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Recipe Realm 101, Orlando, FL (2026)

11/06/2025

𝗖𝗵𝗲𝗲𝘀𝘆 𝗘𝗴𝗴 𝗮𝗻𝗱 𝗦𝗮𝘂𝘀𝗮𝗴𝗲 𝗕𝗮𝗸𝗲 (𝗕𝗲𝗲𝗳)

A hearty, cheesy, and delicious breakfast casserole that's perfect for a crowd or a holiday morning.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 1 lb ground beef or chicken breakfast sausage
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 medium onion, chopped
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 large eggs
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a skillet, brown the sausage with the onion until cooked through. Drain fat.
3. Spread the thawed hash browns in the bottom of the prepared dish.
4. Sprinkle the cooked sausage mixture over the hash browns.
5. Top with the shredded cheddar and Monterey Jack cheeses.
6. In a large bowl, whisk together the eggs, milk, salt, and pepper.
7. Pour the egg mixture evenly over the casserole.
8. Bake for 40-50 minutes, or until the eggs are set in the center and the top is golden brown.
9. Let cool for 10 minutes before slicing.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 15 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 45 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 1 hour
𝗞𝗰𝗮𝗹: 440 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 12 servings

𝗧𝗶𝗽𝘀:
This is a great make-ahead dish. You can assemble it the night before, cover, and refrigerate. Just bake in the morning!

11/06/2025

𝗦𝘄𝗲𝗱𝗶𝘀𝗵 𝗠𝗲𝗮𝘁𝗯𝗮𝗹𝗹𝘀 (𝗕𝗲𝗲𝗳)

Tender beef meatballs in a rich, savory, and creamy gravy. This is ultimate comfort food!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
𝗠𝗲𝗮𝘁𝗯𝗮𝗹𝗹𝘀:
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 small onion, finely minced
- 1 large egg
- 1/2 tsp salt, 1/4 tsp pepper
𝗚𝗿𝗮𝘃𝘆:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/2 cup heavy cream
- 1 tsp soy sauce (check ingredients)
- 1 tsp Dijon mustard

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. For meatballs: In a bowl, mix breadcrumbs and milk; let sit 5 min. Add ground beef, onion, egg, salt, and pepper. Mix and form into 1-inch balls.
2. In a large skillet, brown the meatballs in batches. Set aside.
3. For gravy: In the same skillet, melt butter. Whisk in flour and cook for 1 min.
4. Slowly whisk in the beef broth until smooth. Bring to a simmer, scraping up any browned bits.
5. Whisk in the heavy cream, soy sauce, and Dijon mustard. Simmer for 5-8 minutes, until thickened.
6. Return the meatballs to the skillet and simmer in the gravy for 10-15 minutes, or until cooked through.
7. Serve hot over egg noodles, with a side of cranberry or lingonberry jam.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 20 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 25 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 45 minutes
𝗞𝗰𝗮𝗹: 530 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 6 servings

𝗧𝗶𝗽𝘀:
Serve over mashed potatoes or egg noodles for a classic, hearty meal.

11/06/2025

𝗖𝗿𝗮𝗻𝗯𝗲𝗿𝗿𝘆 𝗢𝗿𝗮𝗻𝗴𝗲 𝗦𝗰𝗼𝗻𝗲𝘀

The perfect bright, tangy, and tender scone for a holiday breakfast or brunch. This is definitely worth passing along!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 tbsp orange zest
- 1 large egg
- 1/2 cup heavy cream
𝗚𝗹𝗮𝘇𝗲:
- 1 cup powdered sugar
- 2 tbsp orange juice

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry blender until it resembles coarse crumbs.
3. Stir in the cranberries and orange zest.
4. In a small bowl, whisk the egg and heavy cream. Pour it into the flour mixture and stir until just combined.
5. Turn dough onto a floured surface, knead lightly, and form into an 8-inch circle. Cut into 8 wedges.
6. Place wedges on the baking sheet. Bake for 15-18 minutes, until golden brown.
7. Let cool for 10 minutes. Whisk glaze ingredients and drizzle over the warm scones.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 20 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 18 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 38 minutes
𝗞𝗰𝗮𝗹: 310 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 8 scones

𝗧𝗶𝗽𝘀:
The key to tender scones is not overworking the dough. Mix until it just comes together.

