Chicken Paillard with Brandy Sauce

Quick, easy and delicious … what more could you want?!  Enjoy!

Ingredients:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 skinless, boneless chicken breast halves, pounded
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 shallots, minced
• 2 tablespoons lemon juice
• 2 tablespoons brandy
• 2 tablespoons chopped parsley

In a shallow bowl, combine flour, salt, and pepper.  Dredge chicken breasts in flour mixture to coat.  Shake off excess.

In a large frying pan, heat butter and oil over medium heat.  Add chicken and cook, turning, until opaque throughout, and browned, about 10-15 minutes.  Remove and set aside.  Add shallots to pan and cook until soft, about 2 minutes.  Return chicken to pan with any juices that may have collected.

Increase heat to medium-high; add lemon juice and brandy.  Ignite carefully with a match.  After flames subside, transfer chicken and sauce to a serving platter.  Sprinkle with chopped parsley and serve.

*Note:  Does not produce a lot of sauce, the addition of chicken broth would allow for more sauce.

Pasta Princess’s Homemade Lemon Fettuccine Noodles with Chicken and Kale in Pesto Sauce

I hadn’t made pasta in a little while and had been hungry for my lemon fettuccine. I also had an overabundance of homemade pesto in the freezer from last summer’s crop of basil.  I came up with the following recipe with ingredients I had on hand and I must say, I was quite pleased with the outcome!  Delicious.  Enjoy!

Ingredients:

• 2 tablespoons butter
• 2 cups chopped kale
• 1 red bell pepper, diced
• 2 boneless chicken breasts, grilled and cut into small pieces
• 1/2 cup homemade pesto
• 1 lb. lemon fettuccine
• 1 cup freshly shredded parmesan cheese
• 1 cup reserved pasta water

Directions:

Grill chicken breasts and cut into small pieces.

Heat butter in frying pan and saute red bell pepper for approximately 6 minutes.  Add chopped kale to the pan and cook until wilted, approximately 5-6 minutes.

While heating the pasta water, put pesto in a small pan and heat on low.  Add pasta to boiling water and cook according to directions (or if using fresh homemade pasta, cook approximately 3 minutes until pasta floats to the top).  Reserve 1 cup of pasta water to add to pesto.

Add water to pesto to desired sauce consistency (I used the entire cup) and add freshly shredded parmesan.  Toss with pasta and add chicken, red bell peppers and kale.

Lemon Fettuccine Noodles

Thai Chicken Basil Stir Fry

I’ve made this quite a few times.  It is quick enough to prepare during the week and is healthy and delicious.  Make it even healthier by using Brown Jasmine Rice.  Enjoy!

Ingredients

• 2 cups uncooked jasmine rice
• 1 quart water
• 3/4 cup coconut milk
• 3 tablespoons soy sauce
• 3 tablespoons rice wine vinegar
• 1 1/2 tablespoons fish sauce
• 3/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 tablespoons fresh ginger root, minced
• 3 cloves garlic, minced
• 2 pounds skinless, boneless chicken breast halves – cut into 1/2 inch strips
• 3 shiitake mushrooms, sliced
• 5 green onions, chopped
• 1 1/2 cups chopped fresh basil leaves

 Directions

1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Crisp Coconut Chicken With Roasted Red Bell Pepper Sauce

I’ve been wanting to make this for a long time but Tim doesn’t like coconut so I had to wait until he wouldn’t be home for dinner.  He worked this past Saturday night and guess what recipe I pulled out?  This was well worth the wait; the combination of the slightly sweet coconut and the spiciness of the roasted red bell pepper sauce compliment each other beautifully.  The sauce can be made as spicy as you like with the cayenne pepper or can be left out entirely if you’re not into spicy heat.  Needless to say this was awesome!  Enjoy!!

