can be used also; I just happen to prefer the yellow.

To see what other goodies are in this week's hop, click here.

Bon Appetit!