Mustard Tarragon Chicken

MUSTARD TARRAGON CHICKEN

4 Tbsp. olive oil, divided
4 Tbsp. butter, divided
8 oz sliced or chopped mushrooms
1 green onion, chopped
1 lb boneless skinless chicken breasts, chopped
2 tsp. tarragon
2 tsp. mustard
Salt and pepper
(2 c. cooked rice, optional)

Heat 2 Tbsp. each olive oil and butter in a skillet. Saute mushrooms. When they're almost done, add green onion and saute for one more minute. Remove with a slotted spoon.

Add the other 2 Tbsp. each of olive oil and butter to the skillet, along with the tarragon and mustard. Saute chicken until cooked through.

Mix together mushroom/green onion mixture, chicken, and rice. Season to taste with salt and pepper.

Chicken Veggie Stir-Fry

CHICKEN VEGGIE STIR-FRY

1 lb chopped chicken (can use 12 oz cooked turkey)
5 oz shredded carrots
1 celery heart, sliced
1 small can bamboo shoots
1 small can sliced water chestnuts

20 oz shredded cabbage
16 oz frozen broccoli, cooked 6 minutes
1 can baby corn
Soy sauce (I use Kikkoman GF)
Garlic powder
Salt

Stir-fry each ingredient separately and put in its own bowl. Season to taste with soy sauce, salt, and garlic powder. When everything is cooked, mix bowls according to desired proportions. Serve with rice.

Butter Pineapple Chicken and Rice with Green Beans

BUTTER PINEAPPLE CHICKEN AND RICE WITH GREEN BEANS

1 lb chicken breasts, chopped
6 Tbsp. butter
2 Tbsp. olive oil
20 oz can pineapple in juice
2 cups cooked rice
1 lb frozen green beans, cooked
Salt and pepper to taste

Saute the chicken in butter and olive oil in a skillet. Add the juice from the can of pineapple. Simmer about five minutes. Puree the pineapple and add to the skillet. Simmer another five minutes. Add the rice and green beans. Season to taste.