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Chicken Chop Suey 😐

Chicken Chop Suey 😐

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Yield: 4 Servings

TheWoksOfLife

Chop Suey (杂碎, zásuì in Mandarin) refers to “odds and ends” or miscellaneous leftovers. It’s a dish combining all those odds and ends into a stir-fry of meat and vegetables, coated in a tasty sauce.
Notes: Sadly, not thrilled with this. Gayle thought it has a funky taste, probably from the Sesame Oil.

For the chicken & marinade:

  • 12oz boneless skinless chicken breast (sliced into ¼” thick slices)
  • 3TBS water
  • 1TBS oyster sauce
  • 1tsp Shaoxing wine (or dry sherry)
  • 1tsp vegetable oil
  • 2tsp cornstarch

For the sauce:

  • ½cup chicken stock
  • ¼tsp granulated sugar (or brown sugar)
  • 1½TBS soy sauce
  • 1tsp dark soy sauce
  • 1½TBS oyster sauce
  • ½tsp toasted sesame oil
  • ⅛tsp white pepper

For the rest of the dish:

  • 3TBS vegetable oil
  • 2cloves garlic (chopped)
  • 4mushrooms (white button or baby bella mushrooms, sliced)
  • ½small carrot (thinly sliced)
  • ⅔cup celery (thinly sliced)
  • 6oz bok choy, cut into ¾” x 2” pieces, (I usually skip this)
  • 1TBS Shaoxing wine
  • ¾cup mung bean sprouts (3 oz)
  • 1cup snow peas (3 oz)
  • 1½TBS corn starch (mixed with 2 TBS water)


Marinate chicken:

Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 tsp oil and 2 tsp cornstarch until the chicken is uniformly coated. Set it aside.

Premix sauce:

In a small bowl, mix all the sauce ingredients, and set aside.

Stir fry chicken:

Heat your wok over high heat until lightly smoking and pour 2 TBS vegetable oil around the perimeter. Spread the chicken in a single layer.

Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden-brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)

Turn heat back up to high and add an additional TBS of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.

Make sauce:

Next, stir up your premixed chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.

Once the sauce begins to simmer, add in your bean sprouts, and snow peas. Also add the chicken back to the wok.

When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce.

Serve immediately with steamed rice!

Marry Me Chicken

Marry Me Chicken

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Yield: 2

Jean-Pierre

Originally created by the editorial staff at Delish, its popularity is undeniable. This dish has become a beloved favorite for romantic dinners and special occasions, proving that sometimes, the way to someone’s heart truly is through their stomach.
This dish is as delightful as its name suggests, combining tender chicken with a creamy and flavorful sauce that’s rich with tomatoes, spinach, basil, and a touch of Dijon mustard.
Note: Hmm, not impressed. I didn’t mix parmesan into the sauce, but added it at serving and it made the sauce VERY salty. Also I left the red chili pepper flakes out and added to my serving.

For the chicken:

  • 1lb chicken breast, halved
  • 2TBS garlic olive oil or clarified butter
  • salt and pepper, to taste
  • 1TBS butter
  • ½cup sun-dried tomatoes, finely chopped
  • 1TBS tomato paste
  • 1TBS garlic, minced
  • ½-¾cup chicken stock
  • 12fresh basil leaves
  • 1tsp dried oregano
  • 1tsp red chili pepper flakes
  • 12fresh basil leaves, plus more for chiffonade
  • 1cup spinach leaves
  • zest of 1 lemon
  • ½cup heavy cream
  • 1TBS Dijon mustard
  • ½cup parmesan cheese, grated (optional)
  • 1TBS butter for finish

For the barley side:

  • 1cup quick barley
  • 2cups chicken stock
  • 2TBS butter
  • ½red bell pepper, finely diced
  • 2TBS parmesan Reggiano, grated
  • 1TBS parsley chopped and a few basil leaves if you have them


Prepare the chicken:

Season halved and butterflied chicken breasts with salt and pepper.

In a large fry pan, heat garlic olive oil or clarified butter over medium-high heat until it reaches 365°F. Add the chicken and place a splatter shield on top of pan.

Sauté chicken until golden-brown on both sides. Remove and set aside.

In the same frying pan, add butter. sun-dried tomatoes, stirring for a minute. Add tomato paste and cook for a minute to caramelize the paste slightly.

