Steak Marinade

 

Ingredients:

• ½ cup olive oil
• ⅓ cup soy sauce
• ¼ cup Worcestershire sauce
• ¼ cup balsamic vinegar
• 2 tbsps Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp ground black pepper

Instructions:

1. In a mortar and pestle pound the rosemary and thyme to reduce to a powder. Add the garlic and pound to make into a paste.
   
2. In a small bowl, whisk together all the ingredients. This can be prepared a day or two in advance and refrigerated.
   
3. Place the steak in a large resealable bag or a shallow dish and pour the marinade over it, making sure that the steak is well coated.
4. Marinate the steak for at least 2 hours, or refrigerate and marinate up to 24 hours. The longer you marinate the steak, the more flavourful it will be.
5. Grill the steak to your desired level of doneness.
6. Let the steak rest for a few minutes before serving.

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Chicken Florentine

This creamy chicken Florentine recipe has tender chicken pieces simmered in a Florentine sauce, made up of cream, Parmesan cheese, and spinach. Low in carbs but full of flavour! (This dish is similar to Creamy Tuscan Garlic Chicken but milder and with fewer ingredients.)

Ingredients

For the chicken:

• 2 large chicken breasts
• ½ tsp salt
• ½ tsp pepper
• ½ cup almond flour
• 2 tbsps Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp butter

For the Florentine sauce:

• 1 tbsp butter
• 2 cloves garlic minced
• ¾ cup chicken broth
• 1 tbsp Italian seasonings
• 1 cup heavy cream
• ¼ cup Parmesan cheese
• 2 cups baby spinach loosely packed

Instructions

1. Slice the two chicken breasts length-ways to form four, thin pieces of chicken. Season the four chicken pieces with salt and pepper and set aside.
2. In a small bowl, whisk together the almond flour and Parmesan cheese. Dip each chicken fillet in the flour mixture, ensuring everything is covered.
3. Add the oil and one tablespoon of the butter into a skillet and place it over medium heat. Once hot, add the chicken and cook for 8-10 minutes, flipping halfway through, until golden on the outside. Remove the chicken from the heat.
4. Add the extra butter to the pan, along with the garlic, and cook for 30 seconds, before adding the chicken broth and Italian seasoning. Let it simmer for 5-6 minutes, or until it has noticeably reduced. Add the cream and bring it to a boil, then add the Parmesan cheese and spinach.
5. Add the chicken back into the pan and let it simmer for 5 minutes, until the sauce thickens.
6. Serve the chicken and the Florentine sauce immediately.

To Store: Leftovers can be stored in the refrigerator, covered, for up to 3 days.

To Freeze: Place the chicken and the sauce in an airtight container and store in the freezer for up to two months.

© thebigmansworld.com

Chicken Piccata

Featuring pounded chicken pieces in a luscious, tangy lemon butter sauce, chicken piccata is the next best chicken breast recipe to try. 

Ingredients

• 2 large chicken breasts 
• 1 tsp salt
• ½ tsp pepper
• 2 tbsps all-purpose flour
• ¼ cup butter
• ¼ cup olive oil
• 4 cloves garlic minced
• ⅔ cup white wine 
• 1 tbsp capers 
• 2 tbsps lemon juice
• 2 tsps lemon zest

Instructions 

1. Slice chicken breasts in half to leave you with four cutlets. Pound them lightly to get them even thickness. 
2. Season the chicken with salt and pepper on both sides. 
3. Place flour on a plate and dredge the chicken in it, shaking off any excess. 
4. Heat oil and 2 tbsp of butter in a pan over medium-high heat until the butter melts. Working in batches, cook the chicken until deeply browned on both sides. Once the chicken is cooked, set it aside.
5. Add garlic to the pan and sauté for 10 seconds, then add white wine and simmer until it reduces by half. Add capers, lemon juice, lemon zest, salt, and pepper, and cook for a couple of minutes. 
6. Add the rest of the butter and swirl well, until the butter melts, return the chicken inside and simmer together for two minutes. Remove from the heat and serve with some fresh parsley.

To Store: Transfer leftovers to an airtight container and refrigerate them for up 3 days. 

To Freeze: Chicken Piccata also freezes well. Divide the leftovers into portions and freeze them in airtight containers for up to 3 months.

© thebigmansworld.com