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Posts Tagged ‘chicken’

Chicken with Rosemary Butter Sauce

Chicken with Rosemary Butter Sauce

Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Directions
In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side or until a thermometer reads 165°. Remove and keep warm.

Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken. Yield: 4 servings.

Recipe found here: Chicken with Rosemary Butter Sauce

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Flavorful Chicken Fajitas

Flavorful Chicken Fajitas

Ingredients
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Recipe found here: Flavorful Chicken Fajitas

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Salsa Verde Chicken Casserole

Salsa Verde Chicken Casserole

Ingredients
2 cups shredded rotisserie chicken
1 cup (8 ounces) sour cream
1-1/2 cups salsa verde, divided
8 corn tortillas (6 inches)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups (8 ounces) shredded Monterey Jack cheese
Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Directions
Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.

Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

Recipe found here: Salsa Verde Chicken Casserole

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Smothered Chicken Breasts

Smothered Chicken Breasts

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon canola oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese

Directions
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a thermometer reads 165°; remove and keep warm.

In same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.

In drippings, saute onion and brown sugar until onion is tender and golden brown. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Yield: 4 servings.

Recipe found here: Smothered Chicken Breasts

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Cashew Chicken with Noodles

Cashew Chicken with Noodles

Ingredients
8 ounces uncooked thick rice noodles
1/4 cup soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce

Directions
Cook rice noodles according to package directions.

Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.

Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. Yield: 4 servings.

Recipe found here: Cashew Chicken with Noodles

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Cheesecake Factory Chicken Madeira

Cheesecake Factory Chicken Madeira

Ingredients

1 tablespoon olive oil
4 skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices

Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh white mushrooms
3 cups madeira wine
2 cups beef broth
1 tablespoon butter
1/4 teaspoon ground black pepper

Directions
1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.

2. Saute the chicken fillets for 4 to 6 minutes per side, or until chicken has browned just a bit. Remove chicken filllets from the pan and wrap them together in foil to keep fillets warm while you make the sauce. Don’t clean the pan.

3. With heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saute for about 2 minutes. Add madeira wine, beef broth, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce reduces to about one quarter of its original volume. When the sauce is done it will have thickened and turned a dark brown color.

4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Boil asparagus for 3 to 5 minutes, depending on thickness of spears. Drop asparagus into a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.

5. Set oven to broil. Prepare the dish by arranging cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.

6. To serve, arrange one or two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.

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Panda Express Orange Chicken

Panda Express Orange Chicken

Ingredients

Servings: 6

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil

Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

Directions

1 Place chicken pieces in large bowl.

2 Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

3 Stir cornstarch and flour together.

4 Mix flour mixture and egg mixture.

5 Add chicken pieces, stirring to coat.

6 Heat oil for deep-frying in wok or deep-fryer to 375 degrees.

7 Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.

8 (Do not overcook chicken).

9 Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

10 Clean wok and heat 15 seconds over high heat.

11 Add 1 tablespoon oil.

12 Add ginger and garlic and stir-fry until fragrant; about 10 seconds.

13 Add and stir-fry crushed chiles and green onions.

14 Add rice wine and stir 3 seconds.

15 Add Orange Sauce and bring to boil.

16 Add cooked chicken, stirring until well mixed.

17 Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.

18 Heat until sauce is thickened.

19 Stir in sesame oil and orange zest if desired.

20 Serve over jasmine rice.

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