Chicken Enchiladas in Sour Cream Verde Sauce w/ Asparagus

What You Need:

• ~3 lb boneless, skinless chicken thighs
• salt
• 2-3 lb asparagus, cut into bite-size pieces
• 1/3 cup yellow or white onion, chopped
• 1 Tbsp. olive oil
• 2.5 oz can black olives, chopped
• 3-4 cups Monterey Jack cheese, shredded
• 1/2 cup butter
• 1/2 cup flour
• 4 cups chicken broth (used from cooking the chicken)
• 1 cup sour cream
• 3/4 cup salsa verde (green salsa)
• 1 dozen flour tortillas (I recommend using Guerrero’s Soft Taco Flour Tortillas)
• a sprinkling of Parmesan cheese
• 1/4 cup fresh cilantro. chopped
• 2 9×13 baking dishes

What To Do:

• Cover chicken in large stock pot with salted water (about 3-4 Tbsp); Bring to a boil, then lower heat to medium and cook for about 25 min; Place chicken on cutting board to cool.
• While chicken is cooking, place asparagus in a skillet, barely cover with water, sprinkle with salt, and bring to low boil;  Cook asparagus until al dente;  Drain asparagus and place in a large mixing bowl;  Set aside.
• Sauté onion in skillet with 1 Tbsp olive oil over medium heat until softened; Add to mixing bowl with asparagus.
• Shred chicken and place in mixing bowl with asparagus and onions; add olives and about 2 cups of cheese and mix all ingredients together.
• In medium saucepan, melt butter over medium heat; blend in flour with a wooden spoon; Add chicken broth (reserved from cooking chicken), whisking constantly until thick and bubbly; Add sour cream and green salsa and heat all.
• Preheat oven 350 deg F; wipe bottom and sides of baking dishes with olive oil.
• One tortilla at a time placed in the baking dish, place a generous amount of chicken mixture in the center of the tortilla and spread evenly throughout; drizzle about 3-4 Tbsp sauce inside the enchilada, roll up;  Line up the next tortilla and repeat until all of mixture is used up.
• Evenly pour sauce over the top of all enchiladas;  Sprinkle with Jack cheese, and then with a dusting of Parmesan cheese.
• Bake at 350 degrees F for 25 min or until top turns slightly brown.
• Sprinkle with fresh cilantro and serve.

Chicken Marsala w/ Pasta

What You Need:

• 1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
• 3 tablespoons all-purpose flour
• Salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 1 (8-oz) package pre-sliced bella or button mushrooms
• 2-3 cloves garlic, minced
• 2/3 cup chicken broth
• 2/3 cup dry Marsala wine
• 2/3 cup heavy cream (or less depending on how creamy you want it)
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley, for serving (optional) 
• Cooked pasta of your choice (I like egg noodles, personally)

What To Do:

• Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.  Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly.  Set aside.
• Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning.  Nonstick will work too, but you won’t get that nice golden color on the chicken.)  Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total.  Transfer the chicken to a plate and set aside.
• Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.  Add garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more.  Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
• Note: If your chicken breasts are large, it’s best to first cut them horizontally to form four flat fillets, then pound them to an even 1/4-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically;  the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!)
• Serve over buttered pasta of your choice and enjoy!