Chicken – Page 4 – Rants Raves and Recipes

December 17, 2015July 31, 2017

Chicken Dijon

Chicken Dijon

Many years ago when nouvelle cuisine was all the rage, Chicken with a mustard sauce seemed to be a favorite of all the young chefs repertoire. It came in many forms with many additions some good some not so good.

My version is simple and can be made in a number of different ways with any number of substitutions. The chicken can be a butterflied breast pounded thin or a whole breast. You bread it or not. The sauce either a full reduction of heavy cream or a mixture of ½&½ and a roux. It can be that simple or you can saute onion, garlic, add herbs, it’s totally up to you, there are no dijonaisse police lurking outside your kitchen door.

Ingredients for Chicken Dijon

Chicken breast (either pounded thin or whole)
1 medium onion or 2 shallots chopped
3-4 Tbs coarse ground Dijon style mustard
1 clove garlic minced
1 Tbs butter
1 Tbs flour
1½ cups ½ & ½
salt & pepper
4 Tbs chopped Parsley

Directions for Chicken Dijon

Salt & pepper both sides of the chicken.

In a saute pan on medium heat, cook the chicken until completely done. When nicely browned on both sides remove to a plate cover with foil and set aside.

In the pan cook the onion and garlic until just translucent. Melt in the butter add the flour and cook until all raw flour is gone.

Add the ½ & ½ bring the heat up to medium high and stirring constantly cook until sauce is hot and begins to thicken. Add the mustard and stir until all is dissolved. Taste and adjust seasoning.

Place the chicken back into the pan with any juices that have accumulated and toss to cover.

Serve with sauce spooned over the top and a sprinkling of chopped parsley and extra sauce on the side.

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
Wired Whisk Silicone Whisk Set of 3 – Stainless Steel & Silicone Kitchen Utensils for Blending, Whisking, Beating & Stirring – (Blue: 12-inch, Red: 10-inch & Green: 8.5-inch)

I’m always on the lookout for a good chicken recipe! My motto is start with a cluck and you’ll have good luck!. 5 paws and I’ll have seconds!

Yum

Chicken Dijon

Ingredients

Chicken breast (either pounded thin or whole)
1 medium onion or 2 shallots chopped
3-4 Tbs coarse ground Dijon style mustard
1 clove garlic minced
1 Tbs butter
1 Tbs flour
1½ cups ½ & ½
salt & pepper
4 Tbs chopped Parsley

Instructions

Salt & pepper both sides of the chicken.
In a saute pan on medium heat, cook the chicken until completely done. When nicely browned on both sides remove to a plate cover with foil and set aside.
In the pan cook the onion and garlic until just tranlucent. Melt in the butter add the flour and cook until all raw flour is gone.
Add the ½ & ½ bring the heat up to medium high and stiring constantly cook until sauce is hot and begins to thicken. Add the mustard and stir until all is disolved. Taste and adjust seasoning.
Place the chicken back into the pan with any juices that have accumulated and toss to cover.
Serve with sauce spooned over the top and a sprinkling of chopped parsley and extra sauce on the side.

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December 4, 2015June 17, 2016

Chicken with Lemon and Oregano

This recipe came from the Sopranos Family Cookbook. The other night I was going through recipes to find something interesting to cook chicken with, having only a few ingredients in the house and this fit the bill. I did embellish the recipe a little.

Ingredients for Chicken with Lemon & Oregano

This recipe is for 2 persons, if making more, make sure you have a pan large enough to accommodate all the ingredients in a single layer.

½ Chicken breast (bone-in) each
2-3 Lemons
10-12 small red potatoes peeled
2-3 Tbs olive oil
1 Tbs dried Oregano
3-4 cloves of garlic
Salt & Pepper
1 cup chicken stock
2 Tbs dried parsley
1 Tbs butter
1 Tbs flour

Directions for Chicken with Lemon & Oregano

Preheat oven to 375°

In a large bowl place the juice of one or two lemons, the olive oil, oregano, garlic and about a teaspoon of salt & pepper each.

Toss the chicken and potatoes in the liquid to coat and place in a single layer in a baking dish.

Slice the remaining lemon and place on top of the chicken. Pour the marinade over all. Place dish into hot oven and bake for about 45 minutes until the chicken is done.

About 15 minutes before the chicken is done place the stock in a small sauce pan and on high heat reduce by half.

In a second small pan melt the butter and add the flour and cook for a minute or two to remove all the raw flour taste. Scoop the roux out of the pot and set aside in a small dish.

When the chicken is done remove the chicken and potatoes to a plate to keep warm. Strain the fat off the liquid in the pan and add the juices to the reduced stock and bring to a boil. With the sauce on a slow boil add the roux and whisk to combine and thicken the sauce. Serve in a gravy boat on the side.

Serve the chicken with the lemon on top and potatoes on the side.

Here are a few items to help make this recipe:
Cuisinart 735-16OP Chef’s Classic Stainless 1-Quart Pour Saucier
Borolux Shatter-Proof Borosilicate Glass Casserole Lasagna Baking Dish – 9×13 Inch

It’s chicken, so you really can’t go wrong. Forget all the other stuff just dish it up. 5 paws for sure!

