Category Archives: 06. Chicken & Turkey

French Onion Chicken


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.



Winter Baked Chicken


Winter Baked Chicken


1 sweet potato

1 medium sweet onion, chopped

1 medium apple – peeled, cored, and chopped

3 carrots, peeled and chopped

4 skinless, boneless chicken breast halves

12 ounces barbecue sauce

8 ounce bag of fresh or dried cranberries

Garlic powder, Adobo and cinnamon to taste


Preheat oven to 375 degrees

Lightly grease a baking dish

Peel sweet potato and cut into small chunks

Place sweet potato in steamer for 6 minutes

Add carrots to sweet potato and steam another 6 minutes

Arrange the onion, apple, carrots and sweet potato in the bottom of the baking dish.

Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.

Season with garlic powder, Adobo and cinnamon

Pour the cranberries over the dish.

Bake covered in the preheated oven until the chicken is tender and no longer pink in the center, 50 to 60 minutes.

Allow to cool 5 minutes before serving.

Slow Cooker Teriyaki Chicken with Vegetables and Rice


Slow Cooker Teriyaki Chicken with Vegetables and Rice

Serves: 4

1/2 cup soy sauce

1/2 cup packed dark brown sugar

1/3 cup pineapple juice

4 cloves garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons teriyaki sauce

1/2 teaspoon dried crushed red pepper (optional)

1 1/2 to 2 pounds boneless, skinless chicken breasts (I cut mine into thick strips)

1 cup uncooked rice

6 ribs celery, cut in 1/2-inch slices

4 medium carrots, cut in 1/2-inch slices

1 package (6 ounces) snow peas

2 tablespoons water

1 tablespoon cornstarch


In a slow cooker crock, combine soy sauce, brown sugar, pineapple juice, garlic, ginger, teriyaki sauce and crushed red pepper.

Add chicken. Stir until evenly coated.

Cover slow cooker and cook on HIGH for 1 1/2 to 2 hours or LOW for 4 to 5 hours.

About 15 minutes before chicken is done, cook rice according to package directions.

Place celery, carrots and snow peas in steamer basket. Let steam about 10 minutes or until vegetables are crisp tender.

Pour sauce from crock into a medium saucepan, heat sauce until boiling.

Gradually add blended water and cornstarch to sauce, cook until thickened.

Place rice on plates. Add chicken and vegetables. Pour sauce over chicken, vegetables and rice.


Mediterranean Chicken


Mediterranean Chicken


2 teaspoons olive oil

2 tablespoons white wine

4 skinless, boneless chicken breast halves, cut into strips

3 cloves garlic, minced

1/2 cup diced onion

3 cups tomatoes, chopped

1/2 cup white wine

2 teaspoons chopped fresh thyme

1 tablespoon chopped fresh basil

1/2 cup kalamata olives, chopped

1/4 cup chopped fresh parsley

Salt and pepper to taste


Heat the oil and 2 tablespoons white wine in a large skillet over medium heat

Add chicken and sauté about 4 to 6 minutes each side, until golden

Remove chicken from skillet and set aside

Sauté garlic in pan drippings for 30 seconds, then add onion and sauté for 3 minutes

Add tomatoes and 1/2 cup white wine, simmer for 5 minutes

Add thyme and basil and simmer for 5 more minutes

Return chicken to skillet and cover

Cook over low heat until the chicken is cooked through and no longer pink inside

Add olives and parsley to the skillet and cook for 1 minute

Season with salt and pepper to taste and serve

Fried Chicken Bowl


Makes 3 Bowls

Popcorn Chicken


Mashed Potatoes



Salt and Pepper (Optional)


I took 3 boneless, skinless chicken breasts and cut into chunks.  Dusted with flour, egg, and then bread crumbs.  I baked them in a 350 degree oven for about 15-20 minutes.  You can also use store bought popcorn chicken and cook according to package directions.

While the chicken baked, I warmed up a can of whole kernel corn, chicken gravy and made instant potatoes for a serving of 4

I layered the mashed potatoes, corn and chicken, then topped with gravy and a sprinkle of cheese.

My grandson loved this and said it was the best popcorn chicken he ever had.

Slow Cooker Chicken Alfredo


Slow Cooker Chicken Alfredo

This will serve 4


2 boneless skinless chicken breasts, cubed

1 jar (15 oz) Alfredo sauce

1/2 cup chopped onion

Salt & pepper

1/2 cup sun dried tomatoes

1 cup fresh baby spinach

1/2 lb pasta cooked according to package directions


Cube your chicken breasts then season with salt & pepper.

Add the chicken to the crock pot, top with chopped onion.

Pour Alfredo sauce over the chicken. Add a little water (about 1/4 cup) to the jar, close the lid, shake, and then add to the crock pot.

Cover and cook on low for about 4 hours.

Stir in the sun dried tomatoes.

Tear up the baby spinach and stir that in.

Let the spinach wilt and the tomatoes slightly soften.

Cook the pasta while the spinach wilts and tomatoes soften

Spoon Chicken Alfredo over pasta and serve.

Spicy Garlic Lime Chicken


Spicy Garlic Lime Chicken


1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley


4 boneless, skinless chicken breast halves pounded flat


4 tablespoons butter

2 tablespoon olive oil


3-4 cloves minced garlic

2 teaspoons garlic powder

6 tablespoons lime juice


In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/2 teaspoon garlic powder, onion powder, thyme and parsley

Sprinkle spice mixture generously on both sides of chicken breasts

Place chicken in refrigerator at least three hours before cooking

30 minutes before cooking, remove chicken from the fridge and let it rest

Heat butter and olive oil in a large heavy skillet over medium heat

Sauté chicken until golden brown, about 4-6 minutes on each side

Sprinkle with minced garlic, 2 teaspoons garlic powder and lime juice

Cook 5 minutes more, stirring frequently to coat evenly with sauce