Pavani Cookery Book

Pavani’s cookbook or cookery book is a kitchen reference containing recipes
designed only for lovers and Newley married couples .

Recipes to Make for Someone You Love (Including Yourself).
Index
Names of the Recipe’s
1. Preface …………………………………………………………………. 2 - 3
2. Iam Impressed …………………………………………………….. 4 - 10
3. Goddess of Love …………………………………………………….. 11 - 18
4. I Love You …………………………………………………………….. 19 - 26
5. Sweetheart ………………………………………………………….. 27 - 35
6. Valentine’s Special ……………………………………………….. 36 - 44
7. Darling & Darling …………………………………………………. 45 - 54
8. Heart’s Dearest …………………………………………………….. 55 - 61
9. Sexy …………………………………………………………………….. 62 - 70
10. Love My Love ……………………………………………….. 71 - 78
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PREFACE
HI, I’M PAVANI!

My mission is to help busy home cooks create delicious recipes that are budget-
friendly and easy to follow. I will take your home cooking skills to the next level
with my game-changing ingredient combinations and simple cooking
techniques.
Hey, I’m Pavani! Welcome to The Pavani’s Cookery Book! Here, it’s all about
being laid-back in the kitchen. My goal is for you to have fun with cooking by
creating simple recipes that you’ll always feel confident feeding to friends and
family. The ingredients that I use are always basic, the steps are easy to follow,
and the leftovers taste even better than the night before.
A Little Back Story
I graduated from The Ambedkar Open University in 2007. After my graduation

worked for various companies and finally now focusing for the love of my life, I
had in love with my lover, and was a firm believer that the way to a man’s heart
is through his stomach! Unfortunately, I didn’t have many skills to offer in the
kitchen for my love.
I found myself researching cooking methods and trying to put them into
practice while still keeping my recipes simple. I couldn’t believe what a
difference a proper technique or a simple ingredient could make. And
I really couldn’t believe the lack of information or guidance that existed on
some of the popular websites that I found.
I began posting images of my recipes on Facebook (that I, of course thought

were brilliant photos taken with my cell phone). Let me assure you, they were
not.
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In January 2023, I decided it was time to dive into my passion full-time and bid
goodbye to the Corporate world that I had known for years. And started selling
my recipe formulas which you are reading now.
My Goal at The Pavani’s Crookery Book
Every time I prepare a recipe to feature on The Pavani’s Cookery Book, I know
you’re putting your trust in me. You’re spending money on the ingredients
you’re using, and time on the reading, preparation, and cooking. (And let’s not
forget, you’re hungry.)
-My goal is to make sure your time and money aren’t wasted when you
prepare a recipe that I’ve given you.
-I want to make your life easier by allowing you to prepare food that you’re
proud of and will want to eat again.
-My hope is that you may be as thankful for me as I am for you.
Friends I bet you can trust me and cook my recipes to your loved one, where
you can find a new love in them on you.
Wishing you happy Kitchen Time.
Your’s Kitchen Friend

Pavani
Author - The Pavani’s Cookery Book
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Name of the Recipe - “Iam Impressed”
This “Iam Impressed” recipe has perfectly seared chicken in a thick and
creamy spinach sauce. Serve it with pasta, rice, or with a simple green
salad. Add a splash of lemon and some fresh parsley for added flavor and
color!
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How to Make It
Use a meat tenderizer to pound the chicken about 1/2-inch thick. It will
plump up more when cooked so be sure to go thin.
Dredge the chicken in the flour mixture and tap off excess. Sear in olive oil
and butter over medium-high heat for 4-5 minutes per side. Set aside.
Add garlic to the pan and cook for 1 minute. Add white wine (or chicken
broth), let it boil gently until reduced by half. Slowly stir in the half and
half. Bring to a boil, reduce to a simmer, and let it reduce by half again. Stir
in the cream cheese.
Add the spinach and stir to combine.
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Add lemon juice if desired. Add chicken and any drippings back to the pot.
Cover until heated through. Garnish with parsley and serve!
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This Iam Impressed recipe has perfectly seared chicken in a thick and
creamy spinach sauce. Serve it with pasta, rice, or with a simple green
salad. Add a splash of lemon and a sprinkle of parsley for added flavor and
color!
Ingredients
• 4 boneless skinless chicken breasts

• 2 Tablespoons olive oil
• 2 Tablespoons Butter
Chicken Dredge:
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons Italian Seasoning
• ½ cup flour
• ¼ cup Parmesan cheese, finely shredded
• 1 teaspoon garlic powder
Florentine Sauce:
• 4 cloves garlic, minced

• 1 ½ cups white wine, or chicken broth
• 1 cup half and half
• 1/3 cup softened cream cheese
• 3 cups fresh spinach
• 1/2 fresh lemon or 1.5 tablespoons lemon juice, optional
• Fresh parsley, to garnish
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Instructions
1. Place saran wrap over each chicken breast and use a meat tenderizer to
pound it until it’s about 1/2-inch thick and of equal thickness throughout. Pat
dry.
2. Combine chicken dredge ingredients. Coat the chicken in the flour
mixture, tap off any excess.
3. Melt the butter and olive oil in a skillet over medium-high heat.
4. Add the chicken and cover the pan. Cook for 4-5 minutes per side, until
golden. If needed, sear in 2 separate batches. Set aside on a plate once cooked,
it's done when the internal temperature reaches 165 degrees.
5. Decrease heat to medium and add the garlic. Cook for 1 minute.
6. Add the white wine and deglaze the pan by running a silicone spatula on
the bottom to scrape up the brown bits from the pan. This gives the sauce plenty
of flavor. Increase heat slightly and allow it to gently bubble until the liquid is
reduced by half, about 5 minutes.
7. Temper the half and half by heating in the microwave for 40
seconds. Add it to the skillet in splashes, stirring as you do so. Bring it to a
gentle bubble, then reduce heat to low.
8. Stir in the softened cream cheese until smooth and combined.
9. Add spinach until it’s soft and wilted. Add lemon juice if desired.
10. Return the chicken & any drippings back to the pan. Cover to heat
through. Sprinkle with parsley and serve!
Pro Tips:
• Pound the chicken flat for even cooking. Chicken breasts plump up
when they cook because their proteins gel, causing them to plump up.
Thin cutlets also cook more quickly and are much more appetizing.
• Let the chicken sit out while you prepare the other ingredients,
placing cold chicken in the skillet cools down the olive oil/butter and
can cause uneven cooking.
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• Keep the chicken undisturbed while it cooks to maintain the golden
crust that forms. The chicken will release from the pan when it's
done searing, using force will cause it to tear.
• A combination of butter and olive oil is best. The butter gives the
chicken a golden color, the olive oil mitigates burning due to it's higher
smoke count. (If the pan gets too hot while the chicken is searing,
decrease the heat to medium.)
• Mushrooms, capers, cherry tomatoes, and sun-dried
tomatoes make nice additions to this meal.
• The cream cheese can be omitted, I've made it without it before. It
does thicken it a bit and adds additional flavor and creaminess.
The nutritional information provided is an estimate and is per serving. There

are 4 servings in this recipe.
Nutrition
Calories: 456kcal, Carbohydrates: 14g, Protein: 30g, Fat: 24g, Saturated

