chicken recipe

Chicken Marsala

Chicken Marsala

I was talking to a friend recently about cooking with wine. We were discussing the different wines used in cooking. It got me to thinking. I realized I had not made Chicken Marsala in a long time. Too long.

I had most of the ingredients on hand. I picked up the mushrooms and I made it for dinner last night. The recipe is pretty simple. Fast, too. Nice when you don’t have a lot of time to cook. Best of all, it tastes really good. That is what’s important, after all.

I did want to take a minute to talk about cooking wines. When you are cooking with wine, never cook with cooking wines. I just confused you, didn’t I?

What I mean to say is don’t use wines that say they are cooking wines on the label- most often you’ll see cooking Marsala and cooking sherry, although there are others. In most grocery stores, cooking wines will be near the vinegars, not in the wine section of the store. They really are pretty awful. Let me explain.

During Prohibition, when alcohol was illegal in America, people still wanted to able to use wine in cooking. A compromise was reached and cooking spirits were born. What they all have in common is -salt. Yes, salt. Lots and lots of it, too. The idea was to make the wine too salty to drink, so no one would do anything other than cook with these wines.

Do yourself a favor and just go to the wine section of your favorite grocery store. They probably have Marsala and sherry as well. Even my local drug store carries Marsala.

For cooking, use a dry Marsala, not a sweet one. If you aren’t sure, ask someone in the wine department to help you. Same goes for sherry. Get a bottle that just says sherry, golden sherry or dry sherry. Cream sherry can be used in desserts, but is not great in savory dishes. Don’t be afraid to cook with wines more often. They add a wonderful flavor to lots of dishes.

So here is my version of Chicken Marsala. I often add more Marsala than the recipe calls for- no surprise there. Sometimes, if I want more sauce, I even add a little chicken stock. Last night, I just used the wine and cooked most of the liquid off. It made the sauce very intense in flavor. It ended up almost a glaze. I loved it. I also had garlic scapes and tossed a few of them in with the onions. They added a mild garlic flavor. Not traditional, but a nice touch.

Chicken Marsala

6 chicken breast halves or 8 thighs, boned, skinless, pounded thin

Oil, about ¼ cup

1 onion, chopped

8 oz. sliced mushrooms

Salt and pepper to taste

Flour

½ c. Marsala wine, or more to taste – I often add more

3-4 T. fresh chopped parsley

1 t. fresh chopped tarragon, optional

Heat  2 tablespoons of oil in skillet and cook onions until browned. Add mushrooms and cook 3 minutes longer. Meanwhile, season chicken with salt and pepper and dredge pieces in flour. Remove onion mixture from skillet and add more oil, if needed. Cook chicken until browned on both sides and barely cooked through. Add wine and vegetables and cook until sauce thickens, 5-7 minutes. Sprinkle with parsley and tarragon. Serve over rice or pasta. Serves 4-6.

Note: If you want more sauce, you can add more wine and some chicken stock- about ½ cup. Depends on how much sauce you like.  

Chicken Florentine Soup

Chicken Florentine Soup

This soup is warm and comforting. It was a nice choice for an unseasonably chilly evening. It was one of those spur of the moment recipes that really exceeded expectations. I just had a few ingredients to start with- one of those times when you look through the fridge for inspiration and get lucky.

I knew I was making soup, and that I had chicken and chicken stock. Adding onions and carrots to soup- pretty standard for me.  I’ve been on a spinach kick lately so that seemed like a natural addition as well. Found a few mushrooms I’d forgotten about, and put them in, too.

For some reason it was such a perfect combination. I love when it works that way. I am also happy when I remember to write down what I did so I can make it again someday- and share the  recipe with all of you. Since the soup has spinach as a central ingredient, I decided to call it Chicken Florentine Soup. So here is the recipe.

