Category Archives: 06. Chicken & Turkey

Chicken Breasts in Caper Cream Sauce


Chicken Breasts in Caper Cream Sauce


4 boneless, skinless chicken breast halves, sliced or pounded thin

1 teaspoon lemon pepper

1 teaspoon salt

1 teaspoon dried dill weed

1 teaspoon garlic powder

6 tablespoon butter

2 cloves garlic, minced

1 cup whipping cream

4 tablespoons capers, drained and rinsed


Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder

Let sit 15 minutes

Melt butter in a large skillet over medium heat

Place breasts and garlic in skillet, and increase heat to medium-high

Turn chicken frequently, until brown, about 5 minutes

Reduce heat to medium, and cook 5 minutes, until breasts are cooked through

Remove chicken and keep warm

Return skillet to stove, and increase heat to medium-high

Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes

Remove from heat. Stir in capers

Pour sauce over chicken, and serve


Serve with vegetable and mashed potatoes


Sicilian Olive Chicken


Sicilian Olive Chicken

Serves 4


1 (14 ounce) can diced tomatoes

1 1/2 cups frozen chopped spinach, thawed

2 garlic cloves, minced

1/3 cup halved green olives

1/3 cup halved kalamata olives

1/3 cup sundried tomatoes, sliced

1 tablespoon capers, rinsed

1/4 teaspoon crushed red pepper, or to taste

4 boneless, skinless chicken breasts

Pepper, garlic salt and paprika to taste

1 tablespoon olive oil


Combine tomatoes, spinach, garlic, olives, sundried tomatoes, capers and crushed red pepper in a bowl

Sprinkle both sides of chicken with pepper, garlic salt and paprika

Heat oil in a large skillet over medium-high heat

Cook the chicken until browned on one side, 2 to 4 minutes

Turn it over; top with the tomato mixture

Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes

Slow Cooker Chicken Pepperoni


Slow Cooker Chicken Pepperoni

Serves 4


4 boneless, skinless chicken breasts

Ranch Dressing Mix

1 (14 ounce) jar spaghetti sauce

12 slices sandwich pepperoni

1/2 (16 ounce) package cooked spaghetti

4 slices mozzarella cheese

Parmesan Cheese


Add a thin layer of sauce to the bottom of the crock pot

Season chicken breasts with ranch dressing

Layer chicken breasts with pepperoni, cheese, sauce and any other toppings you like

Cook on Low until chicken is cooked through, 3-4 hours

Divide spaghetti among serving plates

Top spaghetti with chicken mixture

Sprinkle with Parmesan cheese

Enjoy with Caesar salad and garlic bread


* You can add any additional toppings like sliced black olives, diced garlic or any other favorite pizza toppings you may enjoy

Chicken Wellington


The name was a bit intimidating, but it was easier to make than I thought.  Hardest part for me was rolling it up in the dough.

I made a small salad to go with it and it s a good thing because it was very filling!


Chicken Wellington

Makes 4

2 tablespoons butter

1/2 cup onion, chopped fine

1 clove garlic, chopped

1 cup fresh spinach

1 tablespoon olive oil

4 skinless, boneless chicken breast halves, thinly sliced

2 teaspoons Creole seasoning

2 sheets frozen puff pastry, thawed

1 egg yolk, beaten

4 ounces Brie cheese, cut into slices


Preheat oven to 400 degrees

Melt 2 tablespoons butter in a skillet over medium heat

Sauté onion, garlic and spinach in butter for 5 minutes

Remove from heat, and let cool

Heat olive oil in same skillet over medium heat

Season chicken breasts with Creole seasoning, cook until evenly browned, about 2 minutes per side

Transfer to a plate to cool

Cut each puff pastry sheet in half

Place 1 sliced chicken breast on each half; top with spoonful of onion, garlic, spinach mixture and Brie cheese slice

Fold top and bottom of pastry over chicken

Press pastry seams together with your fingers to seal; place seam-side down on prepared baking pan

Brush with egg yolk

Cook in the preheated oven until pastry is golden brown, about 15 to 20 minutes

An instant-read thermometer inserted into the center of chicken should read at least 165 degrees


California Chicken


If are looking for a dish that is bursting with flavor, look no further.  This came out amazing.


