What's your all time favourite Chicken recipe?

[kima]

My DH is quite keen ro eat chicken again after 15 years as a vegetarian! Not sure why but I am glad!
I know there are a gazillion chicken recipes-I usually skip past the ones I read about cause what's the point?
I know this a rather huge question-but I want our first few chicken recipes to be "tens" so he doesn't change his mind.
I am thinking of making the Thai Spiced Braised Chicken first. What are some other sure winners (And I have Psycho Chicken on the list already!!:)

[Minky]

My family is currently on a General Tso's Redux kick - I think I've made it every week for almost a month:p It's very easy to make and quite tasty. I also personally like Sticky chicken since it's so darn easy and delicious.

Hope this helps!

[RUSTYSMOM]

Such an awesome thread!! I am afraid I cannot narrow it to one. Some favories include:

Chicken Scampi- CL Aug OO
Chicken Francais- CL Mar 01
Balsamic Chicken withAlmonds and Peppers - June 00
Chicken Santa Fe - BB
Gails Physcho Chicken- BB
Cashew Crusted Chicken w Basil Pineapple Rice- CL Nov 01
Jewels Cinnamon Chicken - BB
Thai Mango Stir Fry Chicken- BB
Chicken in a Cashew Nut Sauce- BB
Sticky Coconut Chicken w Chili Glaze - BB

[Canice]

Hey Maureen! Wow, I'm really surprised to hear this!
What about starting off with some stir-frys? I've liked all the ones from CL that I've made, and two that I've made recently had chicken in them: Chicken-Cashew Stir-Fry and Stir-fried Chicken and Broccoli with Black Bean Sauce. I've wanted to try Fragrant Chicken in Creamy Almond Sauce served with Kale-Cabbage Saute (from August 2000) but still haven't done it :rolleyes: . That one has cinnamon, cardamom, curry, turmeric, chicken broth, etc. Looks interesting and...fragrant!

[kima]

Hi late night weekenders!!! We are not geeks!!!:D
Yes Canice I think a stir fry is a great idea! I think DH would prefer to have chicken mixed in with other ingredients but he said he was game for anything (no beef though). I imagiine we will have chicken no more than once a week..still I am looking forward to trying some new things!
I don't recall the Fragrant Chicken rcipe-must do a search for that!
Rock on!:p
Ooh that Cashew Crusted Chicken sounds great as well Rustys Mom. Off to search...

[Gail]

My favorite would probably be Coq au Vin-- that rich, glossy red wine sauce is so good just thinking about it makes me drool.. After that, hmmm... I have something I call "Yum Chicken," (actually, it's Chicken in Herb Creme Sauce, I think) and it's not even remotely healthful. Then, I like Chicken Kiev (again, not healthful, since the best is deep-fried.) After that, either Chicken with Rosemary (reasonably healthy, except that darned bacon...) or one I just discovered recently, which is Chicken with Two Vinegars (what's the catch on this one, you're wondering? :p Well, you're supposed to make it with cream, but it works without, too...)

Mind you, I like CL's Sicilian Cacciatore and I do the Rancho Luna a lot, too-- it's just that I don't consider either a really GREAT recipe.

...know what I'll bet is really good that I haven't tried? That one with garlic and lime which has had many good reviews. Garlic and lime is an automatic in Cuban food, so I can't see how I wouldn't like that... (unless there's not enough lime, maybe... like in the Rancho Luna...)

[Gail]

Originally posted by kima
Hi late night weekenders!!! We are not geeks!!!:D


The h**l we aren't! :p

[BetsyS]

I love grilled chicken-especially thighs, although dh likes breasts. My favorite marinade is a mix of lime juice, cilantro, honey, jalapeno slices, and a little salt. Oh, so good.

[eas11]

How about ground chicken or turkey? That opens up a whole new range of possibilities....

