Creamy Sun-dried Tomato Basil Chicken Breast

Southern Temptation’s & Springer Mountain Farms Chicken

I love #chicken and what I love even more is a company that produces chicken that is American Humane Certified™, Gluten-free, and that does not have added hormones.  I have partnered with Springer Mountain Farms Chicken (SMF) as an influencer to create some tasty recipes featuring their products! SMF (#mySMFchicken) has a variety of chicken products that you can find in most of your local grocery stores.

I used their “Chicken Breast” in a sun-dried tomato cream sauce for one of my first recipes.  This recipe is simple and cooked all in one skillet or cast iron that is oven safe. I paired this deliciousness with #gluten-free pasta; however, you can use regular pasta, mashed potatoes, or even rice.  For those of us who looking to keep things a bit more healthy, I recommend sauteing some extra spinach that you will have left over and serving with the chicken breast on top!

To find out which product I used and to find a store near you, visit Products — Springer Mountain Farms

I hope you enjoy my recipe just as much as I do.

Happy Cooking,

Chef Mark Phillips 

Creamy Sun-dried Tomato Basil Chicken Breast

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Author: Chef Mark Phillips

Ingredients

• 2 tablespoons olive oil
• 3 large chicken breasts, approximately 1 ½ to 2 pounds
• salt to taste
• pepper to taste
• 2 cloves garlic minced
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• ⅓ cup freshly grated parmesan cheese at room temperature
• ½ cup sun-dried tomatoes
• 1 cup rough chopped spinach
• 1 tablespoon herb de Provence
• ½ teaspoon red pepper flakes
• basil chiffonaded, for garnish

Optional: Gluten-free Pasta (cooked accordingly to the package)

Instructions

• Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt, pepper and herb de Provence on both sides.
• Heat olive oil in stainless steel skillet (or cast iron) over medium-high heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes.
• Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
• Stir in broth and heavy cream, then slowly add grated parmesan, sun-dried tomatoes, oregano, red pepper flakes and spinach.
• Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer the entire skillet to oven.
• Bake 15 to 20 minutes, or until chicken reaches an internal temperature of 165° Fahrenheit.
• Remove chicken from skillet and plate with desired sides (I choose gluten-free pasta). Spoon additional sauce from skillet over chicken, garnish with basil.

3 Herb Lemon & Garlic Lamb Lollipop’s

As we approach this “Memorial Day” weekend I figured why not share one of my holiday grilling favorites.  Its something nostalgic about gathering together with family and friends by the grill with a refreshing adult beverage; enjoying each others company.  With summer upon us, there is no better time to break out the grill (especially since most of us are quarantine #athome).  Lamb can be marinated various ways, however this particular recipe packs a lot of fresh flavor without competing with the natural mild game taste of the lamb.

Traditionally “red meat” is paired with red wine, but because most of us are in warm/hot climates I figured why not switch things up.  McBride Sisters has a great selection of wine and their “Sauvignon Blanc” is one of my favorites. The sisters have created wine in the can entitled, “SheCan” which is convenient especially standing over a  hot grill.  I am so happy to have been partnering with them over the years and I love that they are a black and woman own business. This recipe is super simple and easy to cook, with that said get your grocery list together and lets get cooking!

Happy Eating!

-Chef Mark P.

3 Herb Lemon & Garlic Lamb Lollipops

Ingredients: 

8 lamb chops Depending on their size, serve 1-2 per person

2 tbsp olive oil

juice of 1 lemon, approximately 3 tablespoon

2-3 tsp dried oregan

2-3 tsp chopped fresh rosemary

1 tsp chilli/red pepper flakes

2 tsp fresh thyme leaves

4 garlic cloves crushed

1 tsp salt

1/2 tsp pepper

Directions:

1. Pre-heat a grill.

2. Drizzle the lamb chops with the olive oil and lemon juice then generously season with the herbs and spices on both sides.

3. Grill for 5-6 minutes on each side for Medium Rare, 7-8 minutes on each side for Medium and 10-11 minutes on each side.

4. Remove from the grill and allow to rest for a few minutes before serving with lemon wedges.

Grapefruit & Jalapeno Margarita

This grapefruit & jalapeno margarita is a great twist on the classic margarita!  All the fresh ingredients make it refreshing and balances well with the sliver tequila.  The brand of tequila is not important, however the quality is; if you don’t want a hangover.  As long as it 100% agave and not cheap; the FDA standard I believe is only 51% then you should be good.

The true secret to a really spicy margarita is to either: A. make a simple syrup with muddled jalapenos or B. infuse the tequila over night. Simple syrup is very easy to make, ingredients are sugar and water with equal parts of both. Agave is a good replacement for simple syrup when you are trying to cut back on the sugar.  If you have the time its best to do the syrup or the infused tequila 24 hours in advance however 30 minutes prior will suffice. I hope this drink helps your “Taco Tuesday” even better than it already is…. Happy Cinco de Mayo!

Cheers – Chef Mark Phillips

Grapefruit & Jalapeño Margarita

Ingredients
2 fl. oz. tequila
2 fl. oz. grapefruit juice
2 fl. oz. lime juice
2 jalapeño slices + more for serving
1 fl. oz. simple syrup
1 to 2 cups of ice
Tajin

Instructions
Place tequila in a shaker/jar. Then, add in a couple of slices of jalapeños plus the seeds. Use instantly or let sit for at least 30 minutes so that the tequila can get infused with the spice.
Add 1 to 2 cups of ice to a cocktail shaker and then pour in the infused tequila. Add the rest of the ingredients. Option to add more simple syrup, depending on your preference.
Give the shaker a good shake so that everything gets mixed together.
Serve over ice with fresh grapefruit slices, jalapeño slices, and a salty rim or Tajin.

Orange & Lemon Zest Sour Cream Donuts

There is much debate as to where the origin of “donuts” began; some say it was dated back to the Greek and Romans however after some research the word “doughnut” originated in northern England around 1750.  I was born and raised in Winston-  Salem, NC as a kid I would walk up the street to the “Krispy Kreme” factory where the (and probably still is) mass production of the dough was made. I would say this was the beginning of my love for donuts.  The recipe below is a yeast-less donut that has a bit more density, light crunch, cakey inside and dipped in a citrus zest glaze.  Its important not to skip the frying step in the recipe as baking will have a completely different outcome that I am not responsible for LOL.  If you have children this is something fun to get them involved in but overall this tasty donut is sure to be a hit and perfect for your sweet tooth during this Covid-19 #StayHome time-frame.  I hope you enjoy these decadent delights just as much as I do!!!

Happy Eating

Chef Mark P.

Orange & Lemon Zest Sour Cream Donuts

Prep Time: 15 minutes
Cook Time: 25 minutes

Total Time: 2 hours
Yields: 10 doughnuts

Ingredients
For the donuts:
1 1/4 cup cake flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons salted butter, at room temperature
2 large egg yolks
1/2 cup sour cream
Canola oil, for frying
For the glaze:
3 cups powdered sugar, sifted
1 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 orange and lemon zest combined (optional)
1/3 cup hot water

Directions
For the donuts:
1. In a bowl, sift together the cake & AP flour, baking powder, salt, and nutmeg.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour mixture. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.

2. On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or I used a biscuit cutters and a tall two ounce shot glass to cut (lol don’t tell no one) , dipping the cutters into flour as necessary to prevent sticking. You should get about 10 doughnuts and holes.

3. Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer (if not deep-fry thermometer put the heat on medium to medium high: test donut holes to desired golden brown). Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

For the glaze:
Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze or on parchment paper if you do not have a wire rack. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.

Mmmmmm…doughnuts. – Homer Simpson