Category: POULTRY

HOT HONEY LIME BUTTER CHICKEN

Hidden in a stack of my magazine tear outs, I found this delectable recipe for a chicken recipe that is as sweet as it is spicy and is an eye catching appetizing dish. I made just a very few changes to appeal to my liking.

HOT HONEY LIME BUTTER CHICKEN
4 chicken leg quarters
1/4 cup honey
1/4 cup Frank’s Original hot sauce
2 + 2 + 2 tablespoons butter
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper
1 teaspoon cumin
1 tablespoon avocado oil
Zest and Juice of 2 limes, separated (see notes)
2 green onions, sliced thin

  • Preheat oven 425°.
  • Stir together cumin, salt and pepper to make a dry rub.
  • Pat chicken pieces dry.
  • Rub chicken all over with the dry rub.
  • Melt 2 tablespoons butter and avocado oil together in a large skillet over medium-high heat.
  • Add chicken, skin side down and sear 4-5 minutes per side until golden on both sides.
  • Transfer chicken to baking sheet or baking dish, skin side up.
  • Wipe skillet clean.
  • Add 2 tablespoons of butter.
  • When melted add honey, hot sauce and garlic, cooking a few minutes until well blended.
  • Pour honey mixture evenly over chicken.
  • Place baking dish in pre-heated oven for 20 minutes, or until chicken pieces register 175°.
  • Turn off oven and let chicken rest 5 minutes
  • Transfer chicken to platter and keep warm.
  • Add 2 tablespoons of butter to skillet to melt.
  • Whisk lime juice into drippings and transfer back to skillet with butter, cooking until slightly thickened.
  • Spoon sauce over chicken and garnish with scallions and lime zest.

NOTES: Oranges or lemons work just as well as limes and have a subtle change in the flavor profile.

WET & DRY BRINED ROAST TURKEY

Preparing turkey breasts instead of the whole turkey is a sure fire way to make sure everyone has the white meat they desire. It is also EASIER – no carcass or bones to mess with. AND it looks more elegant when served. No wait time while someone has to carve it is a real plus too! PLUS you still get enough drippings to make a GREAT gravy with.

I use one 3 pound breast per two people. This gives you enough for the BIG day as well as leftovers for sandwiches. I also use both a WET BRINE and a DRY BRINE.

For Thanksgiving I take the turkey out of the freezer on Monday and move it to the refrigerator. It will thaw in less than 24 hours generally. Then on Tuesday I submerge it into the wet brine. On Thursday I drain off the wet brine an hour before I want to roast it and bring it to room temperature.

WET BRINE
3 cups WHOLE milk
1/2 cup apple cider vinegar
1/4 cup sea salt

  • Whisk together until salt is dissolved.
  • Place turkey breast in large ziplock bag.
  • Place bag in baking dish or large bowl.
  • Pour brine in bag and seal tight.
  • Refrigerate 24-48 hours.

DRY BRINE
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon dried tarragon
1/2 teaspoon red pepper flakes
1/2 teaspoon orange peel

  • Drain wet brine for turkey breast and pat dry.
  • Combine ingredients in mortar and finely grind.
  • One hour before you plan to start roasting, rub turkey breast on both sides, lightly cover with cheesecloth and allow to come to room temperature.

3 pound half breast
2 carrots, washed and sliced (optional)
2 stalks celery, washed and sliced (optional)
1 SMALL onion, diced (optional)
2 tablespoons unsalted butter
1 tablespoon COARSE Kosher salt
FRESH ground black pepper

  • Preheat oven to 450°. This will start the browning process.
  • Adjust oven shelf to low position.
  • Add any veggies you might be using to the bottom of the roasting pan. If using veggies I add a couple tablespoons of butter to the bottom so they don’t burn. Also if using veggies you can place the breast directly on top eliminating the roasting rack and another thing to wash!
  • Top with roasting rack.
  • Transfer DRAINED brined breast to a roasting rack.
  • Brush turkey with melted butter. Loosen the skin and brush a little butter under there also. Make sure skin is covering as much meat as possible. This helps keep your turkey moist.
  • Season with Kosher salt and FRESH ground black pepper.
  • Move pan to oven.
  • Reduce heat to 350° when you place turkey breast in the oven. This will slow down the cooking to keep the meat juicy. With no bones the turkey breast will cook much more quickly.
  • Roast 1 hour or until internal temperature reaches 165°. Check every 15 minutes – NOT to baste, but to make sure your skin is no browning too fast. If it is, lightly cover with foil for the remainder of the roasting time.
  • Remove turkey to carving board, cover with foil and rest 15-20 minutes while you prepare the gravy from the drippings.
  • Prepare gravy.
  • Carve turkey.

NOTE: Leftovers can be stored in an airtight container 5 days or frozen up to 2 months. LOL like any leftovers will last that long! I see serious turkey sandwiches ALL weekend long!