Ellyn

[valchemist]

here are two of my favorites:

Pan-Seared Chicken With Artichokes and Pasta CL 3/01
Chicken Pasanda CL 10/02

[newtricks]

I'm just seconding

pan seared chicken with artichokes and pasta
and
sticky coconut chicken with chili glaze

A whole roasted chicken might be a little too, um, primal for dh at this point in the game ;)

[HeatherTx]

I really like the Smothered (Spiced) Chicken with Barley that is in the CL complete. It calls for thighs but I have used breasts as well.

[sally/oh]

Thanks, Rustysmom for that great list of recipes (with the location of each). I too have recently started eating chicken again after years of vegetables and beans. I've looked up the recipe for the Thia Mango Stir Fry Chicken and we'll have it next week.

[Linda in MO]

Originally posted by Gail
know what I'll bet is really good that I haven't tried? That one with garlic and lime which has had many good reviews. Garlic and lime is an automatic in Cuban food, so I can't see how I wouldn't like that... (unless there's not enough lime, maybe... like in the Rancho Luna...)

Oh, you've got to try this one, Gail and Maureen. It's fantastic!

* Exported from MasterCook *

Chicken Thighs With Garlic and Lime

Recipe By :Cooking Light Magazine. May 2001. Page: 126.
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Low-Fat
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh lime juice, divided
4 chicken thighs (6 ounces, each), skinned
3 tablespoons fat-free, less-sodium chicken broth
1 tablespoon white vinegar
2 teaspoons chopped fresh cilantro
2 lime wedges

1. Preheat oven to 350 degrees.

2. Combine first 5 ingredients in a small bowl; stir in 1 tablespoon juice. Rub garlic mixture over chicken. Place chicken in a medium skillet.

3. Combine 1 tablespoon juice, chicken broth, and vinegar; pour over the chicken. Place over medium-high heat; bring to a boil. Remove from heat. Wrap handle of pan with foil. Cover and bake at 350 degrees for 30 minutes or until a meat thermometer registers 180 degrees.

4. Remove chicken from pan; keep warm. Place pan over medium-high heat. Bring to a boil, and cook until reduced to 1/4 cup (about 3 minutes). Spoon over chicken. Sprinkle with cilantro, and serve with lime wedges. Yield: 2 servings (serving size: 2 thighs and 2 tablespoons sauce).


326 calories (29% from fat), 10.4 g fat, 0.5 gfiber

[kima]

That recipe does look amazing Linda!
Betsy's marinade sounds wonderful to!
It's a whole new world!
:)

[HRJ]

Maureen, do you have the CL Complete cookbook? Lots of good chicken recipes there. My favorite is the Chicken with Feta Sauce -- if you don't have the cookbook, I'm know the recipe has been posted on the BB a few times. Yum!!

I recently discovered Chipotle Chicken and Rice from WW Takeout Tonight, which I raved about on another thread. It's quick, easy, and the leftovers taste even better the next day, after the flavors have had a chance to mingle. If you'd like the recipe, let me know and I'll type it in for you.

Also from Takeout Tonight is the Lemon-Garlic Roasted Chicken that's been posted on the BB a few times -- Loren (Gracie) started a thread about it, called something like "If you had just one chicken recipe to try before you die ... "

I'm curious to try the Chicken with Artichokes, Goat Cheese and Lemon (don't think I've got the name right ... :confused: ) that's in the April '03 CL. It's on my list to try for this coming week, and it's gotten good reviews so far.

Here's a recipe I've posted before:

APPLE-BRAISED CHICKEN

2 tsp vegetable oil
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
2 tbsp all-purpose flour
1 large onion(s), sliced
2 medium apple(s), firm, cored and sliced
1 cup apple cider
1 cup fat-free chicken broth
1/2 tsp table salt
1/2 tsp ground ginger
2 tsp cornstarch


In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour, patting off excess. Place in pan and brown well on both sides.

Remove chicken from pan, reduce heat to low and add onion. Sauté, stirring often, until onion is tender and lightly browned.

Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.

In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve.

Serves: 4



I like Jewel's Cinnamon Chicken, and also this Cinnamon Chicken recipe, which I got off the BB a while back (thanks to whoever posted it originally -- sorry I don't remember who). It calls for thighs, but I make it with breasts.

