Thanks to hurricane Irma with our power out for four days it was necessary to cook off as much of our frozen food that was going to go bad so this recipe was a quick throw together that actually came out not too bad!
You can make this recipe quick and easy or marinade the chicken for a little while either way it will come out great. One Chicken breast cut into ½” cubes will easily serve two persons and a bag of stir fry vegetables could serve up to 4, so just do the math with how many people you are serving.
While I tend not to endorse products, occasionally I find great stuff that out does most others, for teriyaki baste and glaze Iron Chef or Kikkomans are both excellent products and for the stir fry any one of the Birdseye frozen packets that suit your taste will work just fine.
Ingredients for Chicken Teriyaki Stir Fry
1 chicken breast cut into ½” cubes per 2 persons
1or more bottles teriyaki baste and glaze
1 package frozen stir fry vegetables per 2 persons
3 Tbs soy sauce
2 Tbs Sesame Oil (optional)
Cooked rice
Directions for Chicken Teriyaki Stir Fry
Marinate the chicken in some of the teriyaki baste for about an hour, then using a wok or stir fry pan or a large sauté pan, cook the chicken until almost done and lightly browning.
In another pot cook the rice.
To the chicken add the vegetables and cook for about five minutes covered or as directed on the package. Once the vegetable are cooked and hot add the rest of the teriyaki baste the soy sauce and sesame oil stir together bringing everything up to heat and serve over the rice.
Here are a few items to help make this recipe: http://amzn.to/2hbBA5s –Stir fry pan http://amzn.to/2yi7O6E –spatulas
The other night while looking to make something different that we haven’t put up on the blog yet, I found that I had a lot of lemons left from a night of Chicken Piccata. This works out well as Chicken Francaise is both new to the blog and used up a bunch of lemons!
Most of the recipes that I researched use a whole chicken breast. I found that to get them to cook fully took quite a long time. I prefer to butterfly the breasts and pound them thin before using, as this shortens the time necessary to cook.
Ingredients for Chicken Francaise
1 chicken breast per person
2 eggs
2 Tbs Water or Milk
Juice of 2 lemons separated
1-2 lemons thinly sliced
1 cup all purpose flour
2 tsp garlic salt
2 tsp pepper
2-3 Tbs butter
1 Tbs neutral oil
1 shallot finely diced
1½ cups chicken stock
½ cup white wine
1 Tbs corn starch diluted in 1 Tbs water
salt & pepper to taste
Directions for Chicken Francaise
In a shallow bowl combine the eggs,2 Tbs of water and juice of one lemon and whisk until fully combined.
In a second shallow bowl place the flour, garlic salt and 2 tsp of pepper and stir until combined.
Place the butter and oil in a large sauté pan and bring up to medium high heat. Dip the chicken breasts into the egg wash then completely cover with the seasoned flour and place into the sauté pan and cook until lightly browned .
Once cooked place on a plate and cover with foil to keep warm.
Into the sauté pan place the shallot and cook for a minute or two. Add the wine and bringing the heat up to high cook until the wine is almost completely evaporated.
Now add the stock and the juice of the other lemon and deglaze the pan and then lower the heat to medium. Place the chicken back into the sauce and allow to simmer for about 8-10 minutes until the chicken is fully cooked.
Plate the chicken and taking the pan off the heat add the cornstarch and stir to slightly thicken the sauce, taste, adjust seasoning if necessary, and spoon the sauce over the chicken.
Place a few thin slices of lemon on top as garnish and serve.
Here are a few items to help make this recipe: http://amzn.to/2rIWaPk Large Sauté pan http://amzn.to/2sdeh2u Shallow dishes
The Official Taste Tester
If it Mooo’s or Cluck’s I’m in Luck, a true 5 paw effort!
In a shallow bowl combine the eggs, water and juice of one lemon and whisk until fully combined.
In a second shallow bowl place the flour, garlic salt and 2 tsp of pepper and stir until combined.
Place the butter and oil in a large sauté pan and bring up to medium high heat. Dip the chicken breasts into the egg wash then completely cover with the seasoned flour and place into the sautê pan and cook until lightly browned .