Add the garlic and when fragrant, add chicken stock to deglaze the pan.

Tear half of the leaves of basil and reserve the rest for chiffonade at the end. Add oregano, chili flakes (you can add to individual plates if some are spice adverse), lemon zest, and spinach leaves, allowing them to wilt slightly in the sauce.

Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce thickens. Add Dijon mustard and basil leaves, stirring to combine.

Return chicken to the skillet, spooning sauce over the breasts. Let simmer gently for 5 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce. 

Remove from the heat and mix in 2 TBS butter.

Prepare the barley side:

Cook quick barley in chicken stock according to package instructions. Stir in butter, diced red bell pepper, parsley, and a few basil leaves if you have them. Serve with additional Parmesan cheese, if desired.

Plate:

Use an ice cream scoop to place one scoop of barley on the plate. Place a chicken breast leaning on the barley. Top with sauce.

Note:

Sauce Consistency: The key to the perfect Marry Me Chicken is in the sauce. Aim for a creamy, velvety texture that’s neither too thick nor too thin. If your sauce is too runny, let it simmer a bit longer. If it’s too thick, a splash of chicken stock can thin it out. Remember, the sauce should coat the back of a spoon nicely.

For an extra burst of flavor: add a splash of white wine to the sauce before adding the cream. The acidity of the wine will cut through the richness of the sauce, adding an extra layer of complexity to the dish. Just make sure to let the wine reduce by half to cook off the alcohol and concentrate the flavors.
Think Creamy Polenta, Buttery Mashed Potatoes, or even a simple side of Aromatic Rice. Today we are making this amazing dish with a delicious Barley Risotto.
As for side dishes:  Marry Me Chicken pairs wonderfully with a variety of vegetables. A side of Buttery Asparagus Tips, Brussels Sprouts, or a light, citrusy salad can balance the richness of the sauce. For wine enthusiasts, a glass of crisp Chardonnay or a light-bodied Pinot Noir complements the creamy sauce and enhances the overall dining experience.

Chicken, Sauteed Breast

Chicken, Sauteed Breast

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with mushroom raisin sauce, couscous and green beans.

Yield: 4

Jean-Pierre

Tender chicken breast, sauteed and finished in the oven. Served on a mushroom raisin sauce with couscous and almond green beans.

  • 4large chicken breasts, 6 – 8 oz each

For the sauce:

  • 2TBS butter
  • 8oz portobello mushrooms, sliced
  • chanterelle mushrooms, as desired
  • ¼cup shallots, finely chopped
  • 2TBS garlic olive oil
  • 1tsp sage, dried or fresh
  • 1TBS black mission fig vinegar
  • ½cup ruby port wine
  • 1cup beef or chicken stock
  • ¼cup rum raisins
  • ¼cup cream
  • cornstarch, as needed for thickening
  • pinch of nutmeg

For the green beans:

  • 1lb green beans already cooked
  • 2TBS butter
  • ¼cup shallots, finely chopped
  • ¼cup sundried tomatoes, minced very fine
  • 1TBS garlic, minced
  • 2TBS toasted almonds, chopped
  • 2TBS butter
  • 1TBS parsley chopped
  • salt and pepper, to taste

For the couscous:

  • 1cup pearl couscous
  • 1clove garlic, minced
  • 1tsp (heaping) better than bouillon, chicken

Preheat the oven to 375°F.

Make the sauce:

In a reduction pan, add 2 TBS butter and when hot add the shallots and cook them until light golden-brown.

Add the mushrooms, season them with salt (this will help extract the water)

When the mushrooms are fairly dry, add the garlic and sage.

When the garlic is fragrant add the balsamic vinegar, port wine and stock and raisins.

Adjust seasoning with salt and pepper as needed.

Cook for 5 to 7 minutes and add cornstarch as needed.

Cook the chicken:

In a frying pan, add olive oil and when hot, 365ºF add the seasoned chicken breast.

Sear on one side and when golden-brown, flip on other side and put in the 375°F oven for 5 to 10 minutes and the breasts reach 160°F in the center. Remove from oven and rest for 5 to 10 minutes.

Prepare the couscous:

In a small saucepan, melt a TBS of butter over medium heat. Add the garlic and saute until you can smell it. Add the couscous, 1 cup water and 1 heaping tsp of chicken stock concentrate. Mix, bring to a boil. Reduce heat to simmer, cover and cook for 8 to 10 minutes. Remove from heat and rest while chicken finishes.

