It Inspired Me

2  pounds boneless, skinless chicken breasts or  ten ders Salt and pepper 2 Tbsp  butter 1 Tbsp  minced garlic 1 cup  chicken broth ¼ tsp  cayenne pepper ¼ tsp  dried oregano ¼ tsp  dried thyme ¼ tsp  smoked paprika ½ tsp  dried basil ½ cup   Mezzetta roasted red bell pepper strips ¾ cup  heavy cream 2 Tbsp  cornstarch ½ cup  shredded parmesan cheese ⅓ cup  bacon crumbles INSTRUCTIONS Instant Pot Instructions: If using chicken breasts cut them into cutlets by slicing them in half so they are thinner. Pat dry. Sprinkle both sides of chicken with salt and pepper.  Turn Instant Pot to sauté setting. Once display says HOT add in the butter and swirl around to melt. Add in the chicken and brown the chicken for about 3 minutes on each side. Move the chicken to a plate. You may need to work in batches. Add in the garlic and sauté for 30 seconds. Add in the broth and scrape bottom of pot so that nothing is sticking....

4 chicken thighs with skin and bone 1 tablespoon paprika 2 tablespoons vegetable oil 3/4 pound small red-skinned potatoes, halved 8 boiling onions, peeled 2 large carrots, peeled, cut into 1-inch pieces 1 tablespoon all purpose flour 1 cup canned low-salt chicken broth 1/2 cup dry white wine Chopped fresh parsley Preparation Step 1 Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.

 This is a recipe I got from Aunt Gwennie.  I do not remember having it but if she felt is worthy to write onto a card, it must be good.  4-1/2 cups frozen shredded hash brown potatoes, thawed 6 tablespoons butter, melted 1-1/2 teaspoons salt 1/4 teaspoon pepper FILLING: 1/2 cup chopped onion 1/4 cup butter, cubed 1/4 cup all-purpose flour 2 teaspoons chicken bouillon granules 1 teaspoon Worcestershire sauce 1/2 teaspoon dried basil 2 cups 2% milk 3 cups cubed cooked chicken 1 cup frozen peas, thawed In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside. In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts. Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.

 This is a Taste of Home recipe.  Nothing special to say about the recipe.  Just a solid chicken dinner recipe.   6 bone-in chicken breast halves (about 4 pounds) 1 small onion, quartered 2 celery ribs with leaves, cut into chunks 2-1/2 cups water 2 teaspoons salt, divided 6 whole peppercorns 8 to 10 frozen puff pastry shells 1/2 cup butter 1/2 cup all-purpose flour 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper 1/2 pound fresh mushroom, sliced 1 can (5 ounces) sliced water chestnuts, drained 1 jar (2 ounces) diced pimientos, drained 1 tablespoon lemon juice 2 cups heavy whipping cream Place the chicken, onion, celery, water, 1 teaspoon salt and peppercorns in a large saucepan. Bring to a boil; skim foam. Reduce heat; cover and simmer 35-40 minutes or until a thermometer reaches 170°. Remove chicken with a slotted spoon; set aside until cool enough to handle. Bake pastry shells according to package directions. Remove chicken from bones; cut into cubes and set aside. ...

 This was a recipe from Susan Anderson that my mom and I got during a cooking class we took.  It is very good.  One of those that you just want one more bite... 6 skinless, boneless chicken breast halves, poached and cut into chunks 1 c mayonaise 1/2 c sour cream 1/4 c chutney 1 1/2 t ginger 1 1/2 t curry 2 ripe papayas (I did not use these) 1/2 t salt 1 c thinly sliced celery 1/2 c thinly sliced green onions 2 ripe acocados  In a large bowl combine mayonnaise, sour cream, chutney, ginger, curry and salt.  fold in chicken, celery and onions.  Chill and adjust seasonings to taste.  Can be made ahead to this point.  Just before serving, peel and dice papa and avocado.  Fold into salad.  Makes 6-8 servings.

 3/4 c. mayonaise 1 T dijon mustard 2 T honey 1 c celery 1 c green grapes 1 c purple grapes salt and pepper to taste 2 c chicken lemon juice chopped pecans Mix all together.  Add lemon juice to taste.  Sprinkle chopped pecan pieces on top when serving.  