11/06/2025

𝗦'𝗺𝗼𝗿𝗲𝘀 𝗗𝗶𝗽 (𝗢𝘃𝗲𝗻 𝗕𝗮𝗸𝗲𝗱)

All the gooey, melted, toasty flavor of s'mores, no campfire required! Perfect for sharing.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 (10 oz) bag large marshmallows
- Graham crackers for dipping

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Preheat oven to 450°F (230°C).
2. Pour the chocolate chips into the bottom of an 8-inch cast-iron skillet or an oven-safe baking dish. Spread into an even layer.
3. Arrange the large marshmallows in a single, tight layer on top of the chocolate chips, covering them completely.
4. Bake for 5-7 minutes, or until the marshmallows are puffed and a deep golden brown on top.
5. Watch it closely! The marshmallows can burn quickly.
6. Let it cool for 5 minutes (it will be extremely hot).
7. Serve immediately in the skillet with graham crackers for dipping.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 5 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 7 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 12 minutes
𝗞𝗰𝗮𝗹: 180 kcal (per serving) | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 10 servings

𝗧𝗶𝗽𝘀:
For a richer flavor, use a mix of semi-sweet and milk chocolate chips.

11/06/2025

𝗡𝗼-𝗕𝗮𝗸𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗟𝗮𝘀𝗮𝗴𝗻𝗮

A decadent, creamy, and layered chocolate dessert that requires no baking at all!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
𝗖𝗿𝘂𝘀𝘁:
- 1 (15 oz) package chocolate sandwich cookies (like Oreos)
- 1/2 cup unsalted butter, melted
𝗖𝗿𝗲𝗮𝗺 𝗖𝗵𝗲𝗲𝘀𝗲 𝗟𝗮𝘆𝗲𝗿:
- 1 (8 oz) block cream cheese, softened
- 1/4 cup granulated sugar
- 1 (8 oz) tub whipped topping, thawed, divided
𝗣𝘂𝗱𝗱𝗶𝗻𝗴 𝗟𝗮𝘆𝗲𝗿:
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 3 cups cold milk
𝗧𝗼𝗽𝗽𝗶𝗻𝗴:
- Remaining whipped topping
- 1/2 cup mini chocolate chips

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Crush the cookies (filling and all) into fine crumbs. Mix with the melted butter. Press firmly into the bottom of a 9x13 inch dish.
2. In a bowl, beat the cream cheese and sugar until smooth. Fold in 1 cup of the whipped topping. Spread this over the cookie crust.
3. In a separate bowl, whisk the 2 pudding mixes and 3 cups of cold milk for 2 minutes. Let sit 5 minutes to thicken. Spread the pudding layer over the cream cheese layer.
4. Let it chill for 15 minutes to set.
5. Spread the remaining whipped topping over the pudding layer.
6. Sprinkle with mini chocolate chips.
7. Refrigerate for at least 4 hours, or overnight, before serving.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 25 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 0 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 4 hours 25 minutes (includes chilling)

𝗞𝗰𝗮𝗹: 390 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 15 servings

𝗧𝗶𝗽𝘀:
Make sure to spread each layer gently to keep them distinct and separate.

11/06/2025

𝗢𝗻𝗲 𝗣𝗼𝘁 𝗖𝗵𝗲𝗲𝘀𝘆 𝗧𝗮𝗰𝗼 𝗣𝗮𝘀𝘁𝗮

All the taco flavor you love in a cheesy, one-pot pasta dish. This is definitely worth passing along!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 1 lb ground beef
- 1 medium onion, chopped
- 1 (1 oz) packet taco seasoning
- 2 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups uncooked shell pasta (or elbow macaroni)
- 1 cup shredded sharp cheddar cheese
- Toppings: Sour cream, crushed tortilla chips, cilantro

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. In a large pot or Dutch oven, brown the ground beef with the onion. Drain fat.
2. Stir in the taco seasoning, beef broth, tomato sauce, and diced tomatoes.
3. Bring the mixture to a boil.
4. Stir in the uncooked pasta. Reduce heat, cover, and simmer for 12-15 minutes, or until the pasta is tender, stirring occasionally.
5. Remove from heat and stir in the cheddar cheese until melted and creamy.
6. Serve hot, topped with sour cream, crushed chips, and cilantro.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 10 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 20 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 30 minutes
𝗞𝗰𝗮𝗹: 460 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 6 servings

𝗧𝗶𝗽𝘀:
If the sauce is too thick, add a splash of beef broth or water to thin it out.

