bounty chocolate: chicken

Showing posts with label chicken. Show all posts

Showing posts with label chicken. Show all posts

CHICKEN WITH MUSHROOMS IN AN ASIAGO CREAM SAUCE!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
2 garlic cloves, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
salt & pepper to taste
Marcona almonds (I bought mine at whole foods)

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in seasoned flour. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet. Return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.

Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle almonds on top! Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

Spiced roast chicken

As much as I love cooking and baking there are times I want to be somewhere else besides the kitchen –for those times, the oven is my best friend: with a bit of planning food can be cooked without the need of me being around it, which can be very helpful. Roast chicken is a staple at my house because both the husband and I love it and while it cooks in the oven I can do many other things (or

CHICKEN WITH MUSHROOM & ONIONS IN AN ASIAGO CREAM SAUCE...LIGHTENED UP!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
1 large onion, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/4 cup heavy cream
1/4 cup shredded Asiago cheese
salt & pepper to taste

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in cornstarch. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and onoins until mushrooms begin to brown.

Add white wine to skillet, return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.

Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle with salt and pepper. Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

CHICKEN & MUSHROOMS IN AN ASIAGO CREAM SAUCE TOPPED WITH BACON & MARCONA ALMONDS! AHHHHHH-MAZING!

This dinner is nothing short of spectacular. Certainly something you would be served in a gourmet recipe. Go ahead and try this and "WOW" your family tonight!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
2 garlic cloves, sliced
3 springs fresh thyme
1 cup white wine
1/2 cup flour or Cup4Cup gluten free flour
1 Tablespoon butter
3 Tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
salt & pepper to taste
4 slices bacon, cooked and chopped
Marcona almonds (I bought mine at whole foods)

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in seasoned flour. Add to hot oil and sprinkle with salt & pepper. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet along with the fresh thyme (pulled off the stem). Return the chicken to the pan. Bring to a boil, then reduce to a simmer and cover for 15 minutes.

Remove the chicken again from the pan. Add the cream and cheese and heat them through, stirring to melt cheese. Once all combined and reduced a bit, add the chicken to the pan for a minute or two. Sprinkle bacon and almonds on top! Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

JERK SPICED CHICKEN STUFFED WITH SPINACH & MOZZARELLA

This is where I bought my jerk seasoning...at Chelsea Market, NYC! How cool is this spread!!!!!!!!!

Ingredients:

4 chicken cutlets
3 cups spinach
1 cup mozzarella cheese, shredded
avocado or olive oil
jerk seasoning
salt
panko crumbs (just enough to sprinkle on each chicken roll)

Directions:

1. Steam 3 cups spinach, drain very well and chop.
2. Combine spinach with 1 cup shredded mozzarella

3. Pound 4 chicken cutlets thin.
4. Divide spinach/cheese mix and place on top of each cutlet.
5. Roll up the cutlets and insert toothpicks to help prevent the filling from leaking out. (Expect a bit to still come out when baking.)
6. Drizzle cutlets with avocado or olive oil and heavily sprinkle on jerk seasoning and a few panko breadcrumbs.
7. Bake on a nonstick foil lined baking sheet (with sides) at 350 for appox 40 minutes or unti the chicken is cooked through.

CHICKEN & ONIONS IN A LIGHT BALSAMIC CREAM SAUCE

Ingredients:

4 chicken cutlets

Avocado or olive oil

2 onions, sliced

2 Tablespoons flour (I used "Cup 4 Cup" gluten free brand)

4 garlic cloves, crushed

1 1/2 cups chicken broth

1 Tablespoon Balsamic Vinegar

3 T. "half and half" cream

Directions:
Season chicken with salt, pepper and garlic powder on both sides. Heat oil in a deep skillet and pan fry chicken cutlets until browned on both sides. Place on a plate. Add onions to the skillet and more oil if needed. Cook about 5 minutes adding garlic, too. Sprinkle in flour and cook 1 minute. Add broth and bring up to a simmer. Add vinegar, cream, salt and pepper. Return the chicken to the skillet and cook on low until chicken is cooked all the way through.

Recipe adapted from Center Cut Cook
*The original also calls for mushrooms. You would add them in with the onions. I didn't have any on hand this time.

