chicken breast – Page 2 – It's Good Though…

Mandarin Orange Chicken & Broccoli

October 21, 2024 vscson Comments 0 Comment

Rice & Buttery Green Beans

Yield: 2

Hello Fresh

Chicken and broccoli stir-fry in a delectable spicy-sweet glaze brightened with fresh mandarin orange juice and Thai chili sauce. Served with jasmine rice with a side of buttery, tender-crisp green beans.
Prep: 10 Cook:

6oz green beans
2scallions
2TBS soy sauce
8oz broccoli
2mandarin oranges (or 1 4-oz can)
10oz chopped chicken breast
1TBS apricot jam
1oz sweet Thai chili sauce
1pkg microwavable rice
1TBS sesame seeds
5tsp rice wine vinegar
1TBS cornstarch
salt & pepper
cooking oil
butter

Prep:

Wash and dry produce.

Trim green beans if necessary. Cut broccoli into bite-size pieces if necessary. Halve oranges. Trim and thinly slice scallions, separating whites from greens.

Place green beans and 1 TBS butter in a medium microwave-safe bowl, cover with plastic wrap and microwave until tender, 2- to 3-minutes (continue to microwave in 30-second intervals if needed). Season with salt and pepper, toss to combine.

Cook:

Open the package of chicken and drain off any excess liquid.

Add a large drizzle of oil to a hot large pan. Add chicken, broccoli, salt and pepper, cook, stirring occasionally, until chicken is cooked through, and broccoli is tender, 5- to 7-minutes.

Mix:

Meanwhile, in a small bowl, whisk jam, chili sauce, half the soy sauce, half the cornstarch, 1 tsp vinegar, and juice from orange halves.

To pan with chicken and broccoli, add orange-soy mixture and scallion whites, cook, stirring, until sauce has thickened, and everything is coated, 1- to 2-minutes. Taste and season with salt and pepper if desired.

Serve:

While sauce cooks, massage rice in package, snip to partially open. Microwave until tender, 90 seconds. Fluff and season with salt and pepper.

Drain broccoli and green beans.

Top rice with chicken, broccoli and green beans. Sprinkle with scallion greens and sesame seeds. Serve.

Crispy Cheddar Chicken

October 19, 2024 vscson Comments 0 Comment

with Roasted Broccoli & Loaded Bacon Mashed Potatoes

Yield: 2

Adapted from: Hello Fresh

Crispy golden-brown crust with juicy tender chicken with melted cheddar and bold spices. The crunchy cutlets are served with tender roasted broccoli and cheesy, bacon-and-chive-studded mashed potatoes.
Prep: 10 Cook: 40

8oz broccoli
¼cup panko breadcrumbs
10oz chicken cutlets
1½TBS sour cream
12oz potatoes
¼oz chives
1TBS fry seasoning (see below)
½cup cheddar cheese
2TBS mayonnaise
4oz bacon
salt & pepper
olive oil
cooking oil
butter

Prep & mix crust:

Adjust rack to top position and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Finely chop chives.

Place 1 TBS butter in a medium microwave-safe bowl, microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar (you’ll use the rest of the Fry Seasoning and cheddar later), salt, and pepper.

Coat chicken:

Pat chicken dry with paper towels, season all over with remaining Fry Seasoning, salt, and pepper. Place on one side of prepared sheet.

Evenly spread a thin layer of mayonnaise onto the tops of chicken (you might not use all the mayo), mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast chicken & broccoli:

Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper.

Roast on top rack until broccoli is browned and tender and chicken is cooked through, 15-20 minutes.

Tip: For a deeply golden crust, broil chicken for the last 2- to 3-minutes.

Cook potatoes & bacon:

While chicken and broccoli roast, 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 ½ cup potato cooking liquid, then drain and return potatoes to pot.

Meanwhile, place bacon in a dry large pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

Turn off heat, transfer bacon to a paper towel-lined plate. Once cool enough to handle, roughly chop.

Mash potatoes:

To pot with drained potatoes, add sour cream, remaining cheddar, and 1 TBS butter. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in half the bacon and half the chives. Season with salt and pepper.

