Simple and pretty dish. I've substituted sea salt for table salt, but it doesn;t make that much of a difference in presentation or taste.
Balsamic Marinated Chicken Breasts
¼ C Balsamic Vinegar
¼ C Honey
¼ C Olive Oil
2 t Rosemary
1 t Salt
3 lb Chicken Breasts
375°. Combine all ingredients in a ziploc baggie and chill for 2 hours, turning occasionally. Remove chicken, place in a lightly greased 13” x 9” baking dish; pour marinade over chicken. Bake uncovered for 45 minutes, basting often.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
5.01.2009
Mom's Chicken Cacciatore
My brother Mike's favorite birthday request meal. :: blows an Italian kiss of approval ::
1-2 1/2 lbs chicken breast, cut up
1 large onion, thinnly sliced
1- 4oz. can sliced mushrooms drained
2- 6oz cans tomato paste
salt and pepper
1 to 2 cloves garlic
1/2 tsp basil
1 bay leaf
1 to 2 teaspoons oregano
1/2 teaspoon celery seed (optional)
1/4 cup dry white wine
place onions on the bottom of the crockpot. Add chicken. Stir together all remaining ingredients. Pour over chicken. Cover. Cook on low 7-9 hrs or high, 3-4 hrs. Serve over spagetti noodles or rice.
Breaded Chicken in Mushroom Sauce
This is a wonderfully down home dish that could almost fall under the heading of comfort food.
Breaded Chicken in Mushroom Sauce
4 chicken breasts, butterflied
1 10.75 oz can of cream of mushroom soup
1 can of milk
1/2 teaspoon onion powder
1 t dried parsley
1/2 teaspoon of white pepper
pinch of paprika
1 1/2 cups of Italian breadcrumbs
4 tablespoons of melted butter, divided
1 tablespoon of flour
Preheat your oven to 350 degrees.
Comine soup, milk, parsley, paprika, white pepper and onion powder in a small bowl: mix well. Place the breadcrumbs in a shallow dish. Dip the chicken in the soup mix then roll in the breadcrumbs and place on an ungreased cookie sheet. Drizzle with 3 tablespoon of the melted butter and bake for 30 minutes. Turn chicken once.
Brown the flour in a small saucepan with the remaining tablespoon of butter. Add remaining sauce mix and let bubble over low heat.
Breaded Chicken in Mushroom Sauce
4 chicken breasts, butterflied
1 10.75 oz can of cream of mushroom soup
1 can of milk
1/2 teaspoon onion powder
1 t dried parsley
1/2 teaspoon of white pepper
pinch of paprika
1 1/2 cups of Italian breadcrumbs
4 tablespoons of melted butter, divided
1 tablespoon of flour
Preheat your oven to 350 degrees.
Comine soup, milk, parsley, paprika, white pepper and onion powder in a small bowl: mix well. Place the breadcrumbs in a shallow dish. Dip the chicken in the soup mix then roll in the breadcrumbs and place on an ungreased cookie sheet. Drizzle with 3 tablespoon of the melted butter and bake for 30 minutes. Turn chicken once.
Brown the flour in a small saucepan with the remaining tablespoon of butter. Add remaining sauce mix and let bubble over low heat.
3.03.2009
Summertime Grilled Chicken
I live by my grill in the summertime. The only problem I run into is that store bought marinades and sauces are crawling with salt and sugar. On my own I only have a few standby marinades before I start reaching for the salad dressing shelf. This is one of the recipes that helps me resist the urge to call on Kraft.
Summertime Grilled Chicken
8 whole chicken legs (about 3-1/2 pounds)
6 ounces frozen lemonade concentrate, thawed
2 tablespoons white wine vinegar
2 cloves garlic, minced
Remove skin and all visible fat from chicken. Place chicken in 13X9-inch glass baking dish. Combine remaining ingredients in small bowl; blend well. Pour over chicken; turn to coat. Cover; refrigerate 3 hours or overnight, turning occasionally.
To prevent sticking, spray grill with nonstick cooking spray. Prepare coals for grilling (or if you're like me with a Foreman electric outdoors grill set your mark to 3)
Grill 20 to 30 minutes or until chicken is no longer pink near bone, turning occasionally. (Do not overcook or chicken will be dry.) Garnish as desired.
Serves 8.