Once cooked place on a plate and cover with foil to keep warm.
Into the sauté pan place the shallot and cook for a minute or two. Add the wine and bringing the heat up to high cook until the wine is almost completely evaporated.
Now add the stock and the juice of the other lemon and deglaze the pan and then lower the heat to medium. Place the chicken back into the sauce and allow to simmer for about 8-10 minutes until the chicken is fully cooked.
Plate the chicken and taking the pan off the heat add the cornstarch and stir to slightly thicken the sauce, taste adjust seasoning if necessary, and spoon the sauce over the chicken.
Place a few thin slices of lemon on top as garnish and serv
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Chicken pot pie is one the great comfort foods of all time! With a little work and fresh vegetables it is a meal that will satisfy everyone. If you happen to be an accomplished baker by all means make your own pastry dough, adding a few savory spices to add to the mix. Again if you are comfortable rolling out dough and cutting it and have the right size oven proof bowls, make individual pies. This recipe goes for expedience over style using 2 store bought pie crusts and a 9″ pie dish.
Ingredients for Chicken Pot Pie
2 pie crusts
3 boned and skinned chicken breasts (poached)
3-4 cups chicken stock or water for poaching
2-3 Tbs Bell’s poultry seasoning
3-4 large carrots diced
3-4 celery stalks diced
1 medium onion diced
1½ cups frozen peas (thawed)
3 garlic cloves chopped
6 Tbs butter
6 Tbs all purpose flour
2 cups chicken stock
2 cups milk
1 cup white wine
Salt & pepper to taste
Directions for Chicken Pot Pie
To poach the chicken:
Begin by placing the chicken into a pot large enough to cover with stock in a single layer, add 1 Tbs Bell’s poultry seasoning. Bring the chicken and stock up to a boil then reduce heat and simmer for about 30 minutes.
Once poached, remove the chicken and allow it to cool. Discard the stock. When the chicken is cooled enough to handle, with your hands or a fork shred the chicken into bite size pieces.
To prepare the filling:
Into a large sauté pan place the butter,carrots, celery and onion and on medium to medium high heat cook the vegetables until the onion is translucent and celery softened. Now add the garlic and cook a few minutes more. Add the white wine and cook, allowing the wine to reduce by half.
Sprinkle the flour over the mixture and stir to combine until all raw flour is gone. Turn the heat up and add the stock and milk and continue to stir the mixture until it begins to boil and thicken. You should have a fairly thick sauce.
you should have a fairly thick sauce
Into this mixture place the chicken, the peas 1-2 Tbs of the Bell’s seasoning and about 1 tsp each salt and pepper. Stir to combine all the ingredients. Taste and adjust the seasoning as needed.
Place one of the pie crusts into a 9″ pie pan, spoon the mixture into the pan until it is full ( you may have a little of the mixture left over).
fill pie shell with the mixture
Cover the mixture with the second crust, crimp the edges to seal and cut a few slits into the crust to allow steam to escape. Place immediately into the center of a 425° oven (place a sheet pan on a rack below the pie to catch any filling that bubbles over) and bake for 45 – 60 minutes until the crust is browned and the filling is bubbly.
Once cooked remove from the oven and let the pie sit on a wire rack for 5- 10 minutes.
allow to cool 5-10 minutes
Cut wedges and scoop out, will make 4-6 servings.
Here are a few items to help make this recipe: https://www.amazon.com/Cuisinart-622-36H-Classic-Nonstick-Hard-Anodized/dp/B0017QHWHA/ref=as_li_ss_tl?ie=UTF8&qid=1489251639&sr=8-5&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=639b4200e8430870c2c4eaafad3012a7 https://www.amazon.com/Belgique-Stainless-Steel-Soup-Pot/dp/B00B3LP672/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1489251741&sr=1-8&keywords=3qt+pot&linkCode=ll1&tag=rantsravesa06-20&linkId=40cef5f991df98635593d2beca114c6d
The Official Taste Tester
I’ll sing the praises of chicken all day long, a tasty sauce but quite a bother to have to eat around those little green things. But all in all a satisfactory recipe, so 5 paws.
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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
