chicken – Rants Raves and Recipes

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 4, 2014November 14, 2014

Spaghetti Squash & Chicken

Spaghetti Squash with Chicken,Olives and Sauce

Spaghetti Squash & Chicken & Olives

Spaghetti squash is one of my favorite vegetables. So easy to prepare and so versatile. It makes a great side dish and does so well as a star in a main course.

The other day I forgot to take something out for dinner, so it was improvisation time. A spaghetti squash, some left over spaghetti sauce a great start , a few more ingredients and it was dinner time.

I always keep large cans of chicken breast in the pantry, it’s just as good as tuna in my pasta salad: http://www.rantsravesandrecipes.com/worlds-best-tuna-salad . Add some olives and a few more items and voila a great dinner spaghetti squash & chicken with olives.

Ingredients for spaghetti squash & chicken & olives

This recipe serves two:

1 spaghetti squash, halved and seeded
1 13 oz can chicken breast or 1 baked fresh chicken breast
1 can green olives pitted(no pimento added)
2 cups approximate spaghetti sauce
1/4 cup shredded mozzarella cheese
salt and pepper to taste
Parmesan cheese for topping (Optional)
2 Tbs butter melted

Directions for spaghetti squash & chicken & olives

Preheat oven to 400º

Take the squash and cut it in half lengthwise. You’ll need a large knife, and cut carefully, as squash have rather hard skins. Scoop out the seeds, baste the inside with the melted butter and lightly salt and pepper . Place the squash halves onto a sheet pan and bake skin side up for 30-45 minutes until the squash is cooked, check by piercing the squash on the cut side, with a fork and if the fork goes easily through to the skin it’s done.

While the squash is cooking prepare the sauce. put all the ingredients except the cheese into a sauce pan and slowly bring up to heat.

When the squash is cooked take it out of the oven and let cool slightly. Holding with a towel or cloth scrape the strands of squash out of the shell either into a bowl or directly onto a plate.

Just before serving add the mozzarella cheese to the sauce and stir to combine. Spoon over the squash. Optional sprinkle with Parmesan.

Here are a few items to help make this recipe:
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Zwilling J.A. Henckels Twin Four Star 10-Inch Stainless-Steel Chef’s Knife

Ok it’s chicken with spaghetti sauce that’s a winner. The other stuff not so much, but I could eat around the green things. Chicken is always 5 paws.

Spaghetti Squash & Chicken & Olives

2014-10-04 17:52:02

Serves 2

easy to prepare main course

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Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Ingredients

This recipe serves two
1 spaghetti squash, halved and seeded
1 13 oz can chicken breast or 1 baked fresh chicken breast
1 can green olives pitted(no pimento added)
2 cups approximate spaghetti sauce
1/4 cup shredded mozzarella cheese
salt and pepper to taste
Parmesan cheese for topping (Optional)
2 Tbs butter melted

Instructions

Preheat oven to 400º
Take the squash and cut it half lengthwise. You'll need a large knife, and cut carefully as squash have rather hard skins. Scoop out the seeds, baste the inside with the melted butter and lightly salt and pepper . Place the squash halves onto a sheet pan and bake skin side up for 30-45 minutes until the squash is cooked, check by piercing the squash with a fork if the fork goes easily through to the skin it's done.
While the squash is cooking prepare the sauce. put all the ingredients except the cheese into a sauce pan and slowly bring up to heat.
When the squash is cooked take it out of the oven and let cool slightly. Holding with a towel or cloth scrap the strands of squash out of the shell either into a bowl or directly onto a plate.
Just before serving add the mozzarella cheese to the sauce and stir to combine. Spoon over the squash. Optional sprinkle with Parmesan.

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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 .

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April 8, 2013March 10, 2016

Chicken Marsala with Bow Tie Pasta

Chicken Marsala

Chicken Marsala is a simple recipe that never fails to garner compliments. Three main ingredients chicken, mushrooms, Marsala wine, almost so simple you can’t go wrong.

Preparation for Chicken Marsala

INGREDIENTS for Dinner for 2

1 Chicken breast butterflied one ½ per person
1 cup Marsala wine
8 oz button mushrooms
approximately ¼ diced red onion or 1 shallot
4-5 tbs flour seasoned with garlic salt and pepper
6 tbs butter
4 tbs olive oil
¼ – ½ cup chicken stock if necessary
¼ – ½ cup heavy cream

Cooking directions for Chicken Marsala

Begin by taking the shallot or red onion and dicing finely. Thinly slice the mushrooms. I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise. My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.

Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened. Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.

Remove the mushrooms to a bowl and set aside.

Dredge the chicken in the seasoned flour. Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.

Add the Marsala to the pan and deglaze. Let the wine reduce by about ½ until it becomes slightly syrupy. When reduced add the cream and combine. Put the mushrooms back into the sauce to heat. Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over. If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve. If there isn’t enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.

Here are a few items to make doing this recipe easier
Japanese Stainless Steel Egg Slicer Cutter #7527
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife

Yum

Chicken Marsala with Bow Tie Pasta

Ingredients

INGREDIENTS for Dinner for 2
1 Chicken breast butterflied one ½ per person
1 cup Marsala wine
8 oz button mushrooms
approximately ¼ diced red onion or 1 shallot
4-5 tbs flour seasoned with garlic salt and pepper
6 tbs butter
4 tbs olive oil
¼ - ½ cup chicken stock if necessary
¼ - ½ cup heavy cream

Instructions

Begin by taking the shallot or red onion and dicing finely. Thinly slice the mushrooms. I like to take a very small slice off the edge of the button so it will sit flat on the cutting board and then thinly slice length wise. My sister came up with a unique idea and slices her mushrooms in the egg slicer, it works pretty well.
Into a sauté pan, that is big enough to take the chicken, place half the butter and oil and when heated add the onion and sauté until just slightly softened. Add the mushrooms and cook until all the moisture from the mushrooms has cooked off and the pan is slightly dry.
Remove the mushrooms to a bowl and set aside.
Dredge the chicken in the seasoned flour. Place the remaining butter and oil into the frying pan and when hot add the chicken and cook and brown on both sides. Once the chicken has been cooked put on a plate and place in a 200° oven to hold.
Add the Marsala to the pan and deglaze. Let the wine reduce by about ½ until it becomes slightly syrupy. When reduced add the cream and combine. Put the mushrooms back into the sauce to heat. Add the chicken to cover with sauce and place on serving plate, pouring some of the sauce and mushrooms over. If using pasta as an accompaniment, drain the pasta and add to the remaining sauce in the pan to coat and serve. If there isn't enough sauce for the pasta add the chicken stock and reduce slightly, then coat the pasta.

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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.