Archive for the ‘Chicken Dishes’ Category

I was staring at yet another package of chicken a while back (it was on sale at Publix – package of leg quarters – for $3 – yeah – I’ll take that!)  thinking – what can I do DIFFERENT?  Little of this and a  little of that later and anew kid favorite in my house was born.  Hope you like it!

  • 1 package chicken leg quarters (sometimes I just use a package of thighs and a package of legs – but you can use whatever you like!)
  • 1 stick of butter melted
  • 1 tablespoon Crystal hot sauce
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 1 tablespoon garlic
  • 1/4 cup grated Parmesan Cheese
  • salt & pepper to taste

Heat oven to 350 degrees.  Combine all ingredients other than chicken in small pot and place on low.  Whisk thoroughly until hot, the remove from  heat.  Place chicken pieces on a large baking sheet.  Drizzle half of the liquid over chicken, salt and pepper to taste.  Place chicken in oven for 45 minutes.  Baste with other half of liquid, continue cooking for another 30-40 minutes or until chicken is cooked through and very tender.

The Zesty Lime Chili Corn makes a great side for this dish!



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A family favorite around here – and oh so quick and easy! 

  • 1- 1 1/2 lbs chicken breast sliced into strips or cubes (try to make uniform in size for even cooking)
  • 1 package sliced portabello or white button mushrooms
  • 4 tablespoons butter
  • 1 teaspoon garlic powder
  • Freshly ground Salt/pepper
  • ¼ cup apple juice
  • ¼ cups dry white wine (I like Pinot Grigio!)
  • 3 tablespoons lemon juice
  • Shaved parmesan

Season chicken with salt/pepper & teaspoon garlic powder.  Heat skillet to 300 degrees, add butter and chicken breast slices…sauté for 5 minutes tossing while browning.  Then add mushrooms, a dash more salt & pepper.  Flip chicken and mushrooms for another 2 minutes, browning everything on all sides. Add lemon juice, wine and apple juice, scraping bottom of skillet for all those amazing tidbits and sauté for additional 2 minutes.  Put everything onto a platter, top with a sprinkling of shaved Parmesan and enjoy! We actually love to pour the whole mixture over some al dente penne pasta or linguine—even jasmine rice.  Pair with a nice salad or crusty loaf of bread and life is grand!

You may also want to add….toasted pine nuts, dried cranberries or a little sprig of rosemary to the mix.  If you like it spicier, toss in a few red pepper flakes or a couple shakes of chili powder.  Experiment!  Oh and by the way – Hailey says – don’t eat the flower!

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We love chicken picata in my house! (And it usually brings a few friends out of the woodwork too!)  It’s fancy enough for company and yummy enough just for family!  Hope you like it!

  • 2 skinless, boneless chicken breasts, butterflied  & cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/3 cup chicken stock
  • ¼ cup dry white wine
  • 1/3 cup fresh parsley, chopped
  • 3-4 lemon slices
  • 1 package sliced baby portabello mushrooms
  • 1/4 cup shaved Parmesan

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.  In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3-4  minutes. When chicken is browned, flip and cook other side for 3-4 minutes. Remove and transfer to plate.

Into the pan add 2 tablespoons butter and mushrooms.  Sauté mushrooms until brown on both sides.  Remove mushrooms to plate with chicken. Next, add lemon juice, white wine, stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley, Parmesan and lemon slices.  Some people like capers on theirs — (my kids aren’t keen on them!)  If you like them, add a tablespoon of them in when you’re whisking the wine, stock & butter together for the sauce.

I usually serve with a salad and plate of linguine – pouring the sauce/chicken goodness over the top of the pasta and topping with some shaved Parmesan!


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Another recipe for the College Cookbook…(come on – a kid can’t eat ramen all the time!).  The taste testers in my house were loving this one!  You can eat it as is or pile it on a crusty bun for a knockout sandwich!  Double up the recipe and share with your roomie – or add a great side like pasta or rice and it makes date night delish!

  • 1 chicken breast – cut into thirds
  • ½ cup sliced portabello or button mushrooms
  • 1 small onion sliced thin
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt & pepper
  • 2 tablespoons lemon juice
  • ¼ teaspoon red chili pepper flakes*optional
  • 2 slices of favorite  cheese (we like smoked gouda, muenster, cheddar, provolone, swiss–all favorites!)

Heat skillet to 300 degrees, add butter & olive oil.  Season chicken & mushrooms with garlic powder, salt & pepper.  Add onions, sauté 1 minute then add chicken & mushrooms.  Toss all until brown on all sides – about 5 minutes.  Add lemon juice and pepper flakes if you like it kicked up!  Sauté 1 minute – push everything together, turn off skillet, top the pile of goodness with two slices of your favorite cheese (experiment and see which you like best!) – cover the skillet for one minute until cheese melts.  Put on a big bun for a wonderful sandwich or eat just like it is with a side salad or veggie!