Simple and tasty chicken recipe. It is also great serviced on top of a lettuce salad. 1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin on Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allo...

This is a simple recipe for take out style orange chicken.  Nothing fancy, just a good orange chicken recipe.  Serve with rice.     1 cup chicken broth 1 cup orange juice 1/2 cup honey 1/2 cup packed brown sugar 1 to 2 teaspoons crushed red pepper flakes 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil 2 garlic cloves, minced 1/4 teaspoon ground ginger 6 boneless skinless chicken breast halves (about 6 ounces each) 3 tablespoons cornstarch 1/4 cup water 4 ounces uncooked rice noodles Chopped green onions Combine first 10 ingredients until well mixed. Place chicken in a 4- or 5-qt. slow cooker; add broth mixture. Cook, covered, on low until tender, 3-4 hours. Remove chicken; when cool enough to handle, coarsely shred meat with 2 forks. Set aside. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return chicken to slow cooker; add noodles. Cook, covered, on low for 15 minutes. Stir noodles; cook until thick...

I was searching for a recipe for a chicken dish to have a Mother’s Day. I always like cream-based sauces so I thought I would give this one a whirl. I’m glad I did. It’s great served with peas and rice or pasta. 4 cloves garlic , minced 1 teaspoon fresh chopped parsley 1 teaspoon dried rosemary 1 cup milk (or half and half) Salt and freshly ground black pepper, to taste 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth Poach one pound chicken. mix sauce ingredients in deep fry pan or cast iron skillet. Cook til sauce is slightly thickened. Enjoy over rice or pasta. Serve with side of cooked broccoli or peas. 

This is a great recipe to keep on hand after Thanksgiving turkey dinner.  It's simple and tasty and is made with ingredients you probably have on hand in your pantry.  1-8 ounce pkg spaghetti 3 T. butter 1 small onion, diced 1/4 c. flour 2 3/4 c. milk 1 chicken bouillon cube 1/2 t. salt 1/4 c. parmesan cheese 2 c. bread crumbs 3 T. butter 2 c. cubed cooked turkey Cook spaghetti according to package instructions, keeping on the firmer side.  In a 2 qt saucepan over medium heat, brown onion in butter until tender.  Stir in flour until blended.  Gradually stir in milk and salt.  Cook unitl mixture is slightly thickened.  Remove from heat.  Stir in cheese.  Melt butter while stirring in bread crumbs.  Combine the pasta and milky sauce.  Add turkey.  Toss to mix well.  Pour into 12x8" pan.  Top with bread crumb mixture.  Bake 20 minutes, or until heated through and slightly browned on the top. 

Chicken Bellagio Servings: 1 INGREDIENTS 8 oz. Spaghettini Pasta 1 fz. Canola Oil 2 ea. Boneless, Skinless Chicken Breasts (3 Oz.), Pounded Approximately 6” Wide 1/4 tsp. Kosher Salt 1/8 tsp. Freshly Ground Black Pepper 1 oz. All-Purpose Flour 2 fz. Egg Wash 2 oz. Seasoned Breadcrumbs 3 fz. Parmesan Cream Sauce 1-1/2 fz. Basil Oil 1/2 fz. Chicken Broth 1 tbl. Butter 1/4 oz. Parmesan/Romano Cheese Blend 1/2 tsp. Parsley, Chopped 3/4 oz. Prosciutto, Sliced 1/16” 1/2 oz. Baby Arugula 1/2 tsp. Olive Oil Pinch Kosher Salt Pinch Freshly Ground Black Pepper 1 tsp. Lemon Juice, Freshly Squeezed 1/4 oz. Parmesan/Romano Cheese Blend INSTRUCTIONS Drop the pasta into a pot of boiling salted water and cook until “al dente” (approx. 8 mins.) Season the chicken breasts evenly (one side only) with salt and pepper. Coat the chicken lightly with flour (both sides), shaking off any excess. Dip the chicken into the egg wash, and then coat them evenly (both sides) with...

I was looking for a quick dinner using chicken.  I found a recipe and made my own tweaks.  I'm proud of the results. I served it with mashed potatoes and broccoli. Very tasty. 1/2 c Maple syrup 1/2 c red wine 1/4 c cranberry sauce Slice chicken breasts very thin and cook in cast iron skillet. Drain grease.  Add above ingredients and cook till sauce is cooked down.  Very tasty!!!

