Bacon Wrapped Chicken Breast with Sour Cream Sauce

Bacon Wrapped chicken breast with Sour Cream Sauce
Serves 8

This is one of my R.S. recipes (ridiculously simple), and I think you will find it one of the best.

8 thick bacon slices
8 b. p. chicken breast
2 (10 oz) cans roasted garlic cream of ' mushroom ' stoppers held soup
1 cup of sour cream
1/2 cup of flour

Wrap one slice of bacon around each chicken breast and place in a 4-5 Quart crockpot.

In medium bowl, combine condensed soup, sour cream and flour and whisk to blend. Pour over chicken, coverpot and cook on low for 6-8 hours until thoroughly cooked chicken and bacon.

Plate chicken, whisk sauce to be confident that the good is mixed and poured over the chicken.

Basil and Cream Salmon

Basil and cream salmon
Serves 4

2 Tbsp e. v. olive oil
4 salmon fillets (about 6-oz each)
1 and 1/2 cup creme fraiche
more fresh basil leaves, half of them chopped
1 lb pasta of your choice

Cook pasta.

In the meantime, in a large frying pan, cook salmon, start over high heat, about 4 minutes, and then turn and lower the heat: the chef only another 3-4 minutes, depending on the thickness.

Remove from pan when done and set-aside on a plate covered with foil to keep warm.

Deglaze bits left in the pan with whipped cream and chopped basil.

Remove the pan from the burner once the cream starts to bubble.

Plate fillets with a portion of pasta on the page and sauce over a part of the salmon.

Finish with 1 or 2 basil leaves and a slice of tomato.