Posts Tagged ‘chicken


Tortellini Chicken Soup for the Frozen Minneapolis Soul

Recipe Mashups has moved to  Please click here for a link to the post you were looking for:  Tortellini Chicken Soup for the Frozen Minneapolis Soul.


Lemony Chicken Fricassee with Shallots and Morels


Lemony Chicken Fricassee with Shallots and Morels

Delicious.  No wonder this recipe is a Food and Wine staff favorite.  Although I must make a confession.  One ounce of dried morels in my grocery store came with a $17.99 price tag and I wasn’t about to buy them, especially since my husband won’t touch mushrooms.  I settled for the “Woodland Blend,” containing some morels, for $7.99.  I don’t think dinner suffered for this small substitution.  I’ve never had the chance to go searching for morels, but always saw stories about them in the Washington Post when we lived in Virginia.  I understand that 2008 was a banner year for them in the Washington, DC/ Northern Virginia region — at least, so said the Washington Post: The Morel of This Story is a Mushroom.


I only made a couple other changes to the recipe.  One was to halve the ingredients and use two bone-in chicken breasts, and the other was to cook the chicken longer.  Turning up the heat would have burned the shallots and mushrooms, so I just kept cooking, for a total of 30-35 minutes.  I added about 1/4 cup of water along the way, too.  The chicken was still juicy and the shallots and mushrooms weren’t overdone.


I served the chicken and asparagus on a bed of pre-made mashed potatoes.  I’m a sucker for the mashed potato-asparagus combo, and it’s particularly good with this mushroom sauce.  Crabcakes also make a great main course with asparagus and mashed potatoes.


PS — I think the last time I heard the term “fricassee” was in a Bugs Bunny cartoon.  From what I can tell, it means a stew of poultry and vegetables cooked in butter and other liquids.  Good stuff — I’d do it again.


Chicken Mesilla

This is a ridiculously easy meal that makes great leftovers, too.  This dish is named after my home town in New Mexico – Chicken Mesilla is what my family has always called this.

1 14 oz package skinless boneless chicken tenders
¼ large onion, sliced into thin rings
1 clove of garlic, minced
1 14 oz. can whole tomatoes, roughly chopped (save juice)
8 roasted, cleaned and peeled green chiles
2 tablespoons olive oil
Shredded Mexican cheese
Flour tortillas for serving

Preheat oven to 350.  Wrap stack of flour tortillas in foil and put them in the oven to warm.  Season chicken tenders with salt and pepper or seasoning of choice (I like Lawry’s season salt and a little pepper).  Heat oil on medium heat and add onions and garlic, sautéing until onions are tender.  Remove onions and garlic from pan and reserve.  Add chicken tenders to pan and brown thoroughly, about 2-3 minutes on each side.  Add tomatoes and juice, green chile and onions and garlic to pan.  Cover and reduce heat to simmer for another 7-10 minutes, or until chicken is cooked completely.  Use a slotted spoon to plate chicken tenders with the tomato, onion and chile mixture.  Sprinkle with cheese and place under the broiler to melt.  Serve with warm flour tortillas.  This is also great served over white rice.  This makes two large servings with a little bit left over.  Leftovers are great wrapped in a flour tortilla and cheese and heated through.


Chicken Teriyaki Stir Fry

I put this dish together to try use a few ingredients I had on hand:  chicken breast, green bell pepper, red onions, baby carrots and white rice.

For sauce, I made the following recipe: Restaurant Teriyaki Sauce.  I was not totally pleased with how this came out.  ½ teaspoon ground ginger was WAY too much – the whole house started smelling like ginger.  Fresh ginger probably would have been better, too. Also, ¼ teaspoon garlic powder was not enough.  Perhaps these quantities were reversed.  I added a clove of minced garlic to the sauce as it cooked.  All in all, this sauce was too sweet and too gingery for teriyaki —  really not the best recipe.  Because of this, I only added a couple tablespoons of it to the chicken and vegetables and served the rest on the side.  A little of the sauce goes a long way and this worked out fine.

Chicken and Vegetables:

2 skinless boneless chicken breasts
½ green bell pepper, cut into thin strips
½ cup baby carrots, quartered length-wise
¼ red onion, roughly chopped
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2-4 tablespoons sesame oil

Heat one tablespoon sesame oil over medium heat.  Add minced garlic.  Season chicken breasts with salt and pepper.  Add to skillet or wok.  Brown chicken for 4-6 minutes per side, turning once, making sure chicken is cooked through.  Remove chicken from skillet and cut into strips. Add one tablespoon of sesame oil and Worcestershire sauce to skillet.  I used Worcestershire instead of soy sauce because I ran out of soy sauce after making the teriyaki sauce.  It actually worked really well.  Add vegetables and stir fry until desired doneness is reached, approximately 7-10 minutes.  Add chicken to skillet.  Add as much teriyaki sauce as desired and make sure chicken is warmed through.
Serve over rice.  Serves 2.


