Category Archives: 06. Chicken & Turkey

General Tso’s Chicken

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General Tso’s Chicken

Serves 4

 

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch cubes

2 tablespoons vegetable oil

1/2 cup each julienne cut carrots and celery

1/4 cup onion cut into strips

1 clove garlic, minced

1 strip orange zest

1/2 cup white sugar

1/2 teaspoon minced ginger

6 tablespoons chicken broth

2 tablespoon rice vinegar

1/2 cup low sodium soy sauce

2 tablespoons sesame oil

Cornstarch and water

 

I took the boneless, skinless chicken breasts chunks, dusted them with flour, dipped in egg, and then in bread crumbs.  I baked them in a 350 degree oven for about 15-20 minutes.  You can also use store bought chicken and cook according to package directions.

 

Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat

Cook carrots and celery over medium heat about 1 minute

Stir in the onion and continue to cook for 1 minute

Add garlic, and orange zest, stir about a minute

Remove from pan and keep warm

Add sugar, ginger, chicken broth, vinegar, soy sauce, and sesame oil

Bring to a boil for 3 minutes

Dissolve 2 teaspoons of cornstarch into 1/4 cup water, and stir into the boiling sauce

Return to a boil and cook until the sauce thickens about 1 minute

Stir the chicken and vegetables into the boiling sauce

Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Serve over rice or pasta

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Slow Cooker Chicken Marsala

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Slow Cooker Chicken Marsala

Makes 4 servings

 

2 tablespoons butter

2 cloves garlic cloves, minced

1/2 cup all-purpose flour

2 teaspoons each garlic powder, salt and black pepper

4 skinless, boneless chicken breast, cut into 2-inch cubes

2 tablespoons butter

2 cups Marsala wine

1 cup sliced onions

12 ounces sliced mushrooms

2 tablespoons water (optional)

1 tablespoon cornstarch (optional)

 

Add butter and garlic into the bottom of the slow cooker

Mix flour, garlic powder, salt, and pepper in a bowl

Coat chicken with flour mixture

Melt 2 tablespoons of butter in a frying pan

Lightly pan fry coated chicken then add to slow cooker, top with onions

Heat Marsala wine in same frying pan over medium-high heat until reduced, 2 to 3 minutes

Pour wine and any de-glazed bits into slow cooker and cover

Set slow cooker to low and cook until chicken is cooked through, about 2 hours

Turn slow cooker to high

30 minutes into that cooking time, add sliced mushrooms

If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture

Cook slow cooker set to High until thickened, about 15 minutes

Chicken Breasts with Apples

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Chicken Breasts with Apples

Makes 4 servings

 

4 skinless, boneless chicken breast halves

6 tablespoons all-purpose flour

4 tablespoons cornstarch

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon white sugar

4 tablespoons butter

 

1/2 cup sherry

2 cup chicken broth

2 Granny Smith apple – cored, peeled, and cut into 1/2-inch thick wedges

1/4 cup light brown sugar

2 tablespoons butter

1 teaspoon Marsala wine

 

Cut chicken breasts in half lengthwise on a slight diagonal to make 8 equal-size pieces

Pound the chicken 8 cutlets to about 1/4 inch thick between two sheets of plastic

Preheat oven to 200 degrees

Mix together flour, cornstarch, salt, black pepper, and sugar in a shallow bowl

Place each cutlet into the flour mixture to coat; shake off excess flour

Melt butter in a skillet over medium heat

Gently lay the coated cutlets into the butter

Cook until golden brown on both sides, about 3 minutes per side

Remove chicken, and set aside on an oven-proof plate in the preheated oven to stay warm

Pour the sherry into the skillet and bring to a boil, scraping and dissolving all the brown flavor bits from the bottom of the skillet

Cook until the sherry is reduced to half its volume, about 5 minutes

Stir in the chicken broth

Add the apple slices to the skillet

Cook, stirring occasionally, until the apples are soft and the sherry mixture is reduced by half

Stir in the brown sugar, butter, and Marsala until the sugar is dissolved and the sauce is thick

Return the chicken cutlets to the sauce, together with any juice from the plate, and turn to cover cutlets with sauce

Simmer about 2 minutes per side, and serve 2 cutlets per serving, topped with apple slices and sauce

If sauce needs to be thickened, dissolve 2 teaspoons of cornstarch into 1/4 cup water, and stir into sauce