Fat: 10g, Cholesterol: 117mg, Sodium: 862mg, Potassium: 746mg, Fiber: 1g, Su
gar: 2g, Vitamin A: 2648IU, Vitamin C: 9mg, Calcium: 169mg, Iron: 2mg
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Name of the Recipe - “Goddess of Love”
This incredible “Goddess of Love” Greek Chicken recipe is easy to prepare in a

skillet and bake in the oven with Feta, tomatoes, olives, and a delicious Greek
sauce. Serve this with Tzatziki sauce, with my Greek potatoes, some roasted
asparagus, in gyros, and more!
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When a Greek craving strikes (i.e. Feta cheese, juicy tomatoes, marinated
chicken, olives, a delicious Greek sauce and more), there couldn’t be a better
way to satisfy that craving than with this easy chicken dinner.
This has all of the classic Greek flavors that we know and love. It’s prepared in a
single skillet and baked in the oven for just 15 minutes to let all of these delicious
flavors blend together.
Let me show you how it’s done!
This incredible Greek Chicken recipe is easy to prepare in a skillet and bake in
the oven with Feta, tomatoes, olives, and a delicious Greek sauce. Serve this
with Tzatziki sauce, with my Greek potatoes, some roasted asparagus, in gyros,
and more!
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How to Make It
To start, marinate the chicken in Greek salad dressing for 20 minutes.
Sear the chicken in olive oil to create a beautiful golden crust on the outside. This
also leaves a ton of flavor, (i.e. fond!) on the bottom of the pan, which is deglazed
with white wine. (Chicken broth can be used if you don’t cook with wine.)
From there, we make a delicious Greek sauce, which starts with a

little butter and minced garlic.
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Add Chicken broth, Greek salad dressing, honey, mustard powder, and
Worcestershire sauce. Bring the sauce to a gentle boil and let it reduce for 5-8
minutes, then remove from heat and add the chicken back and spoon some
sauce on top.
Top the chicken with Feta cheese. Cherry tomatoes and olives add a nice
finishing touch to the dish. Bake for 15 minutes, then serve with Greek
potatoes and/or roasted asparagus.
Pro Tips
• Wine: Sauvignon Blanc is the best wine to use in this recipe, followed
by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t
cook with wine.
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• If I don’t use my homemade Greek dressing for this recipe, then I’ll use Ken’s Steak
House Greek Dressing. A variety of similar non-creamy Greek dressings would
work well with this recipe as well. (I haven’t tested it with creamy Greek.)
• Quartered red onions make a great addition to the baking dish as well.
The mustard powder and Worcestershire sauce are flavor enhancers that you
can’t taste outright.
• Pairing Suggestions: Greek Potatoes, Greek Pasta Salad, Roasted

Potatoes, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli, Grilled
Potatoes.
• This is great with a side of Tzatziki sauce as well!
• Once cooked, feel free to dice the chicken and serve in Gyros with the sauce
drizzled on top.
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Storage
• Store in an airtight container and refrigerate for up to 3 days or freeze for up
to 3 months. Leftovers do freeze well for future meals.
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This Goddess of Love recipe is baked in the oven with Feta, tomatoes, olives,
and a delicious Greek sauce. Serve this with Tzatziki sauce, roasted potatoes,
roasted asparagus, in gyros, and more!
Ingredients
Chicken
• 2 large boneless skinless chicken breasts

• Salt/Pepper
• ½ cup Greek salad dressing, see notes
• 2 tablespoons olive oil
Greek Sauce
• 1/3 cup dry white wine, see notes

• 2 tablespoons butter
• 1/3 cup Greek salad dressing
• 1/3 cup chicken broth
• 2 tablespoons honey
• ½ teaspoon mustard powder
• ½ teaspoon Worcestershire sauce
• 1/3 cup Feta cheese, crumbled
• 1 cup cherry tomatoes
• ½ cup olives, black, green, kalamata, or a mix
Instructions
1. Preheat oven to 425°F.
2. Slice the chicken in half lengthwise to create 2-3 thinner slices. Place
in a gallon freezer bag (or in between saran wrap) and use the textured side of
a meat mallet to pound it to ½ inch thick. Pat completely dry.
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3. Sprinkle lightly with salt/pepper. Place ½ cup of the Greek dressing in a
gallon freezer bag and add the chicken. Remove excess air from the bag and seal.
Marinate at room temperature for 20 minutes.
4. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in
batches for 3-4 minutes per side, until a golden crust has developed. Set aside.
5. Add the wine to the skillet over medium heat and use a silicone spatula to
“clean” the bottom and sides of the skillet. Let it reduce by half, 3-4 minutes.
6. Add the garlic and melt the butter. Cook for 2 minutes. Add 1/3 cup Greek
dressing, chicken broth, honey, mustard powder, and Worcestershire
sauce. Stir to combine and bring to a gentle boil. Let it simmer and reduce for 5-8
minutes. (The longer it simmers, the more glaze-like it becomes.) Remove from heat.
7. Transfer the sauce to a 9 x 13-inch baking dish if your skillet isn’t oven safe.
8. Add the chicken to the sauce along with any juices from the plate. Spoon
some sauce over the chicken and sprinkle each piece with Feta cheese. Arrange
the cherry tomatoes and olives around the chicken.
9. Bake for 15 minutes, then remove from the oven and serve with Greek
potatoes and/or roasted asparagus.
10. The nutritional information shared is an estimate and is per
serving. There are 4 servings in this recipe.
Nutrition
Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans
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Name of the Recipe - “I Love You”
This “I Love You” Lemon Pepper Chicken recipe is easy to make on the stove top to
serve with pasta, potatoes, vegetables, and more! The award-winning sauce is
perfectly seasoned and has the best balance of tart, creamy, and savory!
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I Love You - Lemon Pepper Chicken
I am soooo happy that you’ve found this incredible Lemon Pepper Chicken recipe!
The flavor profile in this dish is so well balanced, you won’t be able to stop eating
it! (Luckily, there is plenty of this addicting sauce to go around.)
The sauce is tart, yet creamy. It’s savory, while also being subtly sweet, and
it’s perfectly seasoned.
This dish pairs perfectly with pasta, potatoes, vegetables, or just a simple side
salad! See below for links to my pairing suggestions, and don’t miss my PRO
tips as well!
How to Make It
Slice the chicken in half lengthwise to create 2 thinner slices. Season each side with
lemon pepper seasoning and dredge it in flour. Sear in olive oil and set aside.
Add white wine to the same skillet. Use a silicone spatula to “Clean” the pan and
let the liquid bubble gently and reduce by half. Add the garlic and butter.
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Add flour and cook for 1 minute. Add the sauce mixture in small splashes, stirring
continuously. Bring to a boil, then reduce to a gentle bubble. Simmer, uncovered,
for 5 minutes.
Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring
continuously. Stir in the lemon juice and add the chicken back. Spoon the sauce
on top. Simmer for 5 minutes. Add lemon slices during the last minute. Garnish
with parsley and sprinkle with freshly cracked pepper. Serve!
This I Love You - Lemon Pepper Chicken is an easy stove top recipe with the
most flavorful sauce that pairs well with potatoes, pasta, vegetables, garlic
bread, or salad!
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Instructions
Prep Work
1. For the sauce: In a large measuring cup with a spout, combine the chicken
broth, bouillon cube, honey, heavy cream, and seasonings. Set aside.
2. Measure out remaining ingredients before beginning.
Make the Chicken
1. Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with
saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
2. Season each side with lemon pepper seasoning. Sprinkle with flour and
rub it over the surface of each side. (The flour gives it a little texture and prevents it
from sticking to the skillet. It also thickens the sauce a little more at the end.)
Make the Sauce
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1. Turn the heat off. Add the wine and then set the heat to medium. Use a silicone
spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to
the sauce. Bring to a gentle bubble and reduce by half, about 3 minutes.
2. Add the butter and the garlic and cook for 1 more minute.
3. Add the flour and stir continuously for 2 minutes, until the raw flour smell is
cooked off.
4. Add the chicken broth mixture in small splashes, stirring continuously. (This
is the mixture that we combined in step 1 of prep work.)
5. Bring the sauce to a boil, then reduce to a gentle bubble. Let it simmer and
reduce for 5 minutes. During this time the flavors will meld, and the sauce will thicken
and concentrate.
6. Reduce heat to low. Slowly sprinkle in the Parmesan cheese, stirring
continuously, until melted and combined. Slowly stir in the lemon juice.
7. Add the chicken back and spoon the sauce on top. Let it simmer and reduce
for 4 minutes, uncovered. Add the fresh lemon wedges to the skillet and simmer for
1 more minute. Remove from heat. Sprinkle with parsley and freshly cracked
pepper, then serve!
Pro Tips:
• Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is