CRISPY ROASTED CHICKEN WITH BRANDY GRAVY!

I Baked my chicken covered in my Pampered chef dish at 400 for 60 mins and then uncovered for another 35 minutes. I seasoned it with White truffle oil, herbs de provence, smoked paprika, turmeric, salt and pepper.

Gravy:
In a small pot combine with whisk:
2T. drippings from the chicken dish
2T. flour (I used gluten free)

Pour in:
1 cup chicken broth
1-2 Tablespoons Brandy and whisk
Cook at a low boil until reduced and thick, 5-7 mins.

Season with salt and pepper

Sticky chicken with lemon and honey

Those of you with picky eaters at home will probably agree with me: it’s not easy and sometimes not pleasant at all to cook for them. :/ For that reason, when my husband requests something in particular for lunch or dinner I feel relieved – I know I won’t need to spend hours (and brain cells) thinking of the menu.

While watching Nigel Slater's Simple Suppers a couple of weeks ago we saw

YOU NEED THIS BRAND OF GLUTEN FREE BREAD CRUMBS IN YOUR LIFE

WE WERE SO EXCITED TO TRY RUSSO'S GLUTEN FREE BREAD CRUMBS AND EVEN MORE EXCITED ABOUT THE RESULTS!

The chicken fried up beautifully with these bread crumbs! You can't even taste that they are gluten free! Russo's also sells mozzarella sticks that are fabulous!!! Check out their website and tell them I sent you!!!

CHIA SEED CHICKEN FRIED IN AVOCADO OIL!

HAVE YOU VISITED THE CHOSEN FOODS WEBSITE YET? THEIR PRODUCTS ARE FABULOUS AND I COOK WITH THEIR AVOCADO OIL SEVERAL TIMES A WEEK! VISIT THEM HERE OR ON FACEBOOK AND TELL THEM I SENT YOU!

CHICKEN:
1. DREDGE IN EGG
2. DREDGE IN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND CHIA SEEDS
3. PAN FRY IN AVOCADO OIL UNTIL GOLDEN

CHICKEN PAN FRIED IN COCONUT OIL

Did you know that coconut oil is a healthy choice for pan frying? Yup! It also adds a delicious flavor-go ahead and try it!

Heat 2T. coconut oil.
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE.
PAN FRY UNTIL GOLDEN.
Sprinkle with sea salt.
Top with scallions.
LAY ON A RACK UNTIL READY TO SERVE.

CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN. LAY ON A RACK UNTIL READY TO SERVE.

PESTO: In a food processor, chop

2 cups basil and 6 garlic cloves.

Stream in 3/4c. olive oil.

Add 1c. parmesan cheese and 2 ounces pine nuts.

ADD 1 TSP SALT AND SOME FRESH PEPPER!

MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE'S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!

CHICKEN FRIED IN AVOCADO OIL & TOPPED WITH PESTO SERVED WITH ROASTED BRUSSEL SPROUTS

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN. LAY ON A RACK UNTIL READY TO SERVE.

We have a new favorite veggie here...brussel sprouts!!! Trim off the bottoms and peel off the outer few leaves. Toss with avocado oil, salt & pepper and roast at 400 for 30-45 mins.

PESTO: In a food processor, chop

2 cups basil and 6 garlic cloves.

Stream in 3/4c. olive oil.

Add 1c. parmesan cheese and 2 ounces pine nuts.

ADD 1 TSP SALT AND SOME FRESH PEPPER!

serve chicken topped with pesto! Brussels on the side!

EXTRA CRISPY, DOUBLE DIPPED, HONEY GARLIC GLAZED CHICKEN

Prepare ziploc bag with:
2c. flour
1 Tablespoon salt
few shakes of pepper
2 Tablespoons paprika

Prepare a bowl with 4 eggs and a splash of water

Sprinkle salt and pepper on chicken cutlets (1 used 1 1/2 pounds thin cutlets) and dredge in the flour mix. Then dip in egg, back in flour and pan fry in some avocado oil until crispy on both sides. Remove to a rack.

