Archive for the ‘Chicken’ Category

Chicken Marsala

A very simple delicious chicken dish that you can make on any night after work. It really doesn’t take that much time at all.

Chicken Marsala (What’s Cooking Chicago)

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced (I used bacon since thats what I had on hand)
8 ounces crimini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley (skipped)

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.


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Dinner Party – Part 3

Part 3 covers the main course of my dinner party.

  • Bruschetta w/White Beans, Sun Dried Tomatoes & Basil
  • Spinach, feta, raspberry, candied nut salad w/ raspberry vinaigrette
  • Chicken with Goat Cheese and Sundried Tomato Sauce
  • Saffron Rice and Red Pepper Pilaf
  • Strawberry Mascarpone Tart

The goat cheese and tomato sauce is really good and easy to make. However, its the saffron rice that really steals the show. I have made this countless times since and it always turns out amazing.

Chicken with Goat Cheese and Sundried Tomato Sauce (Elly Says Opa)

2 chicken breast halves, about 5 oz. each
1/2 tbsp olive oil
1/4 cup white wine (I used Chardonnay)
1/2 cup chicken broth
2 Tbsp sundried tomatoes, chopped and drained, if they are oil-packed
2 ounces herbed goat cheese
salt and pepper

Sprinkle chicken breast halves with salt and pepper.

Heat skillet over medium heat and add oil.

When oil is hot, add chicken breasts. Cook through, about 3-6 minutes per side depending on how thin they are. Set aside and keep warm. Drain the pan if there is a lot of excess oil.

In the same skillet, add wine and chicken broth. Increase heat to medium-high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.

Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.

Saffron Rice and Red Pepper Pilaf (epicurious.com)

5 tablespoons butter
1 1/2 cups chopped red bell peppers
3/4 cup chopped onion
1 1/2 cups basmati rice or other long-grain white rice
3 cups (or more) low-salt chicken broth
3/4 teaspoon salt
1/4 teaspoon (generous) crushed saffron threads
6 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped fresh chives
Parmesan cheese shavings

Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.

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Chicken Tikka Masala

I’ve tried quite a few recipes for Chicken Tikka Masala and none of them ever tasted right. A friend gave me a new cookbook for my birthday and I gave this recipe a try. I found it to be really delicious and much closer to what you would find in an Indian restaurant. Its also really simple to make (no toasting of spices or grinding) and thats always a plus.

Chicken Tikka Masala (America’s Test Kitchen Cookbook)

This dish tastes best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted; do not use fat-free yogurt. For a spicer dish, do not remove the ribs and seeds from the chile. The sauce can be made and refrigerated up to 4 days in advance; gently reheat the sauce before adding the hot chicken. Serve with basmati rice.


Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 pounds boneless, skinless, chicken breasts, trimmed
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 garlic cloves
1 tablespoon grated fresh ginger

Masala Sauce
3 tablespoons vegetable oil
1 onion, minced (about 1 cup)
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1 serrano chile (I kept the ribs and seeds), minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 28oz can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro

1. Combine the cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of the chicken with the spice mixture, pressing gently so it adheres. Place the chicken on the plate, cover with saran warp and refrigerate for 30-60 minutes. In a large bowl, whisk together the yogurt, oil, garlic and ginger. Set aside.

2. Heat the oil in a large dutch oven over medium heat until shimmering (hot). Add the onion and cook, stirring frequently, until light golden (8-10 minutes). Add the garlic, ginger, chile, tomato paste, and garam masala. Cook while stirring frequently until fragrant (3 minutes). Add the tomatoes, sugar, and salt; bring to a boil. Reduce the heat to medium low, cover, and simmer for 15 minutes, stirring occasionally. Stir in the cream and return to simmer. Remove the pan from the heat and cover to keep warm.

3. As the sauce simmers, heat up the grill (medium high). Spray the grill with some nonstick spray if you wish. Using tongs, dip the chicken into the yogurt mixture and place on the grill. Grill until chicken reaches 160 degree; flipping halfway through.

4. Let the chicken rest for 5 minutes, then cut into 1-inch chunks. Stir the chicken pieces into the warm sauce (do not simmer the chicken in the sauce). Stir in the cilantro, season with salt to taste, and serve.

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I have never cooked with fresh tomatillos before, so this was fun. I loved this chicken and the sauce was very flavorful (with a touch of spice). I served it over Chipotle rice.