my favorite brand for seasoning this chicken, it also contains sea salt and has
a lot of great flavor. Some brands (like McCormick) can be potent so be
aware of that and consider using less on the chicken.
• Wine: Sauvignon Blanc is the best wine to use in this recipe, followed
by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you
don’t cook with wine.
• Cheese: Shred the cheese from a block, it will melt and taste much better
than packaged shredded cheese. I use Belgioioso Parmesan.
• Capers and/or spinach can be added to the sauce at the end of cooking if
desired.
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• Pairing Suggestions: See blog post for links to my recommended side
dishes.
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Ingredients
Chicken

• 2 teaspoons Lemon Pepper Seasoning, see notes
• ¼ cup flour
• 1-2 tablespoons olive oil
Sauce
• ½ cup dry white wine, see notes

• 3 tablespoons flour
• 2 cups chicken broth
• 1 chicken bouillon cube
• 1 tablespoon honey
• 3 tablespoons heavy cream
• 1/3 cup Parmesan cheese, grated
• 2 tablespoons lemon juice
• 1 lemon, cut into wedges
Seasonings
• 1 teaspoon EACH: mustard powder, parsley, oregano

• ½ teaspoon brown sugar
• 1/8 teaspoon course black pepper
For Serving
• Fresh parsley, roughly chopped

• Freshly cracked pepper
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Storage:
• Store in an airtight container and refrigerate for up to 3 days or freeze for

up to 3 months. Leftovers do freeze well!
• If reheating from frozen: Thaw leftover chicken overnight in the fridge (or
defrost it in the microwave) and then bake it in a small, lightly greased,
covered casserole dish at 350° for 20-25 minutes.
Nutritional information is an estimate and is per serving. There are 4 servings in

this recipe.
Nutrition

Fat: 0.4g, Cholesterol: 81mg, Sodium: 961mg, Potassium: 382mg, Fiber: 2g, Su
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Name of the Recipe - “Sweet Heart”
This “Sweet Heart” Firecracker Chicken is made with extra crispy fried chicken
breast or thighs that are tossed in a flavorful Firecracker sauce and baked to
perfection. This restaurant-worthy meal tastes even better than takeout!
Firecracker Chicken
I’ll just come right out and say it. This firecracker chicken
recipe absolutely tastes like it comes from a restaurant. The chicken is so crispy,
(and it stays crispy), and the firecracker sauce is exploding with flavor.
There is some heat from the buffalo sauce which is contrasted by sweetness from
the brown sugar, umami from the soy sauce, and tang from the apple cider
vinegar. A little bit of melted butter adds a smooth, velvety finish to this sauce and
mustard powder acts as a flavor enhancer that you can’t taste outright.
This recipe calls for dipping the chicken in whisked eggs, then cornstarch, and then
back into the whisked eggs. This is the best way to create super crispy chicken that
stays crispy even during storage.
While the chicken bakes in the oven, the cornstarch coating works it’s way into
the sauce and creates a thick and glossy glaze. You won’t believe that this
came from your kitchen.
How to Make It
Season cubes of chicken with salt/pepper. Add the chicken to a bowl of whisked
eggs and toss to coat. Dredge in cornstarch, then briefly dip the chicken back into
the eggs just before frying.
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Fry the chicken in 365° oil for 3-4 minutes per side, until brown and crisp. Use a
slotted spoon to transfer to cooling racks. Once all of the chicken is fried, transfer
it to a large bowl with combined sauce ingredients.
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Toss to coat in the sauce and transfer to a 9 x 13-inch baking dish. Bake at 350° for
10 minutes. Remove and toss to coat in the sauce again, then bake for 10 more
minutes. Garnish with green onions and serve with rice!
Is Firecracker Chicken Spicy
• Firecracker Chicken has a kick of heat from the buffalo sauce, so if you are sensitive
to spicy food, you may want to try my General Tso’s Chicken or Peanut Butter
Chicken recipe instead.
• This recipe also includes an optional addition of chili powder which makes it
spicier, but can be omitted.
This Firecracker Chicken is made with extra crispy fried chicken breast or
thighs that are tossed in a flavorful Firecracker sauce and baked to perfection.
This restaurant-worthy meal tastes even better than takeout!
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Ingredients
Chicken
• 1 ½ lbs. boneless skinless chicken breast or thighs

