Posts filed under ‘Chicken’
I’m a Mom, wife, and a busy grad student. Some days that doesn’t leave much time for cooking. One of my priorities is that I put a nice meal on the table for my family every night. But, some days I just don’t have a lot of time or I don’t want to dirty every pot and pan in my kitchen while making our dinner. This is where this casserole comes in. It’s a one-dish meal that is quick, easy, and has excellent flavor. We all loved this meal and I believe Joe kept raving about how delicious it was. This meal will definitelybe enjoyed over and over in our home.
Chicken Tortilla Casserole
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp. vegetable oil, divided
1 shallot, minced
2 cloves garlic, minced
1-2 tbsp. minced chipotle peppers in adobo sauce
1 3/4 cups chicken broth
5 cups tortilla chips, broken into large pieces
2 tomatoes, seeded and diced
4 oz. sharp cheddar cheese, shredded
2 tbsp. chopped fresh cilantro
Pat the chicken breast halves dry and season with salt and pepper. Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.) Transfer to a plate and set aside.
Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt. Cook just until fragrant, about 30 seconds. Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.
Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes. Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.
Return the shredded chicken to the skillet with the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened.
Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving
This is not a new recipe on the blog. In fact, it is one of the most popular and because of that I thought it deserved some updating. I recently made this dish and forgot how much I really do love it. It is better than any marsala I have ever eaten out. The complexity and depth of flavor is spot on and I can’t wait to make this again SOON.
6 chicken thighs, bone in
1 c. unbleached all-purpose flour
salt and ground black pepper
2 Tbsp oil
2 ½ oz. (about 3 slices) pancetta, cut into 1 by 1/8 in. pieces (bacon also works fine)
4 Cups sliced mushrooms
4 Tbsp unsalted butter, cut into 4 pieces
2 Tbsp minced fresh parsley leaves
1 medium garlic clove, minced or pressed
1 tsp tomato paste
1 ½ c. Marsala
Pat the chicken dry. Place flour, salt, and pepper in a shallow baking dish or pie plate. Dredge chicken in flour to coat shaking off the excess.
Heat the oil in a large skillet over medium-high heat. Place chicken in a single layer and cook until golden brown (approximately 4 minutes per side). Remove Chicken and set aside. Return the skillet to low heat and add the pancetta. Sauté, stirring occasionally, scraping the bottom of the skillet to loosen the brown bits. Once the pancetta is browned remove with a slotted spoon and transfer to paper towels to drain. Add the mushrooms to the pan and increase the heat to medium-high. Saute, stirring occasionally until the mushrooms begin to brown. Add the garlic, tomato paste, and cooked pancetta and cook, stirring constantly, until the tomato paste begins to brown, about one minute. Remove the skillet from the heat and add the marsala. Return to high heat and simmer vigorously until the sauce has reduced and is slightly thickened. Add the chicken back into the pan for the last 2-3 minutes of cooking. Stir in the Stir in parsley and season with salt and pepper to taste.
I think it’s quite apparent from the past few posts that we love lemon. It’s just a flavor that is so fresh and compliments just about everything nicely. With the weather in the low to mid 80s this time of year we are transitioning away from our comforting winter foods to fresher lighter fare. This meal encompasses all of those requirements and it’s fairly quick and simple to throw together.
Creamy Artichoke Lemon Chicken Pasta
12 ounces angel hair pasta
2 slices bacon
2 skinless, boneless chicken breasts, halved and pounded to ¼ inch thickness
¼ cup all-purpose flour
salt and pepper to taste
1 cup mushrooms, sliced
1 can artichoke hearts, drained and quartered
2 teaspoons capers, drained
½ cup white wine
1 cup chicken broth
1/3 cup fresh lemon juice
1/3 cup heavy cream
1 tablespoon butter, chilled
salt and pepper to taste
chopped fresh parsley for garnish
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
In a large Dutch oven, cook the bacon over medium heat, cook through. Remove bacon with a slotted spoon and reserve. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in the bacon grease. Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the mushrooms, artichokes, and capers into the pan; cook until the mushrooms are soft. Deglaze the pan with the wine. Cook for 2 minutes. Add the broth and lemon juice, cook for 2 minutes more. Stir in the cream and the butter to the sauce, stirring until completely incorporated. Season with salt and pepper.
Cut the chicken breasts into strips, and return them to the pan. Stir the pasta and bacon into the chicken mixture. Serve.
Source: So Tasty, So Yummy
Ok everyone, these wings are life-changing for me. These wings taught me that I do in fact like hot wings. That’s a big deal in our house. My husband is a hot wing lover and me not so much – until now. I don’t fry foods often, but I made an exception for the super bowl. I must say I am so glad that I did. These wings are to-die-for. My husband even said they were the best wings he’s ever had – really!? They were really good. The breading was perfect and the sauce with the basil infused butter really brought this up a notch. If you’re looking for a hot wing recipe these will be sure to please.