Greek Cinnamon Chicken

1 tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
Six 4-ounce skinless chicken thighs
One 14 1/2 oz can diced tomatoes
1/3 cup dry white wine
2 bay leaves
1 cinnamon stick
1/2 tsp ground cinnamon
1/2 tsp coarsely ground black pepper
1/4 tsp salt
6 cups hot cooked couscous

1. In large nonstick skillet, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes.
2. Add the chicken, tomatoes, wine, bay leaves, cinnamon stick, ground cinnamon, pepper and salt; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the chicken is cooked through, about 30 minutes. Discard the bay leaves and cinnamon stick. Serve the couscous, topped with the chicken and sauce.

Per serving: 392 calories, 7 g total fat, 2 g saturated fat, 94 mg Cholesterol. Points per serving: 8

Enjoy!

Helene

[tbb113]

Maureen:

My son has respectfully requested that I stop serving SO much chicken, however he will still eat (and even request) the Chicken-Paprikash-Topped Baked Potatoes from March 2002. He will also eat Salsa chicken and Chicken Jambayla. Hmmm...I'm noticing a commonality, enough flavor to disguse the CHICKEN. :D

Tyra

[aka]

Ok, naming my "all-time favourite" is just too hard. So, here are some of my faves (I'm sure after I post this, I'll think of one or two more that should have been on the list). (I'm going to attempt "bold" for the first time...let's hope I get it right)

I third the vote for Pan-Seared Chicken with Artichokes

Staying with the "Cooking Light" recipes I also really like the
Chicken with Oyster Mushroom Crepes (well this is a filling for crepes) from the Oct 2000 issue.

Moroccan-Style Chicken Thighs from the Oct 99 issue is another I've made several times. I've made it for company too and they enjoyed it.

For something Mexican try the Beef and Chicken Fajitas with Peppers and Onions from the June 2000 issue (minus the beef of course)

Now 2 non-Cooking Light recipes that I like Thai Chicken Pizza is probably my all-time favourite pizza; especially if you like to make your own pizza. Another Thai recipe that I like is Chicken and Red Peppers in Red Coconut Curry Sauce

I'm sure I'm missing some, but these are definately amongst my faves.

Lilia

[kima]

Oh moley! We could have chicken every night and I'd still never catch up to you all!
Lilia-I would love the Thai recipes sometime!
Helene-as usual you are so incredibly helpful and generous. I do have CL Complete!
It is funny I "trained" my mind to look past meat and chicken dishes and so now my cookbooks will be brand new! I promise to try has many of these as I can (Oh so gradually!:o ). DH is not picky but he doesn't like artichokes!:( :( :(
You guys ROCK!!!!:) :)

[Grace]

Hi Maureen! We eat chicken a lot, but not so much because we love it, just because we try to eat less red meat, and because it's so versatile. I would say my personal favorite chicken recipes would be the Grilled Barbecued Chicken Pizza from the June 97 CL, the Ginger-Peanut Chicken-Salad Wraps from the June 00 CL, the Chicken Paprikash Topped Potatoes from the March 02 CL, and that Chicken and Brie Sandwich with Roasted Cherry Tomatoes from the June 01 issue. Oh yeah, and the Chicken Strudel from the May 01 issue. Yum yum!!

Let us know your reviews on all the chicken dishes you try, and have fun experimenting!! There are lots of good chicken recipes to catch up on, that's for sure.

[lindrusso]

Hi Maureen. Can you handle a couple more??? :D

Beef and Chicken Fajitas with Peppers and Onions, CL June 2000. Minus the beef, of course. :) The marinade for this one is awesome - it marinates overnight and has tons of flavor.

Edited to say: - Guess I'm seconding Lilia on the fajitas. I missed her recommendation the first time! :)

Chicken Florentine Casserole - this has been posted on the BB before - it's a recipe I found in a magazine. Very yummy.

This marinade is very good with chicken. I let the chicken marinate for several hours or overnight. Great on the grill!

Zesty Dijon Marinade

1 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 garlic cloves, crushed

Combine all ingredients, and stir marinade well.