Prepare the green beans:

In a sauté pan, heat the butter until hot, add the shallots and cook for a minute, add the sun-dried tomatoes.

Add the green beans and garlic.

Add more butter and adjust seasoning with salt and pepper and chopped parsley and chopped toasted almonds if you have it!

Finish & serve:

Slice the chicken on an angle. Place some sauce on one side of the plate, place the sliced chicken on top. Plate beans and couscous to the side of the chicken.

Prosciutto-Wrapped Swiss Chicken

Prosciutto-Wrapped Swiss Chicken

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with Creamy Rigatoni, Spinach & Toasted Panko

Yield: 2

Based on Italian saltimbocca. The chicken is wrapped in slices of salty, luscious prosciutto, seared until it’s delightfully crisp, then roasted with Swiss cheese on top. Served over creamy rigatoni with fresh spinach and a crunchy panko topping.
Prep: 5 Cook: 35

  • 2oz prosciutto
  • 1oz chicken stock concentrate
  • 2TBS cream cheese
  • ¼cups panko breadcrumbs
  • 10oz chicken cutlets
  • 2slices Swiss cheese
  • 6oz rigatoni pasta
  • 2TBS garlic herb butter
  • 4oz cream sauce base (recipe follows)
  • 5oz spinach
  • salt & pepper
  • 1tsp olive oil
  • 1tsp cooking oil
  • 2TBS butter

Prep & toast panko:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, peel, and finely dice shallot.

Melt 1 TBS plain butter in a large, preferably ovenproof, pan over medium heat. Add panko, a pinch of salt, and pepper, cook, stirring occasionally, until golden brown, 3- to 5-minutes. Turn off heat, transfer to a plate. Wipe out pan.

Wrap chicken:

Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.

Lay two slices of prosciutto beside each other on the work surface. Place a chicken cutlet along bottom of slices, tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Sear chicken:

Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2- to 3-minutes per side (it’ll finish cooking in the next step).

Tip: If your pan isn’t ovenproof, transfer chicken to a baking sheet.

Roast chicken & cook pasta:

Top chicken with Swiss cheese, transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes.

Turn off heat, transfer chicken to a cutting board to rest. Reserve pan.

While chicken is roasting, once water is boiling, add rigatoni to pot, cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Make sauce:

While pasta cooks, heat a drizzle of oil in pan used for chicken over medium- high heat, add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened, 2- to 4-minutes.

Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and ¾ cup reserved pasta cooking water. Cook, stirring occasionally, until thickened, 5- to 8-minutes.

Toss pasta:

Add drained rigatoni and spinach to pan with sauce, cook, stirring, until spinach begins to wilt, 1- to 2-minutes.

Turn off heat and stir in 1 TBS plain butter until melted. Taste and season with salt and pepper.

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

Finish & serve:

Slice chicken crosswise.

Divide pasta between plates. Top with toasted panko and chicken. Serve.

Tip: If you prefer, serve chicken alongside the pasta instead.

Cream Sauce Base

1-1/2oz (3 Tbsp) unsalted butter

3 Tbsp unbleached all purpose flour

1-3/4 cups whole milk, heated

1/2 tsp kosher salt

1/8 tsp freshly ground black pepper

Small pinch freshly grated nutmeg

Roux:

Melt butter in a small pan, stir in flour and cook for a couple of minutes.

Sauce:

Whisk in milk, kosher salt, black pepper and pinch of nutmeg.

Onion Crunch Chicken

Onion Crunch Chicken

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with Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing

Yield: 2

Hello Fresh

Chicken breasts brushed with honey mustard dressing, coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed potatoes and roasted green beans. There’s more honey mustard on the side for dunking and drizzling. 😊
Prep: 10 Cook: 30

  • 12oz Potatoes
  • 1oz Crispy Fried Onions
  • ¼cup Monterey Jack Cheese
  • 10oz Chicken Cutlets
  • 1½oz Honey Dijon Dressing
  • 6oz Green Beans
  • 1½TBS Sour Cream
  • salt & pepper
  • 1tsp olive oil
  • 2TBS butter

Prep & make crust:

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

Dice potatoes into ½-inch pieces.

Using your hands, finely crush crispy fried onions in a bowl or bag.

