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Chicken with a Sun-dried Tomato Cream Sauce

I think it’s safe to say we’ve been in a food rut recently. We’re eating more and more of our staples—tacos, grilled cheese and tomato soup, breakfast for dinner, and Illegal Pete’s—you get the idea.  Creativity in the kitchen is definitely lacking.  The past few weeks, I’ve been forcing myself to cook something new a couple nights a week.  It’s been nice trying out new recipes again, and so far, there haven’t been any major mishaps in the kitchen.

I’m a big pasta fan.  Tim, not so much, but he can handle a pasta dish every once and a while. I came across a recipe on Pinterest (my new guilty pleasure…) for Chicken with a Sun-dried Tomato Cream Sauce.

Now, I know the picture does not do this dish justice.  In fact, it’s kind of blah looking (that’s an official cooking and photography term, I promise).  I could have taken more time to stage the photograph, maybe add a few extra sun-dried tomatoes on top.  But, this smelled so good, I couldn’t wait any longer to take a bite. One bite turned into two, and so on and so forth.  Enjoy!

  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 3/4 cup chicken broth, divided
  • 1/2 cup heavy cream
  • 2 tablespoons sun-dried tomato slivers in oil
  • 1 tablespoon of oil from the jar of sun-dried tomatoes
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 4 boneless, skinless chicken breasts, flattened into an even thickness

Melt butter in a large skillet over medium-high heat. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute.

Gradually stir in 1/2 cup chicken broth, whisking well to avoid clumps. Add cream, tomatoes, thyme, salt, and red pepper flakes. Bring to a boil and cook 1 minute. Pour into small bowl and set aside. Wipe skillet clean.

Place sun-dried tomato oil in the skillet and heat over medium-high heat. Sauté chicken in oil until browned and cooked through, approximately 4 minutes per side. Transfer to a plate and keep warm.

Add remaining 1/4 cup chicken broth to skillet and bring to a boil. Scrape any brown pieces up with a wooden spoon. Mix in reserved sauce, add chicken and remove from heat once mixture is sufficiently warmed.

Source: Fort Mill SC Living

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Posted by on October 18, 2012 in Main Dish

 

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Mexican Grilled Chicken Bowl with Cilantro Lime Rice

Happy Fourth of July!  Once the outdoor grilling is complete and your guests have gone back home, here’s an easy dinner to put together during the work week.  And it is oh so good.

Chipotle is pretty big in Colorado.  After moving out here for grad school, it didn’t take long to discover the joys of a Chipotle burrito in the middle of a paper writing session.  And now, there’s a delicious Chipotle very, very close to where I work.  When I go into Chipotle, I don’t hold back.  Sour cream?  Yes.  Guacamole?  Yes.  Chips with your guacamole?  Duh.  Yes.

As we continue to struggle with the eating out vs. eating in issue (okay, okay, my struggle more than Tim’s), what better way to convince yourself to cook when you have a recipe that’s just as good, if not better, than the out to eat option!

The Mexican Grilled Chicken Bowl with Cilantro Lime Rice is delicious.  I think I’m officially obsessed with chipotle chiles in adobe sauce – you might have to try a couple of grocery stores to find a can (usually around the cans of diced jalapenos), but it is worth the search.  Now, we can make our own Chipotle Burrito Bowls at home, and I don’t have quite the urge to top it off with all that unhealthiness.

Also, we don’t have a grill.  I know, you should all feel sorry for us since it is currently perfect grilling weather.  We cooked the chicken on the stove, but grill if you have the resources!

A photo of a burrito bowl with chicken, avocado, tomatoes, rice, and black beans.

Marinade:
2 canned chipotle chiles in adobo sauce, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons ancho chile powder
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
3 boneless, skinless chicken breasts

Rice:
1 1/2 cups long-grain white rice
3 cups low-sodium chicken broth
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
2 tablespoons lime juice

Toppings:
2 medium Hass avocados, diced
2 medium tomatoes, diced
1/2 cup green onions, sliced thin
1 can (15 oz) black beans, rinsed
1 cup queso fresco
2 limes, cut into wedges
Tortilla chips

Whisk the marinade ingredients together in a small bowl. Place the chicken breasts in a freezer-size plastic bag and pour in the marinade. Seal tightly and turn bag several time to make sure marinade covers entire chicken breast.  Refrigerate.

Combine the rice, broth, and salt in a medium saucepan over medium heat, bring to a simmer. Reduce the heat to low and cover the saucepan with lid. Cook until the rice is tender and the liquid is absorbed, about 20 minutes. Move saucepan from the heat and keep covered for an additional 10 minutes. Stir in the cilantro and lime juice. Keep lid on saucepan until ready to use rice.

Heat a skillet over medium heat. Add chicken breasts and discard additional marinade.  Cook chicken about 4-5 minutes per side.  Transfer chicken to cutting board and let rest for several minutes.  Cut chicken in 1/2 inch pieces.  (You can also cook chicken breasts on grill)

Divide rice between small bowls.  Top the rice with chicken and additional toppings – avocado, tomatoes, green onions, black beans, and queso fresco.  Serve with tortilla chips and lime wedges.