Meal Exchange: Meat 3. 169 Calories, 7g Fat, 2g Saturated Fat, 77mg Cholesterol, 3g Carb, .5 g Fiber, 22g Protein, 75mg Sodium
Summertime Grilled Chicken
8 whole chicken legs (about 3-1/2 pounds)
6 ounces frozen lemonade concentrate, thawed
2 tablespoons white wine vinegar
2 cloves garlic, minced
Remove skin and all visible fat from chicken. Place chicken in 13X9-inch glass baking dish. Combine remaining ingredients in small bowl; blend well. Pour over chicken; turn to coat. Cover; refrigerate 3 hours or overnight, turning occasionally.
To prevent sticking, spray grill with nonstick cooking spray. Prepare coals for grilling (or if you're like me with a Foreman electric outdoors grill set your mark to 3)
Grill 20 to 30 minutes or until chicken is no longer pink near bone, turning occasionally. (Do not overcook or chicken will be dry.) Garnish as desired.
Serves 8.
Meal Exchange: Meat 3. 169 Calories, 7g Fat, 2g Saturated Fat, 77mg Cholesterol, 3g Carb, .5 g Fiber, 22g Protein, 75mg Sodium
2.23.2009
Comfort Chicken Stew and Dumplings
I like my chicken stew to be more dumplings than stew and heavy on the herbs. Here's my usual recipe for feel better down home Southern stick to your ribs comfort food.
Comfort Chicken Stew and Dumplings
2 medium carrots, thinly sliced
1 rib of celery, thinly sliced
2 garlic cloves, minced
1 large onion, sliced
1 cup of frozen peas
teaspoon of olive oil
28 oz low sodium chicken broth
2 cups of water
1 goya bullion cube
1 teaspoon of sugar
splash of cooking wine (I use marsala or chardonnay)
1/2 teaspoon white pepper
1/8 teaspoon paprika
2 lbs of cooked chicken breasts, cubed
pinch of salt
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon sage
Dumplings
2 cups of pancake mix
1/8 teaspoon onion salt
1/8 teaspoon basil
2/3 cup of milk
In a deep chicken skillet mix carrots, garlic, onions, celery, spices and 1 can of chicken broth and cook over medium-high heat until tender. Add remaining broth, wine, chicken and frozen peas and bring to a boil.
In a seperate bowl mix all of the dumpling ingredients and mix until thick and a little chunky (not a pretty mixture. add more milk if needed by eyeballing it). Drop by extremely oversized tablespoons until you've covered most of the surface of the stew. Lower heat to medium and cook for 10 minutes. Cover and cook for an additional 13 minutes.
Serve ASAP. Comfortably serves a family of 6.
Comfort Chicken Stew and Dumplings
2 medium carrots, thinly sliced
1 rib of celery, thinly sliced
2 garlic cloves, minced
1 large onion, sliced
1 cup of frozen peas
teaspoon of olive oil
28 oz low sodium chicken broth
2 cups of water
1 goya bullion cube
1 teaspoon of sugar
splash of cooking wine (I use marsala or chardonnay)
1/2 teaspoon white pepper
1/8 teaspoon paprika
2 lbs of cooked chicken breasts, cubed
pinch of salt
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon sage
Dumplings
2 cups of pancake mix
1/8 teaspoon onion salt
1/8 teaspoon basil
2/3 cup of milk
In a deep chicken skillet mix carrots, garlic, onions, celery, spices and 1 can of chicken broth and cook over medium-high heat until tender. Add remaining broth, wine, chicken and frozen peas and bring to a boil.
In a seperate bowl mix all of the dumpling ingredients and mix until thick and a little chunky (not a pretty mixture. add more milk if needed by eyeballing it). Drop by extremely oversized tablespoons until you've covered most of the surface of the stew. Lower heat to medium and cook for 10 minutes. Cover and cook for an additional 13 minutes.
Serve ASAP. Comfortably serves a family of 6.
1.10.2009
Cantonese Chicken Mushroom Soba
Tonight is my anniversary, however I'm not feeling well. So instead of going out with Rick I stayed home and whipped up a quick Chinese meal. It turned out surprisingly well for a base recipe with no measurements.
