Archive for chicken

Instant Pot Braised Chicken Thighs in White Wine Sauce

Love this recipe because it’s an easy meal and it pairs nicely with potatoes and peas (or rice pilaf).

Ingredients:

  • 2 tablespoons butter
  • 8oz package of mushrooms (variety doesn’t matter I tend to use either white or Baby Bella mushrooms)
  • between 8 to 10 skinless boneless chicken thighs (fat trimmed off)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Italian seasoning
  • 1/3 cup all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup white cooking wine
  • 3 scallions (green onions), sliced

Directions:

  1. Delete sauté setting on the Instant Pot. Add in butter and the sliced mushrooms. Cook until the mushrooms are tender (approximately 3-4 minutes). Remove the mushrooms from the Instant Pot.
  2. Season chicken thighs with salt, pepper, paprika and Italian seasoning. Then coat it lightly in flour. Add chicken to the instant pot. Add more butter or oil if needed. Brown the chicken thighs on both sides. Remove when both sides are browned. The chicken thighs do not have to be fully cooked at this point.
  3. Add chicken broth and white wine to the instant pot. Cook for 2 minutes. Stir and scrape up the browned bits off the bottom.
  4. Return chicken thighs to the Instant Pot. Add cooked mushrooms on top and sprinkle sliced scallions in too. Lock the lid. Make sure the vent is set to sealing and set it to manual high pressure for 10 minutes.
  5. When cooking has finished, allow the pressure to naturally release for 10 minutes then you can switch the vent valve to quick release.
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Instant Pot Asian Inspired Honey Garlic Chicken Breasts

The sauce makes it all fabulous. You probably have the basic ingredients sitting in your kitchen.

Ingredients:

  • 1/3 cup honey
  • 4 to 6 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 4 thick chicken breasts (vertically cut in middle – not across. By doing this you’ll have 8 pieces)
  • Salt
  • Ground black pepper

Directions:

  1. Mix everything except for olive oil, chicken, salt and pepper in a bowl. This is going to be the sauce for this recipe. Set the sauce aside.
  2. Turn the Instant Pot on. Set it to sauté mode.
  3. Add olive oil to the IP.
  4. Season the cut chicken breasts with salt and pepper on both sides. Place them inside the Instant Pot.
  5. Let it sauté for 3 to 4 minutes per side. The goal here is not to fully cook them but to brown it a bit.
  6. When chicken is browned a bit on both sides. Add in the prepared honey garlic sauce. Cover with the lid and lock it.
  7. Cook in poultry mode for 20 minutes.
  8. Turn Instant Pot off when it’s done. Allow the pressure to naturally release. Should take no more than 5 minutes.
  9. Transfer chicken breasts to plates and spoon the sauce over the chicken.
  10. OPTIONAL: you can also garnish the chicken with toasted sesame seeds and sliced green onions (scallions).

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Chicken Française

This Chicken Française Chicken is foolproof and so good. The lemony sauce is to amazing over the sautéed chicken cutlets and it’s really great over a bed of pasta too.

Ingredients:

  • 2 cups all-purpose flour
  • garlic salt to taste
  • ground black pepper to taste
  • 1 pound thin chicken breasts
  • 2 eggs, beaten
  • 1/2 cup olive oil
  • 1/2 cup salted butter (it’s one full stick)
  • 1/4 cup lemon juice
  • 2 cups chicken broth
  • 2 tablespoons all-purpose flour
  • Flat leaf parsley (optional)
  • 1 lemon, sliced (optional)

Directions:

  1. Season the 2 cups of flour liberally with garlic salt and ground black pepper. Be liberal with it. You could also use other seasonings if you want to like paprika, Italian seasoning or whatever. I usually do garlic salt and pepper most of the time.
  2. Dip the chicken breasts in flour, then in egg then back in the flour.
  3. Heat olive oil in a large skillet pan over medium heat. Pan fry the chicken breasts until golden brown on each side (roughly 5 to 8 mins total). Transfer cooked chicken to a plate.
  4. Clean skillet pan with a paper towel or quickly rinse it out. Throw in a stick (1/2 cup) of salted butter. Let it completely melt then add 2 tablespoons of flour. Whisk until well combined. Let it cook for five minutes then add lemon juice and chicken broth. Simmer until thickened (around 10 minutes).
  5. Put the chicken breasts back in the pan with the sauce. Make sure the breasts are coated with this sauce. Let it cook on low for 10-15 minutes.
  6. Serve over a bed of pasta.
  7. If desired, garnish the chicken française with some parsley and lemon slices.

