Poultry

I have often forgot to think of something for dinner then went to the store to get something. I usually wind up getting some chicken. I don't know about any of you guys, but I get tired of just throwing some seasoning on there. I like to kick it up by marinating it sometimes. So if you only have a couple minutes, here is a 15 minute marinated chicken recipe.

INGREDIENTS

1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves


DIRECTIONS

Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Posted by Sabriena at 17:21

Well here we are. Something other than fish! I bet you are all over joyed! Deviled chicken breasts it is! There is a reason that this recipe made it to recipe of the day over at allrecipes.com! This is delicious! There are a lot of flavors that burst into your mouth and it can be served along side almost any vegetable or side dish that you can imagine!

INGREDIENTS

1/8 cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon ground savory
1/4 teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

DIRECTIONS

1. Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.

2. Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.

3. Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

Posted by Sabriena at 17:52

What is your favorite way to cook your chicken and what is the quickest thing that you can cook it or use to cook it? I love using my George Foreman grill for cooking my chicken breasts. All I have to do is plop the chicken pieces on my grill and then season it. I love using Cajun seasoning or lemon pepper seasoning with my chicken. So, what are your quick and easy ways to cook your chicken? Share them with us!

Posted by Sabriena at 18:49

I have said it before and I will say it again! I love chicken and mushrooms! This combines the two and I am in heaven! Chicken and mushroom chowder just sounds so delicious and comforting, doesn't it? A nice hot soup to warm you up on cold nights.

INGREDIENTS

3 cups chicken broth
1/2 cup water
1 pound cubed cooked chicken breast meat
1 1/2 teaspoons dried oregano
1/4 teaspoon pepper
1/2 cup uncooked long grain rice
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
3/4 pound mushrooms, sliced
3 tablespoons all-purpose flour
1 cup milk

DIRECTIONS

1. In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice, and reduce heat.

2. Heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.

3. Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.

Posted by Sabriena at 15:51

I saw this recipe and my mouth started watering. I kid you not! This recipe just screams delicious. If you have a little over an hour to do some cooking then you can have this delicious chicken! I can imagine the rosemary and the glaze just pops in all the right places!


INGREDIENTS

1 cup orange juice
1/2 cup dry white wine
1/2 cup maple flavored syrup
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil

DIRECTIONS

1. Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.

2. In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.

3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Posted by Sabriena at 08:58