Raspberry-Balsamic Glazed Chicken, CL Jan/Feb 1998. Easy and delicious.

I had the same "newness" about my cookbooks when I started eating meat again - it opened up a whole new world! :)

Happy cooking. :)

Alysha

[aka]

Here you go. Do you need a recipe for home-made pizza dough too? Let me know, and I'll post that as well. The Thai Chicken Pizza is from the California Pizza Kitchen Cookbook. Before I got the cookbook, I used the recipe found here:
Thai Chicken Pizza (http://www.diynet.com/DIY/article/0,2058,4626,00.html)
Now what I do is kind of "combine" the recipe found at the site above and the one posted below...most of the ingredients are the same, but both are slightly different. So for example, in the site above, the chicken marinates in a portion of the sauce before it gets cooked, but in the recipe below it gets cooked and then is tossed in a portion of the sauce, so what I do is marinate it and cook it and then toss in a bit more sauce.


* Exported from MasterCook *

Chicken and Red Peppers in Red Coconut Curry Paste

Recipe By :Nathan Hyam
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Make-again


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons oil
1 large onion -- sliced in wedges
1 large red pepper -- sliced into 2-inch pieces
4 -6 tablespoons Red Curry Paste
3 cups coconut milk
2 tablespoons fish sauce
2 teaspoons brown sugar -- or palm sugar
1 pound skinless boneless chicken breast -- cut into 1" cubes
5 kaffir lime leaves -- sliced
1/2 cup basil leaves -- Thai basil leaves preferable, sliced

Heat 2 teaspoons of the oil over medium heat in a wok or frying pan. Add the onion and red pepper and fry until the onion softens. Remove the vegetables and set aside.

Heat the remaining 2 teaspoons oil over medium heat in the same wok or frypan. Add the red curry paste and fry for about 2 minutes.

Add the coconut milk and bring to a boil. Let the sauce boil for 2 to 3 minutes, stirring occasionally, then add the fish sauce and sugar.

Return the vegetables to the pan, add the chicken and lime leaves to the sauce and simmer until the chicken is cooked, about 10 minutes.

Chop the basil and add it to the curry just before serving.

Source:
"New Thai Cuisine, page 94"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 621 Calories; 50g Fat (69.8% calories from fat); 31g Protein; 18g Carbohydrate; 5g Dietary Fiber; 67mg Cholesterol; 103mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 10 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with Thai (Jasmine) rice


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Thai Chicken Pizza

Recipe By :Larry Flax and Rick Rosenfield
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Breast -- boneless Make-Again


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SPICY PEANUT SAUCE
1/2 cup peanut butter
1/2 cup hoisin sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons minced garlic
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon Viatnamese chili sauce OR -- dried chili flakes
1 tablespoon oyster sauce
2 tablespoons water
THAI CHICKEN PIECES
1 tablespoon olive oil
10 ounces boneless, skinless chicken breast -- cut into 3/4 inch cubes
FOR THE PIZZA
1 recipe pizza dough
2 cups shredded mozzarella cheese
4 scallions -- slivered diagonally
1/2 cup white bean sprouts
1/4 cup shredded carrot
2 tablespoons chopped roasted peanuts
2 tablespoons chopped cilantro

For the sauce: Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil; boil gently for one minute. Divided into two portions for use on chicken and pizza; set aside.

For the Thai Chicken: Cook the chicken in olive oil over medium-high heat, stirring, just until cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 1/4 cup Spicy Peanut Sauce. Set aside in the refrigerator.

For the Pizza: Preheat your oven and stone or tile (recipe says to preheat for one hour at 500 degrees)

Use a large spoon to spread 1/4 cup Spicy Peanut Sauce evenly over the service of the prepared dough within the rim. Cover the sauce with 3/4 cup shredded mozzarella.

Distribute half the chicken pieces evenly over the cheese followed by half the green onions, half the been spouts and half the carrots. Sprinkle an additional 1/4 cup shredded mozzarella over the other toppings and top the pizza with 1 tablespoon roasted peanuts.