Tip: Once crushed, crispy fried onions should resemble breadcrumbs. Transfer to a small bowl, stir in Monterey Jack.

Reserve 1 TBS dressing in a second small bowl (you’ll use it in step 3).

Cook potatoes:

Place potatoes in a medium pot with enough salted water to cover by 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. Cover to keep warm.

Coat chicken:

Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet.

Evenly spread the tops of chicken with a thin layer of reserved dressing. Mound coated sides of chicken with onion crust, pressing to adhere (no need to coat the undersides).

Roast chicken & beans:

On opposite side of sheet from coated chicken, toss green beans with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes.

Tip: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.

Mash potatoes:

Meanwhile, mash potatoes with sour cream, 2 TBS butter, and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Serve:

Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.

Chicken, Creamy Tarragon Breast

Chicken, Creamy Tarragon Breast

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Yield: 4

Adapted from: https://themodernproper.com/creamy-tarragon-chicken

This chicken recipe is dressed to impress! Fresh tarragon lends a warming fragrance to a rich and creamy sauce for perfectly browned chicken breasts. Add mashed potatoes or pasta and call it a meal!

  • 4small boneless, skinless chicken breasts (about 1¾ lb)
  • 1¾tsp kosher salt
  • 2TBS extra-virgin olive oil
  • 2large shallots, thinly sliced
  • 3garlic cloves, minced
  • ¾cup white wine
  • 1cup heavy cream
  • 1cup chicken stock
  • 1tsp chicken Better than Bouillon (or 1 chicken bouillon cube)
  • 3TBS fresh tarragon, chopped
  • 1tsp Dijon mustard
  • 1tsp lemon zest
  • 1TBS cornstarch
  • ¼tsp freshly cracked black pepper
  • Cooked pasta or mashed potatoes, for serving (optional)

Pat the chicken dry. Season all over with 1½ tsp of the salt.

Heat 1 TBS of the oil in a large skillet over medium. Once the oil is glistening, add the chicken and cook for about 5 minutes per side, or until golden-brown. Transfer the chicken to a plate.

Add the remaining oil and shallots to the same skillet and cook, stirring, until tender, about 4 minutes. Stir in the garlic until fragrant, about 30 seconds. Stir in the wine and cook until reduced by half, about 4 minutes, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream, chicken stock, bouillon, 2 TBS fresh tarragon, mustard, lemon zest, and remaining ¼ tsp salt.

Return the chicken to the skillet along with any collected juices on the plate. Bring the sauce to a simmer over medium heat, then reduce the heat to medium low. Simmer until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes more.

In a small bowl mix the cornstarch together with 2 TBS cool water. Transfer the chicken to a plate. Pour the cornstarch slurry into the sauce and continue to simmer until thickened, about 3 minutes. Nestle the chicken back into the sauce.

Top chicken with pepper and remaining 1 TBS tarragon and serve over mashed potatoes.

Community Group Pasta

Community Group Pasta

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with Chicken, Broccoli, Sun-Dried Tomatoes & Cream Sauce 😊

Yield: 4 Servings
Scott Nowell

Circa 1994: This started as a church potluck meal, and it still works well 30 years later. It also makes a nice, simple family meal.
Updated to describe the version served at 28-Sep-23 Community Group.
You can use your imagination on this and replace the chicken with shrimp, sausage or beef. Also any pasta and vegetables can be used. Just be sure to barely cook it to al dente so it doesn’t get too soft in the assembly.

Chicken:

  • 2TBS cooking oil, divided
  • 1lb chicken breasts, boneless skinless
  • salt & freshly ground pepper
  • 1-2tsp Italian seasoning
  • 8oz Rotini, Penne, etc.
  • 8oz broccoli, small florets

Assembly:

  • 2TBS garlic, minced
  • 1cup julienned sun-dried tomatoes, oil reserved
  • 2TBS oil from sun-dried tomatoes
  • 1-2TBS butter
  • ½cup reserved pasta cooking liquid
  • 1cup heavy cream
  • 1-2tsp dried basil or Italian seasoning
  • ½cup Parmesan cheese, shredded
  • salt & pepper
  • 1TBS Italian flat leaf parsley, chopped

For serving:

  • Parmesan cheese shredded


Cook broccoli and pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and broccoli. Cook until starting to soften (about 2 minutes), remove to a bowl of ice water with a spider.

