Monday, November 5, 2012

I'm back...with Chicken!

Sorry I haven't posted in a very long time. I have loads of new recipes to share, and hopefully I'll be able to do it regularly!
For my return blog I thought I'd share two chicken recipes with everyone. Chicken seems to be the number 1 meat of choice with my friends and family. Probably because it's so versatile, it's easy to cook, and there are hundreds of ways to do it up. Hope you enjoy these!

We like bacon, so I cooked the rest of the 12oz package in the oven while the chicken was cooking. Then I crumbled it over each dish before serving.

Chicken Saltimbocca
  • 4 chicken breasts
  • 1/8 teaspoon salt
  • 1 tsp dried sage
  • 4-8 slices of uncured bacon (depending on how big the chicken is)
  • 4 teaspoons extra-virgin olive oil
  • 1 small can or small box chicken broth
  • 1/3 cup fresh lemon juice
  • 2 tsp cornstarch
  1. In a small bowl (like a ramekin) add the sage and oil, and microwave for 10 seconds to warm. This lets the sage infuse the oil. Meanwhile, wrap each chicken cutlet completely in a piece of bacon.
  2.  Heat a large skillet over high heat. Add 1 tablespoon of sage-oil to pan, and swirl to coat. Add chicken to pan; cook until bacon is brown and chicken is done.
  3. While the chicken is cooking, combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Remove chicken from pan and add cornstarch mixture and the remaining 1 teaspoon sage-oil to pan; bring to a boil, stirring with a wooden spoon. Cook until slightly thickened, scraping the bottom of the pan with the spoon. Spoon sauce over chicken. Serve with pasta or rice. 

This is one of Addie's favorite dishesThe vinegar and cheese adds a nice tangy element.
Balsamic and Mushroom Chicken
4 skinless, boneless chicken breasts cutlets
½ cup plus 1 tbsp cornstarch
salt and pepper to taste
1 pound fresh mushrooms, sliced
1 tbs olive oil
6 cloves garlic
1/4 cup balsamic vinegar
1 small can or small box chicken broth
2 tsps butter
Parmesan cheese
  1. Season the ½ cup of cornstarch with salt and pepper. Dredge the chicken in the seasoned cornstarch so it’s lightly coated. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on both sides and chicken is cooked. Remove to a plate and cover.
  2. Lower the head to medium-low and add additional olive oil if needed, to the pan. Add the garlic and mushrooms. Cook until the mushrooms are soft.  Add the chicken broth and vinegar, scraping the pan with a wooden spoon to bring up the browned bits. Bring to a boil and cook for 10 minutes, uncovered.
  3. In a small cup mix the 1 tbsp of cornstarch with 1/3 cup of water. Add to the pan and boil until thickened slightly. Turn off the heat and add the butter to the pan, swirling to melt. Return the chicken to the pan to warm. Serve with pasta and grated Parmesan cheese.

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