10.

fresh fresh mint leaves mint leaves, a few sprigs, chopped .

cup fresh cup fresh basil basil, 15 leaves, chopped

Preheat the broiler to high. Place the rack about 6 inches from the heat.

Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Quarter the potato lengthwise, then thinly slice it across into small, thin bite-size pieces. Add the potatoes to the hot skillet and spread them out in an even layer across the pan. Season the potatoes with salt, pepper, and thyme. Resist the temptation to shake or stir the pan for a few minutes, until the potatoes start to brown up. Once they are a little brown on the first side, turn them and continue to cook them until they are evenly golden and cooked through, about 8 to 10 minutes. Turn the heat down a little if the potatoes start browning faster than they are cooking through.

While the potatoes are working, preheat a second skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the sliced fennel, onions, garlic, red pepper flakes, salt, and pepper. Cook until both the onions and the fennel are tender, about 4 to 5 minutes, stirring frequently. Add the chicken stock and bring up to a bubble, then simmer for 3 minutes or until there is very little liquid left in the pan, less than cup.

Arrange the chops on a broiler pan. Season both sides of the lamb chops with salt and pepper and broil them for 4 minutes on each side for medium rare.

Add the balsamic vinegar and olives to the skillet with the fennel, tossing to combine them. Turn the heat down to low while the chops finish broiling. Once the chops are ready to come out of the broiler, add the mint and basil to the fennel, add the cooked browned-up potatoes, and toss to combine. Serve the chops alongside the fennel and potatoes and garnish with the fennel fronds.

EXPRESS LANE SHOPPING LIST.

- [image]1 large fennel bulb fennel bulb - [image]2 small racks of lamb racks of lamb - [image]10 kalamata olives kalamata olives, about a cup - [image]1 bunch fresh mint mint - [image]1 bunch fresh basil basil And make sure you have the following On Hand: - EVOO - Baking potato - Salt and black pepper - Dried thyme - Onion - Garlic - Red pepper flakes - Chicken stock - Balsamic vinegar

Chicken with Apple-Mushroom Sauce and Steamed Asparagus Chicken and applesauce ... sounds like hospital food, huh? Well, if that were the only way to get this elegant, savory supper, I'd check myself myself in! in!

4 SERVINGS.

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan

4.

boneless, skinless boneless, skinless chicken breasts chicken breasts

Salt and and black pepper black pepper

1.

teaspoon teaspoon dried thyme dried thyme, palmful

1.

teaspoon teaspoon poultry seasoning poultry seasoning, palmful

1.

pound pencil-thin pound pencil-thin asparagus asparagus, tough ends trimmed

Juice of lemon

2.

tablespoons tablespoons butter butter

8.

button mushrooms button mushrooms, thinly sliced

2.

shallots shallots, finely chopped

1.

small small green apple green apple, peeled, cored, and thinly sliced

1.

shot of shot of Calvados Calvados or other apple brandy (look for a nip, a 2-ounce bottle; see Note) or other apple brandy (look for a nip, a 2-ounce bottle; see Note)

1.

cup cup chicken stock chicken stock, plus more as needed to thin out the sauce .

cup cup sour cream sour cream

2.

tablespoons chopped fresh tablespoons chopped fresh flat-leaf parsley flat-leaf parsley, a palmful

Preheat a large skillet over medium-high heat with the EVOO. Season the chicken breasts with salt, pepper, the thyme, and the poultry seasoning and add them to the skillet. Cook the chicken on each side for 5 to 6 minutes, or until it is cooked through.

While the chicken is cooking, fill a medium skillet with about inch of water. Place the skillet over high heat; cover it to bring it up to a boil quickly. Once boiling, add salt and the trimmed asparagus. If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thicker asparagus cook for 3 to 4 minutes. You want them to be tender but remain green. Once cooked, drain the asparagus and return them to the skillet; season with salt, pepper, and the lemon juice. Shake the pan to spread the seasoning over the asparagus.

Remove the chicken from the skillet to a plate and loosely cover it with aluminum foil. Return the skillet to the heat and add the butter; once melted, add the sliced mushrooms and season with black pepper. Cook the mushrooms until lightly browned, 3 to 4 minutes, stirring occasionally. Add the shallots and the sliced apples and season with salt. Continue to cook for another couple of minutes. Add the Calvados and cook a minute more. Add the chicken stock, bring up to a bubble, and simmer for 3 to 4 minutes. Add the sour cream and parsley, stir to incorporate, and heat through, 1 minute. If the sauce is too thick for your liking, add another splash of chicken stock.

Arrange the chicken breasts on serving plates, spoon some sauce with a portion of the apples and mushrooms over the top, and serve the asparagus tips alongside.

Note: If you cannot find Calvados in a nip size and you're not into buying an entire bottle, don't sweat it! Calvados is just apple brandy, so you can get close to that flavor by substituting about cup of apple cider or juice, 1 teaspoon of sugar, and a big splash of white wine.EXPRESS LANE SHOPPING LIST - [image]4 boneless, skinless chicken breasts chicken breasts, 6 ounces each - [image]1 pound pencil-thin asparagus asparagus - [image]8 button mushrooms button mushrooms - [image]1 small green apple green apple - [image]1 8-ounce container sour cream sour cream Liquor Store - [image]1 shot of Calvados Calvados or other apple brandy (look for a nip, a 2-ounce bottle; see Note) or other apple brandy (look for a nip, a 2-ounce bottle; see Note) And make sure you have the following On Hand: - EVOO - Salt and black pepper - Dried thyme - Poultry seasoning - Lemon - Butter - Shallots - Chicken stock - Flat-leaf parsley

Double-Dipped Buttermilk Chicken Fingers on Spinach Salad with Blue Cheese Dressing You have to buy a quart of buttermilk in order to get the 2 cups you need for this recipe, but I've got your back on the extra 2 cups: transfer it to a large resealable food storage bag and freeze it. Don't forget to label the bag-if you're like me, you have enough mystery items in your freezer already! Use the buttermilk to make this recipe again, or check out the recipe for Bacon and Creamy Ranch Chicken Burgers with Crispy Scallion "Sticks".

4 SERVINGS.

Zest and juice of 2 lemons

A few dashes of hot sauce hot sauce