Yum

Chicken with Lemon and Oregano

Ingredients

½ Chicken breast (bone-in) each
2-3 Lemons
10-12 small red potatoes peeled
2-3 Tbs olive oil
1 Tbs dried Oregano
3-4 cloves of garlic
Salt & Pepper
1 cup chicken stock
2 Tbs dried parsley
1 Tbs butter
1 Tbs flour

Instructions

Preheat oven to 375°
In a large bowl place the juice of one or two lemons, the olive oil, oregano, garlic and about a teaspoon of salt & pepper each.
Toss the chicken and potatoes in the liquid to coat and place in a single layer in a baking dish.
Slice the remaining lemon and place on top of the chicken. Place dish into hot oven and bake for about 45 minutes until the chicken is done.
About 15 minutes before the chicken is done place the stock in a small sauce pan and on high heat reduce by half.
in a second small pan melt the butter and add the flour and cook for a minute or two to remove all the raw flour taste.
When the chicken is done remove the chicken and potatoes to a plate to keep warm. strain the fat off the liquid in the pan and add the juices to the reduced stock and bring to a boil.
Once boiling add to the pan with the roux (butter and flour) and stir until slightly thickened.
Serve the chicken with the lemon on top and potatoes on the side, and the gravy in a boat.

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October 2, 2015October 2, 2015

Chicken with Easy Mushroom Sauce

100_3745 — chicken with Easy Mushroom Sauce

Chicken with Easy Mushroom Sauce

The other night I was in a quandary as to what to make for dinner. I had taken out a couple of bone in chicken breast and had planned to BBQ, but it looked like it was going to rain, so that was out of the question. A quick tasty option is always Campbell’s cream of mushroom soup, but it is a little boring, so I thought I would spice it up a bit. It seemed to work well.

Ingredients for Chicken with Easy Mushroom Sauce

This recipe will serve up to 4 persons

One chicken breast per person
1 Tbs butter
1 Tbs oil
1 can Campbell’s Cream of Mushroom soup
10 oz. chicken Stock
1-2 Tbs all purpose flour
2-3 cloves of Garlic finely diced
¼ -½ medium onion finely diced
1 Roasted Red Pepper chopped
1 Tbs Balsamic Vinegar
1 Tbs Basil
Salt & Pepper to taste

Directions for Chicken with Easy Mushroom Sauce

This recipe works well if you have a large sauté pan that can be put into the oven, if you don’t simply transfer everything to a baking dish to complete the cooking.

Pre heat oven to 375º.

In a sauce pan, large enough to hold the chicken in a single layer, on medium high heat melt the butter and add the oil.

Lightly season the chicken breasts with salt and pepper, and once the butter is melted and the pan hot add the chicken to the pan and brown well on both sides (5-10 minutes).

Remove the chicken from the pan and set aside.

Add the onion and garlic to the pan and cook until softened. Once softened add the flour and stir to combine and cook the flour for a minute or two.

Now add the soup, stock,peppers,Balsamic vinegar, and basil and whisk to combine and throughly dissolve the flour roux. Taste and adjust seasoning if necessary.

Place the chicken back in the pan and baste with the sauce and place in the oven and cook for about 45 minutes until the chicken is done and the juices run clear.

Plate, spoon sauce over chicken and serve remaining sauce in a gravy boat.

Here are a few items to help make this recipe:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Paula Deen Signature Dinnerware Southern Pine Gravy Boat, Green

I can smell chicken a mile away and when I do I know it’s going to be a great dinner night. 5 paws for the effort and this S.A.P.P. doesn’t need the sauce.

Yum

Chicken with Easy Mushroom Sauce

Ingredients

This recipe will serve up to 4 persons
One chicken breast per person
1 Tbs butter
1 Tbs oil
1 can Campbell's Cream of Mushroom soup
10 oz. chicken Stock
1-2 Tbs all purpose flour
2-3 cloves of Garlic finely diced
¼ -½ medium onion finely diced
1 Roasted pepper chopped
1 Tbs Balsamic Vinegar
1 Tbs Basil
Salt & Pepper to taste

Instructions

This recipe works well if you have a large sauté pan that can be put into the oven, if you don't simply transfer everything to a baking dish to complete the cooking.
Pre heat oven to 375º.
In a sauce pan, large enough to hold the chicken in a single layer, on medium high heat melt the butter and add the oil.
Lightly season the chicken breasts with salt and pepper, and once the butter is melted and the pan hot add the chicken to the pan and brown well on both sides (5-10 minutes).
Remove the chicken from the pan and set aside.
Add the onion and garlic to the pan and cook until softened. Once softened add the flour and stir to combine and cook the flour for a minute or two.
Now add the soup, stock,peppers,Balsamic vinegar, and basil and whisk to combine and throughly dissolve the flour roux. Taste and adjust seasoning if necessary.
Place the chicken back in the pan and baste with the sauce and place in the oven and cook for about 45 minutes until the chicken is done and the juices run clear.
Plate, spoon sauce over chicken and serve remaining sauce in a gravy boat.

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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.