Tag Archives: chicken

Crockpot French onion chicken & rice

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French Onion Chicken & Rice:
One cup of Rice
One can of condensed French Onion soup
3/4 soup can full of water
Chicken pieces cut up, salt & peppered.

Cook on high for 8-9 hours in the crockpot.
You can also cook in the oven at 350 degrees, covered in foil for an hour – remove the foil and cook for 20-30 minutes longer to brown the chicken.

Found on http://www.diaperswappers.com

Update: Okay I made this and I have to say I was underwhelmed. It was bland. Absolutely no flavor. We added salt, seasoned pepper, etc. The rice was mushy and overcooked. The chicken would have been perfect if it’d had any flavor. One positive thing I can say is it was super easy.

If I make it again, I would definitely change things a little. Maybe cook the rice separately and then combine it with the cooked chicken and soup. Really regret doubling the recipe. 😕

Baked chicken and rice casserole

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3 chicken breasts, cut into bite sized pieces
garlic, shallot, and onion, to taste
Knorr homestyle stock, 2 of the little cups
1 1/2 cup of rice (I used jasmine)
1 10 oz can of cream of mushroom
1 c water
garlic salt and pepper to taste

Warm some oil in a pan. Add garlic, shallots and onion. Season with garlic salt and pepper to taste. Brown but do not cook through. When brown, add the stock. Let stock melt, then add the soup. Slowly add the water to thin out soup a bit. I used a cup, but use your judgment and use less or more depending on your preference. Add uncooked rice and mix well.Bring to a light boil.  Put into a casserole dish, cover and bake at 350 for 30 minutes.  Check rice and liquid level. Add water if needed and continue cooking until rice is done. You could also mix in whatever vegetables you want, like peas, mushrooms, broccoli, etc. add them when you add the rice. You may need to increase the liquid, either water or broth.

Chicken with Shallots & balsamic vinegar

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If you’ve never cooked with balsamic vinegar before, do not be intimidated by the smell.  It mellows out beautifully.

4 5oz boneless skinless chicken breasts

2 T flour

1/4 t kosher salt

pepper

2 t olive oil

1/2 cup shallots, chopped

1 c chicken broth

2 T balsamic vinegar

1/2 t dried thyme

1 T butter

 

Coat chicken breasts with a mixture of flour, kosher salt, and a dash of pepper.  Heat olive oil in a large nonstick skillet.  Add chicken and cook, turning once, 7 minutes or until golden brown and cooked through.  Remove chicken to a plate and cover to keep warm.  Add shallots to pan and saute until lightly browned.  Add chicken broth, vinegar, and thyme.  Bring to a boil and cook, stirring often, until shallots are tender and sauce is syrupy (about 4 minutes).  Stir in butter.  Remove pan from heat.  Plate chicken, and cover with sauce.

 

From Woman’s Day September 2010.

Lemon Tarragon Chicken (gluten free!!)

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In the past two or three months, I have diagnosed myself with Celiac Disease. While I normally am not for diagnosing yourself, you are forced to do so when your drs won’t cooperate with you. (I think the fact that I am uninsured had a lot to do with it). They were too busy thinking I had cholera, or performing unnecessary surgery. Yes, both of those have happened. Anyhoo, I think I have celiac disease. Which means I cannot consume wheat, rye, barley or related grains. For the rest of my life. So I’m having to learn all over how to cook. Can’t thicken soups or make gravies with regular flour. Can’t use beefy onion soup mix to season things. Below is my first attempt at an actual GF recipe, as opposed to me just throwing stuff together. It sounds really good and I can’t wait to try it!

(From Wheat-Free Recipes and Menus by Carol Fenster, PhD.)

1 T canola oil
4 boneless skinless chicken breast halves
1 c fresh mushrooms, trimmed and halved
1 garlic clove, minced
1.5 t dried tarragon
.5 t ground black pepper
1 (14.5 oz) can low sodium GF chicken broth
2 T cornstarch
2 T GF light sour cream or sour cream alternative
1 t grated lemon zest
4 c cooked purchased GF pasta (noodles or penne)
2 T chopped fresh parsley for garnish

Heat the oil in a large heavy skillet over medium high heat. Add the chicken, mushrooms, garlic, tarragon, and pepper. Cook, uncovered for 15 minutes, or until the chicken is no longer pink, turning once. With a slotted spoon, transfer the chicken and mushrooms to a platter and set aside.

Combine 2 T of broth with the cornstarch in a small bowl. Add the cornstarch mixture and remaining broth to the skillet and cook, stirring, over medium high heat until thickened and bubbly.

Remove about 1/2 cup of the mixture and stir it into the sour cream. (if you use sour cream alternative, you may need to whisk it into the mixture or put it in a blender to fully incorporate it.) Return the sour cream mixture to the skillet along with the chicken and mushrooms. Stir in the lemon zest. Heat to serving temperature but do not boil. Serve over the hot cooked noodles and garnish with the parsley.

