Tag: chicken

Chicken and Poblano Pepper Enchiladas
November 10, 2024

Chicken and Poblano Pepper Enchiladas

Chicken and Poblano Pepper Enchiladas with Green Chile Sauce are one of our favorite chicken dinners. I start these enchiladas by making a cheesy chicken and black bean filling. Next, I roll the filling up in tortillas. Then, I make a creamy green Chile sauce …

chicken
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by Sharon
Cobb Salad with Shallot Vinaigrette
June 20, 2024

Cobb Salad with Shallot Vinaigrette

Cobb Salad with Shallot Vinaigrette is one of our favorite main course salads. I start this salad by roasting chicken breasts coated in herbs and seasonings. Then, I lay the sliced chicken on top of Spring greens along with blue cheese, avocado, cherry tomatoes, hard-boiled egg slices, and crispy bacon. Finally, I drizzle …

chicken
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by Sharon
Lemon Garlic Chicken Piccata
June 9, 2024

Lemon Garlic Chicken Piccata

Lemon Garlic Chicken Piccata is one of our favorite chicken dinners. I start this dish by breading the chicken breasts and frying them in olive oil. Next, I make a lemony, garlicky, buttery sauce. We like this chicken dish for several reasons. First of all, I like that I can make this dish in about thirty minutes. Secondly, I like that this dish can be made ahead completely in advance. Then, I just reheat it in the microwave. Thirdly, I like that this is a complete meal. I don’t need to make any side dishes. And, lastly, we all love the tender chicken and lemony sauce.

THE EQUIPMENT I USED

  • A Cast Iron Skillet- I highly recommend using a cast iron skillet for the chicken. It really helps brown it quickly and make the perfect chicken.

THE INGREDIENTS NEEDED FOR LEMON Garlic Chicken Piccata

  • Chicken Breast- I like to use three small breasts for this. I find the smaller breasts to be the most tender. I highly recommend the Bell and Evans brand chicken since it’s the most tender. Use boneless, skinless chicken breasts.
  • Flour- Use all purpose flour for dipping your chicken.
  • Butter- Be sure to use unsalted butter.
  • Chicken Stock- I always use homemade chicken stock. My recipe is below.
  • Preserved Lemon Paste- You can find this at Middle Eastern markets or gourmet stores. It added a delicious earthy flavor to my Lemon Garlic Chicken Piccata.

HOW I MADE MY CHICKEN

  • First, I dipped the chicken lightly in flour, beaten eggs, and breadcrumbs.
  • Then, I browned it on both sides. This only takes a few minutes.
  • Next, I baked the chicken so that it would cook through.
  • Finally, I simmered down the stock, wine and lemon paste. I slowly stirred in the butter and this created a delicious sauce for my Lemon Garlic Chicken Piccata.

If you like chicken breast, you need to try this buttery and delicious Lemon Garlic Chicken Piccata.

lemon garlic chicken piccata
Lemon Garlic Chicken Piccata

Lemon Garlic Chicken Piccata

Tender fried chicken cutlets in a preserved lemon and garlic sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 453 kcal

Ingredients
  

  • 2 tbsp. each unsalted butter and olive oil
  • ¼ tsp. each kosher salt and black pepper
  • 3 boneless, skinless chicken breasts
  • 1 cup all-purpose flour mixed with ½ tsp. salt and pepper and 1 tsp. garlic powder
  • 3 eggs, beaten
  • 2 cups seasoned breadcrumbs mixed with two teaspoons garlic powder, and a quarter teaspoon of crushed pepper flakes
  • ¼ cup extra virgin olive oil
  • ¼ cup unsalted butter
  • 1 tbsp. minced garlic
  • 2 tsp. preserved lemon paste
  • ½ cup white wine
  • ½ cup chicken stock
  • 3 tbsp. capers, rinsed
  • 1 lemon, sliced

Instructions
 

  • Preheat the oven to 400 degrees
  • Pound each breast until they're a quarter inch thick. Season them on both sides with 1/4 tsp. salt and pepper. Dip them lightly in the flour and then in the eggs, and then in the breadcrumbs. In a cast iron skillet, heat the olive oil on medium low heat. Fry a couple pieces at a time until each breast is lightly browned on both sides. Add more oil as needed. Bake on a foil lined baking sheet for 15 minutes or until 165 degrees inside.
  • Wipe out the pan. Melt two tablespoons of the butter in the pan and add the garlic. Cook on low heat for one minute. Add the lemon paste, white wine, and chicken stock. Simmer until reduced by half. Remove the pan from the heat.
  • Stir in the capers. Stir in the rest of the butter, one teaspoon at a time. Spoon the sauce over the chicken and top each piece with a lemon slice.