• Salt/Pepper
• 3 eggs, whisked
• 1 cup vegetable oil, plus more as needed
• ¾ cup cornstarch
Sauce
• ¾ cup buffalo sauce

• 1 cup packed light brown sugar
• 2 teaspoons apple cider vinegar
• 1 tablespoon butter, melted
• 1 teaspoon soy sauce
• 1 teaspoon garlic powder
• ½ teaspoon chili powder, optional
• ¼ teaspoon salt
Instructions
1. Preheat oven to 350 degrees. Whisk together the sauce ingredients and set
aside.
2. Cut the chicken into 2-inch pieces and pat completely dry. Season with salt
and pepper.
3. Whisk the eggs vigorously in a medium bowl, until small air pockets have
developed and it’s very uniform in color. Add the chicken and toss to coat.
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4. Heat 1 cup vegetable oil over medium-high heat to 365 degrees. Just before
frying, coat the first batch of chicken with cornstarch, then briefly dip each back
into the whisked eggs.
5. Fry the chicken in batches, leaving room around each to ensure the edges get
crispy. Flip once the bottom of the chicken is light brown and crisp, about 3-4 minutes
per side. Make small adjustments to the heat (up or down) throughout cooking as
needed. Add a little more oil as needed throughout cooking.
6. Use a slotted spoon to carefully remove the chicken and place on wire
cooling racks so that the bottom stays crispy. Place wax or parchment paper
underneath the racks to catch excess grease.
7. Once all of the chicken has been fried, add the chicken to the large bowl with
the sauce and gently toss to coat. Transfer to a 9 x 13-inch baking dish.
8. Bake for 10 minutes. Remove and gently toss to coat the chicken with the
sauce. Bake for 10 more minutes.
9. Remove and garnish with green onions. Serve over white rice.
Pro Tips
• Make sure the oil is sufficiently heated before adding the chicken, the
chicken should start frying immediately once it hits the oil. This ensures that
the outer coating will stay on the chicken, making it nice and crispy.
• Peanut Oil can be used for frying as well, it adds a nice flavor that pairs well
with this recipe.
• I use Frank's Red Hot Buffalo Sauce for this recipe.
• A pinch of Red Pepper Flakes can be added to the sauce as well for an
additional kick.
• This recipe is great with a side of rice. The notes section of the recipe card
includes instructions for how I make perfectly cooked rice every time.
• Leftovers make a great pizza topping with some blue cheese or ranch
dressing drizzled on top. It’s similar to buffalo chicken pizza, but with more
tang. Try it on some Naan Pizza!
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Making Perfectly Cooked Rice:
I love serving this with 3 cups of white long grain rice. Here is how I make it:
• Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water
for enhanced flavor.)
• Add 1 cup of rinsed white long grain rice and let the liquid come back up
to a boil.
• Cover tightly and reduce heat to low. Simmer for 20 minutes.
• Remove from heat and let it stand in the pot for 10 minutes with the lid
on, any rice stuck to the bottom will release.
• This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven
for this which conducts heat well.
• Note that other varieties of rice may require different liquid measurements
and/or cooking times.
Storage
• Store in an airtight container and refrigerate for up to 3 days or freeze for
up to 3 months.
• To Freeze:
• Store the chicken and the rice separately, these are my preferred
storage containers for each.
• To Reheat:
• The chicken can be reheated from a thawed state in the
microwave or in a lightly greased, covered casserole dish at 350°
for 20 minutes or so, or until heated through.
• The rice can also be microwaved or reheated in a lightly greased
foil packet in the oven for 10 minutes or so.
The nutritional facts include 3 whole whisked eggs, 3/4 cup cornstarch, and assume
a whole cup of vegetable oil is used. It is likely that there is much less of each that is
actually consumed.
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Nutrition
Fat: 1g, Cholesterol: 159mg, Sodium: 1267mg, Potassium: 514mg, Fiber: 1g, Sugar: 36g, Vit
amin A: 261IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg
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Name of the Recipe - “Valentine’s Special”
This Valentine’s Special mushroom chicken recipe has juicy chicken that’s
smothered in a thick and creamy mushroom sauce that encompasses the flavor and
consistency of gravy.
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Mushroom Chicken
You are definitely going to drink this creamy mushroom sauce. It’s basically
a homemade gravy and it tastes so good with that juicy chicken with creamy mashed
potatoes.
Even my non-mushroom loving husband flips out over this. Once he smells it cooking,
he can never resist. “Restaurant quality” is his official review. Get ready to add a new
favorite to your rotation.
How to Make It
Sauté mushrooms in butter over medium-high heat, 3-4 minutes per side.
Slice the chicken into 2-3 thinner slices. Sprinkle lightly with salt/pepper and dredge
in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed.
Set aside.
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Add garlic and white wine to the same pot. “Clean” the pot with a silicone spatula.
Reduce the liquid by half, about 4 minutes. Add beef broth, chicken bouillon, soy
sauce, and seasonings. Bring to a gentle bubble and reduce for 10 minutes, uncovered.
Keep the gentle boil going and slowly add a slurry made from cornstarch + cold water.
Stir to incorporate. Once thickened, reduce heat to low and stir in the cream, then the
mushrooms.
Add the chicken back and spoon the sauce over it. Cover partially and heat for 5
minutes. Serve with mashed potatoes and roasted green beans or asparagus.
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Storage

to 3 months. This chicken does freeze well for future meals.
This mushroom chicken recipe has juicy chicken that's smothered in a thick and
creamy mushroom sauce that encompasses the flavor and consistency of gravy.
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Ingredients
• 10 oz. mushrooms, button or baby bella work well
• 2 Tablespoons salted butter
• Salt/Pepper
• ½ cup all-purpose flour
• 3-4 Tablespoons olive oil
Sauce
• 2 ½ cups beef broth