11/06/2025

𝗦𝗹𝗼𝘄 𝗖𝗼𝗼𝗸𝗲𝗿 𝗖𝗮𝗻𝗱𝗶𝗲𝗱 𝗦𝘄𝗲𝗲𝘁 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀

Tender sweet potatoes in a rich, buttery brown sugar glaze, all made in the slow cooker!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 4 lbs sweet potatoes, peeled and cut into 1 1/2-inch chunks
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, cut into cubes
- 1/2 cup orange juice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Spray a 6-quart slow cooker with nonstick spray.
2. Place the sweet potato chunks in the bottom of the slow cooker.
3. In a medium bowl, combine the brown sugar, orange juice, cinnamon, nutmeg, and salt. Whisk well.
4. Pour the brown sugar mixture over the sweet potatoes.
5. Scatter the cubes of butter on top.
6. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the potatoes are tender. Stir gently halfway through.
7. Just before serving, stir in the vanilla extract.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 15 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 5 hours | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 5 hours 15 minutes
𝗞𝗰𝗮𝗹: 360 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 8 servings

𝗧𝗶𝗽𝘀:
For a thicker glaze, remove the potatoes with a slotted spoon and simmer the remaining liquid on the stovetop for 5-10 minutes.

11/06/2025

𝗛𝗼𝗻𝗲𝘆 𝗕𝘂𝘁𝘁𝗲𝗿 𝗖𝗿𝗲𝘀𝗰𝗲𝗻𝘁 𝗥𝗼𝗹𝗹𝘀

Flaky, sweet, and buttery. These take canned crescent rolls to a whole new level!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 1 (8 oz) can crescent roll dough
- 1/4 cup unsalted butter, melted
- 2 tbsp honey
- 1/4 tsp vanilla extract
- Pinch of salt

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Preheat oven to 375°F (190°C).
2. Unroll the crescent dough and separate into 8 triangles.
3. Roll up each triangle starting from the wide end.
4. Place the rolls on an ungreased baking sheet.
5. In a small bowl, whisk together the melted butter, honey, vanilla, and salt.
6. Brush about half of the honey butter mixture over the unbaked crescent rolls.
7. Bake for 10-12 minutes, or until deep golden brown.
8. As soon as they come out of the oven, brush the remaining honey butter mixture over the hot rolls.
9. Serve warm.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 5 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 12 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 17 minutes
𝗞𝗰𝗮𝗹: 150 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 8 rolls

𝗧𝗶𝗽𝘀:
For a savory twist, omit the honey and vanilla and add 1/2 tsp of garlic powder and a sprinkle of parsley to the butter.

11/06/2025

𝗕𝗿𝗼𝘄𝗻 𝗕𝘂𝘁𝘁𝗲𝗿 𝗣𝗲𝗰𝗮𝗻 𝗖𝗼𝗼𝗸𝗶𝗲𝘀

Chewy, nutty, and loaded with the rich flavor of browned butter. A must-try cookie!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 3/4 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chopped pecans, toasted

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling often, until it foams, then subsides, and brown specks appear at the bottom. It will smell nutty. Immediately remove from heat and pour into a bowl to cool for 10 minutes.
2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar.
3. Whisk in the egg, egg yolk, and vanilla extract.
4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the toasted pecans.
7. Chill the dough for at least 30 minutes.
8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
9. Roll dough into 1.5-inch balls and place on baking sheets.
10. Bake for 10-12 minutes, until the edges are golden brown and the centers are still soft.
11. Let cool on the pan for 5 minutes before moving to a wire rack.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 20 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 12 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 1 hour 2 minutes (includes chilling)

𝗞𝗰𝗮𝗹: 210 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 24 cookies

𝗧𝗶𝗽𝘀:
Toasting the pecans before adding them to the dough enhances their flavor significantly.