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the centre is bubbly, 9 to 10 minutes. When cooked through, carefully remove the pizza from the oven. Sprinkle 1 tablespoon chopped fresh cilantro over the hot cheesy surface. Slice and serve.

Repeat with remaining ingredients for a second pizza. The two pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone.

Source:
"The California Pizza Kitchen Cookbook"
Yield:
"2 9-inch pizzas"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2900 Calories; 162g Fat (49.3% calories from fat); 110g Protein; 265g Carbohydrate; 16g Dietary Fiber; 207mg Cholesterol; 4441mg Sodium. Exchanges: 11 1/2 Grain(Starch); 11 Lean Meat; 2 Vegetable; 26 Fat; 5 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[britneyelise]

My absolute favorite is the Pecan-Crusted Chicken (pecans and cornflakes in the crust) from sometime in 1999. It is often repeated around here. The recipe calls for thighs and drumsticks I think, but I have not used anything but boneless skinless chicken breasts.

[Sami]

This chicken came out absolutely delicious. I used a kosher chicken, but you could use any organic or free range chicken.
This is from Ina Garten's
The Barefoot Contessa Cookbook

Perfect Roast Chicken

1, 5-6 lb. roasting chicken
kosher salt
freshly ground black pepper
q large bunch of fresh thyme
1 lemon, halved
1 head garlic, cut in half, crosswise
2 T butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock
2 T flour.

Preheat oven to 425.

Remove chicken giblets. Rinse chicken inside out, rmove excess fat and pat outside dry. Place the chicken in a roasting pan. Liberally sprinkle the inside of the chicken with salt and pepper*. Stuff the cavity with the thyme, both halves of lemon, and all the garlic. Brush the outside with butter and sprinkle with salt and pepper. Ties the legs together with string and tuck the wings under the body of the chicken. Sprinle the onlion slices around the chicken.

Roast for 1 1/2 hours until juices run clear . Remove to a platter and cover with AL to keep warm.

Remove all fat from the pan, saving 2 T. Add the stock to the pan and cook aon high for ~ 5 min until the stock is reduced, scraping the bottom of the pan. Combine the 2T of fat with the flour and add to the pan. Boil to cook the flour. Strain the gravy and season it.

* Since i used a kosher chicken, which is salted, I used very little salt and it tasted fine.

Sami

[reneehoarle]

I was wondering if anyone had the recipes for these two:

Chicken Scampi- CL Aug OO
Chicken Francais- CL Mar 01

If it's not too much trouble, can you post them? I tried searching but I didn't come up with them.

Thanks!

Renee

[reneehoarle]

I searched the BB and I found the scampi recipe, so I'm sure I'm likely to find the francais recipe too. I am having trouble getting the nutritional info for the scampi though (I wanted to try to calculate WW points).

[Canice]

I realized after I posted that if you're looking for "10s" maybe stir-fry isn't the answer; I mean, it's not the most exciting thing in the world, right? But as long as you're putting it in the mix I'll post the one I just made tonight - it went over big:

Thai Chicken with Mushrooms, Green Beans and Basil
From Food & Wine Magazine, March 2002

1-1/2 Tbsp. oyster sauce
1 Tbsp. Asian fish sauce
1 tsp. sugar
2-1/2 Tbsp. vegetable oil, divided
1/2 pound green beans, cut into 2-inch lengths
3 scallions, white and light green parts only, cut into 1" lengths
2 large garlic cloves, minced
1/2 tsp. salt
3/4 pound skinless, boneless chicken breast cutlets, pounded thin and cut into strips
1/4 pound small mushrooms, stemmed and quartered
1/2 cup drained canned baby corn, cut into l" lengths
2 large jalapeños - halved, seeded, and thickly sliced lengthwise
1 loosely cup torn basil

1. In a small bowl, mix the oyster sauce with the fish sauce and sugar.
2. In a wok, heat 1/2 Tbsp. of the oil over high heat until smoking. Add the green beans and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer the beans to a plate.
3. Add the remaining 2 Tbsp. of oil to the wok and heat until smoking. Add the scallions, garlic and salt and stir-fry until the garlic is lightly golden, about 45 seconds. Add the chicken in 3 batches, waiting a few seconds between additions, and stir-fry until the chicken just barely turns white, about 2 minutes. Add the mushrooms, corn, jalapeños and beans and stir-fry until the vegetables are crisp-tender, 2-3 minutes. Add the oyster sauce mixture and stir-fry until the chicken is cooked through, about 2 minutes longer. Stir in the basil, transfer to a platter and serve.