Maple-Garlic Marinated Chicken Breast

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Maple-Garlic Marinated Chicken Breast

Makes 4 Servings

 

2 tablespoons Dijon mustard

1 teaspoon sesame oil

3 cloves garlic, minced

Fresh ground black pepper to taste

1 cup maple syrup

4 boneless, skinless chicken breast

 

Combine mustard, sesame oil, garlic, pepper, and maple syrup

Place chicken in a shallow dish and coat thoroughly with marinade

Cover, refrigerate at least eight hours, or overnight

Preheat grill for medium-low heat

Remove chicken from marinade, and set aside

Transfer remaining marinade to a small saucepan, and cook on the stove over high heat for 5 minutes

Brush grate with oil, and place chicken on grate

Grill chicken, basting with reserved marinade, for approximately 7 minutes per side, or until interior is no longer pink

Avoid using high temperatures as marinade will burn

Enjoy!

Honey Glazed Chicken

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Honey Glazed Chicken

Serves 2

 

1/2 cup honey

1/4 cup low sodium soy sauce

1 garlic clove, minced

1/4 teaspoon red pepper flakes

1 1/2 tablespoons olive oil

2 skinless, boneless chicken breast halves, cut into bite-size pieces

1/2 teaspoon each of Salt, Pepper, Paprika and Mustard Powder

2 tablespoons corn starch

 

Whisk honey, soy sauce, garlic, and red pepper flakes in a bowl

Heat olive oil in a skillet over medium heat

Mix salt, pepper, paprika, mustard powder and corn starch in a bowl

Toss chicken pieces, shaking off excess

Add chicken to hot oil, cooking until lightly brown, about 5 minutes

Pour honey mixture into skillet

Cook and stir until chicken is no longer pink and sauce is thickened, about 5 minutes more

Serve with rice and veggies

Turkey Brine

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Turkey Brine

 

2 gallons water

1 1/2 cups canning salt

3 tablespoons minced garlic

1 tablespoon ground black pepper

1/4 cup Worcestershire sauce

1/3 cup brown sugar

 

Use a food-grade large bucket or container large enough to hold your turkey

Mix together half a gallon of hot water and the canning salt.  Hot water will help dissolve the salt

Mix in the rest of the cold water, garlic, pepper, Worcestershire sauce and brown sugar

Soak turkey in the refrigerator for 2 days before smoking or roasting

After brining you must rinse the turkey under running water thoroughly before baking.  At least 2 minutes

Pat turkey dry and prepare using your favorite recipe

 

Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.  Never use ordinary trash bags, plastic trash cans, metal buckets or containers not meant for food use.

French Onion Chicken

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French Onion Chicken

Serves 4

 

2 tablespoons butter

4 cups onions, peeled and sliced to 1/4″ thick

 

2 tablespoons butter

4 boneless, skinless chicken breasts

Salt and pepper to taste

 

1/3 cup white wine

 

3 cloves garlic minced

1 teaspoon thyme

3 tablespoons flour

 

2 cups beef broth

1 tablespoon balsamic vinegar

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce

 

1 1/2 cups gruyere cheese (I used Gouda)

French bread, sliced

 

Melt butter in an oven safe skillet over medium-high heat.  Stir in sliced onions

Cook 35 minutes, stirring frequently, until onions are caramelized

You may need to add tablespoons of broth occasionally if the onions are sticking

In a large skillet, melt 2 tablespoons of butter on medium-high heat

Add chicken and season with salt and pepper; brown the each side in small batches

Remove chicken from the pan

Deglaze the pan with wine and then add this mixture into onions

Add garlic, thyme and flour to onion mixture, stir to combine

Continue to cook for 3 minutes

Add half of the broth and cook for 5 minutes

Scoop out 1/3 of the onions and set aside

Add the rest of the broth, balsamic vinegar, Dijon and Worcestershire sauce, bring to a boil

The sauce should start to thicken in a few minutes

Place chicken back into the pan with thickened onions/broth mixture

Divide the onions you have set aside evenly on top of each piece of chicken

Place in a 350° oven and bake for 20 minutes

Remove from the oven; add cheese to each piece of chicken topped with onions

Place pan back in the oven until cheese is melted, about 5 minutes

 

Serve over rice, pasta, or gnocchi, along with French bread slices to soak up the sauce.