Crisp Coconut Chicken With Roasted Red Bell Pepper Sauce

Yield: Serves 2 Ingredients: 1 red bell pepper, roasted and chopped 1/2 teaspoon fresh lemon juice 1/4 teaspoon sugar cayenne to taste 1 tablespoon olive oil 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/8 teaspoon ground ginger 1 tablespoon Dijon-style mustard 1 whole skinless boneless large chicken breast (about 10 ounces), halved all-purpose flour seasoned with salt and black pepper for dredging the chicken an egg wash made by beating 1 large egg with 1 teaspoon water 1 cup sweetened flaked coconut 2 tablespoons unsalted butter 2 tablespoons dry Sherry Preparation: In a blender purée the bell pepper with the lemon juice, the sugar, the cayenne, the oil, and salt and black pepper to taste until the sauce is smooth. In a small bowl whisk together the garlic paste, the ginger, and the mustard and spread the mixture onto both sides of the chicken. In separate bowls have ready the seasoned flour, the egg wash, and the coconut. Dredge the chicken in the flour, shaking off the excess, dip it in the egg wash, letting the excess drip off, and coat it thoroughly with the coconut, pressing the coconut to make it adhere. In a large ovenproof skillet heat the butter over moderately high heat until the foam subsides and in it sauté the chicken for 2 minutes on each side, or until the coconut is golden. Add the Sherry, transfer the skillet to a preheated 375°F. oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it. To roast peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

Source:  Epicurious.com

Bourbon Pecan Chicken

Here is another winner from allrecipes.com.  Chicken cutlets, covered with a luscious pecan crust to seal in the juices, accompanied by a bourbon sauce.  Ohhhh YUM!

Bourbon Pecan Chicken

Ingredients:

1/2 cup finely chopped pecans 1/2 cup dry bread crumbs 8 skinless, boneless chicken breast halves 1/4 cup clarified butter, melted 1/4 cup Dijon mustard 1/4 cup dark brown sugar

2 2/3 tablespoons bourbon whiskey 2 tablespoons soy sauce 1 teaspoon Worcestershire sauce 3/4 cup unsalted butter, chilled and cut into small cubes 1/2 cup sliced green onions

Directions:

1.	Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
2.	In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time (I omitted the butter to eliminate extra fat and whisked in a teaspoon of corn starch with water to thicken sauce).
3.	Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Source:  Allrecipes.com

Chicken Tortilla Soup

I love food blogs!  I have found so many great new recipes through bloggers.  This soup kept popping up in many blogger’s sites so I thought I’d better give it a try.  It is delicious, and even better on the 2nd day. 

Source:  MyLifeAsAMrs.com  – Chicken Tortilla Soup (Her site is wonderful – take a look!)

Chicken Tortilla Soup

Yield: 8 hearty servings

Prep Time: 10-15 minutes

Cook Time: 45-60 minutes

Total Time: 55-75 minutes

Ingredients:

For the Soup:
3 boneless skinless chicken breasts
2 tablespoons olive oil, divided
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons salt
1/4 – 1/2 teaspoon of Cayenne (we used 1/2)
1 medium onion, diced
1 red bell pepper, diced (seeds and ribs removed)
1 green bell pepper, diced (seeds and ribs removed)
4 cloves garlic, grated
4 tablespoons tomato paste
32 ounces low sodium chicken broth
3 cups hot water
1 (10 oz) can Rotel tomatoes and green chilies
2 (15 oz) cans black beans, drained and rinsed
3 tablespoons cornmeal
5 corn tortillas, cut into uniform strips

Garnishes:
Shredded Cheese
Sour Cream
Avocado, diced
Tomato, diced
Red Onion, diced
Cilantro

Directions:

Preheat oven to 375°. Mix together the spice mix: cumin, chili powder, garlic powder, salt and cayenne. Spray a baking sheet with cooking spray. Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts, and place them onto the baking sheet. Sprinkle a teaspoon or two of the spice mix on both sides of the chicken breast (Reserve the rest of the spice mix for later). Bake chicken for 20 to 25 minutes, or until chicken is done. Shred chicken by pulling them apart using two forks and set aside until ready to use.

While the chicken is cooking, heat the remaining 1 tablespoon of olive oil in a large pot over medium high heat. Add the chopped onions, red pepper, and green pepper. Allow to cook for 3-5 minutes, or until veggies have begun to soften. Add in the grated garlic and stir for another minute or two.

Next, stir in the remaining spice mix and then add the shredded chicken and stir until combined. Stir in the tomato paste and then add the rotel, chicken broth, water, and black beans. Bring to a boil (stirring often) and then reduce heat to a simmer and allow to simmer for 10-15 minutes.

Mix the cornmeal with a splash of water and pour into the soup. Allow soup to continue to simmer for an additional 15-30 minutes. Taste to check seasonings, adding more salt or cayenne if needed. Turn off heat and add the tortilla strips to the soup. Ladel up and serve hot. Don’t forget to add a good amount of your favorite toppings!

