Category: Chicken

Chicken Pot Pie

3 whole (6 split) chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots, blanched for 2 minutes

1 (10-ounce) package frozen peas (2 cups)

1 1/2 cups frozen small whole onions

1/2 cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

4 Servings

Casseroles Chicken Main Dish Make Ahead

Chicken Noodle Casserole

1/2 c plus 2 T butter, divided

1/2 c all-purpose flour

3 c rich chicken stock

2 c sour cream

1/2 c white wine

dash nutmeg

salt and freshly ground black pepper, to taste

1 lb egg noodles, cooked 6 to 7 minutes

4 1/2 c cooked chicken, cut into pieces

1 lb mushroom, sliced and cooked

1 c soft bread crumbs

1/2 c Parmesan cheese, freshly grated

Preheat oven to 350 degrees F.

Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7 minutes. Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until softcrumbs form.

Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover. Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbsand sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly. Serve with buttered green beans and biscuits.

Note: Can be made ahead and refrigerated or frozen. Thaw completely before baking.

8 Servings

Chicken Main Dish Slow Cooker

Chicken Marsala – Slow Cooker Version

Post author By Sharon
Post date September 23, 2011
No Comments on Chicken Marsala – Slow Cooker Version

I made up this recipe last Sunday morning. Came home after church to a very yummy lunch! The family loved it!

1 lb. chicken breast, cut into 1″ strips
16 oz. chicken broth (fat free)
1 can cream of chicken soup (fat free)
1 envelope mushroom gravy mix
1/4 cup Marsala wine
2 tbs. diced sundried tomatoes
1 small can sliced mushrooms, drained
2 tbs. each cornstarch and water, mixed

Coat inside of crock with Crisco, using a paper towel. Place chicken in crock.

In a bowl, whisk together the soup, broth and wine. Stir in tomatoes. Pour over chicken.

Cover and cook on low for 3 hours. Stir in mushrooms. Cook for another hour or until chicken pieces are thoroughly cooked. When chicken is done, stir in water-cornstarch mixture. Turn heat to high and simmer until thickened.

Serve over cooked pasta or mashed potatoes.

Chicken Italian Main Dish

Chicken Marsala – Carrabba’s

Post author By Sharon
Post date September 23, 2011
No Comments on Chicken Marsala – Carrabba’s

Marsala Sauce:

1/3 cup butter

1 slice prosciutto, diced

2 teaspoons minced shallots

2 teaspoons minced garlic

2 4-ounce can mushrooms, drained

1/4 cup marsala wine

1/4 teaspoon ground black pepper

1 cup chicken stock

2 teaspoons corn starch

1 teaspoon minced fresh parsley

2 tablespoons heavy cream

Chicken Spice:

1-1/4 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/4 teaspoon marjoram

1/4 teaspoon garlic powder

4 chicken breasts ( small butterfly cut double breasts or large single breasts)

olive oil

Melt butter over low heat in a medium saucepan.Turn heat up to medium/high to saute the prosciutto in the melted butter forabout 2 – 3 minutes (be careful not to burn butter), add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmerfor an additional 5 minutes. Add parsley and cream to the sauce and simmer for 3 – 4 minutes or until thick. Remove from heat, cover until needed.

Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in thebowl to make a finer blend. Brush each chicken breast generously with olive oil. Sprinkle spice blendover both sides of each chicken breast and grill for 6 – 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking tomake the crisscross grill marks. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.

4 Servings

Chicken Italian Main Dish

Chicken Marsala 2

4 chicken breasts, boneless & skinless

1/2 cup flour

Salt & Pepper to taste

Dried oregano to taste

4 Tbsp oil

4 Tbsp butter or margarine

2 cups fresh mushrooms, sliced

1 cup Marsala wine

Pound chicken breasts between sheets of plastic wrap until about 1/4″ thickness. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate.

4 Servings

Chicken Main Dish

Chicken Marsala

From Publix Apron Recipes. Very simple and tasty!

1/2 pounds boneless chicken cutlets
1/2 teaspoon dried thyme leaves
1 tablespoon extra-virgin olive oil
1/2 cup pre-diced onions
4 ounces pre-sliced baby portabella mushrooms
1/4 cup Marsala wine
1/2 cup reduced-sodium chicken broth
1 (.75-ounce) packet mushroom gravy mix

Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with thyme. Wash hands. Place oil in pan; swirl to coat. Add onions and mushrooms; cook 3–4 minutes or until tender. Move onions and mushrooms to outer edge of pan. Place chicken in center of pan (wash hands); cook 2–3 minutes on each side until browned. Stir in wine, then add remaining ingredients. Stir until well blended. Reduce heat to low and simmer 6–8 minutes until sauce thickens and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.

