Simple to make.

Superb taste.* Serves two.

Ingredients

• 1 tablespoon olive oil and 1 tablespoon butter
• 2 (6-ounce) skinless, boneless chicken breast halves 
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• 1/4 teaspoon freshly ground black pepper

• 1/8 teaspoon salt
• 2 tablespoons thinly sliced shallots
• 1 cup beer (I used Sierra Nevada \”Ruthless Rye.\”)

• 1 tablespoon lower-sodium soy sauce  

• 1 tablespoon whole-grain Dijon mustard
• 2 tablespoons honey

Preparation

1. 1. Heat a large skillet over medium-high heat. Add oil and butter to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. If desired, sprinkle evenly with parsley.

I served this with a Roast Turkey Breast and Mushroom Gravy and Roasted Brussels Sprouts with Raisins and Walnuts.

YUM!

1. In a medium sized pot combine the farro with the stock. Bring to a boil, then lower to a simmer and cook for about 25 minutes for semi-pearled farro and 50 minutes for whole farro. The farro is done when the grains are tender and all the water has been absorbed. Set aside.
2. While the farro is cooking, gently saute the mushrooms in the oil.
3. Stir the mushrooms, baby spinach, red pepper flakes, and cheese into the farro, mixing with a large spoon to combine well.

So simple.

So superb!

Directions

1. Heat oven to 400° F.
2. Place the fish in a small roasting pan (I used a cast iron skillet; see below). Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
3. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top. 

And look what I made with the leftovers: Cod Cakes with Horseradish Tartar Sauce and roasted Fennel with Lemon, Garlic, Olive Oil, and Fresh Pear and Pecorino Romano Cheese (Thank You Gail Monaghan!)—YUM!

The cod Cakes were made with about 1 1/2 cups leftover cod, 3/4 cups leftover brown rice, a few leftover olives diced, 1 celery stalk minced, some bread crumbs and an egg. All mixed together and fried in some oil and butter. The horseradish tartar sauce is from a Martha Stewart recipe.

The Roasted Cod with Olives and Lemons is based on a recipe from Real Simple.