Return water to a boil and add pasta. Cook until just al dente, a minute or two less than manufacturer’s directions. Reserve a cup of the starchy cooking water, then drain and set pasta aside.

Cook chicken:

While the pasta is cooking, cut the chicken into bite sized pieces. Season chicken with salt and pepper and a good sprinkle of Italian seasoning. Be generous.

Heat a TBS each of reserved sun-dried tomato oil and cooking oil until hot in large sauté pan. Add the chicken and sauté until cooked through. About 2-3 minutes. You should get some nicely browned pieces. Remove chicken from pan and set aside.

Assembly:

Return empty pasta pot to medium heat, add a TBS each of reserved sun-dried tomato oil and cooking oil. Add 2 TBS of minced garlic. Sauté for 30 seconds. Add the sun-dried tomatoes and basil or Italian seasoning, stir and sauté for another 30 seconds.

Add ½ cup reserved pasta cooking liquid and cooked chicken to pan and cook until heated through, 2 to 3 minutes.

Return pasta and broccoli to pot. Mix.

Add cream and 1-2 TBS butter. Mix and heat until hot and pasta is well coated. You can add more pasta cooking water if needed.

Season to taste with salt and pepper.

Serve:
Transfer to a serving dish and top with parsley.

Serve with additional Parmesan cheese if desired.

We served this with a tossed green salad with Italian dressing and Cheesecake Factory dark bread, followed by Hermit Cookies with vanilla ice cream.

Chicken with Basil-Pecorino Cream Sauce

Chicken with Basil-Pecorino Cream Sauce

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and Roasted Red Potatoes

Yield: 2 Servings

Adapted from: Home Chef

A tender chicken breast, topped with a creamy basil sauce infused with sharp pecorino cheese, served next to roasted red potatoes, shallot, and fresh red bell pepper.

  • 12oz red potatoes
  • 1red bell pepper
  • 1shallot
  • 13oz boneless skinless chicken breasts
  • 2TBS basil pesto
  • 4oz light cream
  • 1oz pecorino cheese
  • olive oil
  • salt & pepper
  • cooking spray

Preheat oven to 400°F.

If using any fresh produce, thoroughly rinse and pat dry.

Prepare a baking sheet with foil and cooking spray.

Prepare the Ingredients

Cut each potato into six to eight wedges.

Stem, seed, remove ribs, and cut red bell pepper into 1″ dice.

Peel and slice shallot into ¼” rounds.

Pat chicken breasts dry, and season both sides with salt and pepper.

Begin the Vegetables

Toss potatoes, red bell pepper, shallot, 1 tsp olive oil, season with salt and pepper on prepared baking sheet. Spread into a single layer, leaving room to add chicken later (some overlap is ok). Roast in hot oven until vegetables begin to soften and caramelize on edges, 20 minutes. Remove from oven.

Vegetables will finish cooking in a later step.

While vegetables roast, sear chicken.

Sear the Chicken

Place a medium non-stick pan over medium-high heat. Add 1 tsp olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. After vegetables have roasted 20 minutes, carefully stir on their own side. Transfer chicken to empty space on baking sheet. Reserve pan: no need to wipe clean.

Finish the Chicken and Vegetables

Top chicken with 2 tsp basil pesto (reserve remaining for sauce). Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165°F, 10-12 minutes. Remove chicken to a plate and rest at least 5 minutes. While chicken rests, make sauce.

Make Sauce and Finish the Dish

Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil. Once boiling, remove from burner. Stir in remaining basil pesto and ⅔ of the pecorino (reserve remaining for garnish). Taste, and season with a pinch of salt and pepper if desired.

Serve:

Divide chicken and vegetables between plates and top chicken with sauce and garnish with remaining pecorino.

Creamy Chicken Chowder

Creamy Chicken Chowder

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with poblano and crispy tortillas

Yield: 2 Servings

Adapted from: Home Chef

Diced chicken combined with sweet corn and feisty poblano, then simmered in cream to achieve a delightful soup. Topped with cheese and crunchy tortilla strips. Add bacon, sausage or shrimp as an option.

