Chicken – Page 3 – Rants Raves and Recipes

March 5, 2017March 5, 2017

Balsamic Chicken and Peppers

A variety of different colored peppers were on sale this week, so I needed an interesting way to use them up. Balsamic Chicken and Peppers is a fairly simple recipe with great flavor and would be just as good with one color of pepper, but the multicolored approach does add “eye appeal”.

Ingredients for Balsamic Chicken and Peppers

2 Chicken breasts, butterflied and pounded thin
¼-½ cup all purpose flour
2 Tbs garlic salt
1 Tbs pepper
2-3 Tbs butter
2-3 Tbs cooking oil
3 Peppers,1 green, 1 red, 1 yellow
1 medium onion thinly sliced
3-4 garlic cloves chopped
½ cup chicken stock
¼ cup white wine
4-5 Tbs Balsamic Vinegar

Directions for Balsamic Chicken and Peppers

Place the flour garlic salt and pepper in a wide bowl or plate and combine.

In a large sauté pan place the butter and oil and bring up to medium heat.

Dredge the chicken in the flour and pat off any excess then place into the pan and lightly brown on both sides. Once browned place on a plate in a 250º oven to keep warm.

Place the peppers and onion into the sauté pan and cook until the peppers begin to soften and the onion is translucent. Add the garlic and cook for a few minutes more.

Add the chicken stock and wine and bring heat up to medium high and reduce the stock by ½.

Once reduced add the balsamic vinegar stir to combine. Place the chicken back into the pan with any juices, cover the chicken with the peppers, lower the heat to medium, cover the pan and cook for 5-10 minutes more until the chicken is completely cooked.

place chicken back into the pan and cover with the peppers

Serve with rice on the side.

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=1488726089&sr=8-2-fkmr1&keywords=calphalon+large+14:+saute+pan+with+lid&linkCode=ll1&tag=rantsravesa06-20&linkId=f03d13089c4235b5ee85e32a2da00329
https://www.amazon.com/Colavita-Balsamic-Vinegar-Modena-Ounce/dp/B00IY5HREA/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1488726213&sr=1-27&keywords=balsamic+vinegar&th=1&linkCode=ll1&tag=rantsravesa06-20&linkId=1528e88e9e7885b16ca85d669c7dc55b

Silly people, it’s CHICKEN, nothing needs to be done, but cook it! Lucky for me a few pieces cooked for me plain, 5 paws for chicken but you can keep the accoutrements.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

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.

December 10, 2016December 18, 2016

Chicken with Cherry Sauce

Cherry sauce is an oft overlooked tool in a cook’s toolbox, with different components it becomes a versitile tool in your repertoire. It goes great with any poultry, but doesn’t stop there. It compliments pork and even beef, it is an all-purpose sauce. Add more sweetening and take out the vegetables and it makes a great dessert sauce, with port wine and spices a great sauce for meats, it’s uses are endless so don’t ignore the cherry when it comes to cooking.

Ingredients for Chicken with Cherry Sauce

1 Chicken breast per person
1 large onion diced
3-4 Tbsps all purpose flour
1 canned of dark sweet cherries(pitted)
½ cup white wine
3 Tbsps Red wine vinegar
1 cup water or chicken stock
salt and peper to taste
2 Tbsps Butter
1 Tbsp neutral oil

Directions for Chicken with Cherry Sauce

In a large sauté pan brown the chicken on both sides with the butter and oil. Strain the cherries, reserving the juice in a small pan.

Once the chicken is browned place into an oven safe dish pour the cherries over them and place in a preheated 375° oven for approximately 35-45 minutes. Set the sauté pan aside leaving the browned bits (fond) and any juices in the pan.

Once the chicken is done remove to a serving plate cover with foil and allow to rest for 10 minutes while you make the sauce, set aside the juices and cherries in the baking dish. Bring the juice from the cherries in the small pan up to medium heat.

Bring the sauté pan with the juice and browned bits from the chicken up to medium high heat. Add the onions and sauté until they just begin to turn translucent. Add the flour and stir to combine and cook all the raw flour. Once combined add the cherry juice and stir to combine ( you will have a very thick sauce at this time). Add the wine and red wine vinegar and again stir to combine. Bring up to a boil and add as much stock or water as needed to make a slightly thick sauce. Now add the juices and cherries from the baking dish, season with salt and pepper, taste and adjust the seasoning if necessary.

If the sauce appears too thin continue to boil and reduce until you have the consistency you want, or if too thick add additional stock.

