chicken breast – It's Good Though…

Chicken Kiev

July 23, 2026 vscson Comments 0 Comment

Yield: 4

Jean-Pierre

This is a classic dish originating from Eastern Europe, featuring a juicy chicken breast filled with aromatic garlic and herb butter and coated with a crispy breadcrumb crust. Traditionally, this dish is served with buttery mashed potatoes to catch the butter oozing out as you cut each breast in half, making it a hearty and delicious meal.

½lb unsalted butter
2tsp fresh tarragon, chopped
1TBS fresh parsley, chopped
2TBS garlic, chopped
salt and cracked black pepper to taste
4large chicken breasts
1cup AP flour
2whole eggs
2cups seasoned panko breadcrumbs (see below)
2cups cooking oil (such as avocado or vegetable oil)

Create the compound butter:

Mix the butter with tarragon, parsley, garlic, salt, and cracked black pepper in a bowl until well combined. Roll the butter mixture into small logs using plastic wrap, ensuring they are tightly wrapped, and place them in the fridge to harden.

Preheated Oven to 375°F.

Prep chicken:

Meanwhile, prepare the chicken breasts by making a pocket in each breast from the side, being careful not to cut through to the other side. Insert a cold log of the prepared compound butter into each pocket, ensuring it is fully enclosed within the chicken. If necessary, secure the opening with a toothpick.

Next, coat each stuffed chicken breast in flour, ensuring it is fully covered. Dip each floured chicken breast into the beaten eggs and then into the seasoned panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they adhere well.

Fry:

Heat the cooking oil in a frying pan over medium-high heat until it reaches 365°F. Fry each chicken breast until golden-brown on all sides, then transfer them to a baking sheet lined with parchment paper or a silicone mat.

Bake:

Bake in a preheated oven for about 15 minutes or until the internal temperature reaches 160°F. Let them rest for about 5 minutes and serve sliced in half, over buttery mashed potatoes, allowing the melted butter to drizzle over the chicken and potatoes.

Enjoy your delicious homemade Chicken Kiev!

Pro-tips:

The secret to perfect chicken Kiev:

Now, let’s talk pro tips. The trick to ensuring the melted butter stays firmly sealed inside the chicken breast is partially freezing the chicken. Yes, you heard that right. After stuffing the chicken breast with that herbed garlic butter, wrap it up and give it a brief stint in the freezer. This helps the butter firm up, making it less likely to leak out during the frying process.

But that’s not all. Another essential tip is to make sure your oil is hot enough—around 365°F. This allows the chicken to get that beautiful golden-brown crust without overcooking the meat inside. And if you’re worried about the butter escaping, don’t hesitate to use a toothpick to seal any small openings.

Bonus pro-tip: Achieving the Perfect Crust

For that crispy, golden-brown crust, you want to use a combination of regular breadcrumbs and panko breadcrumbs. The panko adds extra crunch, while the regular breadcrumbs help create a uniform coating. Make sure to season your breadcrumbs with a pinch of salt and pepper to enhance the flavor.

And here’s a little bonus tip:

When you dredge the chicken in flour, don’t forget to shake off the excess. This ensures the egg wash adheres evenly, giving you that perfect crumbed chicken.

For the seasoned panko breadcrumbs:

2cups of panko
1TBS herbs de Provence
2TBS parmesan grated
saltand pepper to taste

Moo Shu Chicken with Homemade Pancakes!

July 13, 2026 vscson Comments 0 Comment

Yield: 4 Servings

Woks of Life

Ready for a great Moo-Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.

Chicken and marinade:

8oz chicken breast, (sliced in thin strips)
1TBS water
1tsp cornstarch
1tsp oil
½tsp sesame oil
1pinch of ground white pepper

For the rest of the dish:

3TBS oil (divided)
2large eggs (beaten)
2TBS hot water
1TBS hoisin sauce (plus extra for spreading on the pancakes)
1TBS oyster sauce
1tsp light soy sauce
½tsp sesame oil
2cloves of garlic (minced)
3cups of napa cabbage (shredded)
5dried shiitake mushrooms (soaked and sliced, about ½ cup)
1TBS dried wood ear mushrooms (soaked and roughly chopped, about ½ cup)
½cup bamboo shoots (soaked and julienned)
¼cup dried lily flowers (soaked and ends removed)
1TBS Shaoxing wine
2scallions (split and sliced into 2-inch pieces)
Mandarin pancakes

Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated and set aside for 15 minutes.