  • 1medium/small yellow onion
  • 1poblano pepper
  • 3oz corn kernels
  • 1lime
  • 12oz diced boneless skinless chicken breasts
  • 1TBS chili and cumin rub
  • 4oz light cream
  • 2tsp chicken base
  • 1oz shredded Oaxacan cheese
  • ½oz tortilla strips
  • olive oil
  • salt & pepper

Options:

  • 4strips bacon
  • 4oz pork, andouille, or kielbasa sausage links, sliced
  • 8oz shrimp

Prepare the ingredients:

Halve and peel onion. Cut halves into ¼” dice. Stem poblano pepper, seed, and cut into ½” dice. Wash hands and cutting board after prepping. Quarter lime. Pat diced chicken dry, and season with a pinch of salt and pepper.

Sear the chicken:

Place a medium pot over medium-high heat and add 1 tsp olive oil. Add chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes. Transfer to a plate. Chicken will finish cooking in a later step. Reserve pot, no need to wipe clean.

Start the chowder:

Return pot used to sear chicken to medium heat and add 2 tsp olive oil. Add onion and poblano (reduce quantity if spice-averse) to hot pot and stir often until vegetables are slightly softened, 3-5 minutes. Stir in corn and seasoning rub until combined.

Options:

If using bacon, sausage or shrimp, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon, sausage slices or shrimp to hot pan. Flip occasionally until cooked, 6-8 minutes (3-4 for shrimp). Transfer to towel-lined plate. When cool enough to handle bacon, crumble.

Stir half of the options into finished chowder and reserve the other half for garnish.

Finish the chowder:

Add chicken and any accumulated juices, ½ cup water, cream, and chicken base to pot. Stir to combine and bring to a simmer. Once simmering, stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165°F, 5-7 minutes. For a thinner texture, stir in additional water 1 TBS at a time until desired texture is reached. Remove from burner. Season with a pinch of pepper.

Finish the dish:

Divide between bowls, garnishing chowder with remaining half of optional protein, cheese, and tortilla strips. Squeeze lime wedges over to taste.

Farmhouse Fried Chicken

Farmhouse Fried Chicken

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with mashed potatoes, green onion gravy, and corn

Yield: 2 Servings

Adapted from: Home Chef

Fried chicken with creamy green onion gravy, accompanied by mashed potatoes and sweet corn.

  • 1½TBS butter
  • 4oz light cream
  • 2green onions
  • 2russet potatoes
  • 6oz canola oil
  • 13oz boneless skinless chicken breasts
  • ½cup Chicken Breading
  • 1TBS plus 3 tsp mayonnaise
  • 3oz corn kernels
  • olive oil
  • butter
  • salt & pepper

Make the Mashed Potatoes

Cut potatoes into ½” pieces. Bring a small pot with potato pieces and enough salted water to cover by one inch to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes. Reserve ½ cup potato cooking liquid. Drain potatoes in a colander and return to pot.

Add half the butter, ¼ the cream (reserve remaining of each for gravy), ½ tsp olive oil, and a pinch of salt. Mash until desired consistency is reached. Add potato cooking liquid to thin if needed. Cover and set aside. While potato cooks, prepare ingredients.

Prepare the Ingredients

Trim and thinly slice green onions at an angle.

Pat chicken breasts dry, and season both sides with salt and pepper.

Heat canola oil in a medium pan over medium heat for 5 minutes.

Combine mayonnaise and 2 tsp water in a mixing bowl.

Place chicken breading in another mixing bowl.

Dip one chicken breast in mayonnaise-water mixture, then coat completely in chicken breading, shaking off any excess. Repeat with second chicken breast.

Fry the Chicken

Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t brown, increase heat.

Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165°F, 10-14 minutes.

Transfer chicken to towel-lined plate. Rest at least 5 minutes. While the chicken rests, cook corn.

Cook the Corn

Place another small pot over medium heat. Add 1 tsp olive oil and a TBS of butter to hot pot. When foaming stops, add corn and stir occasionally until warmed through, 4-5 minutes. Remove corn to dish and season with a pinch of salt and pepper. Wipe pot clean and reserve.

Make Gravy and Finish Dish

Return pot used to cook corn to medium heat.

Add green onions (reserve a pinch for garnish) and remaining cream and bring to a simmer. Once simmering, stir often until slightly thickened, 3-5 minutes.

Remove from burner and swirl in remaining butter. Season with a pinch of pepper.

Slice chicken into ½” slices.

Serve:

Divide chicken, potatoes and corn between plates.

Pour gravy over chicken and garnish potatoes with reserved green onions.