Category: Chicken

Quick Cooker/Pressure Chicken and Dumplings

~ elisag325 ~ Leave a comment

serves 8

Ingredients

  • 2 tsp Olive Oil
  • 1 Tbsp Butter
  • 1 small Onion, diced
  • 1 Bay Leaf
  • 1 cup Carrots, chopped (about 2 or 3 carrots)
  • 1 cup Celery, chopped (2 stalks)
  • 3 large cloves Garlic, pressed or minced (about 1 Tbsp)
  • 1 tsp Salt (more to taste)
  • 1/2 tsp Pepper
  • 1/2 tsp thyme, dried I use Fresh
  • 1/2 tsp Sage, dried I use Fresh
  • 1 tsp Rosemary dried & crushed or 1  4″ sprig Fresh Rosemary, (2 tsp leaves, stripped off and minced)
  • 4 cups Chicken Broth, low sodium may need 5 if you use 2 lbs. of fresh chicken
  • 1 large Potato, chopped
  • 1 1/2 – 2 lbs  Chicken Thighs, and/or Breasts, cut in slightly larger than bite sized pieces or Quick 4 cups of rotisserie chicken – bite size adjust cooking time to less
  • 3 tablespoons minced parsley I use fresh

To Finish

  • 1 cup Frozen Peas 
  • 1/2 cup Heavy Cream
  • Choose Dumplings

Quick Dumplings

  • 6 jumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8)
  • For the canned biscuits, roll each one flat and cut into 6 equal slices. Do this to all 6 and set aside in a bowl. You can also just cut them and not roll them flat.

Homemade Dumplings

  • 1 1/2 cups Flour
  • 3/4 tsp Salt
  • 2 tsp Baking Powder
  • 3 Tbsp Shortening (such as Crisco) or butter
  • 3/4 cup Whole Milk (or buttermilk)
  • 1/4 cup Chives, finely chopped (fresh or dried) – Optional
  1. Putfirst four ingredients in a bowl and use a pastry cutter or a fork to mix well and incorporate the shortening into the dry ingredients.
  2. Stir the milk (and chives, if using) in and combine, until just moistened. Set aside.

Prepare the Chicken and Sauce

  1. Turn the Quick cooker on to the Sauté setting. When the pot is hot, add the olive oil, butter, onion and bay leaf and saute till translucent. Stir.
  2. Add: carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
  3. : salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook till fragrant.
  4. Add chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
  5. Add: potato, parsley & chicken stir.
  6. Add the dumplings. Homemade: Drop heaping teaspoonfulls into the broth (not too large as they need to cook through, and they expand).Biscuits: Add the sliced biscuits into the broth and gently stir to distribute them.
  7. Cancel Sauté function.
  8. Place lid on the pot and lock in place. Turn the steam release knob to the sealing position.
  9. Press the Pressure Cook/Manual button (or dial) and then the + or – button (or dial) to select 7 minutes.
  10. Do a Controlled Quick Release of the steam/pressure. letting the steam out gradually.
  11. When the pin in the lid drops down
  12. Stir in the frozen peas or mixed vegetables. You may need to push the dumplings aside if you made the fluffy kind.
  13. Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through for 3-5 minutes.
  14. Taste and adjust salt, if needed.

If left over store dumpling separately until warm and add back into the chicken

Can be frozen thaw in fridge overnight reheat on low and add broth as needed

Kung Pao Chicken

~ elisag325 ~ Leave a comment

Serves 8

Chicken

  • 2 pounds boneless chicken breasts(4) cut into 3/4 inch cubes – will cut easier if slightly frozen
  • salt & pepper to taste
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons dry sherry
  • 2 – 4  teaspoons fresh ginger, mince
  • 1 teaspoon granulated sugar
  • 1 tsp corn starch
  • Make marinade in a large mixing bowl Combine: chicken cubes, salt, pepper, soy sauce, dry sherry, sugar, and cornstarch. Set aside for 20 to 30 minutes.

Stir Fry Sauce

  • 2  tablespoons low sodium soy sauce
  • 2  tablespoons dry sherry
  • 2  tablespoons white vinegar or 2 tablespoons rice vinegar + 2 teaspoons red wine vinegar
  • 1/2 cup low sodium chicken broth
  • 2-4 tablespoons hot chili sauce, (Use only if you like your Kung Pao spicy) 1 teaspoon chili paste with garlic (or use sriracha hot sauce with a little minced garlic)
  • 2 tablespoons sugar
  • 4 teaspoons corn starch
  • 2 teaspoons sesame oil
  • In a separate mixing bowl Whisk together: soy sauce, sherry, vinegar, chicken broth, hot chili sauce, sugar, oil and cornstarch. Set aside.
  • 6 tablespoons vegetable oil, divided
  • 1 red bell pepper, cut into thin strips
  • 2-4 green onions chopped
  • 4 cups sugar snap peas
  • 6 cloves garlic, minced

