Shrimp Egg Drop Soup

- 2 Tbsp cornstarch
- 2 Tbsp water

- 5 cups chicken broth
- 1 Tbsp cooking sherry
- 1 Tbsp soy sauce
- 1 tsp ginger
- 2 cups mushrooms
- 1 cups shredded carrots
- 1 cup frozen peas
- Bok Choy
- 3/4 lb frozen shrimp
- 2 eggs, lightly beaten

1. Whisk cornstarch and water in small bowl. Then combine cornstarch mixture, chicken broth, sherry, ginger, and oil, and soy sauce in large pot. Bring to a boil.
2. Add mushrooms and carrots, cook two minutes. Add peas, bok Choy and shrimp and cook about 3 more minutes.
3. Remove from heat and slowly stir in eggs, mixing constantly. Serve.

Chicken Piccata

• 4  boneless skinless chicken breasts
• Salt & pepper
• Flour
• 3 Tbsp. butter
• 2/3 cup chicken broth
• Cornstarch 
• Juice of 1 lemon
• 2 Tbsp. capers

1. Pound chicken breasts until they are thin. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess. 

2. In a skillet on high heat, melt three Tbsp. butter, and brown the chicken, 3–5 minutes on each side. 

3. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, adding cornstarch if needed. 

4. Return the chicken to the skillet and spoon sauce over the chicken several times. Serve immediately, with the remaining sauce poured over the chicken.

Chicken Marsala

• 4 boneless skinless chicken breasts, thinly sliced
• salt and pepper
• 2 tablespoons olive oil
• 1½ cups sliced mushrooms
• ½ cup Marsala wine
• ½ cup chicken broth
• 1 Tbsp course ground mustard 
• 1 cup heavy whipping cream
• 1 teaspoon garlic powder

1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes.
3. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. If needed, add a small amount of corn starch to thicken. 
4. Place chicken back in the sauce and continue to simmer for about 1-2 minutes. Serve with white rice