This week's recipe swap: CHICKEN!

Re: This week's recipe swap: CHICKEN!

• BMWwife

  June 2011

  This recipes is so simple and healthy (its actually a weight watchers recipe).Its our go to chicken recipe here.

      2 tsp vegetable oil  
      3 Tbsp balsamic vinegar  
      2 tsp Dijon mustard  
      1 clove(s) (medium) garlic clove(s), crushed  
        1 pound(s) Chicken, breast, raw, without skin & bone, four 4-oz pieces  
        2 cup(s) mushroom(s), we use portabella 
      1/3 cup(s) canned chicken broth  
      1/4 tsp dried thyme, crumbled  
  Instructions
  
      In a nonstick skillet, heat 1 teaspoon of oil.
  
      In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
  
      Transfer chicken and marinade to skillet. Saut? chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
  
      Heat remaining teaspoon of oil in skillet. Saut? mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
  
      Serve chicken topped with mushrooms. 
  

  
  

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• buckswife08

  June 2011

  oh man, i love chicken. i have so many!

  one thing we love to do when the weather is nice and the grill is working is the grill up some chicken (you can marinate it if you want...a little oil and fajita seasoning is good). then we slice it thinly and throw a large tortilla on the grill with a bunch of cheese. sometimes we grill/saute up some onion and peppers and add those in. fold the tortilla over and you have an awesome quesadilla!

  another recipe that is awesome is something I grew up eating:

  Swiss Chicken with Wine sauce

  4 chicken breast halves

  4 Tbsp butter, melted

  4 large slices of swiss cheese (from the deli...slice should be the able to cover the chicken breast)

  1 can cream of chicken soup (or cream of mushroom)

  1/4 cup white wine

  1 cup herb flavored stuffing mix, crushed.

  Mix together soup and wine. Lay chicken breast halves in a greased casserole dish. Top with cheese slice. Pour soup mixture over. top with stuffing mix and drizzle with melted butter. Bake at 350 for about 40 minutes.

  June 2011

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• xDanniellex member

  

  June 2011

  Considering I have 49 chicken recipes on my blog, it is hard to choose just one to share.

  Emeril's Chicken Stir-Fry

  Ingredients

  • 1 (7-ounce) package mung bean (cellophane) noodles (omitted)
    
  • 1/4 cup canned low-sodium chicken broth or chicken stock
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons packed light brown sugar
  • 1 teaspoon dry sherry, optional (omitted)
    
  • 2 tablespoons peanut or vegetable oil
  • 3 tablespoons sliced on the bias green onions, plus more for garnish
  • 2 cloves garlic, minced
  • 2 teaspoons minced gingerroot (1/2 tsp ground ginger)
    
  • 1/2 teaspoon red pepper flakes (Note-the red pepper flakes give it quite a kick, if you don't like heat you may want to reduce the amount.)
    
  • 1 pound boneless, skinless chicken breast halves, cut into thin strips (used 1 1/2 lbs)
    
  • 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed (used 16oz bag)
    

  Preparation

  • While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
  • To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
  • Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds.
    
  • Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes.
    
  • Add the vegetables and stir-fry for 1 minute.
    
  • Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes.
    
  • Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
  • Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.
  • Serve over rice. Used the remaining chicken broth to make the rice. Add water to broth to reach the required amount of water.
    

   

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• CapeStef08

  June 2011

  Yum!  These all sound so good.  Another one I whipped up the other day (and was delicious) is swiss and spinach stuffed chicken.  I had extra swiss I had to get rid of so I cut a pocket in some chicken breasts, stuffed each with cheese, garlic and spinach.  So quick and easy.

  

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• kokomama

  June 2011

  Chicken Marsala, from Food Network

   

  ? c flour
  1 Tbs creole seasoning
  2 boneless, skinless chicken breasets, cut in halves and pounded thin
  1 Tbs olive oil
  3 Tbs butter
  3 c sliced mushrooms
  1 c Marsala wine
  1 c chicken stock
  
  In a shallow bowl or plate combine the flour and creole seasoning and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
  
  

  Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 1 tablespoon of butter, add salt and pepper to taste.

   

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