Instructions

  1. Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat.
  2. Add chicken to the hot oil in one single layer; cook on all sides until done, about 4 to 5 minutes. Remove chicken from pan/wok and return pan to heat.
  3. Add remaining vegetable oil to the pan and heat over high heat. Stir in peppers and sugar snap peas; cook for 2 to 3 minutes, or until just tender.
  4. Stir in minced garlic and ginger; cook for 30 seconds. Add chicken back into the pan and toss to combine.
  5. Stir in prepared stir fry sauce over chicken and vegetables; toss to coat all ingredients. Cook for 1-2 minutes or until sauce thickens.
  6. Remove from heat. Serve with hot rice.

Allergy Alert : Garnish with a drizzle of peanut oil you can ADD: 1/2 cup dry roasted peanuts stir fry with vegetables till golden brown.

Notes

Add extras vegetables that you have on hand such as bell peppers, broccoli and zucchini!

Chicken Marsala by Cafe Delites

~ elisag325 ~ Leave a comment

Chicken:

  • 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets (Italian Scaloppini)
  • 1/2 cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black cracked pepper
  • 2 tablespoons olive oil, divided
  • 4 tablespoons butter, divided

Marsala Sauce: Sicilian Wine

  • 1 tablespoon butter as needed
  • 8 ounces brown or Cremini mushrooms, sliced I doubled this because I like mushrooms
  • 4-5 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1 1/4 cup low-sodium chicken broth (or stock)
  • 3/4 cup heavy cream (evaporated milk or half and half may also be used)**
  • 2 tablespoons fresh chopped parsley
  1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
  2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
  3. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
  4. Add : garlic and cook until fragrant, about 1 minute.
  5. Pour in: Marsala and broth , simmer until reduced by half and starts to thicken, (about 10-15 minutes).
  6. Add :cream and chicken back into the sauce. Cook until the sauce thickens (about 3 minutes).
  7. Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
  8. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles

Marsala wine substitutes: Tastessance

  • Madeira wine
  • Port (1/2 cup)
  • Sweet Vermouth (1/2 cup) + Sherry 1/2 cup mixed I used this because I did not have the Marsala wine in the house
  • 2 parts white wine mixed with 1 part brandy and 1/2 teaspoon brown sugar.
  • 3/4 cup of dry white wine mixed with 2-3 teaspoons of brandy

Chicken and Broccoli Stir-Fry

~ elisag325 ~ Leave a comment

by Skinny taste

  • 0.5 cup low sodium soy sauce 
  • 1 cup chicken broth*
  • 2 tablespoon cornstarch
  • 4 tablespoons mirin
  • 2 tablespoon sugar
  • 4 teaspoons sesame oil
  • 0.5 teaspoon white pepper
  • 2 tablespoon canola oil (divided)
  • 2 tablespoon minced fresh garlic
  • 2 tablespoon minced fresh ginger
  • 2 pound chicken breast (sliced very thinly)
  • 4 cups broccoli florets
  • sesame seeds as garnish (if desired)
  • 1/2 cup of cashews can be added for a change instead of sesame seeds
  1. In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
  2. In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
  3. Repeat with the second half of the chicken and an additional teaspoon of oil.
  4. Remove the chicken to a plate.
  5. Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
  6. Stir the garlic and ginger well and add in the sauce, whisking well.
  7. Add in the broccoli and let the sauce cook for 2-3 minutes until thickened.
  8. Add in the chicken and stir well to coat.
  9. Garnish with sesame seeds/ cashews if desired.

I really like this sir fry sauce, I have used it for beef and shrimp

White Chicken Chili by Mary Hebst

~ elisag325 ~ Leave a comment

8 Servings

3 boneless Chicken Breast Boil in a large pot 30 mins., reserve 1 cup of broth and cut chicken in 1″ cubes

1 onion chopped

3 cloves minced fresh garlic

2 tablespoons of oil

1 14 1/2ounce can chicken broth

1 4.5 ounce can of green chilies

3 15 ounce cans Great Northern Beans rinsed& drained

1 teaspoon cumin

1/4 teaspoon cayenne pepper

1/2 – 1 teaspoon died oregano I used fresh chopped tablespoon not bitter

1 cup sour cream when adding to the chili I will spoon some of the hot broth in the container to help with possible curdling then stir in pot

1 cup shredded Monterey Jack cheese

Salt & pepper

Sauté in oil- chicken pot: onion & garlic till onions are clear

ADD:

