CHICKEN FRANCAISE

CHICKEN FRANCAISE adapted from RECIPE 30

This recipe is a flavorful pan seared breaded chicken on a rich lemony, tangy butter sauce.  Some call it French because of the wine and butter, some American and even more Italian according to Wikipedia.  What we know for sure is that it is FLAVORFUL!

4 chicken breast steaks
1/3 cup WONDRA flour
2 LARGE eggs
1 tablespoon heavy cream
FRESH chopped Flat Leaf parsley
1/4 cup Parmesan cheese, finely grated
1 cup QUALITY white wine
1 cup chicken stock
2-3 cloves garlic, minced
4 tablespoons avocado oil
4 tablespoons butter
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper

  • Beat eggs in a large shallow dish.
  • Whisk in the heavy cream and FRESH ground salt and pepper.
  • Add half the chopped parsley to the egg mixture.
  • Add Parmesan cheese to egg mixture, mixing well. Set aside.
  • Heat avocado oil and half of the butter in a large skillet over medium-high heat.
  • Dip chicken breasts in the flour, shaking off any excess and then the egg wash and then into flour again.
  • Add chicken to the hot pan and cooking 3-4 minutes per side.
  • Transfer chicken to a hot plate and keep warm.
  • Increase the heat.
  • Add wine and chicken stock, stirring to blend.
  • Add the garlic and lemon juice, cooking several minutes until slightly reduced.
  • Reduce heat to low.
  • Add the remaining chopped parsley and butter, whisking until butter is melted.
  • Return the chicken to the sauce, turning to coat for 30 seconds or so.
  • 
Garnish with parsley sprigs.

NOTE: Use medium sized flattened chicken breasts or thin chicken steaks.

ASIAN CHICKEN ALA SLOW COOKER

ASIAN CHICKEN ALA SLOW COOKER serves 4
adapted from Karina at CafeDelites

2 pounds skinless boneless chicken breasts and chicken thighs
1/2 cup Bragg’s Liquid Aminos
1/3 cup oyster sauce
1/4 cup QUALITY honey
3 packed tablespoons brown sugar
6 large garlic cloves, minced
1 1/2 tablespoons cornstarch
3 tablespoons water
1 small bunch green onions/scallions sliced for garnish
1 tablespoons white and black sesame seeds, to garnish

  • Spray your slow cooker bowl with non-stick spray.
  • In a medium mixing bowl whisk together the liquid aminos, oyster sauce, honey, brown sugar and garlic.
  • Place chicken into the sauce, turning to coat.
  • Layer chicken pieces into slow cooker in a single layer if possible.
  • Pour remaining sauce over top.
  • Cover and cook for 3-4 hours on high or 6-8 hours on low setting.
  • During the last hour of cooking, whisk together the cornstarch and water in a small bowl until cornstarch is completely dissolved.
  • Stir the cornstarch mixture into the sauce until well blended.
  • Recover and allow sauce to thicken and the chicken is just beginning to fall apart.
  • Season with salt and pepper as necessary.
  • Serve over rice.
  • Garnish with sliced green onions and sesame seeds.

PORTUGUESE PIRI PIRI CHICKEN – marinades for 24 hours – plan ahead

I’d been making a version of this chicken for years – I never knew it had a name 😀 After trying this version I adapted it to a mix of Karina’s and my recipes that is now my preferred method!

PORTUGUESE PIRI PIRI CHICKEN adapted from Karina at CafeDelites

MARINADE
1/2 cup avocado oil
1/3 cup BBQ sauce** (see below)
3 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 tablespoon onion powder
Juice of FRESH LARGE lemon
2-4 teaspoons PIRI PIRI sauce or sriracha
1 teaspoon creamy horseradish
2 teaspoons FRESH ground salt
FRESH Cracked black pepper , to taste

  • Mix all of the marinade ingredients (except for the Piri Piri or Sriracha) together until well combined.
  • Mix in 2 teaspoons of Piri-Piri or Sriracha. Taste test, and work up from there until reaching your desired level of heat.
  • Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce.
  • Cover with plastic wrap and refrigerate over night if time allows, but no less than 2 hours. The longer you leave it, the better the flavor.

