Two From Elena: Balsamic Chicken & Mushrooms/ Breakfast Casserole 🌞

[justaprogressive]

Balsamic Chicken & Mushrooms

SERVES 4 /

PREP TIME: 15 MINUTES /
COOK TIME: 30 MINUTES /
CAST IRON: 12-INCH SKILLET

This dish is comfort food for me—something I save for cold, blustery
nights when all I want is to pour a big glass of red wine and curl up next
to the fire. The mushrooms cook down and absorb the flavors of the
butter and the balsamic vinegar, finishing sweet and tender. I love to
make a full skillet and serve it alongside a Pumpkin and Acorn Squash
Gratin with a nice glass of Malbec.

2 tablespoons olive oil
4 boneless skinless chicken breasts
2 tablespoons salted butter
2 garlic cloves, minced
2 cups porcini mushrooms, cleaned and sliced
Sea salt
¼ cup balsamic vinegar
¼ cup chicken broth
5 fresh basil sprigs, minced

1. In the skillet over medium heat, add the olive oil and chicken. Cook for 2
minutes per side. Remove from the skillet and set aside. Return the skillet
to medium heat.

2. Add the butter to melt.

3. Stir in the garlic and mushrooms. Cook for 6 to 8 minutes, stirring
occasionally, until the mushrooms are softened.

4. Add a pinch of sea salt and stir in the balsamic vinegar and chicken broth.

5. Return the chicken to the skillet and turn twice to coat with the sauce.

6. Reduce the heat to low and cook for 12 to 15 minutes, allowing the liquid
to reduce and the chicken to cook through.

7. Remove the skillet from the heat and top the chicken with basil. Serve
immediately.

VARIATION TIP: Add a splash of sherry to the sauce for a bit of
sweetness.

From "The Southern Cast Iron Cook Book"
by Elena Rosemond-Hoerr
https://goodreads.com/book/show/35152249-the-southern-cast-iron-cookbook

**************************************


SOUTHERN-STYLE BREAKFAST CASSEROLE

A classic American brunch dish, but a relative newcomer to
European tables, this is quick to assemble, and delicious.

SERVES 4–6
PREP TIME 15 mins, plus resting
COOK TIME 40 mins

Ingredients

1 tbsp olive oil
7oz (200g) spicy pork sausage meat
butter, for greasing
3 1⁄2oz (100g) stale baguette or other coarse white bread,
crusts removed and cut into 1⁄2in (1cm) cubes
4 scallions, finely sliced
1 large ripe tomato, skinned, seeded, and chopped
1 jalapeño or other mild green chile, seeded and finely chopped
2⁄3 cup grated sharp cheese, such as cheddar
6 eggs
1⁄2 cup half-and-half
1⁄2 cup whole milk
1 tsp smoked paprika or ancho chili powder
salt and freshly ground black pepper

1. Heat the oil in a nonstick frying pan. Add the sausage meat to
the pan and cook, chopping it up with a spatula, turning it over,
and stirring until it is broken into large lumps and is well browned
on all sides. Remove the pan from the heat.

2. Preheat the oven to 350ºF (180ºC). Grease a 10in (25cm) flameproof
casserole with the butter. Spread out the bread in a single layer in the
dish, then evenly scatter over the sausage meat. Sprinkle over the
scallions, tomato, and jalapeño, then top with the cheese.

3. In a bowl, lightly beat together the eggs, half-and-half, milk, and
smoked paprika and season well. Pour the egg mixture evenly into
the dish, then set aside to rest for about 15 minutes.

4. Bake the casserole in the oven for 30–40 minutes until puffed up
and golden brown and a skewer, when inserted, comes out clean.


From "The American Cookbook"
by Elena Rosemond-Hoerr
https://www.goodreads.com/book/show/18697568-the-american-cookbook

There you go! Enjoy!