[i]Notes Small changes: I used the entire scallions, 3 cloves garlic, the whole can of baby corn, and closer to 3/4 pound mushrooms- a combination of cremini, oyster, and shiitake. Big change: The store was out of basil so I used cilantro; very different flavor, obviously, but it was just fine. Hope to use basil next time. Also, I've heard Sara Moulton complain that they're breading the heat out of jalapeños, and that was definitely the case here. What have they done that? Why bother? Next time I'll toss in a minced serrano, too.

[kima]

Wow Canice that looks like a definate 10!!!!!
Last time we heard from you you were unsure as to what you were going to makke for dinner. You sure came up with a winner!:)

[Darlin]

reneehoarle, Is this the recipe you are looking for?

Chicken Francais
Cooking Light January/February 2001, Page 123

3/4 cup egg substitute
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
3 garlic cloves, minced
8 (4-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
Cooking spray
2 tablespoons butter
1/4 cup dry white wine
3 tablespoons fresh lemon juice
Our Test Kitchens staff loved the subtle hint of lemon in the sauce of this classic French favorite. For a more pronounced lemon flavor, try serving with lemon slices.
Combine first 8 ingredients in a shallow dish. Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg substitute mixture. Heat 1-1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1-1/2 teaspoons oil and the remaining chicken.
Melt butter in pan; add 1/4-cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken. Yield: 8 servings (serving size: 1 chicken breast half and 2 teaspoons sauce). 5 WW POINTS
NOTES: This recipe is on our favorite list! It is delicious and reminds me of Chicken Picatta. I served with basmati rice and mixed green salad. It was also very easy and quick to make. Not only will it be a nice addition to your collection as a quick weekday entrée but it would also be a great company dish! Try it…you will like it!
NUTRITIONAL INFORMATION:
CALORIES 211 (30% from fat); FAT 7g (sat 3g, mono 2.7g, poly 0.7g); PROTEIN 30.3g; CARB 5g; FIBER 0.2g; CHOL 76mg; IRON 1.6mg; SODIUM 269mg; CALC 70mg

[gdnr77]

Could someone please post the Pan Seared Chicken recipe? I used the search, but without any luck. Thanks.:)

[valchemist]

you probably just needed the hyphen in pan-seared in order to find it. here it is...


* Exported from MasterCook *

Pan-Seared Chicken With Artichokes and Pasta

Recipe By :Cooking Light Magazine. March 2001. Page: 202.
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6-ounce jar marinated artichoke hearts
8 skinless boneless chicken thighs -- 1 1/2 pounds
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup sliced green onions
1 garlic clove -- minced
1/2 cup dry white wine
2 1/2 c fusilli -- (4 cups cooked)
12 kalamata olives -- chopped (original recipe called for 1 T chopped)
1 14.5-ounce can diced tomatoes -- drained
2 tablespoons grated fresh Parmesan cheese

1. Drain artichokes in a colander over a bowl, reserving marinade.

2. Sprinkle chicken with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken; saute 3 minutes on each side. Add onions and garlic; saute 1 minute. Stir in reserved artichoke marinade and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and stir in artichokes, pasta, olives, and tomatoes. Cook 2 minutes or until thoroughly heated. Sprinkle with cheese. Yield: 4 servings (serving size: 2 thighs and about 1-3/4 cups pasta mixture).


NOTES :
Four food groups, great taste, and great nutrition--all in one bowl. Since everything is cooked in one pan, the larger the pan, the better.