CHICKEN
3 chicken thighs (bone-in, skin-on)
FRESH ground salt and pepper, to taste

  • When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 400°.
Remove the chicken from the refrigerator and let it sit on the counter top for 20 minutes to take the chill out of the chicken.
  • Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, skin side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for 5 minutes more.
  • Add 1 more tablespoon of avocado oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
  • Place the chicken in the preheated oven, and cook for 30 minutes, or until cooked through and juices run clear.
  • Once the chicken is done, baste with the pan drippings and serve with any remaining marinade to use as a dipping sauce.

NOTES**:

  • The BBQ sauce you use will make a HUGE difference in the flavor. I wouldn’t use an overly sweet one and prefer to make my own.
  • You can leave the sriracha out all together if you don’t want any heat at all.

BBQ SAUCE
2 cups ketchup
1 cup apple juice
1/2 cup apple cider vinegar
5 packed tablespoons light brown sugar
2 cloves garlic, smashed
2 teaspoons fresh ground pepper
2 teaspoons onion powder
Juice of 1 lemon
1 tablespoon Worcestershire sauce

  • In a large saucepan combine all the ingredients, stirring to blend.
  • Bring the mixture to a boil.
  • Reduce heat and simmer uncovered for an hour, stirring frequently.

TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

2 pounds boneless, skinless chicken breast, cut into bite size cubes
1 1/2 cups chopped cashews
1/3 cup cornstarch
1/2 cup sesame seeds

MARINADE
1/4 cup cream sherry
1/4 cup Bragg’s liquid aminos
1 tablespoon sesame oil
6 ounces pineapple juice
Zest and Juice of 1 LARGE lime
Zest and Juice of 1 LARGE lemon
2 cloves garlic, minced

  • Whisk together the sherry, liquid aminos, sesame oil, pineapple juice, lemon and lime juice.
  • Add lemon zest, lime zest and garlic.
  • Stir in chicken cubes, tossing to coat.
  • Cover and refrigerate for at least 2 hours.

 

  • Preheat oven to 375°.
  • Cover baking sheet with foil and spray with non-stick cooking spray.
  • Add chopped cashews, cornstarch and sesame seeds to food processor and process until the mixture resembles small pebbles. Transfer to a shallow bowl.
  • Drain chicken, reserving marinade.
  • Dredge chicken cubes in cashew mixture to coat evenly.
  • Place cubes on baking sheet.
  • Drizzle with reserved marinade.
  • Bake 10 minutes until chicken is cooked through.
  • Serve over mashed potatoes, rice, pasta or with roasted veggies.

SAUCE
16 ounces orange marmalade
1/4 cup creamy horseradish
4 tablespoons chopped cilantro

  • In a saucepan heat the marmalade JUST until melted.
  • Stir in horseradish and cilantro.
  • Toss with chicken pieces and serve immediately

NOTE: You can also make this with chicken tenders, but we like having the sauce coat all the small pieces 😀

CHICKEN TACO CASSEROLE ala Slow Cooker

CHICKEN TACO CASSEROLE
6 tablespoons butter
6 tablespoons Wondra flour
1/2 teaspoon FRESH ground sea salt
1/2 teaspoon poultry seasoning
1 cup WHOLE milk
1 cup chicken broth
2 pounds boneless, skinless chicken breasts or tenders
1 cup sour cream
1 can original ROTEL tomatoes
1 can black beans, rinsed and drained WELL
2 tablespoons taco seasoning (see recipe below)
2 cups shredded cheddar cheese
1 bag FRITOS
1 small tomato, chopped
1 SMALL bunch green onions, sliced thin

  • Spray slow cooker insert with non-stick cooking spray.
  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk together the white sauce and sour cream until smooth.
  • Add in taco seasoning, salt and pepper, to taste.
  • Stir in Rotel tomatoes, black beans and 1 cup of the cheese.
  • Spread mixture into slow cooker insert.
  • Top with chicken pieces in a single layer if possible.
  • Cover and cook on low 4-6 hours* until chicken is cooked through.
  • Remove chicken and shred with 2 forks.
  • Mix chicken back in.
  • Top with Fritos and remaining cheese.
  • Cover a few minutes JUST until cheese melts.
  • Top with chopped tomato and green onions.
  • Serve immediately.