Honey Garlic Sauce

In a pot add:

2 Tablesoons olive oil
3 cloves minced garlic

Cook over medium until fragrant but do not brown garlic.

Add:
1 cup honey (I used orange blossom from Williams Sonoma)
¼ cup Tamari

Simmer on low 5mins. Then dip each cutlet into the sauce and top with sliced scallions.

Adapted from Rock Recipes

Chicken, chorizo and lemon bake

When I was little, roast chicken was the Sunday lunch staple: the side dishes would change sometimes - potatoes, pasta, rice, salad - but the chicken was the king of the most important Sunday meal. My mom loved it, my granny loved and I did, too - still do. After my mom got sick my father would bring a rotisserie chicken for lunch, but it was good anyway. Those days were happy days - I miss

CHICKEN WITH 40 CLOVES OF GARLIC

HEAT 3 T. OIL IN LARGE POT (I USED CAST IRON) AND BROWN ONE CUT-UP CHICKEN ON BOTH SIDES IN BATCHES. SEASON GENEROUSLY WITH SALT AND PEPPER AND REMOVE TO A 9X13 BAKING DISH.

PREHEAT OVEN TO 350.

ONCE CHICKEN IS BROWNED AND IN DISH, ADD 40 CLOVES OF GARLIC TO THE POT AND COOK ABOUT 5 MINS UNTIL BROWNED IN SOME SPOTS.

ADD TO THE POT:
1/2C. WHITE WINE AND SCRAPE BOTTOM OF THE POT.

ADD:
3/4C. CHICKEN BROTH AND COOK JUST A FEW MINUTES. ADD SALT & PEPPER FOR TASTE!

REMOVE 10 GARLIC CLOVES AND PLACE THEM IN THE BAKING DISH. MASH THE REST OF THE CLOVES INTO THE BROTH/WINE MIXTURE. POUR THIS ALL OVER THE CHICKEN. ADD SOME THYME AND/OR ROSEMARY AND ROAST FOR 30-45 MINUTES.

ADAPTED FROM SAVEUR.COM

SIMPLE ROASTED CHICKEN

START WITH ONE CHICKEN (3-4 LBS) CUT INTO EIGHTS AND LAY IN A METAL ROASTER PAN. SPRINKLE WITH SALT & PEPPER. ADD TO THE PAN:
1 POUND PEELED AND CUT UP CARROTS
LARGE BUnCH THYME AND/OR ROSEMARY
1 CUT UP LEMON
6 GARLIC CLOVES
1 CUT UP ONION
GENEROUS DRIZZLING OF OLIVE OIL
ROAST AT 400 FOR 60-90 MINS, UNTIL NICE AND CRISPY!

PLACE METAL ROASTER ON STOVETOP. REMOVE CHICKEN/VEGGIES TO A PLATE. HEAT THE PAN AND ADD 2 T. BUTTER AND 2T FLOUR (GF WORKS FINE). WHISK SMOOTH AND ADD CHICKEN BROTH UNTIL GRAVY CONSISTENCY YOU LIKE. STRAIN & SERVE.

Chicken pad thai with lime and peanuts

I pulled an Oliver Stone the other day while making lunch: much like he completely ruined "Wall Street: Money Never Sleeps" in the end I almost did the same to my pad thai by adding chilli to it – it was hot as hell and sort of difficult to eat. But we managed. So I’m keeping the chilli out of the recipe below, for your own safety. ;)

I just hope that using udon instead of rice noodles is not

Saffron scented chicken pilaf

Like a good Brazilian, I love rice – not only the good old plain rice that is usually paired with beans here, but all sorts of dishes with this ingredient. And, of course, rice pudding. ;)
That is why I could not take my mind off this recipe after watching Nigella make it: my beloved rice combined with chicken and nuts in a one-pot-wonder. Delicious, easy to make and economical as far as dish

Chicken teriyaki

I’ve been cooking for as long as I can remember and in certain periods of my life I did not have much time to spend in the kitchen – I needed delicious yet quick meals for weeknights.
On my days as a single lady I used to make lots of pasta – both my dad and my sister are crazy for it and dinner would be on the table in less than half an hour.

Recently I’ve been trying my hand at Asian