Serve:

Divide chicken, mashed potatoes, and broccoli between plates. Top mashed potatoes with remaining bacon and remaining chives. Serve.

Fry Seasoning

1 TBS

1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

Creamy Dijon Chicken & Mushrooms

October 19, 2024 vscson Comments 0 Comment

with Thyme-Roasted Potatoes & Zucchini

Yield: 2

Adapted from: Hello Fresh

Juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that’s infused with dried thyme and loaded with savory sautéed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme.
Prep: 10 Cook: 30

12oz potatoes
1tsp dried thyme
4tsp Dijon mustard
5tsp red wine vinegar
1zucchini
1tsp garlic powder
10oz chicken cutlets
4oz button mushrooms
1½tsp sour cream
1oz chicken stock concentrate
salt & pepper
cooking oil
butter

Start prep:

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

Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, slice crosswise on a diagonal into ½-inch-thick half-moons.

Roast veggies:

Toss potato wedges and zucchini on a baking sheet with a large drizzle of oil, half the garlic powder, half the thyme, salt, and pepper. (You’ll use the remaining garlic powder and thyme in Step 5.)

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Cook chicken:

While veggies roast, pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Tip: Lower heat and cover pan if chicken begins to brown too quickly.

Turn off heat, transfer to a cutting board. Wipe out pan.

Finish prep:

Meanwhile, trim and thinly slice mushrooms.

In a small bowl, whisk together mustard, sour cream, stock concentrate, ¼ cup water, and 1 tsp vinegar. Set it aside.

Make sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and remaining thyme, season with salt and pepper. Cook, stirring occasionally, until softened, 2- to 4-minutes. Add the remaining garlic powder and stir to coat.

Add mustard mixture and 2 TBS butter. Cook, stirring constantly, until butter melts and sauce is thoroughly combined.

Bring to a simmer and cook, stirring constantly, until slightly thickened, 1- to 2-minutes more.

Tip: If sauce is too thick, add a splash or two of water and bring to a boil, stir until smooth and slightly thickened.

Turn off heat and season with salt and pepper.

Finish & serve:

Thinly slice chicken crosswise.

Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.

Blackened Chicken Penne

October 18, 2024 vscson Comments 0 Comment

with Charred Green Pepper & Monterey Jack

Yield: 2

Adapted from: Hello Fresh

This pasta may break the rules, but it does so deliciously: Instead of going the traditional Italian route, our chefs opted to mix things up with a jumble of Southwestern flavors. The chicken is seasoned with blackening spices and tossed in the pan until perfectly smoky and savory. Green pepper and diced tomato add texture and more unconventional flair, while the Monterey Jack cheese sauce brings supreme creaminess to the penne.
Prep: 10 Cook: 15

1long green pepper
1tomato
6oz penne pasta
1oz chicken stock concentrate
2scallions
1clove garlic
10oz chopped chicken breast
1TBS blackening spice blend (see below)
4TBS cream cheese
¼cup Monterey jack cheese
1tsp hot sauce
salt & pepper
olive oil
butter

Prep:

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

Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop tomato.

Season chicken:

In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt.

Pat chicken dry with paper towels, add to bowl and turn to coat.

Cook pasta:

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

Reserve ½ cup pasta cooking water, then drain and set aside.

Cook veggies & chicken:

While pasta cooks, heat a drizzle of olive oil in a large pan over medium high heat. Add green pepper and a pinch of salt. Cook, without stirring, until lightly charred, 3- to 4-minutes.

Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Stir in scallion whites and garlic. Cook until fragrant, 1 minute.

Stir in half the tomato and a pinch of salt. Reduce heat to medium low.

Toss pasta:

Stir in cream cheese and ⅓ cup reserved pasta cooking water.

Add drained penne and cook, stirring, until thoroughly combined, 1- to 2-minutes. Turn off heat.

Add Monterey Jack, stock concentrate, 2 TBS butter, and as much hot sauce as you like, stir until butter melts. Season with salt and pepper.

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

Serve:

Divide pasta between bowls or plates. Garnish with scallion greens and remaining tomato. Drizzle with any remaining hot sauce if desired and serve.