NOTES:

  • Time varies based on chicken breast sizes.
  • I accidentally bought re-fried black beans this time actually liked it too.

Homemade Taco Seasoning Mix
1 tablespoon of chili powder
2 teaspoons of onion powder
1 teaspoon cumin
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of oregano
1 teaspoon of sugar
1 teaspoon of salt
1 tsp cornstarch
3/4 cup water

  • Mix all the dry ingredients together and use with your taco meat.
  • Pour the water in the pan and cook just like you would for tacos.
  • The amount above is the same amount that is in one packet of taco seasoning mix at the store.

TERIYAKI SESAME CHICKEN SALAD

This is the perfect spring salad full of sweet and tangy fruit and asian blended flavors.

TERIYAKI SESAME CHICKEN SALAD
16 ounces fusilli pasta, prepared per package directions and WELL drained
1/2 cup avocado oil
2/3 cup champagne vinegar
2/3 cup teriyaki sauce
Juice of 1 large lemon
1/3 cup sugar
FRESH ground black pepper, to taste
2 cans mandarin oranges, WELL DRAINED
2 small cans water chestnuts, WELL DRAINED
2 cups shredded rotisserie chicken
1 1/2 cups honey roasted peanuts or cashews
2 cups torn baby spinach leaves or romaine lettuce
5 ounces dried cranberries (Craisins)
1 large bunch green onions, sliced
1/2 cup minced parsley
1/4 cup sesame seeds

  • Add prepared pasta and chicken pieces to a large salad bowl.
  • In a small bowl whisk together the avocado oil, vinegar, teriyaki sauce, lemon juice, sugar and pepper.
  • Pour over pasta and chicken, tossing to coat well.
  • Top with mandarin oranges, water chestnuts, cranberries and green onions.
  • Cover and refrigerate 2 hours.
  • Just before serving add cashews, tossing well to mix.

ORANGE CHICKEN PANDA EXPRESS COPY CAT COPY CAT

ORANGE CHICKEN PANDA EXPRESS COPY CAT 4 servings
CHICKEN
1 1/4 pound boneless, skinless chicken thighs, cut into 1 inch cubes
1/2 tablespoon salt
1/2 teaspoon white pepper
1/2 cup cornstarch
1 1/2 cups flour
1 small egg
3/4 cup water
1 tablespoon avocado oil
1 cup coconut oil, for frying

ORANGE SAUCE
1 tablespoon avocado oil
¼ teaspoon chili flake
2 cloves garlic, minced
4 teaspoon ginger, minced
3 tablespoons sugar
3 tablespoons brown sugar
3 tablespoons orange juice
3 tablespoons white distilled vinegar
1 tablespoon Bragg’s liquid aminos
1 tablespoon water
1 tablespoon cornstarch
1/2 teaspoon sesame oil

  • In a medium mixing bowl, whisk together the salt, white pepper, cornstarch, and flour.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter and refrigerate at least 30 minutes.
  • Heat oil in a wok or heavy bottom pan to 350˚.
  • Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate to drain.
  • In another saucepan heat oil over medium-high heat.
  • Once oil is HOT and shimmering add the red pepper flakes, ginger, and garlic, and cook for 30 seconds or so, stirring constantly until fragrant.
  • Add the sugar and brown sugar, stirring to combine.
  • Add in the orange juice and allow the sugars to dissolve in the liquid, stirring occasionally.
  • Add in the vinegar and liquid aminos, blending well.
  • Whisk together the cornstarch and water until combined. Add to the pan and stir to blend. Continue to cook the sauce until maple syrup consistency is achieved.
  • Add in the chicken pieces and stir until completely coated in the sauce.
  • Top with sesame oil and blend again.
  • Enjoy!

BALSAMIC POMEGRANATE CAPRESE CHICKEN

While this recipe is an entree it turns into a salad for us. We usually go heavy on the micro greens and then cut up all the parts to toss with the sauce and YUMMY salad just magically appears before it quickly disappears!

