Ingredients:
4 chicken breasts
3 tbsp flour
1/2 tsp salt
pinch of pepper
1/4 tsp garlic powder
2 tbsp olive oil
2 tbsp butter
1 cup chicken broth
1 cup heavy whipping cream
4 tsp balsamic vinegar
1 tsp fresh basil, chopped
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
Directions:
Flatten chicken breasts to about 1/4 inch thick. Add flour, salt, pepper and garlic powder to a large resealable bag. Add chicken, toss to coat. In a large skillet, over medium heat, add butter and oil until butter is melted. Add chicken and cook about 5 minutes per side. Remove and set aside. Add broth to dredge skillet. Stir in heavy cream, balsamic and herbs and bring to a low boil. Add chicken and turn to coat. Cook for another 5 minutes. Reduce heat to a simmer and cook another 5 minutes or until sauce thickens slightly. Pour sauce over chicken and serve.
Note: Sauce will thicken upon standing.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Wednesday, August 10, 2016
Kelly's Chicken and Rice Casserole
Ingredients:
1 can chicken
1 can cream of chicken soup
2 hard boiled eggs, cut up
2 tbsp butter, melted
1/4 cup mayo
onion powder, to taste
1 bag rice, cooked
Frosted flakes or corn flakes
Directions:
Combine first 7 ingredients. Place in a greased 8x8 pan. Top with cornflakes. Bake at 375 degrees for 20 minutes.
1 can chicken
1 can cream of chicken soup
2 hard boiled eggs, cut up
2 tbsp butter, melted
1/4 cup mayo
onion powder, to taste
1 bag rice, cooked
Frosted flakes or corn flakes
Directions:
Combine first 7 ingredients. Place in a greased 8x8 pan. Top with cornflakes. Bake at 375 degrees for 20 minutes.
Friday, July 31, 2015
Chicken and Dumplings
Ingredients
4 chicken breasts, cooked and shredded (save water to cook dumplings in)
Dumplings
3 cups self rising flour
1/2 stick butter
1 egg
1 can cream of chicken soup
add enough milk until dough is stiff
Directions
Roll dough paper thin on a floured pastry sheet. Cut into 1 inch pieces. Use extra plain flour to cut dumplings to make a thicker gravy. Bring broth to a boil. Drop dumplings in broth. Add cream of chicken soup. Cook slow for 10 minutes. Add chicken.
4 chicken breasts, cooked and shredded (save water to cook dumplings in)
Dumplings
3 cups self rising flour
1/2 stick butter
1 egg
1 can cream of chicken soup
add enough milk until dough is stiff
Directions
Roll dough paper thin on a floured pastry sheet. Cut into 1 inch pieces. Use extra plain flour to cut dumplings to make a thicker gravy. Bring broth to a boil. Drop dumplings in broth. Add cream of chicken soup. Cook slow for 10 minutes. Add chicken.
Chicken and Dumpling Casserole
Ingredients
2 chicken breast cooked and shredded or rotisserie chicken
2 cups chicken broth
1/2 stick butter
2 cups bisquick
2 cups milk
1 can cream of chicken soup
3 tsp chicken granules
1/2 tsp poultry seasoning or sage
1 tsp pepper
1/2 tsp salt
Directions
Preheat oven to 350 degrees. In a 9x13 dish, melt butter. Spread chicken over butter. Sprinkle pepper and poultry seasoning over this layer. Do not stir. In small bowl, mix milk and bisquick. Slowly pour over chicken. Do not stir. In a medium bowl, whisk together chicken broth, soup and granules. Pour over bisquick layer. Do not stir. Bake for 30-40 minutes or until the top is golden brown.
2 chicken breast cooked and shredded or rotisserie chicken
2 cups chicken broth
1/2 stick butter
2 cups bisquick
2 cups milk
1 can cream of chicken soup
3 tsp chicken granules
1/2 tsp poultry seasoning or sage
1 tsp pepper
1/2 tsp salt
Directions
Preheat oven to 350 degrees. In a 9x13 dish, melt butter. Spread chicken over butter. Sprinkle pepper and poultry seasoning over this layer. Do not stir. In small bowl, mix milk and bisquick. Slowly pour over chicken. Do not stir. In a medium bowl, whisk together chicken broth, soup and granules. Pour over bisquick layer. Do not stir. Bake for 30-40 minutes or until the top is golden brown.