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Venturing into the first recipes we’ve written for the college cookbook.  Do you know it’s not easy to write recipes for ONE when you’re used to feeding a whole crew?  This is one of Hailey’s favorites though – Try it!  You’ll like it!

  • 1 chicken breast sliced into strips
  • 3/4 cup sliced portabello or white button mushrooms
  • 2 tablespoons butter
  • ½ teaspoon garlic powder
  • Salt/pepper
  • 2 tablespoons apple juice
  • 2 tablespoons lemon juice
  • Shaved parmesan

Season chicken breast with salt/pepper & ½ teaspoon garlic powder.  Heat skillet to 300 degrees, add butter and chicken breast slices…sauté for 5 minutes then add mushrooms, a dash more salt & pepper.  Flip chicken and mushrooms for another 2 minutes, browning everything on all sides. Add lemon juice and apple juice, scraping bottom of skillet for all those amazing tidbits and sauté for additional 2 minutes.  Put everything into a bowl, top with a sprinkling of shaved Parmesan and enjoy! You can have it with a salad, rice, pasta or all by itself!

By the way – Hailey says – don’t eat the flower! 😉

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Everyone in our family has “THEIR” specialty – and my sister has mastered the art of the chicken taco! 😉   An amazing cook, mom and of course SISTER — this is a family favorite for all – and a fun meal to share — she said I could let you guys in on it! 😉  Thanks Shelly! 

  • 1 to 1 1/2 lbs chicken breasts (cut into half inch pieces)
  • 1 small yellow onion diced
  • 1 pkg taco seasoning
  • 2 tablespoons olive oil
  • 1 can of Rotel diced tomatoes with chilies (Original, Mild or Hot depending on your desired level of spicy!)

In a large skillet over medium high heat (8), simmer onions in olive oil until soft and semi transluscent. Add the chicken, stirring frequently until almost all the pink is gone. Add taco seasoning, stir until coating is even. Add Rotel tomatoes, stir evenly. Cover and simmer for 10 or 15 minutes, stirring occasionally, until chicken is thoroughly cooked and absorbing the juices in the pan. Remove cover and simmer until some of the juices evaporate. Remove from heat.  Then simply place in desired taco shell, soft or crunchy…and load on your favorite toppings; cheese, salsa, sour cream, avacado…  HINT: Learned this one from our Mom, scoop the sour cream into a sandwich baggie, snip off the end and squeeze onto tacos.

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We eat a lot of chicken – so I’m always looking for ways to add a little twist – and make it less boring.  My kids love this meal – the chicken falls off the bone and they ladle the sauce over jasmine rice.  I usually serve it with cole slaw or zesty corn.  The nice thing about this meal – once you do the first part – is it pretty much cooks itself!  (Always a plus!)

It also re-heats well- so if you want to make it on the weekend and serve it during the week, that makes life a little easier too!  You can also transfer to a crockpot after the first steps and then put on low to cook for the rest of the day if that works better for you too!

  • 1 package chicken leg quarters with thighs**
  • 1/2 stick of butter
  • garlic powder
  • ground cumin
  • salt & pepper
  • olive oil
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • bottle of your favorite bbq sauce

All right — take a big skillet and put on medium heat – add about a tablespoon of olive oil and your butter. Season your chicken with garlic powder, cumin, salt and pepper. Cumin can be strong – so you may have to play with it to get the right amount for your family. If you want you can take the spices and create a rub first and sprinkle it over the chicken that way – but I just tend to give everything a good shake then put the chicken in the skillet to brown (medium-gold) on both sides.

Take the chicken out when brown then add the wine & lemon juice to the drippings and scrape the drippings free to make a nice sauce base (about 5 minutes) — then put the chicken back in, cover and put in a 250 degree oven for 2 1/2 hours. After the first hour and a half, add about half your barbeque sauce, cover the chicken liberally and then cover the pot back up and put back in the oven. (If your skillet’s not big enough – transfer everything to a casserole to roast in the oven) At hour 2 – check your chicken for doneness — add remaining BBQ sauce. Cook additional 1/2 hour if needed or let rest. I serve it over jasmine rice – the kids pour the sauce all over the rice and are happy little BBQ campers!

**you can use any chicken pieces you want – these just happen to always be on sale here so you know — but if you prefer chicken breasts that’s cool too – or if I’m making a lot of it for company, I get a package of breasts, a package of leg quarters..

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