What's for dinner tonight?

Are you looking for a dinner idea on this cold winter day? How about cooking up some Pan Sauteed Chicken with Vidalia Onion Fig Sauce? I think that there is nothing like a home-cooked hot meal to warm you up. What are your favorite winter meals?

ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
For the Sauce:
• 1-tablespoon butter
• 1 tablespoon shallot, finely minced
• 1 teaspoon fresh ginger, finely grated
• 1-tablespoon brandy
• 1/2 cup Stonewall Kitchen Vidalia Onion Fig Sauce
• 1/4 cup chicken broth
• 1/2 teaspoon orange zest, finely grated
• Salt and pepper to taste

directions

1. Trim and pound chicken breasts to 1/2 inch thickness.
2. Heat olive oil in a sauté pan over medium-high heat. When hot add chicken breasts and season with salt and pepper. Cook several minutes until golden, then turn chicken and cook until golden on both sides and cooked through. Remove chicken breasts and set aside. Drain off fat.
3. Add butter to sauté pan over medium heat. Add shallots and sauté until translucent, but not brown. Add ginger and brandy. Cook until brandy reduces and the alcohol is cooked off. Add the Stonewall Kitchen Vidalia Onion Fig Sauce, chicken broth and orange zest. Season to taste with salt and pepper. Reduce heat and simmer 2 minutes.
4. Serve sauce over chicken breasts with your favorite rice recipe. This sauce is also delicious on pork.

Mediterranean Bean Dip

When Kim, our recipe developer, and I were shooting this we were talking about how it's actually quite healthy. Tasty & healthy...it doesn't get much better than that! Want to make it even healthier? Skip the sour cream and use 0% greek yogurt. I often use greek yogurt instead of sour cream. With other ingredients, it's hard to tell!



View this recipe on our website

ingredients

 

• 1/2 cup Stonewall Kitchen White Bean Dip
• 2 tablespoons sour cream
• 2 Tablespoons sun-dried tomatoes, finely chopped
• 2 tablespoons kalamata olives, finely chopped
• 2 tablespoons feta cheese, crumbled
• 2 tablespoons seedless cucumber, peeled and diced
• 1 tablespoon green onion, finely chopped
• 1-tablespoon parsley, chopped
• 1-tablespoon pine nuts, toasted
• Crackers

directions

1. Spread Stonewall Kitchen White Bean Dip in a 1-cup shallow serving dish. Spread sour cream on top of dip.
2. In a small bowl combine the sun-dried tomatoes, kalamata olives, feta cheese, cucumber, and green onion. Toss gently and spread over sour cream.
3. Toast pine nuts in a sauté pan over medium heat stirring frequently until golden brown or bake in a 350 degree F oven for 5-8 minutes. Watch closely so they do not burn.
4. Garnish dip with parsley and pine nuts and serve with crackers.