I love a meal that's wrapped in a bread like pocket. It's great in the room or when camping. This is my first attempt at empanadas. They were delicious. Goya makes disks thatare sold out of the freezer section. You can make your own I just haven't tried yet. The Goya ones are easy and taste just fine. 2 tablespoons oil 1 pound ground meat (beef, turkey, pork, venison, any combo) 1 tablespoon garlic salt 2 tablespoons tomato paste 2 tablespoons vinegar 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon seasoned salt 5 cloves garlic, minced 1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium onion, chopped Oil or shortening, for frying  In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground meat and garlic salt and cook until cooked completely. Drain the grease and set aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vin...

Best Instant Pot Chicken Wings Best Instant Pot Chicken Wings made with either fresh or frozen wings. Covered in a delicious, sticky honey garlic sauce and broiled to crispy perfection. Course Appetizer, Main Course Cuisine American, Chinese Keyword Instant Pot Chicken Wings Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 servings Calories 725 kcal Author Catalina Castravet Ingredients 1 cup water 4 lbs fresh or frozen chicken wings bone-in Honey Garlic Sauce: 5 tablespoons soy sauce 3 tablespoons Mirin 1/2 cup honey 3/4 cup water 3 tablespoons sesame oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1/4 teaspoon red pepper flakes or more Cornstarch Slurry: 3 tablespoons cornstarch 3 tablespoons water Instructions Pressure Cook Chicken Wings: Add 1 cup of water to the the pressure cooker pot. If using frozen chicken wings, make sure they are not frozen in a block of ice. You should be able to separate them. Place...

Simple but tasty baked chicken. It's also really good chilled and served slice in a salad.  This topping also works for fish. 4 boneless chicken breast, halves 1 cup mayonnaise 1⁄2 cup parmesan cheese, freshly grated 1 1⁄2 tsp seasoning salt 1⁄2 tsp black pepper, ground 1 tsp garlic powder Mix mayonnaise, cheese and seasonings.  Spread mixture over chicken breast and place in baking dish. Bake at 375°F for 45 minutes.

This was a light and tasty recipe. I browned the breaded chicken in the cast iron skillet, removed to make sauce, added back the chicken and threw it in the oven. Would be good over angel hair pasta. I served out with carrots and broccoli. Very tasty. SERVES: 4 1/2 c. all-purpose flour 1 tbsp. lemon pepper seasoning 1 tsp. kosher salt 2 lemons, divided 1 lb. Boneless Skinless Chicken Breast 2 tbsp. extra-virgin olive oil 1/2 c. low-sodium chicken broth 2 tbsp. butter 2 cloves garlic Chopped parsley, for garnish Preheat oven to 400°. In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon. Toss halved chicken breasts in the flour mixture until fully coated. Slice 1 lemon into thin rounds. In a large skillet over medium high heat, heat olive oil. Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip chicken breasts. To the same skillet, add the chicken broth, butter, garlic and lemon slices and transfer skillet to the oven....

Chutney Dressing 1/2 cup mayonnaise  1/4 cup sour cream  3 tbsp mango chutney  2 tbsp fresh lime juice  1 tsp lime zest  1 tsp mild curry powder  1 tsp honey  1/4 tsp kosher salt

This is a great sauce for cubed chicken breasts.  Mix together or keep sauce on the side. 4 large boneless skinless chicken breasts, diced (about 2 lbs.) 1/4 cup soy sauce 1/4 cup water + 3 tablespoons water, divided 2 tablespoons brown sugar 1 tablespoon rice wine vinegar 1 teaspoon sesame oil 1/4 teaspoon chili garlic sauce 1/2 cup orange marmalade 3 tablespoons cornstarch 2 green onions, chopped, optional red pepper flakes, optional Directions Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine. In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy. Serve topped with green onions and red pepper flakes if desired ...

This chicken reminded me of Chinese take out. It was good. A bit sweet bit good. Kids did not like it though. bone-in chicken breast halves 1 pinch salt to taste 1 cup apricot preserves 1 tablespoon distilled white vinegar 1 tablespoon brown sugar Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes. Remove cover and bake for 10 more minutes.

1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice 1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.