11/06/2025

𝗖𝗿𝗲𝗮𝗺𝘆 𝗦𝗹𝗼𝘄 𝗖𝗼𝗼𝗸𝗲𝗿 𝗧𝗼𝗿𝘁𝗲𝗹𝗹𝗶𝗻𝗶 𝗦𝗼𝘂𝗽

A hearty, cheesy, and incredibly easy soup that's pure comfort in a bowl.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 1 lb ground beef (or beef/chicken sausage)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups beef broth
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 (9 oz) package refrigerated three-cheese tortellini
- 1 (8 oz) block cream cheese, softened and cubed
- 1/2 cup heavy cream
- 2 cups fresh spinach

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Brown the ground beef with the onion and garlic in a skillet. Drain any fat.
2. Transfer the beef mixture to a 6-quart slow cooker.
3. Add the crushed tomatoes, diced tomatoes, beef broth, oregano, and basil. Stir to combine.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Stir in the refrigerated tortellini, cubed cream cheese, and heavy cream.
6. Cover and cook on high for another 15-20 minutes, or until the tortellini is tender and the cream cheese is melted.
7. Stir in the fresh spinach until it wilts.
8. Serve hot, garnished with Parmesan cheese.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 15 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 6 hours | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 6 hours 15 minutes
𝗞𝗰𝗮𝗹: 480 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 8 servings

𝗧𝗶𝗽𝘀:
The soup will thicken as it sits. You can add more broth to thin it out if desired.

11/06/2025

𝗙𝗿𝗲𝗻𝗰𝗵 𝗗𝗶𝗽 𝗦𝗮𝗻𝗱𝘄𝗶𝗰𝗵𝗲𝘀 (𝗦𝘁𝗼𝘃𝗲𝘁𝗼𝗽)

Slices of tender roast beef on a crusty roll, served with rich, savory au jus for dipping. So good!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 1 lb thinly sliced deli roast beef
- 2 cups beef broth (low sodium)
- 1 tbsp Worcestershire sauce (check ingredients)
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 4 large, crusty hoagie rolls
- 8 slices provolone or Swiss cheese
- 2 tbsp unsalted butter, softened

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. In a medium saucepan, combine the beef broth, Worcestershire sauce, onion powder, garlic powder, and pepper. Bring to a simmer.
2. Turn heat to low. Add the sliced roast beef to the broth and let it warm up for 5-10 minutes. Do not let it boil.
3. Slice the hoagie rolls, leaving one side hinged. Spread the insides with softened butter.
4. Toast the rolls under the broiler or in a skillet until golden brown.
5. Using tongs, lift the warm beef from the broth (let it drip) and pile it onto the toasted rolls.
6. Top the beef with two slices of provolone cheese. Place back under the broiler for 1-2 minutes, just to melt the cheese.
7. Ladle the hot au jus (broth) into small bowls for dipping.
8. Serve the sandwiches immediately with the au jus.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 10 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 15 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 25 minutes
𝗞𝗰𝗮𝗹: 510 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 4 sandwiches

𝗧𝗶𝗽𝘀:
Using a high-quality deli roast beef is the key to a great, fast French Dip.

11/06/2025

𝗘𝗮𝘀𝘆 𝗖𝗿𝗲𝗮𝗺𝘆 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗣𝗶𝗰𝗰𝗮𝘁𝗮

A fast, elegant, and delicious chicken dinner with a bright, creamy lemon-caper sauce.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 2 large boneless, skinless chicken portions, halved horizontally (4 cutlets)
- 1/2 cup all-purpose flour
- 1/2 tsp salt, 1/4 tsp pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. On a plate, mix flour, salt, and pepper. Dredge the chicken cutlets in the flour.
2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, until golden brown. Remove chicken from skillet.
3. In the same skillet, melt the butter. Add the garlic and cook for 1 minute.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits. Bring to a simmer.
5. Stir in the heavy cream and capers. Let the sauce simmer and thicken for 3-4 minutes.
6. Return the chicken to the skillet and let it simmer in the sauce for 2-3 minutes to heat through.
7. Garnish with fresh parsley and serve immediately, spooning extra sauce over the top.

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 10 minutes | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 15 minutes | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 25 minutes
𝗞𝗰𝗮𝗹: 410 kcal | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 4 servings

𝗧𝗶𝗽𝘀:
This dish is wonderful served over angel hair pasta or with a side of roasted asparagus.

Recipe Realm 101

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