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Posts Tagged ‘chicken’

chicken-with-wine-sauce

Chicken with Wine Sauce

Ingredients
4 boneless skinless chicken breast halves (5 ounces each)
1 egg
1 tablespoon water
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound sliced fresh mushrooms
2/3 cup plum wine

Directions
Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture.

In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken. Yield: 4 servings.

Recipe found here: Chicken with Wine Sauce

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chicken-marsala-with-gorgonzola

Chicken Marsala with Gorgonzola

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 cup marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 tablespoons minced fresh parsley

Directions
Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.

In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute.

Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.

Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.

Recipe found here: Chicken Marsala with Gorgonzola

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slow-cooker-butter-chicken

Slow-Cooker Butter Chicken

Ingredients
3 tablespoons butter
1 tablespoon vegetable oil
3 lb boneless skinless chicken thighs, cut into 2-inch pieces
1 medium yellow onion, diced
5 cloves garlic, finely chopped
3 tablespoons finely chopped peeled gingerroot
2 tablespoons garam masala
1/4 cup canned Muir Glen™ organic tomato paste
3/4 teaspoon salt
1/2 cup Progresso™ chicken stock (from 32-oz carton)
1/2 cup heavy whipping cream
1/4 cup cilantro leaves, stems removed

Directions
1 Spray 4-quart slow cooker with cooking spray.

2 In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken stock, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.

3 Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.

Recipe found here: Slow-Cooker Butter Chicken

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sweet-n-spicy-wings

Sweet ‘n’ Spicy Wings

Ingredients
5 pounds chicken wings
1/2 cup butter, cubed
1/2 cup Louisiana-style hot sauce
1/4 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons brown sugar
3 tablespoons honey
2 tablespoons plus 1 teaspoon celery seed, divided
2 tablespoons lemon juice
2/3 cup all-purpose flour
1 teaspoon each salt, paprika and cayenne pepper
1/2 teaspoon garlic powder
Oil for deep-fat frying

Directions
Cut wings into three sections; discard wing tip sections. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 tablespoons celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half.

Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika, cayenne, garlic powder and remaining celery seed. Add wings, a few at a time, and shake to coat.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Place in a large bowl; add sauce and toss to coat. Yield: about 4 dozen.

Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Recipe found here: Sweet ‘n’ Spicy Wings

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white-chili-with-a-kick

White Chili with a Kick

Ingredients
1 large onion, chopped
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup half-and-half cream
1 rotisserie chicken, cut up
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (11 ounces) white corn, drained
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon hot pepper sauce
1-1/2 cups (6 ounces) shredded pepper jack cheese
Salsa and chopped green onions, optional

Directions
In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the chicken, beans, corn, chilies, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
Garnish each serving with salsa and green onions if desired. Yield: 9 servings (2-1/4 quarts).

Recipe found here: White Chili with a Kick

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cherry-chicken-salad-croissants

Cherry-Chicken Salad Croissants

Ingredients
2-1/2 cups cubed cooked chicken breast
2/3 cup dried cherries
1/3 cup chopped celery
1/3 cup chopped tart apple
1/3 cup chopped pecans, toasted
1/2 cup mayonnaise
4 teaspoons buttermilk
1/2 teaspoon salt
1/8 teaspoon pepper
7 croissants, split

Directions
In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant. Yield: 7 servings.

Recipe found here: Cherry-Chicken Salad Croissants

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chicken-with-mandarin-salsa

Chicken with Mandarin Salsa

Ingredients
1 can (11 ounces) mandarin oranges
1/2 cup chopped pecans
1/4 cup finely chopped red onion
2 tablespoons minced fresh cilantro
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
2-2/3 cups hot cooked brown rice

Directions
Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro.

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir 4 minutes. Add garlic; cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Top with salsa; serve with rice. Yield: 4 servings.

Recipe found here: Chicken with Mandarin Salsa

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