Saturday, April 4, 2015
Buffalo Chicken Cups
Ingredients:
12 oz chicken, shredded
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Buffalo Wing Sauce
1 cup shredded cheddar cheese, divided
24 wonton wrappers
1/4 cup blue cheese crumbles
Directions:
Preheat oven to 375 degrees. Grease muffin pan. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cup cheddar cheese. You can soften the mixture slightly in microwave if needed to make it come together. Stir in chicken. Start layering your cups. Press wonton wrapper into the bottom of each muffin tin. Spoon about a tbsp of chicken mixture, top with another wonton wrapper and add another tbsp of chicken mixture. Sprinkle with remaining cheddar cheese and add a little blue cheese. Bake for 18 minutes or until edges are brown. Check after 10 minutes, if edges are brown, cover with foil. Let cool 5 minutes and use a knife to loosen edges and pop out.
12 oz chicken, shredded
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Buffalo Wing Sauce
1 cup shredded cheddar cheese, divided
24 wonton wrappers
1/4 cup blue cheese crumbles
Directions:
Preheat oven to 375 degrees. Grease muffin pan. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cup cheddar cheese. You can soften the mixture slightly in microwave if needed to make it come together. Stir in chicken. Start layering your cups. Press wonton wrapper into the bottom of each muffin tin. Spoon about a tbsp of chicken mixture, top with another wonton wrapper and add another tbsp of chicken mixture. Sprinkle with remaining cheddar cheese and add a little blue cheese. Bake for 18 minutes or until edges are brown. Check after 10 minutes, if edges are brown, cover with foil. Let cool 5 minutes and use a knife to loosen edges and pop out.
Parmesan Chicken
Ingredients:
1/2 cup melted butter
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup bread crumbs
1/2 parmesan cheese
6-8 boneless, skinless chicken breast halves
Directions:
In a pie place, combine butter, mustard worcestershire sauce and salt. In a plastic bag, combine bread crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a greased 9x13 baking dish. Drizzle with any remaining butter. Bake at 350 degree for 40-45 minutes or until chicken is no longer pink. 6-8 servings.
1/2 cup melted butter
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1 cup bread crumbs
1/2 parmesan cheese
6-8 boneless, skinless chicken breast halves
Directions:
In a pie place, combine butter, mustard worcestershire sauce and salt. In a plastic bag, combine bread crumbs and parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a greased 9x13 baking dish. Drizzle with any remaining butter. Bake at 350 degree for 40-45 minutes or until chicken is no longer pink. 6-8 servings.
Sunday, March 8, 2015
Bang Bang Chicken
Ingredients
2 cups vegetable oil
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
2 tbsp sriracha
salt and pepper to taste
2 lbs boneless, skinless chicken, cut into 1 inch cubes
2-3 cups spicy panko bread crumbs
Dipping Sauce
1/4 cup mayo
2 tbsp sriracha
3 tbsp honey
Directions
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, salt and pepper. Add chicken pieces to mixture, toss to coat. Marinate for at least 30 minutes. While chicken is marinating, mix sauce ingredients together and set aside. Heat vegetable oil over medium heat in large skillet. Pour panko crumbs in wide, shallow dish. Dredge each piece of battered chicken in panko, pressing to coat. Add breaded chicken to skillet and cook until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel lined plate. Serve immediately over rice, drizzled with sauce. Use extra sauce for dipping.
2 cups vegetable oil
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
2 tbsp sriracha
salt and pepper to taste
2 lbs boneless, skinless chicken, cut into 1 inch cubes
2-3 cups spicy panko bread crumbs
Dipping Sauce
1/4 cup mayo
2 tbsp sriracha
3 tbsp honey
Directions
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, salt and pepper. Add chicken pieces to mixture, toss to coat. Marinate for at least 30 minutes. While chicken is marinating, mix sauce ingredients together and set aside. Heat vegetable oil over medium heat in large skillet. Pour panko crumbs in wide, shallow dish. Dredge each piece of battered chicken in panko, pressing to coat. Add breaded chicken to skillet and cook until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel lined plate. Serve immediately over rice, drizzled with sauce. Use extra sauce for dipping.
