Delicious Recipes For Quick and Easy Main Dishes

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Even though you are busy, you no doubt want to feed your family healthy, tasty meals. With the main course recipes below, you can prepare a yummy meal quickly and without hassle! Your family will love you for it! Take your choice; chicken or pork chops.

CHICKEN BREASTS WITH MUSTARD SAUCE
4 (1 lb total) boneless skinless chicken breast halves
1 to 2 tbsp olive or canola oil
1 tsp freshly ground coarse black pepper
1/4 tsp salt

Preheat oven to 425 degrees.
Very lightly oil a baking dish that will hold the breasts in l layer; set aside.

Rub the oil over the chicken then sprinkle with the salt and pepper. Place in the prepared baking dish and bake, uncovered, at 425 degrees about 15 to 20 minutes until the juices run clear.

Mustard Sauce:
2 tsp cornstarch
1/3 cup sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions
2 tsp Dijon mustard
Snipped fresh chives or parsley for garnish, if desired

In a small bowl combine the cornstarch with the sour cream until smooth; set aside.

In a small saucepan combine the broth, grape juice, and onions. Bring the mixture to a boil and cook 3 to 5 minutes until the liquid is reduced to a cup. Gradually whisk in the sour cream mixture. Bring back to a boil and cook while stirring for a couple of minutes until thickened. Remove from the heat and stir in the mustard until completely blended. Serve over the chicken and sprinkle with the chives.

Yield: 4 servings

PIEROGIES AND CHOPS
12-16 frozen potato & onion pierogies
4 bone-in 3/4-inch thick loin pork chops
1 tsp salt divided
1 tsp freshly ground black pepper, divided
8 tbsp butter, divided
1 large sweet onion, sliced, divided into rings
2 medium Golden Delicious apples, cut into quarter-inch wedge slices
1/2 cup sugar
1/2 cup cider vinegar

Prepare the pierogies according to the package directions.

While the pierogies cook, sprinkle the pork chops with half the salt and half the pepper. Melt half the butter in a large skillet over medium heat and cook the chops until the juices run clear; remove from pan and keep warm.

Add the onion to the skillet and saute in the remaining butter for about 3 minutes. Add the apple and saute until crisp tender. Stir in the sugar, vinegar and the remaining salt and pepper; bring to a boil. Reduce heat to simmer and cook, uncovered, for 5 minutes.

Drain the pierogies and add them along with the chops to the skillet; stir to coat.

Yield: 4 servings

Enjoy!

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