Pour 1 TBS oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 TBS hoisin sauce, 1 TBS oyster sauce, 1 tsp light soy sauce, and ½ tsp sesame oil in a bowl. Stir until well-combined and set aside.

Heat another TBS of oil in your wok or large skillet until it’s almost smoking and add the chicken. Lightly sear on all sides until about 80% done and remove from the wok. Set aside.

Add an additional TBS of oil to the wok and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine and stir-fry for another 20 seconds.

Next, add the sauce mixture, cooked chicken, and egg strips. The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Toss in the scallions and serve with the pancakes and extra hoisin sauce!

Mandarin Pancakes

Yield: 12 7-inch Pancakes

Woks of Life

Ready for a great Moo Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant—a rapidly disappearing flavorful version of the dish.

1½cups flour
⅛tsp salt
⅔cup boiling water
1tsp oil

Prepare mandarin pancakes:

Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.

Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each comprised of 2 discs.

Use a rolling pin to roll the discs into 7-inch circles, flipping the pancakes frequently so both dough discs are rolled into the same size.

Heat a wok or frying pan over medium low heat and place one pancake into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done.

The pancakes can be reheated in a steamer for about a minute when ready to serve. They also keep in the freezer for up to 3 weeks if you decide to make a larger batch.

Chicken Francese, and Artichoke

June 9, 2026 vscson Comments 0 Comment

Yield: 4

Adapted from: NY Times

Inspired by chicken francese, a popular Italian American breaded chicken dish, this lemony breaded chicken-and-artichoke recipe creates a bright, one-skillet meal. This recipe embraces the traditional flavor profile — “Francese” means French in Italian, acknowledging the origins of the butter-and-lemon sauce — but otherwise veers from tradition: The chicken breasts are cut into bite-size pieces (rather than being thinly pounded) to mirror the size of the artichoke hearts. The breaded chicken and artichokes are all prepared in the same pan, then lacquered with the wine and lemon butter sauce. Fried lemon slices add visual flair and tart flavor. A smattering of parsley makes this meal feel like a restaurant-quality dish.

1cup AP flour
3TBS finely grated Parmigiano-Reggiano
2tsp kosher salt (such as Diamond Crystal), plus more to taste
1tsp cornstarch
2lemons
3eggs
½cup extra-virgin olive oil
114-oz can artichoke hearts, drained, halved and patted dry
1lb boneless, skinless chicken breasts, cut into 2-inch pieces
4TBS unsalted butter
1cup white wine
2cups chicken stock
freshly cracked black pepper
¼cup finely chopped flat-leaf parsley

Prep:

In a shallow bowl, combine the flour, cheese, salt, cornstarch and the zest of 1 lemon. Reserve 4 TBS of the flour mixture for the sauce in Step 6.

In a second shallow bowl, beat the eggs with 3 TBS of water.

Slice the remaining whole lemon crosswise into thin rounds, discarding seeds.

Fry:

Heat the oil in a 12-inch skillet over medium heat until it shimmers. Dip the artichokes in the flour mixture followed by the egg wash to coat completely, then immediately fry them in batches in the oil until golden-brown, 3 to 4 minutes on each side. Transfer the artichokes to a large platter or baking sheet and season with salt. Repeat the entire process with the chicken, cooking it 3 to 4 minutes per side, and then the lemon slices, frying them 1 minute per side then placing them on the platter.

Remove the pan from the heat and pour off the oil. Wipe out the pan.

Sauce:

Melt the butter in the pan over medium heat. Sprinkle in the reserved flour mixture and whisk until it begins to brown. Add the wine and the juice from the zested lemon, whisking constantly to combine. Add the chicken stock and allow the mixture to bubble and thicken, about 10 minutes. Season with salt and pepper.