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Chicken w/ Mushrooms and Marinated Artichokes in Creamy Wine Sauce

I like making this on a weeknight. It’s easily thrown together. You get all the ingredients together on a baking sheet pan and broil it in the oven for 15 minutes. Fast, easy and healthy! It’s soooo delicious too!

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Quick Salsa Chicken

This recipe is quick, easy and cheap to make. It actually costs under $10 and it feeds a family of 4. You could serve this over some white rice or actually use this in burritos or enchiladas. 


Ingredients:

  • 1 pound chicken breasts, cut into bite sized pieces
  • 1 jar (16 oz) salsa 
  • 1 can (15 to 16oz) black beans, drained and washed
  • 1 can (15 to 16oz) corn, drained and washed
  • 1 to 2 cups of shredded Mexican cheese
  • olive oil

Directions:

  1. Add bite sized chicken pieces to the pan. Drizzle a little olive oil over it. Cook over high heat until the chicken is fully cooked. 
  2. Add in black beans, corn and salsa. Stir and let it cook for another 1-2 minutes to make sure everything is warmed up nicely. 
  3. Add in between 1 to 2 cups of shredded Mexican cheese. The exact amount to use depends on how cheesy you prefer your dish to be. Stir until melted. 
  4. Serve over white rice or use in burritos, enchiladas, etc. 

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Baked Chicken Roll Ups with Mozzarella and Ricotta Cheese

Nom nom! This is easy to make and it never fails my family. And what’s to love?! The cheese! I *LOVE* anything that has cheese in it!


Ingredients:

  • 5 oz baby spinach leaves, coarsely chopped
  • 2 garlic cloves, minced
  • drizzle of olive oil
  • 1/2 cup Ricotta cheese 
  • 5 tablespoons grated Parmesan cheese (divided)
  • 3 eggs, beaten (divided)
  • salt and pepper to taste 
  • 3/4 cup Italian bread crumbs
  • between 1 1/2 to 2 lbs of thin chicken breasts
  • 1 cup of tomato sauce (it can be any kind, I personally use mariana sauce for this one)
  • 3 to 4 oz of Mozzarella cheese, sliced (I bought the ball kind but you could probably use the shredded kind if you prefer 

Directions:

  1. Preheat the oven to 450 degrees. 
  2. Place the chopped spinach leaves in a large pan. Add in the minced garlic and drizzle olive oil over it. Cook over high heat for 2-3 minutes. The spinach leaves will wilt and shrink in size. 
  3. Place the spinach mixture in a bowl. Add Ricotta cheese, 3 tablespoons of grated Parmesan cheese, 1 egg and season with salt and pepper. Mix all of this together well. 
  4. In a separate bowl, whisk two eggs. 
  5. In another bowl, mix 3/4 cup of Italian bread crumbs with 2 tablespoons of grated Parmesan cheese. 
  6. Grease a 13″ by 9″ glass baking dish with olive oil spray and set aside. 
  7. Lay your chicken breast flat and start with the smaller end. Scoop a small amount of filling and roll towards the bigger end of the chicken breast. Take the rolled up piece and dip into the egg bowl then dip into the bread crumb mix. You’ll want to make sure it’s fully coated before placing it seam down in the baking dish. 
  8. Bake in the oven at 450 degrees for between 20 to 25 minutes. 
  9. Take dish out of the oven and pour tomato sauce on top of the roll ups. 
  10. Place the sliced Mozzarella pieces on top of the chicken roll ups and bake again for 5 minutes or until the cheese melts. 

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Roasted Chicken Breasts with Caramelized Shallots

You can’t ever go wrong with caramelized onions especially SHALLOTS!! They’re so good. This recipe takes very little prep time and is ready in approximately 20 minutes. It’s a great recipe for one of those busy week nights. 


Ingredients:

  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 4 large shallots, peeled and diced
  • salt and pepper
  • 4 thick chicken breasts (make sure they’re all of the same thickness for even cooking)

Directions:

  1. Preheat the oven to 450 degrees. 
  2. In a large baking dish (I used the 13″ by 9″ glass baking dish), mix in the olive oil, red wine vinegar, soy sauce, diced shallots, salt and pepper. 
  3. Toss the chicken in the mixture. Flip them over. Make sure they’re coated in this sauce and the shallots. 
  4. Roast for about 20 minutes. Halfway through the roasting time you should flip the chicken breasts over. 
  5. When 20 minutes is up, I continue to cook the chicken breasts under the broiler for 2-3 minutes to give it a nice color. 
  6. Serve with caramelized shallots on top of each chicken breast. 

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