Goat Cheese Stuffed Chicken Breasts

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This recipe is from the Williams Sonoma Bride & Groom Cookbook.

 

4 skinless boneless chicken breast halves

kosher salt and pepper

2 oz fresh goat cheese

4 thin slices prosciutto

8 fresh sage leave

2 cups flour

2 eggs, lightly beaten with 2 Tbsp water

2 cups bread crumbs

1/4 c olive oil as needed

 

Season the chicken breasts with salt and pepper on both sides.  Use a boning knife to cut a horizontal incision into each breast, without cutting the breasts in half, creating a pocket for stuffing.

Place each chicken breast between 2 pieces of parchment paper.  Pound lightly with a mallet or small frying pan, until each breast is about 3/4 inch thick.  When all the breasts have been pounded, rub each piece lightly all over with a little oil.

Stuff each pocket with about 1 1/2 Tbsp of the goat cheese, spreading evenly then follow with 1 slice of prosciutto, and 2 sage leave.

Arrange a plate with the flour, a bowl with the eggs, and a plate with  the bread crumbs on a work surface.  Dredge each stuffed breast in the flour, shaking off the excess.  Dip it into the beaten egg mixture, then dredge in the bread crumbs.

Heat 2 Tbsp of the oil in a large saute pan over medium heat.  When the oil is hot, but not smoking, add 2 of the chicken breasts to the pan.  Do not overlap the pieces, or the breasts will cook unevenly.  Cook for 1 minute, then lower the heat to low and continue to cook for 2 minutes more.  Using tongs, carefully turn the breasts and cook until golden on the second side and just becoming firm to the touch, about 2 minutes.

Transfer the chicken breasts to a plate and tent with foil to keep warm while you cook the others in the same was, adding more oil to the pan as needed.  Serve at once.

Caramelized garlic chicken, roasted parmesan potatoes, and Southern Style green beans

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I’m not going to give amounts, just use what you need to suit your family’s appetites and taste.

Caramelized garlic chicken:
Boneless skinless chicken breasts (either pounded thin or butterflied)
oil
minced garlic
brown sugar

In a small saucepan, heat oil over medium high heat. Add about 3 T minced garlic. Stir, but take the pan off the heat before the garlic browns. Add in an equal amount of brown sugar. Stir to dissolve, and set aside. Put chicken on a large roasting pan covered with aluminum foil and sprayed with nonstick cooking spray. Brush the chicken with the oil. Bake at 500* for 10 minutes. (At this point, the brown sugar started to scorch where there wasn’t much oil, so I took it out, and added about a half inch of chicken broth). Continue cooking for another 8 minutes.

Roasted Parmesan Potatoes:

Potatoes, cubed
oil
seasonings (i used garlic powder, salt pepper, oregano and a bit of tarragon).
Parmesan

Place cubed potatoes into a casserole dish. Pour some oil over and season. Combine to coat evenly. Cook at 500* for 10 minutes. Take out and stir, continue cooking for 8 minutes. Sprinkle with Parmesan cheese and broil until cheese is golden brown.

Southern Style green beans:

2 cans green beans
Superior Touch better than bullion beef base (about 3 T)

In a saucepan or microwave safe casserole, combine beans and base. Cook until base has melted and beans are heated through.

Caramelized Garlic Chicken, Roasted Parmesan Potatoes, Southern Style green beans

Creamy Chicken, Mushroom & Rice Casserole

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1 cup brown rice, already cooked according to note directions (or you can cook it at the same time, but it will take about 45 minutes).

3 large chicken breasts, cut into bite sized pieces.

2 portobella caps, chopped

1 can reduced sodium chicken broth

1 cup cream or milk (i used heavy cream, simply because i wanted to make sure it was used.  I don’t use a lot of it, and was afraid i would have to throw it out).

In a 2 qt casserole, put cooked brown rice on the bottom and season with salt, pepper, tarragon, parsley, garlic powder, and oregano (or whatever you want).

In a large pan, saute’ chicken in a bit of oil.  Deglaze pan with chicken broth, then remove chicken with a slotted spoon and put on top of the rice.  Reduce chicken broth by about 1/3 over high heat.  Pour into a bowl, set aside.  Add a bit of butter, brown mushrooms.  When brown, add 1 T butter and 1 T flour, stirring constantly for about 1 minute.  Add the rest of the chicken broth.  Allow to thicken about 2 minutes.  Remove pan from heat.  Slowly add cream or milk.  Pour into casserole and stir to coat chicken and rice.  Bake at 350 for 35 minutes.

Note: To cook rice, use 1 cup brown rice (I use mahatma) and 2 3/4 c water.  Bring water to a boil, add rice.  Cover and reduce heat and simmer for about 45 minutes, or until all water is absorbed.