Add the chicken and artichokes and cook over low, stirring to coat, until warmed, about 5 minutes.

Serve:

Spoon the chicken and artichokes onto a serving platter.

Garnish with the fried lemon slices and chopped parsley and serve.

Chicken Francese

June 9, 2026 vscson Comments 0 Comment

Yield: 4 Servings

Adapted from: NY Times

Chicken Francese, sometimes called chicken French, is one of those rare restaurant dishes that’s truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it’s a French or Italian dish (“Francese” means French in Italian), it’s neither: Like spaghetti and meatballs, it’s a mostly Italian American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.

eggs
2TBS whole milk
1tsp salt, plus more for seasoning
½tsp ground black pepper, plus more for seasoning
1cup AP flour
⅓cup olive oil
⅓cup vegetable oil
4-6large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
3-6TBS unsalted butter
1lemon, thinly sliced, seeds removed (optional)
½cup dry white wine
freshly squeezed juice of 1 lemon, more to taste
2cups chicken stock
3-4TBS freshly minced parsley

Prep:

In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended.

Place the flour in a separate bowl. Line a baking sheet with paper towels.

In a wide skillet, heat olive oil and vegetable oil over medium heat until shimmering.

Fry cutlets:
Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place it in the skillet. Fry, turning once, until golden-brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.

When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.

Brown butter lemon slices:

Melt 3 TBS of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and start to brown around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.

Sauce:

Add 3 TBS of butter, ½ cup white wine and juice from a whole lemon and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.

Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, for about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Jennifer Garner’s Chicken Enchiladas

February 19, 2026 vscson Comments 0 Comment

Yield: 4

Adapted from: The Kitchn

These are barely related to enchiladas—but they are quite good and easy to make.

Note: They’re quite tasty. I used 1 pack of Costco chicken that weighed 1 lb 6 oz. Only 2 large stalks of celery because the rest were past their prime. Shredding the chicken with the mixer was amazing. I used mild green chili.

8-12flour tortillas
2cups cooked chicken (we poach ours and shred by hand)
4TBS butter
1can cream of chicken soup or 1 can of cream of mushroom and a heaping tsp of BTB chicken
24-oz cans green chilis, mild, medium or hot as you prefer
1medium onion, diced
4stalks of celery, diced
1lb Monterey Jack or Tex-Mex cheese
1cup sour cream

Poach your chicken! We put three boneless, skinless breasts in cold water (just enough to cover it) with onion, salt, peppercorns – basic brothy things you like, but not overboard. Bring to a boil, lower to medium, and start checking it between 10-15 minutes, until a thermometer reads 165°F inside the breasts. Shred.

Preheat your oven to 350°F.

Sauté onion and celery in butter. When softened add shredded chicken.

Combine chicken soup, green chilis, and sour cream. Put a layer of this mixture into a casserole prepared with butter or baking spray.

Heat the tortillas in a microwave or dry pan to make them flexible.

Fill each tortilla down the middle with ¼-½ cup of shredded chicken mixture, the amount depends on tortilla size. Roll tortilla tightly and place seam side down into the pan.

Spread most of the soup mixture on the tortillas and finish with your cheese on top.

Bake for 30 minutes, until browned!

Serve with Mexican/Spanish/Cajun Rice. Some medium pico de gallo would be nice too.

6 tips for making the garners’ chicken enchiladas:

Shred your chicken in the stand mixer:

Don’t waste time or risk burnt fingertips by hand-shredding chicken. Use the paddle attachment on your stand mixer and stir the poached chicken breasts for about 30 seconds for perfectly shredded chicken. Seriously, it’s way easier.

Mind your tortillas:

The recipe doesn’t specify a size. I used eight-inch flour tortillas and could fit eight (instead of the 12 called for) in a 9×13-inch pan. Six inches would be too small. If you use something in between, simply adjust the amount of filling in each.

Use standard cans:

The recipe doesn’t specify can sizes, so I went with a 10.5-ounce can of Campbell’s cream of chicken soup and two 4-ounce cans of diced green chiles.

Don’t mess with measuring cups:

The recipe calls for 1 cup each of diced onions and celery. One medium onion and four stalks of celery will do.