• 1 chicken bouillon cube or 1 tsp better than bouillon
• 1 teaspoon soy sauce, can sub Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• ½ cup dry white wine, see notes
• 3 Tablespoons cornstarch
• 1/3 cup heavy cream
Instructions
Prep Work
1. Combine beef broth, chicken bouillon, soy sauce, onion powder, mustard
powder, and thyme. Set aside.
2. Combine cornstarch with 3 Tablespoons of cold water in a sealable container
and shake to combine. Set aside in a cool place.
3. Gently rinse mushrooms and pat completely dry. Slice if needed.
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4. Slice the chicken lengthwise into 2-3 thinner slices. Pound with a meat
tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch
thick slices.
Cook the Mushrooms
1. Melt butter over medium-high heat and add the mushrooms. Allow them
to brown on each side for 3-4 minutes, undisturbed. Sauté in batches if needed,
leaving space around them will allow them to crisp up more. Add a little more butter
and/or a splash of olive oil during cooking if needed. Remove once golden brown and
set aside on a plate.
Dredge/Sear the Chicken
1. Lightly sprinkle each side of the chicken with salt and pepper. Dredge in
flour and tap off excess.
2. Heat olive oil in a large pan over medium-high heat. Add 3 pieces of
chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden
brown crust has developed. Remove and set aside. Repeat with the remaining 3
pieces of chicken.
3. Pro Tips: Make slight adjustments to the heat, (up or down), as needed during
cooking. Add an additional splash of olive oil if needed throughout cooking. Try to
leave the chicken undisturbed as it cooks to get a nice crusty sear.
Deglaze the Pan
1. Turn the heat off and remove any excess oil, but leave the brown bits in the
pan. (This is called “fond” and will give the sauce plenty of flavor.)
2. Add the white wine and the garlic and set heat to medium. Use a silicone
spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half,
about 4 minutes.
43 | P a g e
Finish the Sauce
1. Add the beef broth mixture and increase heat slightly to bring to a gentle
boil. Let it bubble and reduce for 10 minutes.
2. Shake the reserved cornstarch mixture and slowly add it to the bubbling
sauce, stirring continuously, until incorporated. The sauce will thicken
pretty quickly. Reduce heat to low.
3. Slowly add in the cream, stirring continuously. Add the mushrooms.
4. Add the chicken back to the pot along with any juices from the plate. Spoon
the sauce on top. Cover partially and let the chicken heat through for 5
minutes or so. Serve with mashed potatoes or Buttered Noodles and roasted
green beans or asparagus.
Notes
• Pinot Grigio or Chardonnay make good wine choices in this recipe.
Marsala wine can also be used.
• Wine Substitute: 1/2 Cup chicken broth and 1 Tbsp. butter can be used
instead of white wine if needed.
• The mushrooms are cooked separately in this recipe and are mixed into
the sauce at the end. This lets them release some of their water, concentrate
their flavor, and give them a nice golden color.
• To control the sodium in this recipe, consider using unsalted butter,
reduced or no sodium broth, and low sodium soy sauce. You can also refrain
from adding bouillon, although it does add a nice depth of flavor.
• The nutritional information assumes that all of the flour is used but
there will likely be some leftover.
•
Nutrition

Fat: 1g, Cholesterol: 78mg, Sodium: 704mg, Potassium: 599mg, Fiber: 1g, Suga
r: 2g, Vitamin A: 490IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 2mg
44 | P a g e
Name of the Recipe - “Darling & Darling”
This Darling & Darling French Onion Chicken Recipe is easy to prepare in a
skillet and bake in the oven! The chicken is smothered in a rich French Onion sauce
and topped with hot, melted cheese. Serve this with mashed potatoes or buttered
noodles and green beans for a complete meal that your family will love!
45 | P a g e
French Onion Chicken
Wait until you taste the gourmet flavors in this recipe. This is one dinner that
might take a little bit longer than most recipes do, but the end result is so worth it.
It’s really just a matter of allowing the onions to sufficiently caramelize, just like
you would with French Onion Soup. I actually like that I can measure out my other
ingredients or prepare a side dish while the onions are busy caramelizing.
It’s definitely not a stressful or fast-paced meal to prepare, which is kind of nice. A
good meal for a leisurely Sunday.
How to Make It
Cut the chicken into 2-3 thinner slices. Place in between saran wrap and
pound it to 1/4 inch thin.
Sprinkle with seasoning and dredge in flour/Parmesan mixture. Sear in oil in
batches until golden brown, about 3 minutes/side. Set aside.
46 | P a g e
Heat olive oil and butter in the same skillet and use a silicone spatula to “clean” the
fond on the bottom of the pot, this will add more flavor to the sauce. Add sliced
onions.
Soften the onions over medium heat for 5 minutes, tossing to coat in the butter.
Add soy sauce and seasoning. Reduce heat to low and cover. Cook for 30 minutes,
stirring occasionally. Remove cover and increase heat to medium. Cook for 10
more minutes. Add white wine and garlic.
47 | P a g e
Cook uncovered, until the wine has almost completely reduced, about 10 minutes.
Add flour and toss to coat. Cook for 1-2 minutes to remove raw flour taste.
Add chicken broth, beef broth, and beef bouillon. Bring to a gentle boil and let it
reduce and thicken, about 3-5 minutes. Remove from heat.
Add chicken and any juices back to the skillet. Top with cheese. Bake at 475° for
15-20 minutes, until the top begins to brown and bubble. Remove from heat.
Garnish with thyme and serve with mashed potatoes.
48 | P a g e
Pro Tips
• The soy sauce in this recipe can’t be tasted but adds umami and enhances the
other flavors in this dish.
• Mozzarella, Provolone, or Gruyere make great cheese toppings.
• Chicken broth can be used instead of white wine if needed.
• Low Sodium Broth, soy sauce, and butter can be used to control the salt in this
recipe. The beef bouillon can be omitted as well, but it does add a bit of rich
flavor that makes the sauce similar to a gravy.
• Chicken plumps up more when cooked so be sure to pound it thin.
49 | P a g e
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for
up to 3 months.
This French Onion Chicken Recipe is easy to prepare in a skillet and bake in
the oven! The chicken is smothered in a rich French Onion sauce and topped
with hot, melted cheese.
50 | P a g e
51 | P a g e
Ingredients
Chicken
• 2 large boneless, skinless chicken breasts

• Salt/pepper
• 1 Tablespoon Italian seasoning
• ½ Tablespoon garlic powder
• ½ cup flour
• ¼ cup Parmesan cheese, shredded
• 3 Tablespoons olive oil
• 1 Tablespoon butter, salted or unsalted
Sauce
• 2 Tablespoons unsalted butter

