Broiled Tilapia Parmesan

Broiled Tilapia Parmesan  - from allrecipes.com user Phoebe

Ingredients

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets 

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Sauteed Chicken in Mustard-Cream Sauce

Sauteed Chicken in Mustard-Cream Sauce - from Everyday Food by Martha Stewart (the book)

Serves 4

Prep Time 20 minutes

Total Time 20 minutes

• 4 boneless, skinless chicken breast halves (6 oz each)
• Coarse salt
• Fresh ground pepper
• 2 Tablespoons olive oil
• 1/4 c. dry white wine or chicken broth
• 1/2 c. heavy cream
• 2 Tablespoons Dijon mustard
• 1 teaspoon dried tarragon (or 1 Tablespoon chopped fresh)

1. Sprinkle each chicken breast towith 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken, saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour the wine into the hot skillet: cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

Recommended - serve with asparagus. Sauce can also be used over fish.