Ease up on the sour cream:

Jennifer did, and it helps balance the richness. Again, don’t dirty a measuring cup; just eyeball it.

But don’t skimp on butter:

You’re using lean chicken breast, and the butter adds much-needed fat and flavor.

Jambalaya, New Orleans BJ’s CC

January 29, 2026 vscson Comments 0 Comment

Yield: 4-6

Blackened chicken breast, sautéed shrimp, chicken-andouille sausage, bell peppers, onions, celery, tomatoes, Cajun-spiced broth, rice pilaf

Perhaps nowhere in America is there a culinary tradition as distinctive as that of New Orleans. The origins of New Orleans cuisine come from all over: Spain, France, West Africa and the southeastern United States. Of course, you won’t have to travel far to enjoy a big bite of the Big Easy when you visit BJ’s Restaurant & Brewhouse. The star of this show is a trio of meat and seafood. Blackened chicken breast, sautéed shrimp and chicken-andouille sausage combine to create a dish that’s bursting with flavor. Of course, it wouldn’t be jambalaya without onions and bell peppers, so we add those to the mix, along with tomatoes for a creole-style tang. Our special Cajun-spiced broth rounds things out with a spicy bite, and it’s all served over rice pilaf. Big, bold flavor like this deserves a big, bold beer to go along with it.
Prep: 15 Cook: 30
Protein:

1lb chicken breast (cut into bite-sized pieces),
½-1lb andouille sausage (sliced),
1lb raw shrimp (peeled and deveined).

Produce:

1cup diced white onion,
1cup diced green bell pepper,
1cup diced celery (the “trinity”),
4cloves minced garlic,

Tomatoes & broth:

1(14-oz) can crushed or diced tomatoes,
3-4cups low-sodium chicken broth.

Rice & seasoning:

1-1½cups uncooked long-grain white rice,
2-3TBS Cajun seasoning,
1tsp dried thyme,
1tsp dried oregano,
1bay leaf.

Fat & garnish:

Olive oil or butter for sautéing,
green onions and parsley for garnish.

Prep and sear:

Season the chicken with Cajun seasoning. In a large heavy pot or Dutch oven, heat 2 TBS of oil over medium-high heat. Brown the chicken, then remove it from the pot. Add the sliced andouille sausage and brown, then remove.

Sauté trinity:

Add a little more oil to the pot if needed. Add the onion, bell pepper, celery. Sauté until tender (about 5-7 minutes). Add the garlic and cook for 1 minute more.

Simmer:

Stir in the tomatoes, Cajun seasoning, thyme, oregano, bay leaf, chicken broth, and browned meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

Add shrimp:

Stir in the shrimp and cook for another 3-5 minutes until they are pink and cooked through.

Finish:

Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and parsley before serving.

Szechuan Chicken & Green Bean Stir-Fry

January 19, 2026 vscson Comments 0 Comment

with Ginger Rice & Candied Peanuts

Yield: 2

Adapted from: Hello Fresh

This sweet-savory-spicy stir-fry has tender dark meat chicken and green beans in an addictive Szechuan sauce that’s got just the right touch of heat. Everything’s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Prep: 10 Cook: 30

1thumb ginger
2scallions
1oz peanuts
2TBS Szechuan paste
6oz green beans
¾cup jasmine rice
10-12oz chicken breast strips
4TBS sweet soy glaze
salt & pepper
sugar
cooking oil
butter

Prep:

Wash and dry all produce.

Peel and mince or grate ginger. Trim green beans, if necessary, cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add half the ginger, cook, stirring, until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans & nuts:

Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar, and 2 TBS water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3- to 5-minutes. Turn off heat, transfer to a small bowl. Wash out pan.

Cook chicken:

Pat chicken dry with paper towels.

Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Make stir-fry:

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar into pan with chicken. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute.

Stir in Szechuan paste, sweet soy glaze, and ¼ cup water. Cook, stirring, until everything is thoroughly coated in sauce, 1- to 2-minutes. Remove pan from heat.

