Posts Tagged ‘chicken’

Garlic Chicken Farfalle

November 21, 2008


This is one of my family’s favorite meals. My husband requests it at least once a month and always raves and raves about it. But I’ve been bad and have kept it a secret from my blog. Why? It’s white, white, and more white. And that doesn’t make for a pretty picture.

The original recipe calls for a whole stick of butter (!) and a pound of bacon (! again) but I don’t think you need that much of either. I’ve gotten it down to 2 tablespoons of butter and 4 or 5 pieces of bacon (usually turkey but don’t tell my husband!). It also calls for a cup of heavy cream and I use all of that, but I’m sure it could be scaled back.

Garlic Chicken Farfalle

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed
1 tablespoons pepper
2 tablespoons butter
4 – 5 pieces of bacon, crumbled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Barefoot Bloggers – Parmesan Chicken

June 26, 2008

It’s posting day over at Barefoot Bloggers again already! This time the recipe was chosen by Megan of My Baking Adventures. She chose Ina’s parmesan chicken which I have to say I wasn’t looking forward to. I make a very similar recipe frequently that my boy’s just adore so I was worried that they wouldn’t be too impressed.

Chicken

I have to say though, I was pleasantly surprised. I usually bake mine but frying this version really made it great. It isn’t something that I like to do often but frying this chicken was definitely worth it. Ina’s recipe also calls for a lemon vinaigrette that you serve over mixed greens but I wasn’t in the mood for salad. Instead, I served the chicken on a deliciously creamy caramelized onion risotto. I roasted some asparagus to go along with it but my mom called as I was waiting on it and I ended up venting to her for almost an hour before I remembered the asparagus. Oops.

Parmesan Chicken
from: Food Network

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.Yield: 6 servings

Chicken Piccata.

May 22, 2008

I’ve been bookmarking chicken piccata recipes for months now. I have at least 10 of them saved but I have been to scared to give it a try. For some reason I have myself convinced that I hate lemons, especially lemon on chicken. Plus every recipe that I find serves the chicken over pasta and I don’t like that idea.

Well not too long ago Chocolate Shavings did a chicken piccata post and the chicken was by itself on a plate with a couple slices of lemon! Perfect.

This is officially my new favorite way to cook and eat chicken. The sauce was amazing and I couldn’t stop spooning it on top of my chicken. I didn’t expect to like the capers but they weren’t as bad as I expected. Not something I could have every night but decent.

I’m planning on making this again in a few weeks but making a lot more so we can have leftovers.

Chicken Piccata
from Chocolate Shavings

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons)
1/2 cup dry white wine
2 tablespoons of capers, washed and drained
Sliced lemon, for serving
2 teaspoons of dried oregano

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper and dried oregano.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and the capers, and swirl to combine. Pour the sauce over the chicken breasts.


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