cook time: 30 min

Serves 2

2 boneless/skinless chicken breast pieces (1lb total)

Any Moroccan seasoning sauce (I used the “spicy morrocan pepper” sauce made by “wild thyme” available at whole foods). If you don’t have the sauce just use ground cumin and coriander powder.

Olive oil

4 garlic gloves (sliced)

1 cup vermouth or dry white wine

1 cup chicken broth

1 cup mixed dry fruits (currants, figs, apricots, cashews, whatever floats your boat)

½ cup brine-cured green olives pitted and sliced

store bought couscous mix (any brand)

2 zuccinnis sliced into rounds

pepper oil (if available) or paprika

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Season chicken liberally with morrocan sauce or the ground spices. stick in the fridge for 1 hour.

Heat oil in large skillet with lid. Cook chicken over medum-high heat, turning once until golden brown (8 min total). Transfer to plate.

Add garlic to same pan. Cook 30 sec until golden. Add wine and broth and fruits. Bring to simmer.

Return chicken to skillet. Reduce heat to low-medium. Cover and simmer gently until most of the liquid is gone. You should be left with the chicken and soft dry fruits. (15-18 min).

Add olives and cook 2-3 more min

season with salt/pepper if needed.

While chicken is cooking, make the couscous per instructions on box.

Heat pepper oil in saute pan, add the zucchini and sauté until golden brown.

Serve warm and see the love flow! Chicken can be prepared 4-5 hours ahead. Just reheat in covered pan.

xo

Serves: 2

• penne for 2
• salt, cracked black pepper, crushed red pepper flakes, paprika to taste (add more than you think you need for added flavor)
• 2 tablespoon chopped fresh dill
• 1 cup all-purpose flour
• 1/4 cup water
• 2 large boneless skinless chicken breast, pounded
• 2 tablespoons butter
• 1 tablespoon diced shallots
• 1 cup dry vermouth
• 1 1/2 cups sliced mushrooms (button, portobello, shiitake, cremini or a combination)
• 1 cup chicken stock
• lemon juice (2 oz or from 1 lemon)
• 4 tablespoon parsley

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Boil water over high heat for pasta. Add salt. Add pasta once water boils.

Pound chicken on cutting board (see you tube video on pounding chicken if you don’t know how)

In a medium bowl, mix salt, pepper, pepper flakes, paprika and 1 tablespoon dill with 1/2 cup flour. In another bowl fill water. Wet chicken with water and then dredge in the flour mixture.

In large sauté pan over medium-high heat, melt butter and saute chicken breasts, about 4 minutes on each side. Remove to a plate. Add to the same pan tshallots and remaining dill. Stir in remaining flour and mix until pasty. Add dry vermouth. After alcohol burns off, mix in mushrooms. Add chicken stock and lemon juice and cook for an additional 3 to 4 minutes. Turn off the heat and stir in the remaining 2 tablespoons butter and a pinch of parsley. Season with salt and pepper, to taste.

Remove pasta from water and stir in some oil/butter or run under cold water for 2 secs.

In a pasta bowl, layer the pasta, then chicken, and pour the sauce.

Garnish with parsley!

YUM! This one's a winner.

1/2 pound pasta (penne, farfalle, orzo whatever floats your boat)

2 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breast

Pepper

2 tablespoons butter

3 dozen mushrooms sliced - combo of button, shitake, and baby portobello - if not all three at least two

2 large cloves garlic, chopped

1 tablespoon thyme leaves (few sprigs), chopped

2 large shallots, thinly sliced

2 tablespoons all-purpose flour

1 1/2 cups chicken stock

1 tablespoon balsamic vinegar

3 tablespoons heavy cream or half-and-half, a couple turns of the pan

1/4 cup chopped flat-leaf parsley, a generous handful

Cook pasta al dente.

Heat EVOO in large nonstick skillet over medium-high heat. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice chicken. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile pasta on plate and top with chicken and sauce.

Delish!!