Chicken Florentine Soup

2 T. oil
1 medium onion, sliced
1 large carrot, peeled and sliced thin
6-8 cups chicken stock
1½ lbs. boneless, skinless chicken, cubed – I used thighs
1-2 c. sliced mushrooms – I used the baby Bellas
8 oz. fresh spinach, washed well
¼ c. chopped fresh parsley
Salt and pepper to taste
Dash of hot sauce

Heat oil in soup pot and cook onion until tender. Add carrot and cook a few minutes more. Add stock and bring to a boil. Reduce to simmer and cook 10 minutes. Add chicken and mushrooms and cook 10 minutes longer. Add spinach and cook 5 minutes more. Adjust seasonings and serve. Makes 6 servings

Firecracker Chicken Appetizer

Firecracker Chicken

Sometimes the best recipes happen when you don’t have time to plan. This is one of those recipes. Even better because it only uses 4 ingredients. Fun for the 4th of July, too.

I needed an appetizer, but didn’t have extra time for prep. I also did not have time to go to the store, so used what I had on hand. I had some boneless chicken breasts. I could also have used boneless thighs or even chicken wings. I used what I had.

I cut them into strips and poured a bunch of hot sauce over them. Put them in the fridge to marinade overnight.  The next day I just tossed the chicken strips in breadcrumbs and fried them in a little oil. Served with extra hot sauce on the side, they were a big hit.

Firecracker Chicken

2 lbs. boneless chicken, I used breasts, but thighs would be good, or wings

3/4 c. hot sauce, plus extra when serving

2 c. bread crumbs

2 c. oil, for pan frying

Cut chicken into strips and place in a bowl. Pour over the hot sauce and stir to coat evenly. Cover and chill overnight, or even for a couple of days. Place bread crumbs in a plastic bag. Place a small handful of chicken in the bag and shake to coat. Place on a plate and continue with the rest of the chicken. Heat oil in skillet to 350- 375 degrees. fry chicken in several batches- you don’t want to crowd them in the skillet- that will make the oil col down too much. Fry for a minute or two per side. Remove to platter lined with paper towels and cook the rest of the chicken. Keep chicken warm until ready to serve. serve with extra hot sauce on the side. Serves 8 or more as an appetizer, but can be served as a main dish, too.

Firecracker Chicken Appetizer

 

Firecracker Chicken Appetizer

Firecracker Chicken Appetizer

Sometimes the best recipes happen when you don’t have time to plan. This is one of those recipes. Even better because it only uses 4 ingredients. I needed an appetizer, but didn’t have extra time for prep. I also did not have time to go to the store, so used what I had on hand. I had some boneless chicken breasts. I cut them into strips and poured a bunch of hot sauce over them. Put them in the fridge to marinade overnight.  The next day I just tossed the chicken strips in breadcrumbs and fried them in a little oil. Served with extra hot sauce on the side, they were a big hit.

Firecracker Chicken

2 lbs. boneless chicken, I used breasts, but thighs would be good

3/4 c. hot sauce, plus extra when serving

2 c. bread crumbs

2 c. oil, for pan frying

Cut chicken into strips and place in a bowl. Pour over the hot sauce and stir to coat evenly. Cover and chill overnight, or even for a couple of days. Place bread crumbs in a plastic bag. Place a small handful of chicken in the bag and shake to coat. Place on a plate and continue with the rest of the chicken. Heat oil in skillet to 350- 375 degrees. fry chicken in several batches- you don’t want to crowd them in the skillet- that will make the oil col down too much. Fry for a minute or two per side. Remove to platter lined with paper towels and cook the rest of the chicken. Keep chicken warm until ready to serve. serve with extra hot sauce on the side. Serves 8 or more as an appetizer, but can be served as a main dish, too.

 

Chicken with Herb Dumplings

Chicken and Herb Dumplings

Chicken and Herb Dumplings

There are foods I will always associate with my childhood. Chicken with dumplings is one of those dishes. I can remember watching my Mother spooning the dumpling batter over the simmering pot of chicken and vegetables. She’d cover the pot and wait. When she uncovered it the dumplings had puffed up and pretty much covered the whole dish. It was magical to me. The dumplings were so tender and light. I can’t make this dish, all these years, later without thinking of her.

