Weekly Ad Recipe – Grouper Fillet With Cream Sauce

Weekly Ad Recipe - Grouper Fillet With Cream Sauce www.cobornsblog.com

This is a great way to prepare fish if you do not have a grill readily available. The fish comes out very tender and the sauce has a wonderful flavor of lemon and fresh basil. A very quick and easy recipe. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Grouper Fillet With Cream Sauce
Serves: 4
 
Ingredients
  • 4 Grouper Fillets
  • Sprinkle of Salt
  • Sprinkle of Pepper
  • ¼ Cup Butter
  • 2 Cloves Garlic, grated
  • ½ tsp. Black Pepper
  • ½ Cup Dry White Wine
  • 3 T. Squeezed Lemon Juice
  • ¼ Cup Heavy Cream
  • 3 T. Fresh Basil, chopped
Instructions
  1. Set oven to broil.
  2. Spray cookie sheet with cooking spray.
  3. Place fish fillets on cookie sheet.
  4. Sprinkle both sides of fillets with salt and pepper.
  5. Broil about 10 to 15 minutes until internal temperature of fish reaches at least degrees.
  6. In large skillet, melt butter over low heat.
  7. Add garlic and remaining ½ teaspoon of pepper.
  8. Cook and stir until garlic is fragrant.
  9. Add lemon juice and wine; heat to boiling over medium-low heat.
  10. Boil until sauce is reduced by half.
  11. Stir in whipping cream and basil.
  12. Simmer until thickened.
  13. To serve, place broiled grouper on individual plates.
  14. Top with cream sauce.
Notes
Suggested Wine Pairing Honoro Vera Blanco

 

Weekly Ad Recipe – Parmesan Chicken In Cream Sauce

Weekly Ad Recipe - Parmesan Chicken In Cream Sauce www.cobornsblog.com

If you want a quick, easy recipe that is done in 30 minutes or less this is the recipe for you. This is definitely my husbands all-time favorite meal and also one of my favorites. Just a quick tip that I tried, instead of plain white rice I made Chicken Flavor Rice-a-Roni. We both loved it. It gave the recipe even more flavor and now that’s the only way we make this dish. The sauce really puts this meal over the top. I know what I’m making for dinner tonight. Enjoy….I will!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Parmesan Chicken In Cream Sauce
Serves: 4
 
Ingredients
  • 2 Cups Instant Rice, uncooked
  • 14.5 Oz. Chicken Broth, divided
  • 6 Snack Crackers, finely crushed
  • 2 T. Grated Parmesan Cheese
  • 14-15 Oz. Boneless Skinless Pkg. Chicken Tenders
  • 2 tsp. Oil
  • ½ Cup Chive & Onion Cream Cheese
Instructions
  1. Cook rice as directed on package, using 1.25 cups of the broth and ½ cup water.
  2. Mix cracker crumbs and parmesan on plate.
  3. Rinse chicken with cold water and then dip chicken in crumb mixture, turning to coat both sides.
  4. Heat oil in large non-stick skillet on medium heat.
  5. Add chicken; cook 5-6 minutes on each side or until internal temperature reaches 165°F.
  6. Transfer to plate; cover to keep warm.
  7. Add remaining broth and cream cheese to skillet; bring to boil, stirring constantly.
  8. Cook 3 minutes or until thickened and then spoon over chicken.
  9. Serve with rice.
Notes
Suggested Wine Pairing Bread & Butter Chardonnay

 

Weekly Ad Recipe – Pork Chops with Chive Sauce

Pork Chops with Chive Sauce

I just loved this recipe not only for its taste but the fact that it was so quick and easy to do right after I got home from work last night.   After eating this recipe I know if you didn’t like pork chops you could also add chicken breast instead.  Either way they would be great.   Next time I make this I am also going to add mushrooms to the sauce because I think they will go great together.  Enjoy….I did!
– Jayne, Coborn’s Meat and Seafood Merhandiser

Pork Chops with Chive Sauce
Serves: 4
 
Ingredients
  • 1 T. Olive Oil
  • 4 Boneless Pork Sirloin Chops (1/2 inch thick)
  • To Taste Salt & Pepper
  • ⅓ Cup Chicken Broth
  • 4 Oz. Cream Cheese, cut into cubes
  • ¼ Cup Fresh Chives, chopped
Instructions
  1. In large skillet, heat oil over medium heat.
  2. Sprinkle both sides of pork chops with salt and pepper; add to skillet.
  3. Cook 8-10 minutes, turning once, until internal temperature of chops reaches 145°F. Remove pork chops to plate; cover to keep warm.
  4. Add broth and cream cheese to warm skillet.
  5. Cook about 5 minutes, stirring frequently with whisk, until cheese is melted and sauce is smooth.
  6. Stir in 3 tablespoons of the chives.
  7. Spoon sauce over pork chops.
  8. Sprinkle with remaining 1 tablespoon chives.
Notes
Suggested Wine Pairing: Fetzer Quartz Chardonnay