California Chicken

Serves 4


4 skinless, boneless chicken breasts

1/4 cup olive oil

2 garlic cloves, chopped

1/4 teaspoon pepper

1 teaspoon onion powder

1/4 cup lime juice


1/2 cup onion, sliced

salt and pepper to taste

2 ripe tomatoes, sliced

Shredded cheese blend of your choice

2 avocados – peeled, pitted and sliced


Marinated the chicken in olive oil, garlic, pepper, onion powder and lime juice 6-8 hours or overnight

Add chicken, marinate and chopped onion to a skillet over medium heat

Cook 10-15 minutes or until chicken is browned and just about done

Add salt and pepper to taste

Top each breast with 1 to 2 slices of tomato and cheese

Cover for 5-10 minutes or until cheese melts

Add 2 to 3 slices of avocado on top of each breast, and serve immediately


* Another option is to chop the tomato and avocado before adding it to the chicken

Braised Balsamic Chicken


Braised Balsamic Chicken

Serves 4


4 skinless, boneless chicken breast halves, left whole or cut into chunks

1 teaspoon garlic salt

Black pepper to taste

2 tablespoons olive oil

1 cup onion, thinly sliced

1 (14.5 ounce) can diced tomatoes

3 garlic cloves, minced

1/2 cup balsamic vinegar

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/4 teaspoon dried thyme


Season chicken breasts with garlic salt and pepper

Heat olive oil in a skillet over medium heat

Sautee seasoned chicken breasts until chicken is browned, 3 to 4 minutes

Add onion; cook and stir until onion is browned, 3 to 4 minutes

Pour diced tomatoes, garlic and balsamic vinegar over chicken

Season with basil, oregano, rosemary and thyme

Simmer until chicken is no longer pink and the juices run clear, about 15 minutes


Serve with rice or pasta and vegetable

Louisiana Style Chicken and Pasta


Louisiana Style Chicken and Pasta

Serves 4


1 pound skinless, boneless chicken breast halves, sliced horizontally into 2 thin pieces

1/2 cup grated Parmesan cheese, divided

1/4 cup bread crumbs

1/4 cup all-purpose flour

1 egg

1/4 cup olive oil, divided

1/8 teaspoon black pepper


1/2 (8 ounce) package penne pasta, cooked according to package directions

1/2 cup sliced fresh mushrooms

1/2 cup onion, chopped

1/4 cup yellow bell pepper, cut thin

1/4 cup red bell pepper, cut thin

1/4 cup white wine

1 tablespoon garlic, minced


1 tablespoon butter

1 tablespoon all-purpose flour

1/2 cup + 2 tablespoons half & half

1/2 cup chicken stock

1/2 tablespoon dried basil

3/4 teaspoon Cajun seasoning

1/4 teaspoon red pepper flakes, or to taste


Mix 1/4 cup flour, 1/4 cup Parmesan cheese and 1/4 cup bread crumbs together in a shallow bowl

Beat egg in another shallow bowl

Coat chicken with egg then dredge chicken in flour mixture

Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat

Place chicken in the hot skillet and cook until evenly browned and cooked through, about 5-8 minutes per side

Transfer chicken to a warming plate


Heat 2 tablespoons olive oil in a skillet over medium-high heat

Add mushrooms and onion; sauté until tender, 3 to 5 minutes

Add yellow bell pepper, red bell pepper, white wine, and garlic

Cook until peppers are softened, 3 to 5 minutes more

Remove vegetables from pan


Melt butter in the same skillet; add 1 tablespoon flour and whisk well

Add half & half and chicken stock; whisk constantly until bubbling and thickened, 5 to 7 minutes

Remove from heat; stir in basil, Cajun seasoning, and red pepper flakes


Add pasta and vegetables to the sauce; mix in remaining 1/4 cup Parmesan cheese

Lay chicken on top and serve