Cantonese Chicken Mushroom Soba
1 pkg (12.8 grams) Soba (Buckwheat) Noodles
1 oz dried mushrooms
4 skinless chickenbreast cut into thin strips
1 lg clove of garlic, coarsely chopped
1 1/2 teaspoons oyster sauce
1 t white pepper
1/2 t black pepper
2 tablespoons of oil
1 1/4 cup of water
1/4 t soy sauce
7 or 8 whole spinach leaves, raw
1/4 teaspoon salt
1/8th cup of cornflour slurry
Rinse your dried mushrooms and let them soak in the water for fifteen minutes or until soft. Save the water and mushrooms: set aside.
Heat your oil in a wok and cook garlic until just translucent. Add the oyster sauce quickly before the garlic burns, add the soy sauce, the peppers and bring to a boil quickly. Brown the chicken in the sauce, stirring frequently. Add the mushrooms and mushroom water. Stir and let it come to a boil.
In a seperate pot boil water (no oil, no salt) and add the soba noodles. Boil for 3 minutes, stirring frequently. They should be soft, but not mush. Drain then rinse in warm water to remove the resudual buckwheat 'soapiness'. Immiedietly put into bowls.
If the chicken mushroom sauce is too thick, add water. I didn't need to add any. Add the spinach leaves and saute just until soft. Stir in the slurry, allow to thicken for just a minute or two then serve immiedietly.
Serves 5 comfortably portioned.
Cantonese Chicken Mushroom Soba
1 pkg (12.8 grams) Soba (Buckwheat) Noodles
1 oz dried mushrooms
4 skinless chickenbreast cut into thin strips
1 lg clove of garlic, coarsely chopped
1 1/2 teaspoons oyster sauce
1 t white pepper
1/2 t black pepper
2 tablespoons of oil
1 1/4 cup of water
1/4 t soy sauce
7 or 8 whole spinach leaves, raw
1/4 teaspoon salt
1/8th cup of cornflour slurry
Rinse your dried mushrooms and let them soak in the water for fifteen minutes or until soft. Save the water and mushrooms: set aside.
Heat your oil in a wok and cook garlic until just translucent. Add the oyster sauce quickly before the garlic burns, add the soy sauce, the peppers and bring to a boil quickly. Brown the chicken in the sauce, stirring frequently. Add the mushrooms and mushroom water. Stir and let it come to a boil.
In a seperate pot boil water (no oil, no salt) and add the soba noodles. Boil for 3 minutes, stirring frequently. They should be soft, but not mush. Drain then rinse in warm water to remove the resudual buckwheat 'soapiness'. Immiedietly put into bowls.
If the chicken mushroom sauce is too thick, add water. I didn't need to add any. Add the spinach leaves and saute just until soft. Stir in the slurry, allow to thicken for just a minute or two then serve immiedietly.
Serves 5 comfortably portioned.
10.11.2008
Cook Ahead Chicken Paprikash with Spatzle
Paprikash is one of those fabulous dishes that taste even better after soaking in its own seasonings. I suggest you cook ahead and reheat to serve the next night.
Chicken Paprikash with Spatzle
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine (your choice)
1 tablespoon oil
4-6 cups water
1 (8-16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
Chicken Paprikash with Spatzle
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine (your choice)
1 tablespoon oil
4-6 cups water
1 (8-16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
Chicken Vino Blanco
Simple and diverse, this chicken and sauce can be served over just about any vegetable.
Chicken Vino Blanco
Chicken Batter:
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup flour
Wine Sauce:
5 tablespoons butter substitute
4 pressed garlic cloves
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
2 cups white wine
1 cup Swanson chicken broth
Cut up all Chicken Breasts into bite sized cubes. Melt 3 tablespoons of the butter in a large skillet. Mix together the flour and the salt and pepper meant for the batter. Carefully coat all chicken cubes and brown in skillet. Remove and place in a shallow dish and cover (this keeps juices in).
Melt down the rest of the butter. Mix in garlic, and all spices. Add chicken back into the mix and coat throughly. Add in white wine, allow to come to a boil for 5-7 minute. After the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
Chicken Vino Blanco
Chicken Batter:
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup flour
Wine Sauce:
5 tablespoons butter substitute
4 pressed garlic cloves
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
2 cups white wine
1 cup Swanson chicken broth
Cut up all Chicken Breasts into bite sized cubes. Melt 3 tablespoons of the butter in a large skillet. Mix together the flour and the salt and pepper meant for the batter. Carefully coat all chicken cubes and brown in skillet. Remove and place in a shallow dish and cover (this keeps juices in).