Tuesday, January 31, 2012
Easy Chicken and Rice Bake
Ingredients
1 can cream of chicken soup
1 1/3 cup water
3/4 cup uncooked, regular white rice
1/2 tsp onion powder
1/4 tsp pepper
4 boneless, skinless chicken breast halves
1 cup cheddar cheese, shredded
Directions
Mix soup, water, rice, onion powder and pepper in a 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pink and rice is done. Top with cheese.
1 can cream of chicken soup
1 1/3 cup water
3/4 cup uncooked, regular white rice
1/2 tsp onion powder
1/4 tsp pepper
4 boneless, skinless chicken breast halves
1 cup cheddar cheese, shredded
Directions
Mix soup, water, rice, onion powder and pepper in a 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pink and rice is done. Top with cheese.
Creamed Chicken and Biscuits
Ingredients
1 Tbsp diced onion
4 C cooked chicken
1 C sour cream
1 C cheddar cheese, shredded
8 frozen biscuits, thawed
1 1/2 Tsp butter
2 cans cream of chicken soup
1/2 cup milk
Directions
Preheat oven to 350 degrees. Grease 9x13 baking dish. Dice onion and heat butter over medium heat til melted. Saute onion in butter until tender. Combine onion, soup, sour cream, milk, and chicken ina medium bowl and mix well. Spoon mixture into baking dish and bake for 15 minutes. Sprinkle baked layer with 3/4 cup cheddar cheese. Arrange the biscuits in a single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and the sauce is bubble, about 20 minutes longer.
1 Tbsp diced onion
4 C cooked chicken
1 C sour cream
1 C cheddar cheese, shredded
8 frozen biscuits, thawed
1 1/2 Tsp butter
2 cans cream of chicken soup
1/2 cup milk
Directions
Preheat oven to 350 degrees. Grease 9x13 baking dish. Dice onion and heat butter over medium heat til melted. Saute onion in butter until tender. Combine onion, soup, sour cream, milk, and chicken ina medium bowl and mix well. Spoon mixture into baking dish and bake for 15 minutes. Sprinkle baked layer with 3/4 cup cheddar cheese. Arrange the biscuits in a single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and the sauce is bubble, about 20 minutes longer.
Cheesy Chicken Crescent Dish
My oldest son's favorite recipe ever! I usually double or triple this recipe.
Ingredients
1 3/4 cup shredded chicken
1 cup sharp cheddar cheese, shredded
1 tube crescent rolls
1 can cream of chicken soup
1/2 cup milk
Poultry seasoning, salt and pepper to taste
Directions
Preheat oven to 375 degrees. Combine chicken, 1/2 cup cheese, poultry seasoning, salt and pepper. Separate dough into 8 triangles. Place approximately 3 tbsp. of chicken mixture on wide end of each triangle and roll to opposite end. Bake cresents approximately 25 minutes, or until a golden brown. In a medium saucepan, combine soup, cheese, milk and poultry seasoning. Salt and pepper may be added desired. Heat until cheese melts. Spoon soup mixture over baked cresents.
Ingredients
1 3/4 cup shredded chicken
1 cup sharp cheddar cheese, shredded
1 tube crescent rolls
1 can cream of chicken soup
1/2 cup milk
Poultry seasoning, salt and pepper to taste
Directions
Preheat oven to 375 degrees. Combine chicken, 1/2 cup cheese, poultry seasoning, salt and pepper. Separate dough into 8 triangles. Place approximately 3 tbsp. of chicken mixture on wide end of each triangle and roll to opposite end. Bake cresents approximately 25 minutes, or until a golden brown. In a medium saucepan, combine soup, cheese, milk and poultry seasoning. Salt and pepper may be added desired. Heat until cheese melts. Spoon soup mixture over baked cresents.
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