BALSAMIC POMEGRANATE CAPRESE CHICKEN 
1 1/2 cups pomegranate juice
1/2 cup STRONG QUALITY balsamic vinegar
2 boneless, skin-on chicken breasts** (SEE NOTE)
FRESH ground Himalayan sea salt and black pepper
2 tablespoons avocado oil
2 heirloom tomatoes, sliced 1/4-inch-thick
1 small red onion, thinly sliced
fresh buffalo mozzarella, sliced 1/4- inch-thick
1/4 cup crushed pistachios
Fresh BABY basil leaves or micro greens, for garnish

  • Bring pomegranate juice and vinegar to a SLOW simmer in a small saucepan over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, about 45 minutes. Season to taste and set aside to cool.
  • Preheat oven to 300°.
  • Generously Sprinkle chicken breasts liberally with FRESH ground Himalayan sea salt and pepper on both sides.
  • Add oil to a medium ovenproof skillet and heat over medium-high heat.
  • Place chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes.
  • Flip chicken and cook for another 2 minutes.
  • Transfer skillet to the oven and roast until cooked through and juices run clear, 10 to 12 minutes.
  • Let rest for 5 minutes.
  • Slice the cooked chicken breast 1/4-inch-thick.
  • Layer tomatoes, onions, chicken and mozzarella on a platter.
  • Drizzle with the pomegranate reduction.
  • Sprinkle with crushed pistachios.
  • Scatter basil leaves or micro greens on top.

NOTE:  Skinless, boneless breasts cans be substituted, but the browned crispy skin is a MUST for us.  If you do substitute, be sure to also adjust the cooking time. You can also start with a thick slab of bacon under the chicken to create the illusion of crispy skin.

FRENCH ONION MEATBALLS

FRENCH ONION MEATBALLS

GRUYERE cheese is the real star here that turns the flavor of French Onion soup into satisfying meatballs!

Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 1 hour 15 mins

MEATBALLS
2 tablespoons avocado oil
3/4 pound ground beef
1/4 pound ground pork
1/2 cup shredded Gruyère
1/4 cup bread crumbs 
2 tablespoons FRESH chopped parsley
1 LARGE egg, beaten
2 cloves garlic, minced
1 teaspoon FRESH ground Himalayan sea salt
FRESH ground black pepper, to taste

  • Preheat oven to 425°.
  • Line a large baking sheet with foil and rub with oil. 

 

  • In a large bowl, combine ground meats, Gruyère, bread crumbs, parsley, egg, and garlic.
  • Season with salt and pepper.
  • Form 16 meatballs and place on baking sheet.
  • Bake until golden and cooked through, 25 minutes.

SAUCE
4 tablespoons butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 cups low-sodium beef broth
2 teaspoons FRESH chopped thyme, plus more for garnish 
1 teaspoon FRESH ground Himalayan sea salt
FRESH ground black pepper, to taste
1 1/2 cup shredded Gruyère

  • In a large skillet over medium heat, melt butter.
  • Add onions and cook until very soft and golden, 25 minutes, stirring often.
  • Add garlic and cook until fragrant, 1 minute more.
  • Add broth and thyme and season with salt and pepper.
  • Bring to a boil, then reduce heat and let simmer until slightly thickened, 10 minutes. 
  • Add meatballs to skillet and sprinkle with Gruyère.
  • Cover and cook until meatballs are warmed through and cheese is melty, 5 minutes.
  • Serve warm, garnished with thyme.

NOTES:  Chicken can be substituted easily for the beef and pork

SHEET PAN CHICKEN MEDLEY

Sweet apricots, zesty marinated artichokes add tons of flavor to this marinated sheet pan chicken dinner.

SHEET PAN CHICKEN MEDLEY
2 1/2 pounds (4) skinless, boneless chicken breasts cut into LARGE chunks
4 tablespoons Avocado oil, divided
ZEST and Juice of 1 lemon
2 cloves garlic, minced
FRESH ground Himalayan Sea Salt and black pepper, to taste
1 teaspoon ground fennel
1 teaspoon dried basil
2 tablespoons tomato paste
2-3 large carrots, diagonally sliced
2 LARGE red onions, cut into wedges
1 jar marinated artichoke hearts
1 -2 cups dried apricot halves
1 – 6 ounce can pineapple orange juice

  • In a large bowl combine 1 tablespoon of the avocado oil, lemon juice, lemon zest and garlic.
  • Generously season chicken pieces with FRESH ground Himalayan sea salt and black pepper.
  • Toss chicken breasts in marinade and let stand 30 minutes at room temperature.
  • In a separate bowl add apricot halves, juice and artichokes, tossing to mix.  Let stand at least 30 minutes or more to plump apricot pieces. I usually let it stand all day.