Hot Wings With Spicy Butter Sauce
Vegetable oil, for frying
3 lbs chicken wingettes
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch
For the spicy butter sauce:
1 cup hot sauce (recommended: Frank’s Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
In a small saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss in the spicy butter sauce. Serve Immediately.
Source: Sunny Anderson via the Food network
As a child I used to eat lemons whole. Just like an orange. I have always always loved lemons and other tart things. I especially like the lemon paired with the capers and fresh parsley in chicken piccata. I was surprised at how quickly this came together as well. It’s a quick weeknight meal that sure looks like it took a long time.
The only change I made to this recipe was using chicken tenderloins instead of breasts. I only made enough chicken for the two of us, but I kept the full amount of sauce because I’m always afraid there wont be enough (and my husband likes lots of extra!). I actually though it was perfect since I served it over pasta. It made a perfect pasta sauce. Enjoy!
2 large lemons
6-8 chicken breast tenderloins
salt & pepper
1/2 cup all purpose flour
4 Tbsp vegetable oil
1 small shallot, minced or 1 small garlic clove, minced
1 cup chicken stock
2 Tbsp small capers, drained
3 Tbsp unsalted butter, softened
2 Tbsp minched fresh parsley leaves
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice, reserve.
Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working with one cutlet at a timme, coat with flour, and shake to remove excess.
Heat a large skillet over medium-high heat until hot, about 2 minutes. Add 2 Tbsp of oil and swirl to coat pan. Lay half of chicken pieces in skillet (or all if you can fit them). Saute chicken without moving them, until lightly browned on the first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes. Remove pan from heat and transfer chicken to the plate in the oven. Add remaining tablespoons oil to the now-empty skillet and heat until simmering. Add remaining chicken and repeat.
Add shallot or garlic to the empty skillet and return skillet to medium heat. Saute until fragrant, about 30 seconds for the shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until it melts and thickens sauce. Add parsley. Spoon sauce over chicken and serve immediately.
Source: Cooks Illustrated
Crockpot recipes never seem to be very photogenic. I suppose that’s the tradeoff for having a nice, hot meal waiting when you walk in the door. I was very excited to try this recipe and it was a perfect comfort food to come home to after a long day. The original recipe said that this was more of a soup, but I found it to be chunkier like a stew or chilli. It tasted great but, if I were to make this again I would add a little extra liquid such as chicken broth during the cooking process. I think it would taste even better that way.
Crockpot Chicken & Dumplings
3 pounds boneless, skinless chicken
1 yellow onion, chopped
1 Cup mushrooms, chopped
16 oz. frozen vegetables
2 cans cream-of-something soup (plus a little chicken stock/broth) OR
combine in a saucepan:
4 Tbsp butter
6 Tbsp flour
1 Cup milk
1 Cup chicken broth
1/2 tsp salt
1/4 tsp black better
1 tsp poultry seasoning
1 can refrigerated biscuits, or one batch drop biscuits using your favorite baking mix (such as bisquick)
Put the chicken and vegetables in the bottom of the crockpot. Add the cream-of-soups, or homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving shred chicken with two large forks and drop in the biscuit dough.
Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They should be spongy and lightly browned.
Serve chicken on top of 1-2 biscuits per person. Garnish with parsley if desired.
Source: A Year of Crockpotting
My mom told about this chicken recipe she made recently. She saw it on some TV show she was watching and raved about it. I thought it sounded like a fresh alternative and I was definitely up for having leftover salsa to eat as a snack! My mom suggested I buy the freshly made salsa at our grocery store instead of making my own. I followed her advice and was pleased with the flavor. Next time I would like to try making my own, but the store bought salsa definitely makes this a quick, flavorful weeknight meal.
Balsamic Glazed Chicken with Mango Salsa
2 Chicken breasts
1/4 Cup balsamic vinegar
1/4 Cup honey
1/4 Cup brown sugar
1/8 Cup soy sauce
Combine the balsamic, honey, brown sugar, and soy sauce in a large ziploc bag. Shake and squeeze the contents of the bag to dissolve the honey and brown sugar. Add the chicken breasts and seal with as little air as possible in the bag. Refrigerate for 2 hours.
Once the chicken has marinated cook the chicken using your preferred method (I grilled ours). If you want to bake them bake at 350 degrees F for about 20 minutes or until cooked through. To serve, top each breast with mango salsa and serve with your favorite vegetable (I served with snow peas).
Source: Marinade adapted from Food Network