Join “Jayni’s Kitchen” this week for “Cooking with Sports Author William Nack.” Host Jayni Carey and Nack will prepare the following recipes below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show also is broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Chicken Tarragon with Mushrooms

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6 skinless, boneless chicken breasts

salt and black pepper

1/3 cup all-purpose flour

1/4 cup butter

1 tablespoon butter

2 tablespoons chopped shallot

1 cup dry white wine (Chardonnay preferred)

1 tablespoon dried tarragon

1 cup chicken broth

3 tablespoons butter

8 ounces button mushrooms, sliced

1/4 cup heavy cream, warmed

cooked wild rice

Rinse the chicken breasts in cold water and pat dry with paper towels. Sprinkle the chicken with salt and pepper. Place the flour on a plate and dredge the chicken breasts in the flour, shaking off the excess. Reserve the remaining flour and set aside. In a large skillet, melt 1/4 cup of butter over medium heat. Add the chicken, browning on both sides. Reduce the heat if the butter begins to burn. Once browned, transfer the chicken to a warm platter and cover with aluminum foil.

Add 1 tablespoon of butter to the browned bits in the skillet. Add the chopped shallot and cook, stirring constantly for about 1 minute, making sure all browned bits are scraped up and cooking with the chopped shallot.

Add the wine to the skillet and raise the heat to high. Boil just until the liquid reduces and becomes syrupy, about 2 to 3 tablespoons of liquid remaining. Reduce the heat to low and add the leftover dredging flour, a bit at a time, stirring until the liquid becomes a thick paste. Stir in the tarragon. Raise the heat and add the chicken broth. Stir until the mixture is well combined and begins to simmer.

Return the chicken breasts and any liquid from the platter to the skillet. Cover and simmer over medium-low heat until the chicken breasts are cooked, 20 to 25 minutes.

Meanwhile, melt 3 tablespoons butter in a separate skillet over medium heat. Add the sliced mushrooms and cook until tender. Set aside.

When the chicken breasts are cooked, remove them from the skillet, drained of cooking liquid, and return them to a warm, foil-covered platter. Add the cooked mushrooms to the cooking liquid and simmer over medium-low heat for 2 minutes, stirring constantly. Add the warm cream slowly and simmer to reduce until the sauce coats a spoon. Season with salt and pepper, to taste.

To serve, generously coat the chicken breasts with the sauce and serve with wild rice. Serves 6.

Serving suggestion: Serve with a colorful medley of lightly cooked vegetables, such as yellow squash, zucchini, spinach and red bell peppers.

Hoisen Shrimp in Famously Finger-Lickin’, Thumb-Smackin’ Sauce

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1 pound large shrimp

Shrimp Marinade:

1 teaspoon light soy sauce

1 tablespoon dry sherry

1/4 teaspoon salt

Shrimp Sauce:

2 tablespoons hoisin sauce

2 tablespoons ketchup

2 tablespoons light soy sauce

1 tablespoon dry sherry

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 cup water

Sesame Thickener:

1 tablespoon water

1 teaspoon cornstarch

1 tablespoon sesame oil

1/2 cup peanut oil, divided

4 garlic cloves, slightly smashed

1/2 cup cornstarch

cooked Jasmine rice

4 green onions, thinly sliced, or fresh cilantro, snipped

Shell and devein the shrimp leaving the portion of the shell on the tail section intact. Butterfly the shrimp. Rinse them in cold water and drain well.

Shrimp Marinade: In a small bowl, combine the soy sauce, dry sherry and salt. Place the shrimp in a large bowl, add the marinade and toss to coat. Marinate for 15 minutes.

Shrimp Sauce: Combine the hoisin sauce, ketchup, soy sauce, sherry, sugar, salt and water in a bowl. Stir until the sugar and salt dissolve and set aside.

Sesame Thickener: In a small bowl, dissolve the cornstarch in the water; then stir in the sesame oil. Set aside.

Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the garlic cloves to the hot oil and reduce the heat to medium-low. Sear the garlic cloves for 1 minute while pressing them down with a spatula in order to release the garlic flavor into the oil.

Add the Shrimp Sauce to the garlic oil and cook, stirring constantly, for 45 seconds. With a slotted spoon, remove the garlic and discard.

Add the Sesame Thickener to the Shrimp Sauce and stir until it thickens. Remove the skillet from heat and cover to keep warm.

To cook the marinated shrimp: Place the cornstarch on a plate and coat the shrimp with it. Place the coated shrimp on a platter.

In a large skillet, heat 4 tablespoons of peanut oil over high heat until very hot. Lower the heat to medium-low and immediately lay each shrimp, one by one, on its side in the skillet. Shake the pan gently to budge them, or push them around the pan with a spatula. Cook them for 2 to 3 minutes. Turn the shrimp over and add the remaining 2 tablespoons of oil (or more if needed) in a light drizzle, allowing them to cook for about 2 minutes more.

While the shrimp cooks, re-heat the Shrimp Sauce over a very low heat. Once the shrimp are pink, pour the sauce over them. Let the sauce simmer and sizzle briefly while stirring and turning the shrimp in it. With a slotted spoon, scoop out the shrimp, arrange them in a circular pattern around cooked rice on individual plates or a large platter. Drizzle the sauce over them.

Garnish the shrimp with sliced green onions or snipped cilantro leaves. Serves 4.