Chicken Flautas

Another Las Cruces, NM favorite, named after their flute-like shape —  “flauta” means flute in Spanish.  This is a pretty cheesy intro, but I’m trying to add some local flavor for all you non-New Mexicans out there. This is a great way to use chicken you already have cooked.  These make a good appetizer or finger food for parties, too.

1 large cooked chicken breast, chopped
8 corn tortillas
¼ cup chopped onions
1 cup vegetable oil
Shredded Mexican cheese
16 toothpicks

Preheat oven to 400. Sautee onions until soft.  Add chicken breast and cook until warmed through.  Set aside a plate lined with paper towels for draining tortillas.  Heat vegetable oil on medium-high heat in a large pan until it bubbles when a tortilla is added.  Dip each tortilla in the hot oil until softened, about two seconds.  Remove and drain on paper towels.  Remove oil from heat.

To make flautas, place tortillas flat and fill with about 2 tablespoons of chicken. Some people like to add cheese within the flautas, but I like to sprinkle it on top like they do at La Posta in Mesilla, NM, one of my family’s favorite restaurants.  After filling flautas, roll tightly and secure with two toothpicks each.

Reheat oil on medium-high. Set aside a plate lined with paper towels for draining.  Fry flautas for 1-2 minutes on each side, until crispy.  They should be done enough to hold their shape when the toothpicks are removed.  Remove from oil and drain.

When all flautas are done, remove toothpicks.  Place flautas in an oven-safe dish.  Sprinkle with cheese and place in oven until cheese is melted, approximately 5 minutes.

Serve with salsa and garnish with sour cream and cilantro. These would be good served with Hot Mexican Rice.

I like to be efficient with ingredients I have on hand and left-overs.  Tonight I had a few items I wanted to use besides the chicken breast, including white rice, Tomatillo Salsa, and queso fresco.  I decided to serve the flautas with a couple other dishes as a buffet of Mexican (instead of Spanish) tapas, or small plates.  I made a chopped salad with lettuce, red peppers, apples, red onions and queso fresco, very similar to Chopped Salad with Zesty Lime-Dijon Dressing.  The other dish was white rice topped with tomatillo salsa (also known as salsa verde) and queso fresco.  To go put out some tortilla chips with Sadie’s salsa and tomatillo salsa.


Fast and Easy Chicken Parmesan

This is my go-to quick comfort food dinner.  It’s easy and satisfying.  This can be made more healthy by using less olive oil to cook the chicken breasts and by using less cheese or using reduced fat cheese.

2 skinless boneless chicken breasts
½ cup breadcrumbs
1 egg
½ teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon Italian seasoning
½ teaspoon crushed red peppers

3-4 tablespoons extra virgin olive oil

1 ½ cups prepared tomato pasta sauce (I like Classico Fire Roasted Tomato and Garlic Pasta Sauce or Buitoni Arrabiata Sauce)
2 slices provolone
¾ cup freshly grated Parmesan
2 tablespoons minced fresh parsley or 1 tablespoon dried parsley

8 oz. spaghetti or angel hair pasta cooked according to directions

Place chicken on cutting board and cover with plastic wrap.  Pound chicken to ½” thickness with a meat mallet.  Mix breadcrumbs, salt, pepper, Italian seasoning and crushed red peppers in a large plate.  Beat egg and pour into a separate plate.  In a large skillet with a lid, heat olive oil over medium-high heat.

Dip chicken into egg and then dredge in breadcrumb mixture.  Cook in skillet until chicken is golden brown on each side, 2-3 minutes per side.  Reduce heat to medium low.  Pour pasta sauce over chicken breasts and spread to cover. (I’m a tomato sauce fanatic, so probably used more sauce here than others might.)  Place cover over skillet and cook at a simmer until chicken is done, approximately 5 minutes.

Top chicken breasts with provolone slices, ¾ cup Parmesan, and parsley. (I used some shredded cheddar in this batch because I ran out of provolone).  Cook covered for another 2-3 minutes, or until cheese melts. Serve over spaghetti or angel hair pasta.  This makes two large servings or four small ones.

I like to serve this with Chopped Salad with Zesty Lime Dijon Dressing.

Wine: Merlot and Pinot Noir go well with Chicken Parmesan.  We enjoyed Le Grand Pinot Noir 2007 with this meal.


Chicken Piccata with Capers, Fresh Fettuccine and Green Beans with Lemon

Recipe Mashups has moved to  Please click here for a link to the post you were looking for:  Chicken Piccata with Capers, Fresh Fettuccine and Green Beans with Lemon.

Add to Technorati Favorites