Tip: If ginger and scallions begin to brown too quickly, reduce heat to medium low.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Taste chicken stir-fry and season with salt and pepper.

Divide rice between bowls and top with chicken stir-fry. Sprinkle with scallion greens and peanuts.

Serve… with pot stickers or an egg roll!

Creamy Herbed Lemon Chicken Spaghetti

January 16, 2026 vscson Comments 0 Comment

with Peas & Chili Flakes

Yield: 2

Hello Fresh

Simple, flavorful, and elegant, this 30-minute weeknight-friendly dish has it all. You’ll place golden seared chicken cutlets seasoned with Italian spices atop al dente spaghetti dotted with sweet green peas, all coated in a creamy homemade lemon sauce with a sprinkle of chili flakes. It’s hearty yet light, and guaranteed to put a smile on any pasta-lover’s face. Prep: 5 Cook: 30

1clove garlic
12oz chicken cutlets
1tsp chili flakes
1lemon
6oz spaghetti
1TBS Italian seasoning
1TBS flour
4oz cream sauce base
4oz peas
salt & pepper
cooking oil
butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Peel and mince or grate garlic. Zest and quarter lemon.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. (Keep empty pot handy for Step 4.)

Cook chicken:

Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.

Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3- to 5 minutes per side. Transfer to a cutting board.

Tip: Cook in batches, if necessary, lower heat if chicken browns too quickly.

Make sauce:

Heat 1 TBS butter in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes if desired. Cook, stirring, until fragrant, for about 30 seconds.

Stir in cream sauce base and juice from two lemon wedges. Cook, stirring constantly, until sauce thickens, 1- to 2 minutes. Taste and season with salt and pepper.

Toss pasta:

Add drained spaghetti and peas to pot with sauce and toss until evenly coated.

Tip: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Finish & serve:

Slice chicken crosswise if desired.

Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Smothered Chicken with Onion Gravy

January 16, 2026 vscson Comments 0 Comment

Plus Mashed Potatoes & Garlicky Green Beans

Yield: 2

Hello Fresh

Season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be …well, gravy! Cook: 35 – 45

12oz potatoes
3TBS sour cream
1oz beef stock concentrate
6oz green beans
1tsp garlic powder
½tsp dried rosemary
1TBS flour
12oz chicken cutlets
1onion
salt & pepper
olive oil
cooking oil
butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice half the onion.

Cook potatoes:

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain.

Return potatoes to pot. Add sour cream and 2 TBS butter, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.

Roast green beans

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Cover with foil to keep warm until ready to serve.

Season & Cook Chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with the rosemary, remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 5- to 7 minutes per side.

Turn off heat, transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.

Make gravy:

Melt 1 TBS butter in pan used for chicken over medium-low heat. Add diced onion, cook, stirring, until softened, 2- to 3-minutes.

Sprinkle onion with flour, stir until coated. Whisk in ½ cup water and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2- to 3-minutes.

Tip: If gravy seems too thick, stir in another splash of water.

Serve:

Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve.

Chicken with Sugar Snap Peas

October 27, 2025 vscson Comments 0 Comment

Yield: 4

Adapted from: The Kitchn

Ok, this sucks. Looking for a replacement.

For marinating the chicken:

3boneless, skinless chicken breasts, thinly sliced crosswise
2tsp cornstarch
2tsp soy sauce
2tsp vegetable oil

For the rest of the dish:

3TBS vegetable oil
2cloves garlic, chopped
1lb snap peas or sugar snap peas, trimmed and washed
2TBS Shaoxing rice wine or dry sherry
3TBS soy sauce
2tsp toasted sesame oil
1tsp sugar
black pepper, to taste

For slurry:

⅔cup chicken stock
2TBS cornstarch
Steamed rice, for serving

Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.

Combine the ⅔ cup chicken stock with 2 TBS cornstarch to make a slurry (stir out any lumps) and set aside.

When you’re ready to cook, heat a wok or skillet over high heat almost until smoking. Add 3 TBS oil and sear the chicken just until browned. Remove the chicken from the wok and set aside.

Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir and add it to the wok. Stir-fry for another 30 seconds, until the sauce has thickened. Serve with rice.