CALORIES 436 (29% from fat); FAT 14g (sat 3.4g, mono 4.6g, poly 4.4g); PROTEIN 34.4g; CARB 39g; FIBER 1.9g; CHOL 115mg; IRON 3.9mg; SODIUM 594mg; CALC 96mg

[krispy spo]

This is one of our favorites:

Chicken Lombardy

1/2 cup flour
1 cup butter, divided
salt and pepper
8 ounce package mushrooms, sliced
3/4 cup marsala wine
1/2 cup chicken stock
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella
4- 6 boneless chicken breasts, flattened to 1/8 inch thickness

Dredge chicken lightly with flour. Melt 2 Tablespoons butter in a large skillet. Cook chicken over low heat, 3 - 4 minutes on each side, or until golden brown. Each time you cook more chicken add more butter. Place chicken in a 9 x 13 inch greased baking dish, overlapping edges. Sprinkle with salt and pepper.

Reserve pan drippings and sauté mushrooms with 1/4 cup butter until tender. Sprinkle over chicken. Stir wine, chicken broth and parmesan cheese in drippings. Simmer 10 minutes. Add salt and pepper. Spoon sauce over chicken. Top with mozzarella cheese.

Bake at 450 for 10 - 12 minutes.

[HRJ]

Canice -- thanks for posting that Thai Chicken recipe from F&W -- I made it last year when the magazine first came out, we loved it, and then for some reason I forgot about it. Thanks for reminding me about it -- I'll second your recommendation, it is very good!

Helene

[gdnr77]

Valchemist thanks so much for the recipe, I'm going to try it this week.:)

[valchemist]

you're welcome! it is a great recipe. I usually triple the amount of olives.

welcome to the BB!!

[kima]

I have been remiss in reporting back on the Chicken dishes i have tried.
All the recipes I made were winners!
So far we have had:
Chicken Scampi so easy !
Cashew Crusted Chicken -my favourite
Chicken in Feta Sauce -my DH and I loved this but our Japanese home stay student isn't wild about feta!

But then she doesn't like cinnamon!:eek: :)
Once she leaves I plan to make Jewel's Cinnamon Chicken

I love this thread. Thanks again for all the inspiration.:)

[MISSINDI]

Originally posted by newtricks
I'm just seconding

pan seared chicken with artichokes and pasta
and
sticky coconut chicken with chili glaze

A whole roasted chicken might be a little too, um, primal for dh at this point in the game ;)

Yay - Madison NJ!!! We lived there for awhile (and grew up on and off in Florham Park) ... small world getting smaller.

Do you have a recipe for the Sticky Coconut Chicken with Chili Glaze? Sounds delish!

[MISSINDI]

Ok, for our faves...

Jugged Chicken (a Portuguese chicken dish that my dh requests a lot)
Sticky Chicken
Barefoot Contessa's Indonesian Ginger Chicken (EZ!)

[sweetpea]

Found the sticky chicken on another thread..i was looking for it too!

Sticky Coconut Chicken with Chili Glaze

6 to 8 boned, skinned chicken thighs (1¼ to 1½ lbs. total)
¾ cup canned coconut milk (stir before measuring)
1 tbsp minced fresh ginger
1 tsp fresh-ground black pepper
1 tsp hot chili flakes
Chili glaze (recipe follows)
4 or 5 green onions, thinly sliced

1. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
2. Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
3. Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.

Chili Glaze
In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.

Note- I just put the chicken under the broiler since I don't have a grill. It took a few extra minutes to finish, but it worked!

[karen]

Has anyone made the Stellar Sesame Shrimp with Miso Dipping Sauce or the Spicy Thai Coconut Sprimp? I have not made these before, but I would like the recipes.

Thanks,
Karen

[Darlin]

krispy spo: Do you cover the chicken when you put it in the oven? Your recipe sounds fast and delicious.

[yorkshirepud]

Originally posted by MISSINDI
Ok, for our faves...

Jugged Chicken (a Portuguese chicken dish that my dh requests a lot)
Barefoot Contessa's Indonesian Ginger Chicken (EZ!)

Would you mind sharing these recipes MISSINDI? I'm getting tired of all my chicken recipes and am looking for some new ideas!

Thanks.
YP