 

  Chicken and Herb Dumplings

1 T. oil
1 (3 lb.) broiler, cut into pieces
salt and pepper
flour for dredging
1 medium onion, chopped
2 carrots, peeled and sliced
3-4 potatoes, cut into chunks
2-3 c. chicken stock
1 t. each marjoram and thyme
1 c. buttermilk baking mix
1/3 c. milk
2 t. fresh parsley
2 t. snipped chives or green onions                                                                                                1/2 t. red pepper flakes
Season chicken pieces with salt and pepper and dredge pieces in flour. Heat oil in large skillet and brown chicken pieces on all sides. Remove chicken pieces and sauté onion until tender. Add carrots, potatoes, broth and chicken to skillet and cook, covered, 20 minutes. Sprinkle herbs over the chicken. Combine baking mix with milk, parsley, chives and red pepper flakes and spoon batter in skillet in 8 mounds. Cover and cook over low heat 20 more minutes. Serves 4.

Chicken Florentine Soup

Chicken Florentine Soup

Chicken Florentine Soup

This was one of those spur of the moment recipes that really exceeded expectations. I just had a few ingredients to start with- one of those times when you look through the fridge for inspiration and get lucky. I knew I was making soup and that I had chicken  and chicken stock. Adding onions and carrots to soup- pretty standard for me.  I’ve been on a spinach kick lately so that seemed like a natural addition as well. Found a few mushrooms I’d forgotten about and put them in, too. For some reason it was such a perfect combination. I love when it works that way. I am also happy when I remember to write down what I did so I can make it again someday- and share the  recipe with all of you. So here is the recipe.

 

Chicken Florentine Soup

2 T. oil
1 medium onion, sliced
1 large carrot, peeled and sliced thin
6-8 cups chicken stock
1½ lbs. boneless, skinless chicken, cubed – I used thighs
1-2 c. sliced mushrooms – I used the baby Bellas
8 oz. fresh spinach, washed well
¼ c. chopped fresh parsley
Salt and pepper to taste
Dash of hot sauce

Heat oil in soup pot and cook onion until tender. Add carrot and cook a few minutes more. Add stock and bring to a boil. Reduce to simmer and cook 10 minutes. Add chicken and mushrooms and cook 10 minutes longer. Add spinach and cook 5 minutes more. Adjust seasonings and serve. Makes 6 servings

 

Cinnamon and Lime Chicken

Cinnamon and Lime Chicken

Cinnamon and Lime Chicken

I made this dish as part of a Mexican inspired dinner with friends the other night. We spooned it into homemade tortillas, but it would be just as good in a taco shell or over hot rice. The combination of cinnamon and lime juice really works, even though you might not expect it to. A simple dish to prepare it packs a lot of flavor.

 

 

 

Cinnamon and Lime Chicken

4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
2 T. oil
1 large onion, chopped
1 large clove garlic, peeled and minced
1 tablespoon chopped jalapeno peppers
1 lime, juiced I use more if the limes are small
Fresh chopped cilantro
Preheat oven to 400 degrees. Season chicken with cinnamon, salt, and pepper. Arrange in the prepared baking dish, and bake 30 minutes in the oven, until no longer pink and juices run clear. Cool and shred. Heat oil in a medium skillet, over medium heat, and sauté onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through. Spoon into serving dish and sprinkle with cilantro. Serve as is, over rice or wrapped in tortillas.

Pizza Chicken Skillet

Pizza Chicken Skillet

Pizza Chicken Skillet

I had a busy day and needed something fast for dinner. I also hate doing dishes so the idea of a one pot meal was very appealing. I looked at what I had on hand and this is the dish I came up with. I started with some basics, browned onion and chicken in a skillet. I also had some fresh tomatoes and peppers and pizza seasoning so it all came together quite nicely. By adding some chicken stock and pasta I was able to finish it all together  in the same skillet. It was wonderful just the way it was- but you could top it with shredded cheese, if you like.