Chicken broth, reserved broth, green chilies, beans, red pepper, oregano

SIMMER for 1/2 hour stirring every few minutes cz the cheese sticks

ADD:

Sour cream, chicken and cheese continue to simmer till cheese has melted

Faster version I used all the white meat from a rotisserie chicken and 32 ounces of chicken stock and garnished with the left over cup of 32 ounce cheese then I boil my carcass and make soup broth

Grilled Chicken Pasta

~ glad82 ~ Leave a comment

Makes: 4          Cook: 12      Prep: 20              Grill: 10   

1 - 2 #             Chicken breast, skinless & boneless
2 1/2 tbsp          Olive oil
1 tsp               Salt
1                   Lemon large, zest & juice
1/2 tbsp            Dijon mustard
1 box               Pappardelle
1 - 2 #               Asparagus, 1 inch pieces
1/2 bag             Frozen Peas
4 oz                Bocconcini (small mozzarella balls )
1/4 c               Basil leaves, packed 
                    Pepper & Salt - to taste
  1. Heat grill over medium – high, pound chicken to even ½ inch of thickness. Toss w ½ tsp olive oil, salt, & lemon zest.
  2. Whisk mustard, lemon juice, remaining lemon zest, and sprinkle of salt into the oil.
  3. Grill chicken covered until cooked through 4 to 5 minutes per aside. Transfer to a cutting board to rest 5 minutes.
  4. Mean while bring a large nonstick pot w little salt to boil. Add pasta and cook to al dente.
  5. Drain pasta, reserving 1/3 c pasta water
  6. return pot to heat.
  7. Add ½ tbsp olive oil & asparagus. Cook 1 minute
  8. Add peas, ¼ tsp salt & cook 2 minutes        then remove from heat.
  9. Add chicken, pasta & reserved pasta water, dressing, bocconcini, basil, & salt to pot then toss to coat and serve.
  10. Calorie per serving: 533                            Fat: 22 gProtein: 30 g                                                Carbs: 57c

Cajun Chicken w Honey Butter Sweet Potatoes & Carrot Cabbage Slaw

~ glad82 ~ Leave a comment 
1 -2 Carrots
1-2 Limes
2-4 Sweet Potatoes
4 - 8 oz Red Cabbage 
3 - 6 oz Sour Cream
1 - 2 tbsp ( 3-6 tsp) Cajun Seasoning
12 - 24 oz Chicken Breast
1/2 -1 fl. oz Honey
2 - 4 tbsp (12 tsp) Butter/Margarine
1/2 -1 tsp Sugar
1-2 tbsp Vegetable Oil
  1. Prep wash & dry all produce. Set aside 2 tbsp butter, & allow to come to room temperature. Peel & grate carrot until you have 1/3 c ( you may need all the carrot). Zest 1/2 tsp from lime, then cut into quarters. Prick sweet potatoes all over w a fork.
  2. Mix in small bowl sour cream, lime zest, 3/4 tsp Cajun seasoning ( use the rest later) & a squeeze of lime. Season w salt, pepper, & more lime to taste.
  3. Toss cabbage & grated carrots in a  medium bowl, then add have the sour cream mixture & 1/2 tsp sugar. Toss to combined. Season generously w salt & pepper. Add more lime to taste & let chill in frig. Reserve rest of sour cream.
  4. Cook 1 tbsp oil in a large pan over medium heat. Pat chicken dry w a paper towel. Season all over w salt, pepper, & remaining Cajun seasoning. Add chicken & cook until no longer pink in center, about 6-8 minutes per side. Remove from pan & set aside. Around the same time that the chicken is halfway done, place sweet potatoes on a plate. Cook in microwave until tender, about 5 minutes. flipping halfway through.
  5. Mash sweet potatoes in a small bowl w honey & reserved butter. Season w salt & pepper. Thinly slice chicken and serve on  plates,

 

Italian Chicken Tenders

~ Robbie Gladmon ~ Leave a comment

From: Giant Circuler

  • 1 lb.chicken tenders (cut in 1/2 & dried)
  • 1/4 teaspoon black pepper
  • 2 teaspoons oil
  • 2 cups chopped onion
  • 2/3 cup chicken broth
  • 1 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon oregano
  • 15 oz. cannellini beans
  • 7 oz. jar roasted peppers (drained & chopped)
  • 1/4 cup shredded parmesan
  1. Heat: Heavy non-stick skillet with oil, Lightly brown chicken & black pepper
  2. Remove: chicken to bowl
  3. ADD to skillet: onions till soft; minced garlic for 30 secs.
  4. STIR: in chicken broth, pepper flakes oregano, beans & red peppers
  5. RETURN: chicken to skillet, cover cook (165F)
  6. SERVE: with cheese