Chicken Fricassee

2 pounds boneless - skinless chicken thighs
8 ounces portobello mushrooms sliced
1 onion chopped
2 garlic cloves minced
2 celery stalks diced
1 carrot diced
3 cups chicken stock
1/2 cup sherry
1/2 cup heavy cream
2 tablespoons flour
1 teaspoon fresh thyme
2 tablespoons fresh tarragon 
1 tablespoon chopped parsley
2 tablespoons olive oil divided
1 tablespoon butter (optional)
2 tablespoons fresh squeezed lemon juice
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper

In a large skillet, use 1 Tbsp. oil brown to the chicken on both sides 
5 minutes each.
Transfer the chicken to a platter.
Pour off all the fat that has rendered from the chicken. Then use 
reaming oil to Sautée the onions, celery & carrot until softened.
Add the mushrooms, thyme & brown about 5 minutes. Then add the garlic & 
cook for 30 seconds.
Stir in the flour & let cook for 1 minute.
Whisk in the sherry to deglaze the pan. Be sure to scrape up all bits 
on the bottom of the pan. Then add the stock & bring to a boil. Reduce 
to a simmer & add back the chicken. Simmer partially covered for 20 
minutes. Add the tarragon, lemon, cream and let simmer 2 minutes
Stir in the optional butter to "gloss" the sauce. However in my kitchen 
this is not optional!

Lemon Chicken Scaloppine

4 boneless chicken breast 4 oz. butterflied & pounded to 1/4" thickness

1 lemon juiced & zested
2 garlic cloves crushed
1 tsp. cracked pepper
1 tsp. salt
1 Tbsp. fresh thyme
1 Tbsp. olive oil + 2 Tbsp. for cooking
2 egg white beaten
3/4 cup seasoned breadcrumbs + 1/4 cup parmesan 

Make the marinade by mixing the lemon, garlic, pepper, thyme & 1Tbsp 
oil. Add pounded chicken & marinate 30 minutes.
Make the coating by mixing the breadcrumbs, cheese & salt.
Take the chicken out of the marinade & coat in first egg whites then 
coat in the breadcrumb mixture.

Heat a remaining oil in a large skillet to medium high. Cook the 
chicken in batches 2-3 minutes per side. You can keep the chicken warm 
on a cooling rack in a 200 degree oven. You can leave them warm in the 
oven for up to an hour!

Serve the cold salad directly on top of the hot chicken.

Mixed Green Salad;
5 cups mixed baby greens
1/2 cup fresh chopped parsley
1 Tbsp. lemon juice
1/2 Tbsp. Dijon
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. extra virgin olive oil

To make the vinaigrette 
Whisk lemon juice, mustard, salt & pepper. Then slowly whisk in the 
olive oil. Toss with the salad.

So how much is an ounce?

It can be frustrating trying to convert measurements. However it is important to know. Let's use cheese as an example, because it's good. Serving size 2 oz. Well how am I supposed to know how much that is if I don't have a food scale? Here is the formula.

2 ounces = 4 tablespoons
1 ounce  = 2 tablespoons

If you think of it as butter it's easy. 16 oz = 1 pound. Butter is usually sold by the pound.
If you have 1 pound of butter in 4 sticks, each stick is 4 ounces. 1 stick of butter has 8 tablespoons.

This is very important for recipes, as well as caloric & nutritional value.

Hot & Sour Shrimp!

You don't need to go our for this. You can make it faster, healthier & cheaper at home!

1 pound shrimp 
3 1/2 cups chicken stock + 2 cups water 
3 cups sliced mushrooms 
2 Tbsp. lemon juice 
2 Tbsp. rice vinegar 
2 Tbsp. soy sauce 
2" piece ginger grated 
1/4 cup scallions chopped 
1/2 tsp. red pepper flakes 
1 Tbsp. corn starch 
Thai or regular basil for garnish 

Combine stock, water, soy sauce, lemon juice and pepper flake bring to a boil. Add the mushrooms, scallion & lower to simmer 10 minutes. Mix corn starch and vinegar. Stir into soup and bring to a boil. Add the shrimp and cook for 2 minutes depending on the size. Garnish with torn basil leaves