  • Heat oven to 400°.
  • Coat a sheet pan covered in foil with non-stick cooking spray.
  • In a large bowl combine the basil, fennel, tomato paste and remaining avocado oil.
  • Season with FRESH ground Himalayan Sea Salt and black pepper, to taste.
  • Pour half into a second bowl. Add the onion wedges, apricots and artichoke hearts, tossing to coat, set aside.
  • Add carrots to the marinade in the first bowl, tossing to coat.
  • Arrange carrots on the sheet pan.
  • Roast carrots for 15 minutes.
  • Add in chicken pieces in a single layer.
  • Top with the apricot mixture.
  • Roast 30-35 minutes until chicken is cooked through to 160°.

SLOW COOKER BUTTER CHICKEN MEATBALLS

SLOW COOKER BUTTER CHICKEN MEATBALLS
1 pound ground chicken
1/2 pound ground pork
1 LARGE egg, lightly beaten
1 teaspoon garam masala
2 cloves garlic, minced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
FRESH ground sea salt and black pepper

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Prepare sauce.

SAUCE
1 small shallot, minced
2 tablespoons butter
2 tablespoons Wondra
1/2 cup chicken stock
8 ounces tomato sauce

  • Heat butter in small skillet over medium heat.
  • Whisk in flour until golden.
  • Whisk in chicken stock until well blended.
  • Whisk in tomato sauce until well blended.
  • Season to taste.
  • Pour sauce over meatballs.
  • Cook covered on low for 3 hours  or until cooked through.
  • Serve with rice or mashed potatoes.

BALSAMIC MUSHROOM CHICKEN

I realized recently that I AM posting almost daily, but I’m kind of in a rut in as much as I’m just posting the recently successful recipes without much conversation to go with them. I promise to get better. 😀

Eating in general is still a HUGE issue for me (and ALWAYS will be for the rest of my life), BUT I LOVE to cook and my family still needs to eat, so why should they suffer my limitations?  I may only get a few bites of each meal, but I promise they do NOT go to waste.

Hubby swears he HATES cooked mushrooms (little does he actually realize how much I use them in recipes like Bolognese where they are cooked down into the sauce that he’s been eating for years!!!!!!!) so the VISIBLE mushrooms in any recipe end up on any plate, BUT his! 😀 LOL I even sometimes have to cook the mushrooms in a separate pan to keep him happy if he’s hanging around the kitchen while I’m cooking, which if I’m honest I prefer to be alone while cooking.  I seem to be more creative and get better inspiration during “alone” time. 😀

Because of my limitations in eating I rarely eat starches anymore, BUT this recipe is especially good with mashed potatoes to absorb all that glorious gravy!

BALSAMIC MUSHROOM CHICKEN
4 boneless, skinless chicken breasts
1/4 cup WONDRA flour
FRESH ground Himalayan sea salt and black pepper, to taste
1 pound mushrooms, sliced
2 tablespoons butter
2 tablespoons avocado oil
6 cloves garlic, minced
4 green onions, sliced
2 tablespoons QUALITY honey
1/4 cup STRONG balsamic vinegar
3/4 cup chicken stock.
1 tablespoon FRESH chopped thyme

  • Generously season chicken breasts with FRESH ground Himalayan sea salt and black pepper, to taste.
  • Dredge through the Wondra flour.
  • Heat oil in large skillet over medium heat.
  • Add chicken breasts and sear for 2 minutes.
  • Flip chicken.
  • Add onions and garlic to pan sauteing for a minute.
  • Add mushrooms, sauteing a couple minutes.
  • Add vinegar, broth, honey and thyme.
  • Cover and cook 5 minutes.
  • Turn chicken and cook a few minutes more until chicken is cooked through.
  • Remove chicken to platter and keep warm.
  • Cook 5 minutes more to reduce sauce.
  • Add butter.
  • Serve over chicken with mashed potatoes and/or your favorite veggies.