Chicken Saltimbocca

Looking for an easy, quick delicious chicken recipe?  Look no further.  This recipe has it all!  It’s easy, quick and melt in your mouth delicious!  This deliciousness from Williams-Sonoma is found here! (By the way, we weren’t able to finish that huge portion!)

Chicken breasts replace traditional veal in this quick Italian sauté, but the mouth-watering addition of prosciutto stays the same and makes the dish practically irresistible (saltimbocca means “jump into the mouth”). Two places in Italy are famed for their prosciutto: the province of Parma, near Bologna, and the northeastern region of Friuli. The celebrated salted and air-cured ham is made elsewhere both in and outside of Italy, but prosciutto di Parma and Friuli’s prosciutto di San Daniele are widely recognized as the country’s finest. This recipe is from the Williams-Sonoma Collection Series.

Ingredients:

• 4 boneless, skinless chicken breast halves,
    each about 6 oz., lightly pounded to an even
    thickness
• Salt and freshly ground pepper, to taste
• 1/3 cup all-purpose flour
• 2 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 2 tsp. chopped fresh sage or 1 tsp. dried sage,
    plus 4 sage leaves for garnish (optional)
• 2 large slices prosciutto, not paper-thin,
    trimmed to fit chicken breasts
• 1/4 lb. fresh mozzarella cheese, thinly sliced and
    trimmed to fit chicken breasts
• 3/4 cup dry white wine such as Pinot Grigio or
    Sauvignon Blanc

Directions:

Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately.

Serves 4.

Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).

Grilled Chicken Tequila Burgers

My husband and I enjoy grilled turkey burgers.  I have discovered that I actually prefer them over a hamburger!  I hadn’t thought of making chicken burgers until I came across this recipe at Annie’s Eats.  She has a great site with fabulous recipes – check it out!  This is the 2nd recipe I’ve tried from her site that has been wonderful!  Thanks Annie, for giving me my favorite new burger!!  I changed it slightly by adding the juice of a lime and put the chicken breasts through my meat grinder instead of using the food processor.  I love the taste produced by the grill, so I took these to the grill and I wasn’t disappointed!  Either way, you’re in for a treat with these burgers!  An added bonus is that they freeze well for a quick weeknight dinner. 

Grilled Chicken Tequila Burgers

Ingredients:

2 cloves garlic, chopped
½-1 jalapeno pepper, seeded and chopped
1 lb ground chicken breast
3-4 tbsp. cilantro
Zest of ½ a lime
Juice of ½ a lime
1 oz. tequila
Dash of soy sauce
Kosher salt and ground black pepper
½ cup panko bread crumbs

For serving:

Burger buns
Tomato
Spinach

 

 

 

 

 

 

 

 

Directions:
Preheat the grill.   Combine all ingredients with the ground chicken until well blended.  Form the mixture into 4-5 patties. Grill approximately 10 minutes per side.  Serve on buns with mayo, spinach, tomato or desired toppings.  Enjoy!!

Spicy Chicken With Lemon Garlic Basil Fettuccine

Spicy Chicken With Lemon Garlic Basil Fettuccine

• 1 lb. Lemon Garlic Basil Fettuccine
• 2 Tablespoons olive oil
• 1 large yellow onion, chopped
• Red Pepper
• 3 cloves garlic, minced
• 1 teaspoon paprika and cayenne pepper
• 3 Tablespoons fresh thyme, chopped
• ½ cup dry white wine
• 2 cups half-and-half
• 1 tablespoon fresh lemon juice
• 1 pound chicken breasts, grilled and cut into strips
• ½ cup chopped green onions
• ½ cup grated Parmesan cheese

In a large sauté pan, heat olive oil and add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, red pepper, paprika, cayenne thyme, and cook, stirring for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the half and half, lemon juice and cook, stirring occasionally, until slightly reduced. Add the chicken and cook until warm. Add the green onions and cook for 1 minute.

Cook the pasta in a large pot of boiling salted water until al dente, about 3 minutes (for fresh pasta). Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm. Add the cooked pasta to the above and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add ¼ cup of the cheese. Turn out into a serving bowl and top with the remaining ¼ cup of cheese.