Source: Heat Oven to 350, Originally from Weber’s On The Grill: Chicken and Sides

 
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Posted by on July 4, 2011 in Main Dish

 

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Chipotle Chicken Taco Salad

I don’t have that many quick, go-to meals.  In fact, if I get home from work and don’t have any ideas for dinner, chances are we’re going out to eat instead.  That may have changed with my discovery of Chipotle Chicken Taco Salad.  Do not judge this recipe by my picture (it’s not all that pretty).  This was the easiest, most delicious meal and it will undoubtedly become a new staple in our house.

I typically have most of the ingredients on hand and if you have leftover chicken from another meal, you could throw this together in no time at all.  I left out the romaine lettuce and served the salad on a bed of fresh spinach instead.  For lunch today, I just ate the chicken salad by itself, without spinach.  Next time, I’ll try it with the romaine and add more adobo for some extra spice!

Chipotle Chicken Taco Salad

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce
2 cups shredded chicken
1 cup cherry tomatoes, halved
1 avocado, diced and peeled
1/3 cup red onion, diced
1 (15-ounce) can black beans, rinsed and drained
1 cup corn

Mix all ingredients for dressing in bowl.  Stir well.

Combine all ingredients for salad in a large bowl.  Drizzle dressing over salad and toss gently.

Serve with tortilla chips.

Source: Cooking Light (seen on Framed Cooks)

 
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Posted by on May 18, 2011 in Lunch, Main Dish

 

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Chicken Marsala

When I was in high school and throughout college, I worked as a waitress.  I loved waiting tables – the interaction with the customers, learning about the food and wines, but I’m not going to lie, my favorite part was 50% off meals when I was working.

My waitressing career started at an Italian restaurant in a suburb of Houston and it was at that restaurant where I discovered my love for chicken marsala.  After my shifts, I was always starving and I would usually have someone in the kitchen make me chicken marsala for dinner.  It’s definitely now one of my “comfort foods.”  I love the sweetness of the Marsala wine and enjoyed the addition of the mustard and Mascarpone cheese to the sauce in this recipe.

Chicken Marsala

1 1/2 pounds boneless skinless chicken breasts, scallopini pieces (thin sliced)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
8 ounces mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves
12 ounces dried fettuccine

Cook pasta by bringing a large pot of water to a boil.  Add fettuccine, cooking until al dente, about 8 minutes.  Stir occasionally.  Drain and set aside.

While pasta is cooking, season the chicken with salt and pepper.  Heat olive oil in large skillet over high heat.  Add chicken, cooking until just brown, about 3 minutes per side.  Transfer chicken to a plate.

Melt butter in the same skillet that chicken cooked in over medium-high heat.  Add onion and sauté for about 2 minutes, until the onion is tender.

Add the mushrooms and garlic to the skillet.  Sauté for about 10-14 minutes, until the mushrooms are tender.  Add wine and reduce by half – about 4 minutes.

Stir in the mustard and mascarpone and return the chicken to the pan.  Simmer over medium-low heat until the chicken is cooked through.  The sauce should thicken slightly.

Serve chicken mixture over the fettuccine and top with chopped parsley

Source: Elizabeth’s Edible Experience, originally from Giada De Laurentiis

 
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Posted by on May 16, 2011 in Main Dish

 

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Chicken Tortilla Soup

After eating out for a week straight, Tim and I finally broke in the new kitchen on Saturday night.  And, of course, our first meal in our new place had to be Mexican.

I love chicken tortilla soup, but whenever we go out to eat for Mexican, two things always happen.  1. I fill up on chips and salsa before I even place my order.  2. I am so set on ordering chicken fajitas (the one meal stopping me from ever becoming a vegetarian) that I don’t even look at anything else on the menu.  No tortilla soup for me.

I think I had forgotten just how good a bowl of chicken tortilla soup tastes!  This will be a regular at our house from now on and I might just order it the next time we go out for Mexican food.

Chicken Tortilla Soup

Ingredients

1.5 lbs boneless skinless chicken breasts, cooked, shredded
2 tablespoons olive oil
1 large red onion, diced
1 jalapeno pepper, diced (seeds included)
2 cloves garlic, minced
1 poblano pepper
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 cup hominy
2 15-oz cans black beans, drained, and rinsed
1 14-oz can fire roasted diced tomatoes
4 corn tortillas, cut into strips
Juice of 2 limes
Shredded cheese for serving
Chopped cilantro for serving

Roast the poblano pepper under the broiler until the pepper is dark and charred.  Dice pepper once it has cooled.

Heat the olive oil over medium high heat in a dutch oven or very large pot.  Add onion and jalapeno and cook until soft, about five minutes.  Add the garlic and poblano pepper.  Cook for another minute.  Add the chili powder and cumin and mix until well combined.

Pour in the chicken stock, diced tomatoes, hominy, black beans, green chilies, chicken, and salt.  Bring to a boil.

Add the tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese on the side.

Source: Eat, Live, Run

 
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Posted by on April 12, 2011 in Soup

 

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