• 1 Tablespoon olive oil
• 3 yellow onions, equal to 1.5 lbs.
• 1 Tablespoon low sodium soy sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ¼ teaspoon ground sage
• ½ cup dry white wine, like chardonnay or pinot grigio
• 2 Tablespoons flour
• 1 cup beef broth
• 1 cup chicken broth
• 1 beef bouillon
• 2 cups mozzarella cheese, provolone or gruyere are great too
Instructions
Prepare the Chicken
52 | P a g e
1. Cut the chicken into 2-3 thinner slices. Place in between saran wrap and pound
it to 1/4 inch thick. (*PRO TIP: Using the textured side of the meat tenderizer makes
this go a bit more quickly.)
2. Pat the chicken dry and sprinkle each side with salt, pepper, garlic powder, and
Italian seasoning. Combine the flour and Parmesan cheese and dredge the chicken in
it.
3. Heat 3 Tbsp. oil and 1 Tbsp. butter over medium-high heat. Sear the chicken
for about 3 minutes/side, until a nice golden crust has developed. PRO TIP: Adjust
heat as needed throughout the searing process, turning down slightly if it gets too hot,
and back up again if needed. Add a little additional olive oil if/as needed.
4. Set the chicken aside and tent with foil. If it’s not cooked all the way through, it
will finish cooking in the oven.
Caramelize the Onions
1. Slice the onions to even ¼ inch slices. (Not too thin as they reduce in size during
cooking.)
2. Melt 2 Tbsp. butter and 1 Tbsp. olive oil over medium heat. Use a silicone
spatula to clean the chicken remnants (called “fond”) from the bottom of the skillet,
this will add more flavor to the sauce.
3. Add the sliced onions and toss to coat. Soften for 5 minutes. Add soy sauce,
rosemary, thyme, and sage.
4. Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.
5. Remove cover and increase heat to medium. Cook for 10 more minutes, stirring
frequently.
Make the Sauce
1. Preheat oven to 475 degrees.

2. Add the garlic and white wine to the skillet. Cook uncovered until the wine is
almost completely reduced, about 10 minutes.
3. Add flour and toss to coat. Cook for 1-2 minutes, until raw flour smell is gone.
53 | P a g e
4. Add chicken broth, beef broth, and beef bouillon. Increase heat to medium-high
and bring the sauce to a gentle boil. Let it thicken and reduce for 3-5 minutes. Remove
from heat.
Bake
1. (Note: Transfer to an oven-safe casserole dish prior to baking if necessary. I

always use a large, oven-safe skillet for this recipe to make it easy to transfer
from the stovetop to the oven.)
2. Add the chicken back to the skillet and top with cheese. Bake at 475 for 15-20
minutes, until the top begins to brown and bubble.
3. Remove from the oven and garnish with fresh thyme. Serve!
Nutrition

Fat: 16g, Trans
54 | P a g e
Name of the Recipe - “Heart’s Dearest”
This Heart’s Dearest Creamy Herb Chicken recipe is easy to make with chicken breast
in a delicious cream sauce. This 30-minute recipe is perfect with mashed or baked
potatoes and vegetables!
55 | P a g e
Creamy Herb Chicken
Nothing beats an easy chicken recipe, and I am in love with this simple, creamy
herb sauce. My husband’s eyes popped out of his head when he tasted this recipe
for the first time. It is so flavorful, and goes with a variety of side dishes.
BONUS: This recipes takes just 30 minutes to make! A can of cream of chicken
soup makes a nice shortcut, but feel free to make my homemade cream of chicken
soup recipe for this recipe.
How to Make It
Slice the chicken into 2-3 thinner slices. Sprinkle lightly with salt/pepper and Italian
seasoning. Dredge in flour. Sear in olive oil and set aside.
Add chicken broth and seasonings. Use a silicone spatula to “clean” the bottom of the
pot. Bring to a boil, then reduce to a simmer.
56 | P a g e
Stir in the cream of chicken soup, sour cream, milk, and lemon juice until smooth
and combined. Add the chicken back and spoon the sauce over it. Let the chicken
heat back through, about 5 minutes. Garnish with fresh parsley and serve!
Storage

to 3 months. Leftovers do freeze well!
• If reheating from frozen: Thaw leftover chicken overnight in the fridge (or
defrost it in the microwave) and then bake it in a small, lightly greased, covered
casserole dish at 350° for 20-25 minutes.
57 | P a g e
This Creamy Herb Chicken recipe is easy to make with chicken breast in an
AMAZING cream sauce. This 30-minute recipe is perfect with baked or mashed
potatoes and vegetables!
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Ingredients
Chicken
• 2 large boneless skinless chicken breasts, about 1.5 lbs.

• Salt/Pepper
• 2 teaspoons Italian seasoning
• 3 tablespoons all-purpose flour
• 1-2 tablespoons olive oil
Sauce
• 1 cup chicken broth

• 10.5 oz. cream of chicken soup
• ¾ cup sour cream
• ¼ cup milk
• 2 teaspoons lemon juice
Seasonings
• 1 teaspoon EACH: onion powder, garlic powder, basil, oregano

• ½ teaspoon EACH: mustard powder, dried parsley
• Fresh Parsley, to garnish, optional
Instructions
Prep Work
1. Combine the chicken broth and seasonings. Set aside. Measure out
remaining ingredients before beginning.
Dredge/Sear the Chicken
1. Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with
saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.
59 | P a g e
2. Lightly sprinkle each side of the chicken with salt, pepper, and Italian
seasoning. Dredge in flour and tap off excess.
Make the Sauce
1. Turn the heat off and add the chicken broth/seasoning mixture (from step
1 of prep work). Use a silicone spatula to "clean" the bottom and sides of the
skillet.
2. Bring to a boil, then reduce heat to medium-low. Stir in the cream of
chicken soup until fully combined. Gradually stir in the sour cream until combined,
followed by the milk, then the lemon juice. Make sure the heat isn't too high, you
don't want the sour cream to curdle.
Add the Chicken Back and Serve
1. Add the chicken back and spoon sauce over the top. Let heat through for 5
minutes or so. Garnish with fresh parsley if desired and serve!
Pro Tips:
• Alternative herb options include dried rosemary, thyme, parsley, and
sage.
• If using smaller chicken breasts, consider using 3-4 instead of 2 large.
• 1 cup heavy cream can be used instead of sour cream/milk if needed.
Consider letting it bubble gently and reduce for up to 10 minutes to thicken
before adding the chicken back.
• Feel free to make my homemade cream of chicken soup for this recipe if
desired.
• Bacon: Feel free add bacon to this! Cook 6 strips of thick-cut bacon low and
slow in the skillet. Remove and save the drippings. Wipe the pan clean and
cook the chicken in the drippings for more flavor. Roughly chop the bacon
and sprinkle on top before serving.
• See blog post for side dish suggestions for this recipe.
60 | P a g e
Storage:
• Store in an airtight container and refrigerate for up to 3 days or freeze
for up to 3 months. Leftovers do freeze well!
• If reheating from frozen: Thaw leftover chicken overnight in the fridge
(or defrost it in the microwave) and then bake it in a small, lightly greased,
covered casserole dish at 350° for 20-25 minutes.
Nutritional information is an estimate and is per serving. There are 4 servings in