Melt down the rest of the butter. Mix in garlic, and all spices. Add chicken back into the mix and coat throughly. Add in white wine, allow to come to a boil for 5-7 minute. After the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
10.04.2008
Autumn Chicken
Fall is here and this lovely chicken recipe is a garnished treat to ring it in.
Autumn Chicken
1 tablespoon olive oil
1 teaspoon garlic, minced
1 teaspoon shallots, chopped
2 cups peeled and deseeded tomatoes
pinch of fresh rosemary
1/2 cup sliced cranberries
1/2 cup red wine
boneless/skinless chicken, 8 oz.
1/s cup of brown stock
Flour Breading
1 cup flour
1/2 cup finely chopped walnuts
salt & pepper
Heat oil in pan. Add garlic, shallots and rosemary. Add cranberries and tomatoes. Add red wine and let reduce. Add demi glaze and let simmer. Heat oil in a second pan. Season flour with salt, pepper and garlic and add chopped walnuts. Dip chicken in flour mixture and saute until golden brown. Pour Autumn sauce over chicken and finish in a 350 degree oven for 10 minutes. Serve garnished with whole walnuts and chopped parsley.
Serves 4
Autumn Chicken
1 tablespoon olive oil
1 teaspoon garlic, minced
1 teaspoon shallots, chopped
2 cups peeled and deseeded tomatoes
pinch of fresh rosemary
1/2 cup sliced cranberries
1/2 cup red wine
boneless/skinless chicken, 8 oz.
1/s cup of brown stock
Flour Breading
1 cup flour
1/2 cup finely chopped walnuts
salt & pepper
Heat oil in pan. Add garlic, shallots and rosemary. Add cranberries and tomatoes. Add red wine and let reduce. Add demi glaze and let simmer. Heat oil in a second pan. Season flour with salt, pepper and garlic and add chopped walnuts. Dip chicken in flour mixture and saute until golden brown. Pour Autumn sauce over chicken and finish in a 350 degree oven for 10 minutes. Serve garnished with whole walnuts and chopped parsley.
Serves 4
10.03.2008
Golden Butterfly Baked Chicken
I made this last night. The chicken is flavorful and juice even if you use butterflied skinless breasts.
Golden Butterfly Baked Chicken
1/4 c. 0il
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
4 chicken breasts with skin and bone
Mix all ingredients but chicken well in a saucepan and warm just enough to melt the honey. Arrange the chicken breast halves skin-side up, in a baking dish or pan sprayed with Pam. Bake, uncovered, at 400°, about 35-40 minutes, basting pieces (without turning them) 3-4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish or pan tightly in foil and let stand 15-20 minutes before serving. Although this recipe calls for baking in the oven, it will actually taste like rotisserie-cooked chicken.
Golden Butterfly Baked Chicken
1/4 c. 0il
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
4 chicken breasts with skin and bone
Mix all ingredients but chicken well in a saucepan and warm just enough to melt the honey. Arrange the chicken breast halves skin-side up, in a baking dish or pan sprayed with Pam. Bake, uncovered, at 400°, about 35-40 minutes, basting pieces (without turning them) 3-4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish or pan tightly in foil and let stand 15-20 minutes before serving. Although this recipe calls for baking in the oven, it will actually taste like rotisserie-cooked chicken.
Katie Couric's Lemon Chicken
Katie Couric isn't my favorite person, no. But she's apparently a good cook.
Lemon Chicken
4 boneless, skinless chicken breasts
2 tablespoons butter (or butter substitute)
2 tablespoons olive oil
3 tablespoons flour
3 cups chicken broth
Juice of 2 lemons
salt and pepper to taste
Pound chicken breasts with meat pounder to a uniform thickness. Dredge lightly in flour, shaking off the excess.In a large saute pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saute turning once or twince until cooked through and juices run clear. Remove chicken and set aside.
Add lemon juice to the chicken stock and whisk into saute pan.Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer and return chicken to pan to heat through thickening sauce to desired consistency. Season to taste with salt and ground white pepper.
Lemon Chicken
4 boneless, skinless chicken breasts
2 tablespoons butter (or butter substitute)
2 tablespoons olive oil
3 tablespoons flour
3 cups chicken broth
Juice of 2 lemons
salt and pepper to taste
Pound chicken breasts with meat pounder to a uniform thickness. Dredge lightly in flour, shaking off the excess.In a large saute pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saute turning once or twince until cooked through and juices run clear. Remove chicken and set aside.