Blackening Spice Blend

2 TBS

3tsp smoked paprika
1½tsp garlic powder
½tsp white pepper
½tsp black pepper
¼tsp thyme
¼tsp oregano
⅛tsp low heat cayenne

Chicken Schnitzel with Cranberry Mostarda

October 18, 2024 vscson Comments 0 Comment

and cheesy mashed potatoes

Yield: 2

Adapted from: Home Chef

Ooh, schnitzel. Topped with a cranberry mustard concoction (that I’m not sure I’ll like) and served with cheesy mashed potato and coleslaw.

12oz boneless skinless chicken breasts (filet mignon, or salmon)
2russet potatoes
12oz boneless skinless chicken breasts
4oz slaw mix
2½oz canned whole berry cranberry sauce
2oz brewpub style mustard
2oz sour cream
2smoked gouda slices
1oz pretzels
½oz honey
½tsp garlic salt
olive oil
salt & pepper
cooking spray

Start:

Turn oven on to 425°F. Let preheat, at least 10 minutes

Start the mashed potatoes:

Peel and cut potatoes into large evenly sized chunks.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

While potatoes cook, continue recipe.

Prepare the chicken:

Pat chicken dry.

Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4″ thickness. Gallon bags make cleaning up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Finely crush pretzels until consistency of breadcrumbs. For the best results, place in a plastic bag and crush with a heavy object. Place crushed pretzels on a plate and spread into an even layer.

Place chicken onto crushed pretzels, pressing gently to adhere to both sides.

Fry the chicken:

Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 4 tsp. olive oil. Let oil heat, 5 minutes.

Test oil temperature by adding a pinch of pretzels to it. It should sizzle gently. If it browns immediately, turn the heat down and let oil cool. If it doesn’t brown, increase heat.

Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165°F, 8-10 minutes.

Remove from burner. Transfer chicken to towel-lined plate.

While chicken cooks, continue recipe.

Finish the mashed potatoes:

Tear cheese into small pieces.

Add half the reserved potato cooking water, garlic salt, cheese, sour cream, and a pinch of salt to pot with potatoes. Mash until combined and smooth.

If it is too thick, add additional reserved potato cooking water, 1 tsp. at a time and up to 2 Tbsp., until desired consistency is reached. Cover to keep warm.

Make slaw, make mostarda, and finish dish:

In a mixing bowl, combine slaw mix, half the mustard (reserve remaining for mostarda), honey, 1 tsp. water, and 1 tsp. olive oil. Set it aside and rest, 5 minutes.

While the slaw rests, in a microwave-safe bowl, combine cranberry sauce and remaining mustard. Microwave uncovered until heated through, 15-30 seconds.

Carefully remove from microwave and stir to combine. Set it aside.

Plate dish as pictured on front of card, slicing chicken, if desired, and topping with mostarda. Bon appétit!

Lemon-Garlic Beurre Blanc Chicken

October 18, 2024 vscson Comments 0 Comment

Yield: 2

Adapted from: Home Chef

Chicken, Beef or Salmon topped with lemon garlic beurre blanc and served with sautéed green beans and mushrooms.

12oz Boneless Skinless Chicken Breasts (Filet mignon, or Salmon)
8oz Green Beans
6oz Cremini Mushrooms
1oz Cream Cheese
⅘oz Lemon Garlic Butter
⅓oz Butter
½tsp Garlic Salt
Olive oil
Salt & pepper
Cooking spray

Prep:

Turn oven on to 425°F. Let preheat, at least 10 minutes

If using filet mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner.

If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

Prepare the ingredients:

Quarter mushrooms.

Trim ends off green beans, if necessary, and halve.

Pat chicken dry and season both sides with a pinch of salt and pepper.

Cook the chicken:

Place a large non-stick pan over medium heat and add 2 tsp olive oil. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes on one side.

Remove from burner. Transfer chicken, seared side up, to a prepared baking sheet. Reserve pan, no need to wipe clean.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While chicken roasts, continue recipe.

Cook the vegetables:

Return pan used to cook chicken to medium-high heat and add 2 tsp olive oil.

Add green beans, mushrooms, garlic salt, and a pinch of pepper to hot pan. Stir to combine.