this recipe.
Nutrition
Fat: 0.01g, Cholesterol: 71mg, Sodium: 826mg, Potassium: 358mg, Fiber: 1g, S
ugar: 3g, Vitamin A: 464IU, Vitamin C: 2mg, Calcium: 97mg, Iron: 2mg
61 | P a g e
Name of the Recipe - “Sexy”
If you’re looking for the best homemade recipe for Sexy Chicken and Dumplings,
you’ve come to the right place. This thick and creamy chicken soup is loaded with so
much cozy flavor, and it’s topped with perfectly cooked, light and airy dumplings.
62 | P a g e
How to Make It
Season the chicken with salt and pepper, and sear it in olive oil for 3 minutes per side.
Set aside and let rest for 10 minutes, then dice and set aside.
Melt butter in the same pot and use a silicone spatula to clean the “fond” from the
bottom of the pot. This will give lots of great flavor to the broth.
Add onions, carrots, and celery and stir to combine. Sauté for 5 minutes. Add the
minced garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 more
minute. Add the flour and cook for 2 minutes.
Add the chicken broth in small splashes, stirring continuously.
63 | P a g e
Add the half and half in small splashes, stirring continuously. Add the frozen peas.
Simmer while you make the dumplings. Once the dumpling dough is ready, add
the chicken back to the pot and stir to combine.
Add the dumpling dough to the soup. Cover tightly and bring to a gentle simmer
for 15 minutes, do not lift the lid. Insert a toothpick to ensure the middle of the
dumplings are set, then garnish with parsley and serve.
Add the dumpling dough to the soup. Cover tightly and bring to a gentle simmer
for 15 minutes, do not lift the lid. Insert a toothpick to ensure the middle of the
dumplings are set, then garnish with parsley and serve.
64 | P a g e
65 | P a g e
Storage
Soup
to 3 months. Leftovers are a little bit thinner in consistency but the flavor is still
great.
Dumplings
• Dumplings are always best if made fresh, but leftovers can be removed from
the soup and stored in an airtight container. Reheat on a baking sheet at 350° for
5-7 minutes.
66 | P a g e
This Chicken and Dumplings recipe is easy to make with homemade
dumplings or refrigerated biscuits right on the stove top. Your family will
love this simple comfort food dinner!
Ingredients
• 1 tablespoon olive oil

• 2 lbs. bone-in skinless chicken breast or thighs, see notes
• Salt/Pepper, to taste
• 1 small yellow onion, diced
• 1 cup carrots, diced
• 2 sticks celery, diced
• 1 teaspoon Worcestershire sauce
• 1 Teaspoon hot sauce , I use Franks hot sauce
• 1/3 cup flour
• 4 ½ cups chicken broth
• 1 chicken bouillon, optional
• 1 ½ cups half and half
• ¾ cup frozen peas
Seasonings

• ½ teaspoon EACH: dried basil, parsley, thyme, rosemary, mustard
powder
• ¼ teaspoon ground sage
• ¼ teaspoon pepper
Dumplings
• 2 cups cake flour, or regular flour, see notes

• 2 teaspoons baking powder
67 | P a g e
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 2 teaspoons sugar
• ¾ cup cold sour cream
• ¼ cup cold milk
• 4 tablespoons butter, melted
Instructions
Sear the chicken:
1. Note: (Searing the chicken is optional, raw or cooked chicken can be added
right to the broth in later steps. Searing first adds a lot of flavor to the soup pot which
makes the broth more flavorful. It also adds color and texture to some of the chicken.)
2. Season each side of the chicken with salt and pepper. Heat olive oil in a 4
½-quart soup pot over medium-high heat.
3. Add the chicken and cook for 3 minutes per side, until a little bit of a brown
color has developed. The middle will still be uncooked. Let the chicken rest for 10
minutes, then dice into bite-sized pieces.
Make the Soup
1. Combine the seasonings and set aside.

2. Melt the butter in the same pot over medium heat and use a silicone spatula
to “clean” the bottom of the pot. Add the diced onions, carrots, and celery and cook
for 5 minutes. Add the minced garlic, Worcestershire sauce, hot sauce, and
seasonings. Cook for 1 more minute.
3. Add the flour and toss to coat. Cook for 2 minutes, stirring continuously.
4. Add the chicken broth in small splashes, stirring continuously. Scrape up any
remnants from the bottom of the pot as you do so. Add the half and half in the same
manner. Add the chicken bouillon, if using.
68 | P a g e
5. Add frozen peas. Bring to a gentle boil and let it simmer, uncovered, while
you make the dumplings.
Make the Dumplings
1. Combine the flour, baking powder, baking soda, salt, garlic powder, and
sugar in a medium bowl.
2. Add the milk, sour cream, and melted butter. Use a folding motion to
combine and form a dough, but don’t overmix or they will be dense.
3. Add the chicken back to the soup along with any juices from the plate. Stir to
combine and reduce heat to low. (If using leftover chicken, add it now.)
4. Use a small cookie scoop and carefully place the dumplings over the soup in an
even layer. Spoon a little liquid over each one.
5. Cover tightly and increase heat slightly to bring it to a gentle simmer. Set a
timer for 15 minutes, don’t lift the lid during this time, the dumplings need to steam.
6. Open the lid and insert a toothpick into the middle of a dumpling to check for
doneness. If it comes out clean, it’s ready. If not, cover and simmer for a few more
minutes.
7. Once the middle is set, garnish with parsley and serve!
Pro Tips
• Chicken: Bone-in chicken breast or chicken thighs will add the most flavor
to the broth. You can also use 2 large boneless/skinless chicken breasts or
about 1.25 lbs.
• You can also use 3 cups cooked/leftover chicken. Add it just before the
dumplings are added, (when the freshly seared chicken is added back to the
soup).
• Flour: Cake flour endures a fluffier consistency, but regular flour may be
used instead, (I have successfully used regular flour many times.)
• Flavor Enhancers: The mustard powder and Worcestershire sauce are
flavor enhancers in this recipe and can’t be tasted outright.
69 | P a g e
• Sodium: To control the sodium in this recipe, you can omit the bouillon cube
and use unsalted butter, and/or low or no sodium chicken broth.
• Be sure to try my Chicken Stew recipe next! It's similar to this, but with
potatoes instead of dumplings!
Nutrition