Grilled Cumin Chicken with Fresh Tomatillo Sauce (Cooking Light)

2 teaspoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/2 pound tomatillos
1/2 cup fat-free, less-sodium chicken broth
1/4 cup cilantro leaves
1/4 cup chopped green onions
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, chopped
1 jalapeño pepper, seeded and chopped
1/4 teaspoon salt
Cooking spray

1. Prepare grill to medium-high heat.

2. Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

3. Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor; process until smooth.

4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

Chipotle rice: Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce.

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I had this chicken marinating overnight and made it the next day. It was very flavorful, but be very careful not to overcook your chicken or it will be dry dry dry!

(sorry for the blurry picture)

Balsamic Honey Pecan Chicken (http://ellysaysopa.com/)

2 chicken breast halves (I cut mine into smaller pieces)
1 Tbsp. honey
2 Tbsp. balsamic vinegar
2 cloves smashed garlic
1/4 cup breadcrumbs
1/4 cup chopped pecans
salt and pepper

Mix the honey, balsamic vinegar and garlic together. Add the chicken, and rub in the marinade. Allow to marinate for about 20-30 minutes (I marinated overnight).

Preheat the oven to 375. Combine the bread crumbs and pecans. Sprinkle the chicken with salt and pepper and then dredge in the breadcrumb/pecan mixture.

Place a wire rack on a cooking sheet and spray with oil. Place the chicken on top and spray the top with a little cooking oil. Bake for about 25 minutes or until chicken is cooked through.

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Cornish Game Hens

I’ve never made cornish game hens before, but when they went on sale at my local grocery store, I thought I would give them a try. With little effort, I had a delicious dinner.

Singaporean Style Cornish Game Hens (by: me!)

2 cornish game hens
olive oil (~2 tablespoons)
4 tablespoons Singapore Seasoning
2/3 cup white wine
2/3 cup chicken broth
salt to taste

– Preheat oven to 450 degrees.
– Rub olive oil on each hen to coat.
– Season each hen w/ 2 tablespoons Singapore seasoning (give them a good dusting.. press to get the seasonings to stick).
– Bake in 450 degree oven for 25 minutes (shorten if skin begins to burn). Remove from oven.
– Lower heat to 350 degrees.
– Combine wine and broth in a bowl and pour on top of both game hens.
– Put back into oven for another 25 minutes or longer (until broth runs clear and hen is fully cooked)

I found that one cornish game hen was enough for two people. Serve with your choice of sides. Enjoy!

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Moroccan Chicken

This chicken dish was so delicious. The chicken was moist and flavorful. The lentils and veggies added another dimension. It will be a repeat it our house.

Moroccan Chicken (EllySaysOpa.com)


1-1/2 tsp cumin
3/4 tsp paprika
1/2 tsp chili powder
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp allspice
4 bone-in skinless chicken thighs
1 Tbsp olive oil
1/2 small onion, diced
1 carrot, peeled and sliced
2 ribs celery, sliced
1 clove garlic, minced
drizzle of balsamic vinegar
1/2 cup diced tomatoes
1 cup chicken broth
1 bay leaf
1/2 cup lentils, rinsed and picked over
1/4 cup raisins (I left this out)
salt and pepper


Mix the first 7 ingredients, along with some salt and pepper to taste in a small bowl. Pat dry the chicken thighs and rub each thigh, on both sides, with a quarter of the mixture. Heat a large saute pan over medium heat and add the olive oil. Add the chicken and brown on both sides. Remove.

To the pan, add the onion and cook until translucent. Stir in the garlic, celery and carrots and saute for an additional minute. Add a drizzle of balsamic vinegar, and scrape up the brown bits from the bottom of the pan. Stir in the tomatoes, chicken broth, bay leaf, lentils, raisins and salt and pepper. Place the chicken thighs on top. Bring the mixture to a simmer and then cover. Simmer for about 35-40 minutes until the lentils are tender and the chicken is cooked through.

Nutritional Info Per Serving (two thighs, based on SparkRecipes; as I have noted before chicken thigh nutritional information is apparently impossible to keep consistent so this could be off). Calories: 395.4 / Fat: 12.7g / Carbs: 36.4g / Dietary Fiber: 7.4g / Protein: 34.6

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