Serves 4-6 Ingredients: 2 tablespoons unsalted butter plus 2 tablespoons, divided use, more if needed for making crepes 1.5 pounds boneless skinless chicken thighs, cut in thin strips 2 teaspoons sea salt plus 1 1/2 teaspoons, divided use 2 tablespoons fresh lemon juice plus 1 tablespoon, divided use 2 tablespoon Worcestershire sauce 16 oz. Crimini mushrooms, sliced thin 1 tablespoon apricot preserves 1 tablespoons fresh tarragon, chopped or 3/4 teaspoon, dried 3/4 cup all-purpose flour 1 1/4 cups whole milk 1 whole large egg plus 1 large egg yolk 5 ounce garlic and herb spreadable cheese, such as Boursin Preparation: Meanwhile, heat 2 tablespoons butter in a heavy skillet over medium-high heat. Sprinkle chicken with 2 teaspoons sea salt. Add the chicken and 2-tablespoons lemon juice cook until chicken is cooked through. Remove chicken to a plate. Maintaining heat add 2-tablespoons butter, Worcestershire sauce, 1 teaspoon sea salt and mushrooms to the skillet and cook for 8 minutes, stirring often. Reserve 1/2 cup of mushrooms in the skillet and combine remaining mushrooms with the chicken on the plate. Maintaining skillet heat, add the apricot preserves to the skillet with 1 tablespoon lemon juice and tarragon. Stir until preserves are melted and coat the mushrooms. Remove from heat. In a large bowl combine flour and 1/2 teaspoon salt. Whisk in milk, eggs and 1-tablespoon butter until well combined. Let batter rest for 5 -10 minutes. Prepare crepes by melting 1/2-tablespoon butter in a 9-in. heavy skillet over medium heat. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry. Dot 2 tablespoons Boursin down one-third of crepe and top with a layer of chicken and mushroom blend and fold in each side to cover filling. Remove each crepe to a serving plate as its prepared. Add butter to skillet for each crepe preparation, as needed. Prepare 4-6 crepes and top each with apricot-tarragon glazed mushrooms. Serve warm. Enjoy!
By Rebecka Evans Ingredients: 4 cups Scaramuzza Ricotta Gnocchi 5 cups Mixed Mushrooms: 2 cups sliced baby bella’s 2 cups sliced white button mushrooms 1 cup trumpet mushrooms (substitute: oyster mushrooms if trumpet mushrooms are not available, cutting larger mushrooms into slices) 2 cups prosecco wine 1/3 cup shallots, plus 1 tablespoon, fine chopped 1/4 cup plus 9 tablespoons, Challenge Butter, divided 3 tablespoons flour 1 cup chicken stock 3 tablespoons olive oil 1 hot chili, (jalapeno, fresno, or other) fine chopped (about 2 teaspoons) 2 tablespoons garlic, minced 3 oz. sherry wine 3 ounces seasoned rice vinegar Prosecco Mushroom Butter Sauce: Wash mushrooms in cold water and pat dry Bring Prosecco and fine chopped shallots to a rolling boil. Simmer until wine is reduced to about ¾ cups. Remove from heat Allow Prosecco mixture to cool slightly then add ¼ cup chopped butter, a little at a time. Stir after each addition to combine Melt 3 tablespoons butter in a frying pan over med heat. Sauté 2 cups baby bella mushrooms and 2 cups white button mushrooms for 5 minutes until mushrooms are tender. Stir in 3 tablespoon flour and 1 tablespoon butter, cook for 1 minute Slowly add the chicken stock to mushroom mixture, stirring constantly until it boils. Remove from heat Stir in Prosecco mixture. Season with ½ teaspoon sea salt and ½ teaspoon fresh ground pepper. (Add more to taste) Stir in 2 more tablespoon challenge butter to finish sauce Keep sauce warm – do not boil Garlic Chili Trumpets (or Oyster) Mushrooms: Cut larger trumpets lengthwise into 2-3 slices. Leave small trumpets whole (If trumpet mushrooms are not available, substitute oyster mushrooms) Heat 3 tablespoons olive oil and 1 tablespoons Challenge Butter in a heavy skillet, over medium high heat Add trumpet mushroom in a single layer. Cook until lightly browned on one side (about 3 minutes). Flip and cook for 1 minute longer. Remove mushrooms to a plate Reduce heat to medium Add 2 teaspoons chopped hot chili, 1 tablespoon fine chopped shallots and 2 tablespoons minced garlic to the pan. Sauté for 1 – 2 minutes. Do not brown the garlic Deglaze the pan with 3 ounces good, sherry wine Return trumpet mushrooms to the pan and raise the heat to medium high. Cook for 3 minutes, stirring to coat Remove from heat. Add 3 ounces seasoned rice vinegar. Stir to combine Set aside until ready to serve Gnocchi: In a large stock pot, boil 4 quarts of water Once the water is boiling, add 1 tablespoon salt Add 4 cups Scaramuzza Ricotta Gnocchi to the salted water. When the gnocchi rise to the top they are done. Remove them with a slotted spoon and allow excess liquid to drain off. Transfer gnocchi in batches to the pan with Prosecco Mushroom Butter Sauce. Once all gnocchi are in the sauce, add 2 more tablespoons Challenge butter and stir the gnocchi and sauce to coat evenly. Serve the gnocchi in a large casserole dish or individual bowls Serve with three or four garlic chili trumpets