Nutrition

Calories: 453kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Springtime Chicken and Artichoke Salad
May 14, 2024

Springtime Chicken and Artichoke Salad

Springtime Chicken and Artichoke Salad is one of our favorite main dish dinner salads. I start this spring salad by roasting chicken breasts and frozen artichoke hearts. Then, I toss the artichokes and chicken with mozzarella, prosciutto, cucumbers, onions, and tomatoes. Finally, I add baby …

chicken
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by Sharon
Chicken Parmesan with Brown Butter
May 10, 2024

Chicken Parmesan with Brown Butter

Chicken Parmesan with Brown Butter Tomato Sauce is one of our favorite chicken dinners. I start this chicken dinner by making a buttery marinara sauce, flavored with onion, garlic, and herbs. Then, I bread and fry boneless chicken breasts until they’re golden brown and crispy. Next, I …

chicken
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by Sharon
Springtime Strawberry and Chicken Salad
May 4, 2024

Springtime Strawberry and Chicken Salad

Springtime Strawberry and Chicken Salad is one of our favorite chicken dinner salads. I start this salad by roasting tender chicken breasts, covered in zesty spices. Then, I make a sweet Blueberry Vinaigrette. Finally, I toss them all together with fresh strawberries, steamed asparagus, avocado, and feta cheese. We like this salad for several reasons. First of all, I like that I can make this whole salad in just about thirty minutes. Secondly, I like that I can make this salad ahead of time. I like to steam the asparagus, roast the chicken, and assemble the salad early in the day and add the dressing right before serving. And, lastly, we all love the creamy feta cheese, crisp greens, bright asparagus, rich avocado, and sweet berries in this salad.

THE EQUIPMENT I USED

  • A Salad Spinner- I use this to dry my salad greens. If your lettuce is wet the dressing won’t cling to them.
  • A Big Bowl- Use this to toss the salad and dressing all together.
  • A Food Processor- I use this to make the Blueberry Vinaigrette.

THE INGREDIENTS NEEDED FOR SPRINGTIME STRAWBERRY AND CHICKEN SALAD

  • Chicken- Use boneless, skinless chicken breasts.
  • Strawberries – I try to find the freshest and most beautiful berries.
  • Feta Cheese- I store my feta cheese in the freezer, so it doesn’t go bad. I love the Mt Vikos brand.
  • Oil- Use a good quality extra virgin olive oil. I like the California Olive Oil Ranch

How I Made my Salad

  • First, I roasted the chicken. Use a meat thermometer to make sure the chicken is cooked.
  • Next, use the food processor to make the vinaigrette.
  • Then, steam the asparagus. Use the ice bath to keep it nice and bright green.

If you like berries you need to try this quick and easy Springtime Strawberry and Chicken Salad.

Springtime Strawberry and Chicken Salad
Springtime Strawberry and Chicken Salad

Springtime Strawberry and Chicken Salad

Roasted chicken, strawberries, asparagus, avocado, and feta cheese all tossed with a Blueberry Balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 367 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. each extra virgin olive oil and unsalted butter
  • 4 cups spring greens or other lettuce
  • 2 cups strawberries, halved
  • 1 cups sliced avocado
  • 1 bunch fresh asparagus, trimmed
  • 1 cup feta cheese, crumbled

For the Blueberry Balsamic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup blueberry balsamic vinegar
  • ⅛ tsp. kosher salt and black pepper
  • 1 tsp. honey

Instructions
 

  • Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, cut the breasts in half inch slices.
  • While the chicken roasts, make the vinaigrette by shaking up all the ingredients in a small jar or processing them in a food processor.
  • Also, steam the asparagus: In a three-quart saucepan, bring an inch of water to a boil. Add the asparagus. Cover and steam for 5 minutes. Drain and plunge into a bowl of ice water to maintain the green color. Drain well when cool.
  • Put all the lettuce in a large bowl, or on a large platter. Arrange the cooked chicken and vegetables on top of the lettuce. Drizzle on as much dressing as you like.

Nutrition

Calories: 367kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Chicken Gyros with Artichoke Spread
April 28, 2024

Chicken Gyros with Artichoke Spread

Chicken Gyros with Artichoke Spread is one of our favorite springtime suppers. I start these gyros by covering chicken breasts in a lemon and spice marinade, and then grilling them. Then, I slice radishes, cucumbers, onions, and tomatoes. Finally, I stuff everything in fluffy pita breads along …

chicken
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by Sharon
Chipotle Ground Chicken Tacos
April 19, 2024

Chipotle Ground Chicken Tacos

Chipotle Ground Chicken Tacos are one of our favorite chicken dinners. I start these tacos by cooking the ground chicken with chipotle chili seasoning and frying it with onions and green chiles. Then, I add the spicy ground chicken mixture to flour tortillas along with a tomato and …

chicken
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by Sharon
Garlic and Herb Chicken Enchiladas
March 10, 2024

Garlic and Herb Chicken Enchiladas

Garlic and Herb Chicken Enchiladas are one of our favorite Tex-Mex dinners. I start this dish by filling flour tortillas with creamy shredded chicken and garlic and herb cheese. Next, I top the filled tortillas with a mixture of cream cheese, cheddar cheese, and spicy jalapenos. We like this chicken enchilada recipe for several reasons. First of all, I like that I can make these easy chicken enchiladas ahead of time. That makes them great for busy days. Secondly, I like that these homemade chicken enchiladas use items I already have in my pantry. That means, I don’t have to make a special trip to the market to prepare them. And, lastly, we all love the garlic and herb flavors in these spicy chicken enchiladas.