Cover and reduce heat to medium. Stir occasionally until vegetables are tender, 6-8 minutes.

If green beans need more time, add 2 TBS water, cover, and stir occasionally, 1-3 minutes.

Uncover and stir occasionally until liquid has evaporated, 1-2 minutes.

Remove from burner and stir in plain butter until coated. Cover and set aside.

Make the sauce:

Place a small pot over medium-high heat. Add 2 TBS water and cream cheese to hot pot. Bring to a simmer.

Once simmering, stir until smooth and creamy, 1-2 minutes.

Remove from burner and stir in a pinch of salt and lemon garlic butter until combined.

Finish the dish:

Plate dish as pictured, top chicken with sauce. Bon appétit!

Chicken Francese & Salad

October 18, 2024 vscson Comments 0 Comment

Yield: 2

Adapted from: Dinnerly

Classic Italian American dish always gets rave reviews in our house. Breaded chicken breast is pan-seared to a golden perfection, then topped with a lemony garlic-butter sauce.
Prep: 10 Cook: 20

1romaine heart
1plum tomato
2lemons
1pkt chicken broth concentrate
10oz pkg boneless, skinless chicken breast
2oz mayonnaise
garlic
1large egg
½cup AP flour
salt & pepper
olive oil
butter

Prep ingredients:

Trim end from lettuce, then tear or cut into 1-inch pieces. Quarter tomato, then cut crosswise into ½-inch thick pieces. Squeeze 2 tsp lemon juice into a liquid measuring cup. Add chicken broth concentrate and ½ cup water, stir to combine and set aside.

Make dressing:

Finely chop 1 TBS garlic. In a large bowl, stir to combine the mayo, half of the chopped garlic, 1 TBS water, and a squeeze of lemon (about 1 tsp). Season to taste with salt and pepper, set aside until ready to serve. Cut the remaining lemon into wedges for serving.

Prep chicken:

Whisk 1 large egg in a shallow bowl: season with salt and pepper. In a second shallow bowl, stir to combine ½ cup flour and ½ tsp salt. Pat chicken dry, pound to an even ¼-inch thickness, if desired. Season all over with salt and pepper.

Bread & cook chicken:

Dip chicken in egg, let excess drip back into bowl. Press into flour, tap off excess. Heat ⅛-inch oil in a medium skillet over medium-high until shimmering. Add chicken, cook until golden-brown and cooked through, 4–5 minutes per side. Transfer to a paper towel-lined plate, wipe out skillet. Add remaining garlic and 1 TBS butter, whisk until melted, 30 seconds.

Finish sauce & serve:

To skillet with garlic, add broth mixture, scraping up any browned bits from the bottom. Season to taste. Reduce heat to medium, simmer until slightly reduced, about 2 minutes. To bowl with dressing, add lettuce and tomatoes, toss to coat. Serve Chicken Francese with pan sauce spooned over top and salad alongside. Pass lemon wedges for squeezing. Enjoy!

Honey Garlic Chicken Cutlets

October 18, 2024 vscson Comments 0 Comment

with Mashed Potatoes & Peas

Yield: 2 Servings

Adapted from: Dinnerly

A simple, yet delightful sautéed chicken with a honey garlic sauce, served with mashed potatoes and buttered green peas.

Prep: 10, Cook: 20

12oz potatoes
10oz chicken cutlets
6oz green peas
½tsp garlic powder
2TBS honey
½tsp apple cider vinegar
4TBS butter
salt & pepper
cooking oil

Boil potatoes:

Scrub potatoes (peel, if desired), then cut into 1-inch pieces; place in a medium saucepan with enough salted water to cover by 1 inch. Cover and bring to a boil over high heat. Uncover and cook until easily pierced with a fork, 8–12 minutes. Reserve ⅓ cup cooking water, then drain and return potatoes to saucepan. Cover to keep warm off heat.

Cook chicken:

Pat chicken dry; pound to an even ½-inch thickness, if desired. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Working in batches, if necessary, cook chicken until browned and cooked through, 3–5 minutes per side. Transfer to a plate.

