Category Archives: 06. Chicken & Turkey

Maple-Mustard Sauce over Crispy Chicken

Maple-Mustard Sauce over Crispy Chicken


4 skinless, boneless chicken breast halves

2 eggs

2 tablespoons parsley

3 teaspoons Dijon mustard

1 cup bread crumbs, or more as needed

3 tablespoons olive oil

1 cup chicken broth

3 tablespoons maple syrup

2 1/2 tablespoons coarse-grain mustard

1 tablespoon butter


Pound out chicken breast halves between 2 sheets of plastic wrap to 1/3- to 1/2-inch thickness

Mix eggs, parsley, and Dijon mustard together in a large bowl

Pour bread crumbs into a separate bowl

Place chicken in the egg mixture, then dip in bread crumbs

Heat olive oil over medium-high heat in a large, nonstick skillet

Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side

Transfer to a plate and keep warm

Whisk chicken broth, maple syrup, and 2 1/2 tablespoons coarse-grain mustard together in a bowl

Pour into the same skillet used to cook chicken and bring to a boil

Cook sauce until reduced to about 3/4 cup, about 4 minutes

Stir in butter until melted

Spoon sauce over chicken and serve

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings


2 pounds skinless, boneless chicken breast halves cut into chunks

1 cup onion, diced

2 cups celery, diced

2 cups carrot, diced

2 tablespoons butter

Parsley, Season Salt, Poultry seasoning and Garlic powder to taste

2 1/2 cups water or chicken stock, enough to cover ingredients

2 (10.5 ounce) cans condensed cream of chicken or celery soup

1 (10 ounce) package refrigerated biscuit dough


Place chicken, onion, celery, carrots, butter, and seasonings in a slow cooker

Pour condensed soup and enough stock to cover ingredients

Cover and cook for 5 to 6 hours on low or 4 hours on high

About 1-2 hours before serving, tear biscuit dough into pieces

Place dough in the slow cooker, I also push them down into the soup

Cook until dough is no longer raw in the center

Enjoy!

Dill-Caper Cream Sauce over Chicken Breasts

Dill-Caper Cream Sauce over Chicken Breasts

4 boneless chicken breast halves, pounded very thin

1/4 cup all-purpose flour

Salt and pepper to taste

3 tablespoons butter

1/2 cup white wine

3 cloves garlic, minced

1 cup heavy whipping cream

2 tablespoons lemon juice

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

2 teaspoons dried dill weed

1 1/2 teaspoons chopped fresh thyme

4 tablespoons capers, drained


Dredge chicken breasts in flour and season with salt and pepper

Melt butter in a large skillet over medium-low heat

Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes

Remove chicken from skillet, cover in aluminum foil to keep warm

Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom

Add garlic and cook until fragrant, about 2 minutes

Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil

Reduce heat to medium-low

Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes

Stir capers into sauce and heat for 1 to 2 minutes more

Plate chicken breasts and spoon sauce on top

Slow Cooker Cheesy Chicken and Rice

Slow Cooker Cheesy Chicken and Rice

Serves 6


4 boneless, skinless chicken breast, cut into large chunks

Pepper, Adobo, Garlic and Onion powder

1 large sweet onion, chopped

1 (10.5 ounce) can condensed cream of anything soup (I used celery soup)

1 (8 ounce) package yellow rice mix (I used Zatarain’s®)

1 (15 ounce) can whole kernel corn, drained

1 cup shredded Cheddar cheese


Place chicken in the bottom of a slow cooker

Season with Pepper, Adobo, Garlic and Onion powder

Scatter onion over chicken

Spoon soup on top

Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours

When chicken is almost finished cooking, cook rice mix according to package directions

Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving

Enjoy!

Feta and Bacon Stuffed Chicken with a White Sauce

Feta and Bacon Stuffed Chicken with a White Sauce

Serves 4

3/4 pound bacon, cut into 1 inch pieces

1 cup crumbled feta cheese

3 tablespoons sour cream

1/8 tablespoon dried oregano

1/8 teaspoon ground black pepper

4 skinless, boneless chicken breast, pounded flat

1 cup all-purpose flour

2 eggs, beaten

White Sauce

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Preheat an oven to 350 degrees

Place the bacon in a skillet, and cook over medium, until evenly browned

Cool the bacon slices on a paper towel-lined plate

Reserve the bacon grease in the skillet

Mix the cooled bacon with the feta cheese, sour cream, oregano, and black pepper, set aside

Pour the flour, egg, and bread crumbs into separate, shallow dishes

Gently press the chicken breasts into the flour to coat

Dip each into the beaten egg, then press into bread crumbs

Reheat the bacon grease over medium heat

Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side

Remove chicken breasts to prep area and let cool enough to work with

Spoon the bacon mixture onto each chicken breast

Roll or fold chicken breast over bacon mixture

Place the stuffed breasts on a baking dish

Bake until the chicken is no longer pink and the filling is hot, 20 to 25 minutes

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

While the chicken is baking, this is a great opportunity to make the white sauce

White Sauce Instructions

In a small saucepan, melt butter

Stir in flour, salt and pepper until it’s smooth and bubbly

Slowly whisk in milk

Boil 1 minute

Spoon over chicken

We served ours with a white sauce and mashed potatoes

Korbyn’s Cheez-It Chicken

This is a great way to use up those little bits of crackers in the cupboard.