Casseroles Chicken Main Dish Make Ahead

Chicken Lasagna Florentine

Post author By Sharon
Post date September 23, 2011
No Comments on Chicken Lasagna Florentine

2 cups chopped cooked chicken

1 (10 3/4-ounce) can cream of mushroom soup, undiluted

1 (10-ounce) package frozen chopped spinach, thawed and well drained

2 cups (8 ounces) shredded Cheddar cheese

1 (6-ounce) jar sliced mushrooms, drained

1/4 teaspoon pepper

1 cup sour cream

6 lasagna noodles, cooked and drained

1 cup grated Parmesan cheese

3/4 cup to 1 cup chopped pecans

Stir together chicken and next 6 ingredients.

Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.

6 Servings

Chicken Italian Main Dish

Chicken Gnocchi Veronese

¼ cup extra virgin olive oil

1 small Vidalia onion, chopped

1 red bell pepper, sliced (julienned)

½ zucchini, sliced, (julienned)

Salt to taste

4 chicken breasts, sliced in ½” strips

2 small branches rosemary

1 garlic clove, minced

Juice of ½ lemon

Veronese Sauce:

1 cup Parmesan cheese, grated

½ cup ricotta cheese

14 fl oz heavy cream

Gnocchi:

2 qt water

6 oz all-purpose flour

2 eggs

2 lbs russet potatoes

2 tsp salt

1 lb gnocchi (potato dumplings), cooked according to package directions

NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.

Gnocchi:

Wash potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator. Peel cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough. Combine potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed). Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance. Bring water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce:

Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours. Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

Heat sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown). Add marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.

Drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce. Serve gnocchi topped with extra Parmesan cheese.

4 Servings

Chicken Main Dish

Chicken Giardino

Sauce:

1 Tbsp butter

¼ tsp dry thyme

½ tsp fresh rosemary, finely chopped

1 tsp garlic pepper

1 Tbsp cornstarch

¼ cup chicken broth

¼ cup water

¼ cup white wine

1 Tbsp milk

1 tsp lemon juice

Salt and pepper to taste

Chicken:

2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips

¼ cup extra-virgin olive oil

2 small rosemary sprigs

1 clove garlic, finely minced

Juice of ½ lemon

Vegetables:

¼ cup extra-virgin olive oil

½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)

1 zucchini, julienne cut

1 yellow summer squash, julienne cut

2 roma tomatoes, cut into ½” pieces

½ red bell pepper, julienne cut

1 cup broccoli florets, blanched

½ cup frozen peas

1 cup spinach, cut into ½” pieces

½ cup carrots, julienne cut

1 lb farfalle pasta (bow ties), cooked according to package directions.

Sauce:

Melt butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute. Combine chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps. Add liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables:

Combine all chicken ingredients in a mixing bowl and blend well. Marinate for 30 minutes. Heat a saute pan over medium high heat. Add ¼ cup extra virgin olive oil. Saute chicken strips until internal temperature reaches 165°F. Add all vegetables and sauté until cooked through. Add cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce. Transfer to a serving platter and garnish with chopped parsley.

4 Servings

Chicken Main Dish

Chicken Fricassee

Kids will love the creamy, lemony flavor. Short on time? Use a precooked chicken and canned broth.

1 cup white rice

Salt

1 tablespoon butter

1 tablespoon flour

4 cups Basic Chicken Soup or 4 cups low-sodium chicken broth and 1 cooked 4- to 5-lb chicken, shredded

1 large egg yolk

2 tablespoons heavy cream

Freshly ground black pepper

Lemon juice, to taste1.

In a medium saucepan, mix the rice with 2 cups water and a pinch of salt; bring to a boil. Reduce the heat to low, cover, and simmer about 15 minutes, or until the rice is cooked; set aside.

Meanwhile, in a large skillet, heat the butter over moderate heat. Add the flour and stir together to make a paste; let cook for about 1 minute. Slowly whisk in the chicken soup (reserve vegetables and chicken) or broth and let simmer for about 5 minutes, or until it thickens.

In a small bowl, beat the egg yolk, cream, another pinch of salt, and freshly ground black pepper. Add a few tablespoons of the simmering broth from the skillet and slowly whisk it in; add back to the skillet. Add the vegetables from the soup, if using soup instead of broth, then add the chicken to the skillet. Reduce heat; add lemon juice. Taste sauce for seasoning; add more salt, pepper, or lemon juice to taste, if needed. Serve with the rice.

6 Servings