Add lemon juice to the chicken stock and whisk into saute pan.Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer and return chicken to pan to heat through thickening sauce to desired consistency. Season to taste with salt and ground white pepper.
Chicken Napoleano
4 boneless chicken breasts
4 portobello mushrooms
1 red onion, sliced thinly
2 tomatoes, sliced
4 slices provolone cheese
4 sprigs of rosemary
1 cup balsamic vinegar
1 lb. fresh spinach leaves
2 cups heavy cream
1 cup shredded Gouda cheese
Balsamic vinaigrette:
1 cup balsamic vinegar
1 Tbsp. Dijon mustard
1/2 cup extra-virgin olive oil
Make Gouda cream sauce by reducing heavy cream and shredded Gouda cheese by half. Marinate portabello mushrooms in balsamic vinaigrette for 30 minutes. Grill all vegetables and chicken, then layer vegetables with chicken and fresh spinach leaves. Top with provolone cheese. Oven bake to melt cheese. Place sauce on plate, then Napoleon and finish with rosemary.
4 portobello mushrooms
1 red onion, sliced thinly
2 tomatoes, sliced
4 slices provolone cheese
4 sprigs of rosemary
1 cup balsamic vinegar
1 lb. fresh spinach leaves
2 cups heavy cream
1 cup shredded Gouda cheese
Balsamic vinaigrette:
1 cup balsamic vinegar
1 Tbsp. Dijon mustard
1/2 cup extra-virgin olive oil
Make Gouda cream sauce by reducing heavy cream and shredded Gouda cheese by half. Marinate portabello mushrooms in balsamic vinaigrette for 30 minutes. Grill all vegetables and chicken, then layer vegetables with chicken and fresh spinach leaves. Top with provolone cheese. Oven bake to melt cheese. Place sauce on plate, then Napoleon and finish with rosemary.
Rosemary Cream Chicken
This comes out beautiful and succulent.
Marinade:
1 chicken, halved & cleaned
1 teaspoon salt
1/2 cup rice vinegar
1/2 teaspoon black pepper
1/4 cup olive oil
4 sprigs rosemary, chopped
2 tablespoons shallots
2 tablespoons garlic, chopped
Rinse chicken in cold water. Mix remaining marinade ingredients in bowl. Submerge chicken in marinade and refrigerate for 24 hours.
Sauce:
1/2 cup white wine
1/2 teaspoon salt
1/2 cup chicken stock
1/4 teaspoon black pepper
1 cup heavy cream
Remove chicken, but do not rinse. Place chicken in roasting pan, skin-side up. Cook in preheated 375 degree oven for 30 mins. or until skin is brown and crispy.
For sauce, reduce white wine by half in a sauce pan. Add stock; reduce by half again. Add cream and simmer until liquid evenly coats the back of a spoon. Reduce by half and add salt & pepper.
Serve chicken on bed of rice, drizzled with sauce.
Marinade:
1 chicken, halved & cleaned
1 teaspoon salt
1/2 cup rice vinegar
1/2 teaspoon black pepper
1/4 cup olive oil
4 sprigs rosemary, chopped
2 tablespoons shallots
2 tablespoons garlic, chopped
Rinse chicken in cold water. Mix remaining marinade ingredients in bowl. Submerge chicken in marinade and refrigerate for 24 hours.
Sauce:
1/2 cup white wine
1/2 teaspoon salt
1/2 cup chicken stock
1/4 teaspoon black pepper
1 cup heavy cream
Remove chicken, but do not rinse. Place chicken in roasting pan, skin-side up. Cook in preheated 375 degree oven for 30 mins. or until skin is brown and crispy.
For sauce, reduce white wine by half in a sauce pan. Add stock; reduce by half again. Add cream and simmer until liquid evenly coats the back of a spoon. Reduce by half and add salt & pepper.
Serve chicken on bed of rice, drizzled with sauce.
10.01.2008
Country Kitchen Chicken Shortcake
This isn't a low-fat recipe. Surprise! Anything of mine with country in the title is guarenteed to put meat on your bones.
