Tarragon Dressing

Dijon Mustard
Fresh Lemon juice
Fresh or dry tarragon
Shallots, minced
S&P

Prep
Mix until desired consistency.

Chicken Cacciatore

Ingredients:
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup white wine
shallots
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/2 cherry tomatoes
1/4 teaspoon dried oregano
pasta or rice

Preparation:

Sear your seasoned breasts (or legs) in the hot oil over medium heat until golden on each side, about 5 minutes each. Remove chicken and set aside. Add white wine and dig up the bits of chicken left on the bottom, boil for 5 minutes with mushrooms and shallots (until soft) then add tomatoes and oregano and cook about 10 minutes, covered. Add the chicken back in with accumulated juices and cover with a lid. Cook until chicken is at 180 degrees. Serve over rice or pasta.

Puttanesca Sauce

Ingredients:

2 tbl olive oil
1/4 cup shallot, chopped (or onions)
1/4 cup capers
1/4 olives, chopped
1/4 red wine
large can crushed tomatoes
red chili flakes to taste
S+P
meatballs, optional


Preparation:

Saute capers, olives and shallots in olive oil until shallots are tender over medium heat. Add pepper and red wine and reduce one minute. Add tomatoes and red chili flakes and boil until thick over medium-low heat(about 15 minutes). Add meatballs; I get the organic frozen kind at whole Foods and they thaw and heat while the sauce gets chunky.

Pour over pasta or stuffed peppers.