70 | P a g e
Name of the Dish - “Love My Love”
This “Love My Love” Creamy Garlic Chicken is smothered in a rich and flavorful gravy
that’s easy to make in a single skillet. Caramelized garlic cloves add the perfect
balance of gourmet flavor. There is plenty of savory sauce to serve over mashed
potatoes with roasted green beans. You have just found your new favorite meal!
71 | P a g e
How to Make It
Slice the chicken into 3 thinner slices. Season with salt/pepper and Italian seasonings.
Dredge in flour/Parmesan cheese mixture. Sear in olive oil for 4-5 minutes per side,
until a golden crust has developed. Set aside.
Melt butter in the skillet and use a silicone spatula to “clean” the bottom of the pot.
Add garlic cloves. Cook and caramelize for 6-7 minutes.
Add flour to the butter mixture and whisk to combine. Cook for 1-2 minutes. Add
the chicken broth, beef bouillon, and seasonings in splashes. Stir in the heavy
cream. Bring to a boil, reduce to a simmer.
Reduce heat to low and stir in the Parmesan cheese. Add the chicken back and spoon
the sauce on top. Cover and cook for 5 minutes. Garnish with fresh parsley and serve
with mashed potatoes!
72 | P a g e
73 | P a g e
Storage
to 3 months.
• This meal does freeze well. I reheat from frozen in the microwave, you can also
thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at
350° for 20-25 minutes.
74 | P a g e
This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that's
easy to make in a single skillet. Caramelized garlic cloves add the perfect
balance of gourmet flavor.
75 | P a g e
Ingredients
Chicken

• Salt/Pepper
• 3 teaspoons Italian seasonings
• ½ cup all-purpose flour
• 4 Tablespoons Parmesan cheese, shredded
• 3-4 Tablespoons olive oil
Sauce
• 3 Tablespoons unsalted butter

• 10 cloves garlic
• 3 Tablespoons flour
• 2 ½ cups chicken broth
• 1 beef bouillon cube or 1 tsp better than bouillon
• 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
• ½ teaspoon dried thyme
• ½ cup heavy cream
• ½ cup Parmesan cheese, (optional)
Instructions
Prep Work:
1. Combine the chicken broth, bouillon, soy sauce, onion powder, mustard
powder, and thyme. Set aside.
2. Combine flour and Parmesan cheese on a plate and measure out
additional ingredients prior to beginning.
76 | P a g e
Cut, Pound, Dredge, and Sear the Chicken:
1. Slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon
freezer bag (or in between saran wrap) and use the textured side of a meat mallet to
pound it to ½ inch thick. Pat completely dry.
2. Season with Italian seasoning and salt/pepper. Dredge each side in the
flour mixture. Tap off excess.
3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken
in batches for 4-5 minutes per side, until a golden crust has developed. Set aside
and leave brown remnants in the pan. (See notes for key tips for searing chicken.)
Make the Sauce:
1. Melt the butter in the skillet over medium heat. Use a silicone spatula to
“clean” the bottom of the pot. Add the garlic cloves and let them soften and
caramelize for 6-7 minutes.
2. Add the flour and whisk with a fork for 1-2 minutes, until raw flour smell is
gone and it begins to brown.
3. Add the chicken broth mixture in splashes, stirring continuously.
4. Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the
Parmesan cheese.
5. Add the chicken back to the pan along with any juice from the plate. Spoon
the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken
during this time.
6. Garnish with parsley and serve with mashed potatoes and roasted green
beans!
Pro Tips
• Nutrition facts assume that all of the flour is used.
• Consider using low sodium chicken broth to control the sodium content.
You can also omit the bouillon but it does add a nice depth of flavor.
• If using smaller chicken breasts, consider using 3-4 instead of 2 large.
77 | P a g e
• Serve this meal with mashed potatoes and roasted vegetables such as
green beans.
• Mushrooms make a great addition to this gravy, I like to sauté them

separately and stir them into the sauce at the very end. Cooking them
separately lets them retain their color, texture, and flavor.
Storage
• Store in an airtight container and refrigerate for up to 3 days or freeze
for up to 3 months.
• This meal does freeze well. I reheat from frozen in the microwave, you
can also thaw overnight and reheat leftovers in a lightly greased, covered
casserole dish at 350 ° for 20-25 minutes.
Nutrition
Thank You - Yours Pavani
78 | P a g e

Pavani Cookery Book

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Pavani’s cookbook or cookery book is a kitchen reference containing recipes

designed only for lovers and Newley married couples .

Names of the Recipe’s

2. Iam Impressed …………………………………………………….. 4 - 10

3. Goddess of Love …………………………………………………….. 11 - 18

4. I Love You …………………………………………………………….. 19 - 26

6. Valentine’s Special ……………………………………………….. 36 - 44

7. Darling & Darling …………………………………………………. 45 - 54

8. Heart’s Dearest …………………………………………………….. 55 - 61

10. Love My Love ……………………………………………….. 71 - 78

HI, I’M PAVANI!

A Little Back Story

I graduated from The Ambedkar Open University in 2007. After my graduation

I began posting images of my recipes on Facebook (that I, of course thought

My Goal at The Pavani’s Crookery Book

-My hope is that you may be as thankful for me as I am for you.

Your’s Kitchen Friend

Add the spinach and stir to combine.

• 4 boneless skinless chicken breasts

• 4 cloves garlic, minced

The nutritional information provided is an estimate and is per serving. There

Calories: 456kcal, Carbohydrates: 14g, Protein: 30g, Fat: 24g, Saturated

This incredible “Goddess of Love” Greek Chicken recipe is easy to prepare in a

Let me show you how it’s done!

To start, marinate the chicken in Greek salad dressing for 20 minutes.

From there, we make a delicious Greek sauce, which starts with a

• Pairing Suggestions: Greek Potatoes, Greek Pasta Salad, Roasted

• 2 large boneless skinless chicken breasts

• 1/3 cup dry white wine, see notes

Make the Chicken

Make the Sauce

• Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is

• 2 large boneless skinless chicken breasts

• ½ cup dry white wine, see notes

• 1 teaspoon EACH: mustard powder, parsley, oregano

• Fresh parsley, roughly chopped

• Store in an airtight container and refrigerate for up to 3 days or freeze for

Nutritional information is an estimate and is per serving. There are 4 servings in

Calories: 345kcal, Carbohydrates: 21g, Protein: 18g, Fat: 21g, Saturated

Is Firecracker Chicken Spicy

• 1 ½ lbs. boneless skinless chicken breast or thighs

• ¾ cup buffalo sauce

• Store in an airtight container and refrigerate for up to 3 days or freeze for up

• 2 ½ cups beef broth

Cook the Mushrooms

Dredge/Sear the Chicken

Deglaze the Pan

Calories: 414kcal, Carbohydrates: 23g, Protein: 18g, Fat: 26g, Saturated

• 2 large boneless, skinless chicken breasts

• 2 Tablespoons unsalted butter

Prepare the Chicken

Caramelize the Onions

Make the Sauce

1. Preheat oven to 475 degrees.

1. (Note: Transfer to an oven-safe casserole dish prior to baking if necessary. I

Calories: 604kcal, Carbohydrates: 28g, Protein: 31g, Fat: 39g, Saturated

• Store in an airtight container and refrigerate for up to 3 days or freeze for up

• 2 large boneless skinless chicken breasts, about 1.5 lbs.

• 1 cup chicken broth