Country Kitchen Chicken Shortcake
Country-Style Biscuits, prepared as directed
2 tablespoon unsalted butter
1 lb. Boneless skinless chicken thighs - cut into 1-inch pieces
salt & pepper
1/4 cup finely sliced ham
4 scallions: cut into 1" lengths
2 cups small broccoli florets
1 medium carrot - halved lengthwise and thinly sliced
1 tablespoon of freshly chopped thyme leaves
pinch Cayenne pepper
1/4 cup dry sherry
1 cup heavy cream
In a large skillet, melt the butter, and add chicken and season with salt and pepper. Cook on medium high heat until golden brown - about 8 minutes. Transfer to a plate. Add the ham to skillet and cook for 30 seconds. Add the scallions, carrots and broccoli, and cook over low heat for three minutes.
Return the chicken to the skillet, and add the thyme leaves, cayenne, and a pinch of salt and pepper. Cook over medium heat and stir for one minute. Add the sherry and simmer until amost evaporated - about 2 minutes. Add the cream and simmer until thickened - about 5 minutes. Check seasonings (add more salt and pepper if necessary).
Split the pre-baked biscuits, and set 2 bottoms on each plate. Spoon the chicken mixture over the biscuits. Top with the top of the biscuits and serve. Makes 4 servings.
Country Kitchen Chicken Shortcake
Country-Style Biscuits, prepared as directed
2 tablespoon unsalted butter
1 lb. Boneless skinless chicken thighs - cut into 1-inch pieces
salt & pepper
1/4 cup finely sliced ham
4 scallions: cut into 1" lengths
2 cups small broccoli florets
1 medium carrot - halved lengthwise and thinly sliced
1 tablespoon of freshly chopped thyme leaves
pinch Cayenne pepper
1/4 cup dry sherry
1 cup heavy cream
In a large skillet, melt the butter, and add chicken and season with salt and pepper. Cook on medium high heat until golden brown - about 8 minutes. Transfer to a plate. Add the ham to skillet and cook for 30 seconds. Add the scallions, carrots and broccoli, and cook over low heat for three minutes.
Return the chicken to the skillet, and add the thyme leaves, cayenne, and a pinch of salt and pepper. Cook over medium heat and stir for one minute. Add the sherry and simmer until amost evaporated - about 2 minutes. Add the cream and simmer until thickened - about 5 minutes. Check seasonings (add more salt and pepper if necessary).
Split the pre-baked biscuits, and set 2 bottoms on each plate. Spoon the chicken mixture over the biscuits. Top with the top of the biscuits and serve. Makes 4 servings.
9.30.2008
Quick Cuban Baked Chicken and Rice
Growing up in Tampa a staple of the neighborhood meals was chicken and rice. This is as close as I can get to making my old neighbor's Tuesday night dinner.
Quick Cuban Baked Chicken and Rice
1 10 ounce package of Vigo yello rice
2 cups of boiling water
1 cup of chicken broth, hot
1 stick of butter substitute, softened
1/2 cup of frozen green peas
2 tablespoons of sliced pimentos (or 1/2 grilled red pepper)
1/2 onion, minced and browned
1 pkg. chicken thighs with skin on
1/2 teaspoon of paprika
pinch of garlic powder
salt and pepper
Grease an oblong dish then spread butter and uncooked rice into the bottom of the dish. Add boiling water and broth to the top, layer with vegetables then chicken thighs, sprinkle with spices and cover with foil. Bake at 350F for 1 hour. Uncover and bake for an additional 30 minutes.
Quick Cuban Baked Chicken and Rice
1 10 ounce package of Vigo yello rice
2 cups of boiling water
1 cup of chicken broth, hot
1 stick of butter substitute, softened
1/2 cup of frozen green peas
2 tablespoons of sliced pimentos (or 1/2 grilled red pepper)
1/2 onion, minced and browned
1 pkg. chicken thighs with skin on
1/2 teaspoon of paprika
pinch of garlic powder
salt and pepper
Grease an oblong dish then spread butter and uncooked rice into the bottom of the dish. Add boiling water and broth to the top, layer with vegetables then chicken thighs, sprinkle with spices and cover with foil. Bake at 350F for 1 hour. Uncover and bake for an additional 30 minutes.
Scampi Chicken and Potato Bake
I'm not feeling too great today so I decided to cheat heinously on dinner and make a one dish wonder. This is the succulent little piece that I made. Everyone ate, even my picky boys.