THE EQUIPMENT I USED

  • A Baking Dish- I used a ceramic LeCreuset oval baker, for baking my enchiladas. Any 13×9 baking dish will work.
  • A Skillet- You will need a skillet for cooking the enchilada filling.
  • A Baking Sheet- Use a baking sheet to bake the chicken.

THE INGREDIENTS NEEDED FOR GARLIC HERB CHICKEN ENCHILADAS

  • Chicken- Use a chicken breast with the skin and bones. This keeps the chicken nice and moist.
  • Cream Cheese- I used Philadelphia brand cream cheese for this recipe.
  • Chicken Stock- I used Bell and Evans organic chicken bone broth.
  • Cream- Be sure and use heavy cream.
  • Tortillas- Use a good quality corn tortilla.
  • Jalapeno- If you remove the seeds in membranes, the jalapenos probably won’t be too hot.

HOW I MADE MY ENCHILADAS

  • First, I baked and then shredded my chicken.
  • Next, I stirred together the topping of the cream cheese, jalapenos and cheddar.
  • Then, I made the enchilada filling. To do this, I cooked and onion and then added heavy cream and chicken stock. Then, I simmered it together until it was thick and creamy.
  • Then, I filled the tortillas with the filling and cheese, and rolled them up.
  • Next, I topped them with jalapeno, cheddar, and cream cheese.
  • Finally, I baked it in the oven for twenty minutes.

These Garlic Herb Chicken Enchiladas are truly scrumptious. And they reheat in the microwave, really well, the next day.

Garlic Herb Chicken Enchiladas
Garlic Herb Chicken Enchiladas

Garlic Herb Chicken Enchiladas

Chicken Enchiladas topped with a creamy garlic herb sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 chicken breasts with skin and bones
  • ¼ tsp. each kosher salt, black pepper, garlic powder, onion powder, and paprika
  • 2 tbsp. extra virgin olive oil
  • 4 ounces cream cheese
  • 1 cup extra sharp cheddar cheese, grated
  • ½ cup minced jalapenos
  • 1 cup chopped onions
  • 2 tbsp. minced garlic
  • 1 chopped plum tomato
  • ½ cup each chicken stock and heavy cream
  • 3 tbsp. mayonnaise
  • 1 tbsp. each apple cider vinegar and buttermilk
  • ½ tsp. dried dill
  • ¼ tsp. kosher salt
  • 8 6-inch flour tortillas
  • 2 cups Garlic and Herb cheese (I used Sartori Bella Vitano Garlic and Herb cheese), grated
  • garnish with sour cream, tomatoes, and parsley

Instructions
 

  • Begin by baking the chicken: Preheat the oven to 350 degrees. Place the chicken on a baking dish, and sprinkle it all over with a quarter teaspoon of the kosher salt, the black pepper, garlic powder, onion powder, and a quarter teaspoon of the paprika. Drizzle with one tablespoon of the oil, and bake for forty minutes, or until the chicken is no longer pink inside. Remove the skin and bones, and shred the chicken.
  • While the chicken is cooking, make the enchilada topping: In a small bowl, stir together the cream cheese and the minced jalapenos, and the cheddar cheese. Set aside
  • Next, make the enchilada filling: In a large skillet, heat the rest of the olive oil on medium heat. Cook the onions and garlic until they're softened, for about five minutes. Then, add the tomatoes, chicken stock, heavy cream, and kosher salt. Simmer about ten minutes, until the sauce is thickened. Stir in the shredded chicken.
  • Fill each tortilla with some of the filling and some of the garlic and herb cheese. Roll up the tortillas and place them seam side down in a casserole.
  • Spoon the topping mixture over the filled tortillas and bake for 20 minutes at 350 degrees. Serve with the garnishes.

Nutrition

Calories: 350kcal
Keyword Chicken
Tried this recipe?Let us know how it was!
chicken, Uncategorized
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by Sharon
Crispy Fried Chicken Drumsticks
March 3, 2024

Crispy Fried Chicken Drumsticks

Crispy Fried Chicken Drumsticks are one of our favorite comfort food dinners. I start this fried chicken recipe by dredging chicken drumsticks in flour and buttermilk with a little spicy tabasco. Then, I fry the chicken drumsticks until they’re crispy and delicious. Next, I bake …

chicken
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by Sharon