Tuscan Garlic Chicken

Ingredients
4 boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon use later
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups FRESH parmesan cheese, grated

Procedures
Pre-heat oven to 350
1. Mix 1 1/2 cup flour, salt pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min) Add more oil for each batch as necessary.

3. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10 -15 minutes or until intermal temperature reaches 165F.

4. Heat 2 Tbsp oil in a sauce pan. 1 by 1 slowly Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

5. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.

Zesty Beef Roast

Ingredients
1 boneless sirloin tip or rump roast
2 tablespoons vegetable oil
1 cup beef broth
1 onion
1/4 teaspoon pepper
1/3 cup flour
2/3 cup cold water

Directions
In a dutch oven, brown roast in oil. Spread horseradish over roast; sprinkle with onion, and pepper. Cover and bake at 350 for approx. 2 hours or tender, basting frequently. Remove roast from pan; let stand for 10 minutes.

Meanwhile, measure the pan juices; add water to equal 2 cups. Return to pan. Combine flour and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Add additional water it a thinner gravy is desired.