Creamy Chicken Dijon (France)

Our MOST favorite chicken recipe is finally here! Eeeenjoy!!!

preparation time: 5 min
cooking time: 1-1.5 hrs

- 2 tbsp vegetable or olive oil
- 1lb skinless and boneless chicken breasts
- 1 can condensed cream of chicken (or mushroom) soup
- 1/3 cup water
- 2 tbsp Dijon mustard
- 1/4 cup dry white wine
- 1 tsp dried tarragon leaves
- 1 tbsp brown sugar
- 1 tbsp onion powder
- 1 tbsp garlic powder
- a pinch of dry parsley flakes

1. Heat the oil in a large frying pan over medium heat.

2. Add the chicken and cook for about 15-20 min or until it turns golden brown.

3. Add the water to the frying pan.

4. Stir in the cream of condensed chicken soup onto each single chicken breast.

5. Add Dijon mustard and wine.

6. Add the parsley flakes and brown sugar.

7. Add the tarragon leaves, onion and garlic powder, and continue cooking over medium heat for 10 more min.

8. Reduce the heat to a very low, cover the pan, and let it simmer for at least an hour or until all of the water evaporates.

Creme Patissiere Fruit Tarts (France)

Those delicious little fruit tarts will make any party a huge success!

preparation time: 10 min
cooking time: 10 min

- 12 frozen tart shells (found in most convenient stores' refrigerators)
- 1 1/3 cup Milk
- 3 egg yolks
- 1/2 cup Sugar
- 3 tbsp all-purpose Flour
- 2 tbsp corn or potato starch 
- 1/2 tsp pure Vanilla extract
- fresh berries of any kind (strawberry, raspberry, blueberry and/or bananas, etc)

1. In a small saucepan, bring milk to a simmer over medium heat.

2. In a small bowl, whisk together 3 egg yolks and 1 1/2 cups of sugar.

3. Add flour and starch to the egg mixture and mix them well.

4. Add the egg mixture to the milk in the saucepan and cook over medium-low heat until the mixture becomes smooth. (Whisking constantly for about 5 min.) 

5. Preheat the oven to 300F. Put the unfrozen tart shells in the oven for about 5-10 min.

6. Add 1/2 tsp pure vanilla extract to the creme mixture and whisk it. 

7. Put the creme mixture onto the tart shells and decorate them with fruits.

Frozen Blueberry Souffles

Perfect Early Fall's Indulgence!

preparation time: 20 min
freezing time: 1 hr

- 3 tbsp Blueberry Preserves
- 1 pack of Fresh Blueberries (250g)
- 1 tbsp Lemon juice
- 3 tbsp water
- 3 Egg Whites
- 1/3 cup granulated Sugar (plus 2 tbsp)
- 1 tbsp confectioners Sugar (to garnish)

1. Mix 3 tbsp of blueberry preserves with 1 tbsp lemon juice.

2. Wash fresh blueberries and put about 20 pieces aside (to garnish later).

3. Put the fresh blueberries in a blender and make a puree. Then add it with the blueberry preserves and mix it well together.

4. In a small saucepan, combine the water and sugar. Bring to a boil over high heat, reduce the heat to medium and cook for about 8-10 min.

5. In the meantime, beat the egg whites with an electric mixer until peaks form. Then add 2 tbsp of granulated sugar and beat it well.

6. Add the syrup to the egg whites from Step #4 (water and sugar) and beat it well together (it will be very sticky so continue beating the eggs while pouring the syrup).

7. Pour half of this syrup into blueberry puree, continue beating it, and then add the second half. Blend it for about 5 min until the puree looks soft and pale (pink).

8. Divide the puree into molds and put them in a freezer for 1 hr.

9. Take the molds out of the freezer, garnish them with blueberries and confectioners sugar and serve. If not serving them right away keep them in the fridge.