Scampi Chicken and Potato Bake
4 chicken breast halves; bone in, skinless
4 medium baking potatoes; unpeeled and cut into pieces
1 red bell pepper sliced into strips
1 medium onion; minced
3 tablespoon margarine or butter; melted
1/4 cup grated parmesan cheese
1/4 cup Italian breadcrumbs
1/2 teaspoon basil
1 teaspoon garlic powder
1 teaspoon paprika
Salt & Pepper
Heat oven to 400F. Spray 15x10x1-inch baking pan with nonstick cooking spray.Place 1 chicken breast half in each corner of pan. pile potatoes, bell pepper and onion in the center of pan. Pour melted margarine over chicken and vegetables; sprinkle evenly with cheese, spices and breadcrumbs. Bake 55-60 minutes or until chicken is fork tender and juices run clear. Stir vegetables once halfway through cooking.
Feeds 4 easily.
Scampi Chicken and Potato Bake
4 chicken breast halves; bone in, skinless
4 medium baking potatoes; unpeeled and cut into pieces
1 red bell pepper sliced into strips
1 medium onion; minced
3 tablespoon margarine or butter; melted
1/4 cup grated parmesan cheese
1/4 cup Italian breadcrumbs
1/2 teaspoon basil
1 teaspoon garlic powder
1 teaspoon paprika
Salt & Pepper
Heat oven to 400F. Spray 15x10x1-inch baking pan with nonstick cooking spray.Place 1 chicken breast half in each corner of pan. pile potatoes, bell pepper and onion in the center of pan. Pour melted margarine over chicken and vegetables; sprinkle evenly with cheese, spices and breadcrumbs. Bake 55-60 minutes or until chicken is fork tender and juices run clear. Stir vegetables once halfway through cooking.
Feeds 4 easily.
8.29.2008
Crockpot Chicken and Gravy Feast
A simple, succulent chicken dinner comes out golden and juicy, wonderfully slow cooked and full of gravy making juices. Certainly a lot easier than trying to master not burning the skin on the roasting pan.
Crockpot Chicken and Gravy Feast
1 whole chicken (3 1/2 to 4 pounds)
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and minced
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch
salt and pepper
Remove giblets bag and rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Layer the onions, carrots, garlic, thyme, celery and lemon juice over top of the chicken. Cover and set the temperature to high. Cook for 6 hours, undisturbed. Remove the chicken from the slow cooker, and pour the accumulated juices into a heatproof container. Skim the fat from the top then transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk. Mix the cornstarch mixture into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve with the beautiful pan gravy ladled over top.
Crockpot Chicken and Gravy Feast
1 whole chicken (3 1/2 to 4 pounds)
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
3 cloves garlic, peeled and minced
3 sprigs fresh thyme
1 lemon, juiced
4 teaspoons cornstarch
salt and pepper
Remove giblets bag and rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Layer the onions, carrots, garlic, thyme, celery and lemon juice over top of the chicken. Cover and set the temperature to high. Cook for 6 hours, undisturbed. Remove the chicken from the slow cooker, and pour the accumulated juices into a heatproof container. Skim the fat from the top then transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk. Mix the cornstarch mixture into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve with the beautiful pan gravy ladled over top.
8.28.2008
For the love of Tandoori
While in New York I was talked into going to a lovely Indian place by my friends and had the most incredible Tandoori Chicken. If you've never had it, it's something to expierence, it really is. This is the closest that I've been able to create at home (having no tandoori oven).
Cheater's Tandoori Chicken
4 cloves garlic
1/4 cup virgin olive oil
1-2 teaspoon curry (heat of your choice)
1/2 cup low-fat plain yogurt (or non-dairy soy yogurt)
1/2 teaspoon salt
1/2 lemon's juice
chicken breasts
Combine all ingredients in a food processor. Marinate chicken breasts in the sauce, sealed tightly overnight. Grill or broil to desired doneness. The crisp parts are the best.
Your results will be a reddish, flavorful dish that will compliment almost any setting.
Cheater's Tandoori Chicken
4 cloves garlic
1/4 cup virgin olive oil
1-2 teaspoon curry (heat of your choice)
1/2 cup low-fat plain yogurt (or non-dairy soy yogurt)
1/2 teaspoon salt
1/2 lemon's juice
chicken breasts
Combine all ingredients in a food processor. Marinate chicken breasts in the sauce, sealed tightly overnight. Grill or broil to desired doneness. The crisp parts are the best.
Your results will be a reddish, flavorful dish that will compliment almost any setting.
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