Serve by pouring some of the sauce over the chicken with the rest in a gravy boat. For a fancy presentation slice the chicken on the bias and spread in an arc on your plates aned pour sauce over the top.

Here are a few items to help make this recipe:
https://www.amazon.com/Creuset-Stoneware-Rectangular-5-Inch-Caribbean/dp/B00HYXORJ6/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1481391083&sr=1-6&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=16da8d2bca51c8a2095e631dd7a03dac
https://www.amazon.com/Cuisinart-722-36H-Classic-Stainless-14-Inch/dp/B000NBWRU2/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1481391142&sr=1-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=9379ca32bfb396385ed0df486d0d9d7f

Who needs the sauce – It’s Chicken!!!!!!! always a 5 paw review.

Yum

Chicken with Cherry Sauce

Ingredients

1 Chicken breast per person
1 large onion diced
3-4 Tbsps all purpose flour
1 canned of dark sweet cherries(pitted)
¼ cup white wine
3 Tbsps Red wine vinegar
1 cup water or chicken stock
salt and peper to taste
2 Tbsps Butter
1 Tbsp neutral oil

Instructions

In a large sauté pan brown the chicken on both sides with the butter and oil. Strain the cherries, reserving the juice in a small pan.
Once the chicken is browned place into an oven safe dish pour the cherries over them and place in a preheated 375° oven for approximately 35-45 minutes. Set the sauté pan aside leaving the browned bits (fond) and any juices in the pan.
Once the chicken is done remove to a serving plate cover with foil and allow to rest for 10 minutes while you make the sauce, set aside the juices and cherries in the baking dish. Bring the juice from the cherries up to medium heat.
Bring the sauté pan with the juice and browned bits from the chicken up to medium high heat. Add the onions and sauté until the just begin to turned translucent. Add the flour and stir to combine and cook all the raw flour. Once combined add the cherry juice and stir to combine ( you will have a very thick sauce ant this time). Add the wine and again stir to combine. Bring up to a boil and add as much stock or water as needed to make a slightly thick sauce. Now add the juices and cherries from the baking dish, season with salt and pepper, taste and adjust the seasoning if necessary. If the sauce appears to thin continue to boil and reduce until you have the consistency you want, or if to thick add additional stock.
Serve by pouring some of the sauce over the chicken with the rest in a gravy boat. For a fancy presentation slice the chicken on the bias and spread in an arc on your plates with sauce over the top.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/chicken-with-cherry-sauce/

February 22, 2016June 17, 2016

Chicken Parmesan Mousseline

The other week my wife had to have oral surgery and it turned out to be slightly more complicated than anticipated. I had already defrosted chicken breasts for chicken Parmesan, but now I needed to come up with a soft diet for a week or two.

This is a twist to a favorite meal of mine and actually came out not too bad. The only special tool needed was an individual cavity loaf pan, but if you don’t have a compartmental loaf tray, a regular loaf pan will work just as well, just make sure the chicken is cooked through to at least 165º.

This recipe will easily serve 4.

Ingredients for Chicken Parmesan Mousseline

2 Whole boneless chicken breasts cut into large pieces
2 eggs
2-4 cloves of garlic chopped
1 Tbs Oregano
2 tsp salt & pepper
½-1 cup heavy cream
6-8 thin slices of mozzarella cheese
2-3 Tbs butter
½-1 cup flavored bread crumbs
¼-½ cup spaghetti sauce

Directions for Chicken ParmesanMousseline

Preheat oven to 375º.

Butter generously the inside cavities of the loaf pan and dust each with the breadcrumbs.

In a food processor place the chicken eggs garlic oregano salt and pepper and pulse until a smooth mixture is formed.

With the machine running add the cream until you have a soft pasty but not runny mixture, should have the consistency of a cake batter.

Fill the loaf cavities 1/3 full with the chicken mixture, place layer of cheese next, then another 1/3 chicken with another layer of cheese, then the final 1/3 chicken with a little sauce on top and a layer of cheese.

Bake for 45 minutes to 1 hour until you have an internal temperature of 165º.

Carefully remove from the pan and serve either whole or sliced.

For an appetizer slice and sauté the slices to get a golden crust on each and serve over sauce.

Here are a few items to help make this recipe:
Wilton Recipe Right 4 Cavity Mini Loaf Pan
Fox Run 8-Cup Loaf Pan, Non Stick
Fitz and Floyd 5 Piece Maxwell and Williams Alfresco Pasta Plates Set, White

The nose knows when it’s chicken time! Rather tastey with a hint of spice light breading and lovely cheese to boot! 5 paws and I’ll be sad to say “arrivederci” to the dinner plate!

Yum