 

 

Pizza Chicken Skillet

1 T. oil

 1 large onion, chopped

1 chicken, cut up

4 c. chopped fresh tomatoes

1 sweet pepper, seeded and diced

3 c. chicken stock- you might need a little more*

2 t. pizza seasoning

8 oz. uncooked pasta- I used rotini**

salt and pepper to taste

In large skillet brown onion in oil. add chicken pieces and brown on both sides. Add tomatoes to skillet and cook a few minutes more. Add remaining ingredients, except pasta,  and bring to a simmer. Place lid on skillet and cook over medium low heat for about 20 minutes, or until chicken is cooked. Add pasta and cook, covered, about 12 minutes longer, or until pasta is cooked. Stir from time to time to prevent sticking and to see if you need more stock. Time will vary depending on which pasta you choose. Adjust seasonings and serve as is or with cheese on top. Serves 4.

* Depending on how juicy your tomatoes are you might need a little more stock. I wanted to have some sauce with the dish so I liked the amount of stock I used.

** You could use more pasta just add more stock.

 

 

Beachwood Camp- Chicken Nuggets

Chicken Nuggets

Chicken Nuggets

I actually made these for the kids when they were making their salads on Wednesday. The kids loved them so I promised to post the recipe. My favorite comment of the day was when one of the girls came over to watch me making the nuggets- I was breaded them at the time. She was amazed and called out to a friend to come watch because I was using real chicken!!! I am not sure what surprised her about that but she later asked me if I make everything from scratch. I said I often did. Liked it better that way. Here is the recipe. It is very easy. The nuggets are baked, not fried.

 

Chicken Nuggets

1 egg

3 T. milk

1 t. dried parsley

1/2 t. paprika

1/2 t. salt

1/4 t. pepper

1/4 t. garlic powder

1 lb. boneless chicken, cubed into 1-inch pieces

bread crumbs- about a cup

oil

Combine egg with milk and seasonings in a bowl and mix with a fork until smooth. Add the chicken to the egg mixture and stir to coat well. Using a fork remove the chicken pieces and drop in the breadcrumbs, rolling to coat evenly. Place breaded chicken pieces on a baking sheet. Drizzle with a little oil and place in a preheated 450 degree oven. Bake for 10-12 minutes, or until juices run clear and chicken is cooked. Serve with barbecue sauce, sweet and sour sauce, honey  mustard or whatever dipping sauces you like. Serves 3-4.

To freeze for later use you can freeze raw or cooked- I prefer to freeze the nuggets raw and cook when needed. Place nuggets on a baking sheet and place in freezer until hard. Place in freezer container. When using frozen uncooked nuggets- bake in a 425 degree oven for 20-25 minutes.

 

 

Peach Glazed Chicken

Peach Gglazed Chicken

Peach Gglazed Chicken

I was looking for something fun to put on chicken we were grilling this weekend. I looked at what I already had and discovered some very ripe peaches. I used them for my inspiration for this sauce/glaze. I started with caramelizing some onions and then adding the peaches, peeled and cut up. Kept adding ingredients until I got the flavor I wanted. We added some of the sauce to the chicken ahead of time so it would absorb into the meat. While grilling extra sauce was brushed on. There was an extra container of the sauce  so we served that on the side.

Peach Sauce/ Glaze

2 T. oil

1 onion, minced

salt to taste

2 cloves garlic, minced

6-7 ripe peaches, peeled and diced

1/2 c. apple cider vinegar

1/2 c. maple syrup

2 t. hot sauce

2 t. cinnamon

Saute onions in oil until tender. Sprinkle generously with salt and add the garlic and cook a couple of minutes longer. Add remaining ingredients and cook until peaches are tender and sauce has thickened. Adjust seasonings and add a little sugar, if you like. Makes 4 cups. Use as a marinade, barbecue sauce or as a side sauce with chicken, pork or other meats. Any marinade must be discarded after use as it will have raw meat juices in it.

 

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