Some Better Homes and Gardens cookbook recipes are chicken dijonnaise and fresh basil salad. Both recipes are simple to make and take only 30 minutes to prepare and cook.
To make chicken dijonnaise, place 4 skinless boneless chicken breast halves between two pieces of plastic wrap, and pound the chicken to 1/4- to 1/8-inch thick using a meat mallet. In a dish, mix 1/4 cup flour and 1/4 teaspoon ground black pepper. Dredge the chicken, and place in a skillet with 2 tablespoons melted butter. Cook for six minutes, and turn once. Place the chicken on a plate, and set aside.
In the same skillet, add 2 tablespoons chopped green onion. Add 1/3 cup whipping cream, 3 tablespoons dry white wine and 3 tablespoons Dijon mustard. Cook, and spoon the sauce over the chicken.
To make fresh basil salad, shape 8 ounces goat cheese into 1-inch balls using a cookie scoop. Roll the balls in 1 cup toasted farro, chill, and set aside. Arrange 6 cups lightly packed fresh basil leaves, 6 cups lightly packed torn red leaf lettuce, 2 thinly sliced fennel bulbs, 2 cups fresh raspberries and 1 large sliced red onion on a dish. In a bowl, combine 1/3 cup champagne vinegar, 1/3 cup oil and 1 tablespoon honey. Season with salt and pepper, and top the salad with the cheese and dressing.