Cheez-It Chicken

Serves 4


1 1/2 cups cheese flavored crackers, like Cheez-Its, crushed

1 1/2 cups French-fried onions, crushed

Salt and black pepper to taste

4 skinless, boneless chicken breast halves – cut in half

3 tablespoons mayonnaise, may need more to coat chicken

Butter


Preheat oven to 375 degrees

Spray a baking dish with cooking spray

Mix Cheez-Its, French-fried onions, salt and pepper in a bowl

Set aside

Wash and pat chicken breasts dry

Scoop mayonnaise into a bowl

Coat chicken in mayonnaise bowl then press in the cracker mixture

Place chicken breasts on the prepared baking dish

Sprinkle remaining cracker mixture on top

Place a small pat of butter on each chicken breast

Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes

Pineapple Chicken

Easy Pineapple Chicken

Serves 4


3 tablespoons low sodium soy sauce

3 tablespoons olive oil, divided

1/2 teaspoon paprika

Salt and pepper to taste

1 pound boneless, skinless chicken breast, cut into strips

Vegetables cut into strips (optional)

1 (12 ounce) can pineapple chunks, drained and juice reserved

1 tablespoon cornstarch


Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl

Add chicken strips and let marinate while preparing the remaining ingredients

Heat the remaining 1 tablespoon of olive oil in a wok or skillet over medium heat

Add optional vegetables and stir-fry for 3-5 minutes

Add chicken and marinade to the wok/skillet

Cook, stirring occasionally, until chicken is cooked through about 10 to 15 minutes

Add pineapple chunks to the skillet and cook for 2 to 3 minutes

Combine pineapple juice and cornstarch in a bowl; mix together

Pour in pineapple juice mixture and bring to a boil

Simmer until sauce has thickened, about 3 minutes


Enjoy with a side of vegetables and rice

Chicken Adobo

Chicken Adobo

Serves 4


2 tablespoons vegetable oil

4 chicken breast, boneless and skinless

1 cup onion, quartered and sliced

1 tablespoon ginger, minced

2 tablespoons minced garlic

1/3 cup white vinegar

2/3 cup low sodium soy sauce

1 tablespoon garlic powder

1 teaspoon black pepper

1 tablespoon sugar

1 bay leaf


Heat the vegetable oil in a large skillet over medium-high heat

Add chicken and onion to skillet

Sautee until chicken is golden brown on both sides

Add ginger and garlic to skillet

Pour in vinegar and soy sauce

Season with garlic powder, black pepper, sugar, and bay leaf

Increase the heat to high, and bring to a boil

Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 15 to 20 minutes


We served ours over rice

Buttermilk Chicken and Corn Flake Baked Casserole

Buttermilk Chicken and Corn Flake Baked Casserole

Serves 4



1 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 tablespoon olive oil

1/2 cup each of carrots, celery, and onion, all diced

1/4 teaspoon salt

1/2 teaspoon Cajun seasoning

2 tablespoon all-purpose flour

1/4 cup orange juice

1 cup chicken broth

1/2 cup frozen peas

1/4 cup buttermilk

2 cups corn flakes cereal

2 tablespoons butter, melted



Preheat oven to 375 degrees

Heat olive oil in a large skillet over medium heat

Add chicken and sauté until lightly browned, 7-9 minutes, remove from pan and set aside

Stir carrots, celery, onion, and salt into hot skillet

Cover the skillet, and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes

Stir Cajun seasoning into vegetables

Sprinkle flour over vegetable mixture in the skillet; cook and stir about 1 minute

Gradually stir orange juice and broth into vegetable mixture; bring to a boil

Stir chicken and peas, into broth mixture; remove from heat

Stir in buttermilk, and then pour mixture into a baking dish

Top with corn flakes and melted butter

Bake for 8-10 minutes until corn flakes are golden and casserole is bubbling

Let rest 5 minutes before serving

Pan-Fried Honey-Sesame Chicken

Pan-Fried Honey-Sesame Chicken

Serves 4

1/2 cup water

1/3 cup chicken broth

1/4 cup ketchup

1/4 cup low-sodium soy sauce

1/4 cup honey

2 cloves garlic, crushed

1 tablespoon rice vinegar

2 teaspoons Sriracha sauce

2 teaspoons sesame oil

1 teaspoon grated fresh ginger root

1/4 teaspoon crushed red pepper flakes, or to taste

2 tablespoons vegetable oil

4 boneless chicken breast, cut into bite-size pieces

3 tablespoons water

2 tablespoons cornstarch

Combine water, chicken broth, ketchup, soy sauce, honey, garlic, rice vinegar, Sriracha, sesame oil, ginger root, and red pepper flakes for sauce in a medium bowl

Heat vegetable oil in a wok or large skillet over medium-high heat

Add chicken, and stir-fry chicken, 2 to 3 minutes. Transfer chicken to a plate

Reduce heat to medium and add the sauce to the wok

Whisk together water and cornstarch in a small bowl and add to the sauce, stirring constantly until the sauce starts to thicken, 3 to 5 minutes

Add chicken back to the wok, stir, and cook until reheated, about 2 minutes

Enjoy with a side of broccoli and rice