Make pan sauce:

Return skillet to medium heat. Add ¼ cup water; bring to a simmer, scraping up any browned bits. Stir in all the honey, ½ teaspoon granulated garlic, and ½ teaspoon vinegar; cook until sauce is thickened, 2 minutes. Off heat, melt in 1 tablespoon butter. Season to taste. Return chicken to skillet; turn to coat in sauce.

Microwave peas:

In a medium microwave-safe bowl, add peas and 1 tablespoon butter: season with salt and pepper. Microwave on high until butter is melted and peas are warmed through and glossy, 2–3 minutes. Gently toss to combine and season to taste with salt and pepper.

Mash potatoes & serve:

Use a potato masher or fork to mash potatoes in saucepan. Stir in 2 tablespoons butter and reserved cooking water. Season to taste with salt and pepper. Serve chicken cutlets over mashed potatoes with peas alongside. Spoon honey-garlic sauce over top. Enjoy!

Pasta with Chicken, Lemon Asparagus

August 7, 2024 vscson Comments 0 Comment

Yield: 2 Servings

Adapted from: Dinner at the Zoo

This recipe for lemon asparagus pasta combines tender asparagus and grilled chicken with pasta in a lemon cream sauce.

12oz boneless, skinless chicken breasts, cut into strips
9-12oz asparagus, ends removed, cut into pieces
6oz of linguine pasta (spaghetti or fettuccine will also work)
⅓cup heavy cream
1TBS of butter
salt and pepper to taste
½TBS lemon zest
½TBS lemon juice
¼cup finely shredded parmesan cheese

Optional garnishes:

Lemon slices and chopped parsley

Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.

Reserve ½ cup of the pasta cooking water. Drain the remaining water.

While the pasta is cooking, slice the chicken into bite-sized pieces and season with salt and pepper. Heat a 10-inch skillet over medium-high heat. Add some olive oil and the chicken slices. Sauté until cooked through.

In small pot, combine the heavy cream, butter and ¼ tsp salt and pinch of pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Remove from the heat and stir in the lemon zest and juice.

Place the pasta and asparagus back into the pot you cooked it in along with the chicken.

Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce.

Stir in the parmesan cheese.

Taste and adjust seasoning.

Garnish with chopped parsley and lemon slices if desired.

Pasta with Chicken, Spinach, and Artichoke

August 7, 2024 vscson Comments 0 Comment

Yield: 2 Servings

Adapted from: Delish

A play on spinach artichoke dip turned into a pasta dish with chicken.

Note: First, I really liked this. Second, we think it could be improved some. The sauce was on the thick side. A bit more pasta water could have thinned it, but there could also be more sauce, so increase the sauce ingredients next time. I also used heavy cream instead of milk. But I thought I added enough water to fix that. The spinach is cooked first, but it should have been last, or cooked right in the sauce before the final mix.

6oz rigatoni or similar pasta
1TBS extra-virgin olive oil
1cloves garlic, minced
2cups baby spinach
115-oz can artichoke hearts, quartered
12oz boneless skinless chicken breasts
salt & black pepper
2TBS butter
1TBS AP flour
½-1cup chicken broth
½-1cup milk (or cream)
½cup shredded mozzarella
¼cup freshly grated Parmesan, plus more for garnish

Prep:

Tenderize chicken breast with a jacquard, then slice into bite sized pieces. Season with salt and pepper.

Cook pasta:

In a large pot of salted boiling water, cook pasta until al dente.

Reserve ½ cup pasta water. Drain the remaining water.

Cook chicken:
In a large skillet over medium heat, heat 1 TBS oil. Add garlic and chicken to skillet. Cook until chicken is golden and nearly cooked through. Remove to bowl.

Finish:
To skillet, add butter and let melt. Add flour and whisk until golden, 1 minute, then add broth, milk or cream, mozzarella and Parmesan. Stir in artichokes. Season with salt and pepper.

Add in the spinach and cook until spinach is wilted, 2 minutes.

Add cooked pasta to skillet and toss with sauce until coated. Return chicken to the skillet and toss to combine. Add reserved pasta water to obtain desired consistency.

Remove to serving bowl and serve.