CHICKEN & PEANUT STEW

CHICKEN & PEANUT STEW
2 tablespoons butter
3 cups chopped rotisserie chicken
FRESH ground sea salt and black pepper
1 tablespoon chopped FRESH thyme
1 Vidalia onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, halved and chopped
2 turnips, peeled and chopped (see notes)
4 cloves garlic, minced
2 tablespoons grated ginger
3 tablespoons tomato paste
1/2 cup JIF creamy peanut butter
3 cups chicken broth
1/2 teaspoon crushed red pepper
Juice of 1 LARGE lemon
Chopped peanuts for garnish
Chopped Italian parsley, for garnish

  • Melt butter in large dutch oven.
  • Add parsnips, sauteing for 2-3 minutes.
  • Add carrots, turnips and onions, sauteing 3-5 minutes more.
  • Add onions, thyme leaves and FRESH ground sea salt and black pepper.
  • Stir in chicken broth, tomato paste, ginger, garlic and crushed red pepper, simmering 30-40 minutes.
  • Stir in peanut butter and lemon juice, simmering another 15-20 minutes.
  • Adjust seasoning.
  • Garnish with chopped Italian parsley and chopped peanuts.

NOTES:  Butternut squash is a great substitute fr a different flavor profile.

FLOATING CRUST CHICKEN POT PIE


FLOATING CRUST CHICKEN POT PIE
1 pie crust OR a pre-made PILLSBURY pie crust
1 egg
4 tablespoon butter
1 LARGE shallot, diced
2 LARGE carrots, peeled and diced
4 cloves garlic, minced
3 tablespoons WONDRA flour
1 1/2 cups homemade chicken broth
1 1/2 cups WHOLE milk
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme pieces
3 cups chopped cooked chicken *see notes
1 can LeSeur Peas, drained WELL

  • Preheat oven to 400°.
  • Roll the crust to 1 inch larger between two sheets of parchment paper.
  • Remove the top parchment paper.
  • Fold and crimp the outer edge to decorate the crust.
  • Arrange parchment on baking sheet.
  • Refrigerate 15 minutes.
  • Beat egg with 1 tablespoon water and brush crust. Save remainder for later.
  • Bake 10-12 minutes until LIGHT-MEDIUM golden brown.
  • Remove from oven to cool, but leave oven on.
  • In large skillet melt butter.
  • Add carrots and shallots, sauteing and cooking 8-10 minutes until carrots have softened.
  • Add garlic, sauteing 30 seconds more.
  • Add flour, stirring to blend.
  • Add chicken broth and milk, stirring regularly, until sauce thickens.
  • Add thyme, FRESH ground sea salt and black pepper.
  • Fold in the chicken pieces and peas.
  • Arrange crust on top.
  • Lightly brush with another layer of beaten egg.
  • Place pan in oven baking 10-15 minutes until crust is golden and filling is bubbly.

NOTES:

  • To make this recipe easier I use COSTCO rotisserie chicken pieces.
  • You can also use frozen peas, but I find the canned Le Seur peas are much more tender.

CITRUS BRINED ROAST TURKEY & GRAVY

CITRUS BRINED ROAST TURKEY & GRAVY adapted from Pioneer woman
Prep Time: 24 hours 45 mins

BRINE
5 bay leaves
5 garlic cloves, minced
Peel of 3 oranges, plus 1 orange, cut into wedges
1 lemon, cut into wedges
1 lime, cut into wedges
3 cups apple cider
2 tablespoons apple cider vinegar
2 cups packed dark brown sugar
1 1/2 cups kosher salt
3 tablespoons tri-color peppercorns

  • Combine all the brine ingredients in a large pot with 2 gallons cold water stirring until the sugar and salt COMPLETELY dissolve.
  • Bring to a boil, then turn off the heat and cover.
  • Let cool completely.
  • Pour the cooled brine into a large brining bag or pot.
  • Add the turkey and refrigerate for 16 to 24 hours.

 

  • When ready to roast, remove the turkey from the brine.
  • Submerge the turkey in a pot of fresh cold water.
  • Allow to sit in the clean water for 15 minutes to remove the excess salt.

TURKEY
18-20 pound turkey (reserve the giblets and neck for the gravy)
2 oranges, zested and juiced RESERVE zest and 2nd orange
1 lemon, zested and juiced RESERVE zest
2 sticks salted butter, softened
1 tablespoons finely chopped FRESH Thyme leaves, plus 4 to 5 sprigs (2 for garnish)
2 tablespoons finely chopped FRESH Tarragon leaves, plus 4-5 sprigs (2 for garnish)
FRESH ground sea salt and black pepper, to taste
3 cups homemade chicken broth
1 cup dry white wine

  • Preheat the oven to 275 ̊.
  • Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan.
  • GENEROUSLY season with FRESH ground sea salt and black pepper.
  • Add juice from 1 lemon and 1 orange to the turkey cavity.
  • Cover with heavy duty foil.
  • Roast 10 minutes per pound.
  • Remove turkey from oven and increase the heat to 325 ̊. Discard foil. Don’t worry that the turkey is so pale!

 

  • Combine the butter, thyme leaves, tarragon leaves, salt and pepper in a bowl until well blended.
  • Smear the butter mixture all over the skin and into the crevices so that the turkey is totally covered.
  • Slice the reserved orange into wedges and place in the cavity of the turkey along with 3 each of the thyme and tarragon sprigs.
  • Cross the legs and tie them together with kitchen twine.
  • Insert a meat thermometer into the thigh behind the leg joint.
  • Pour the chicken broth and wine into the bottom of the pan.
  • Roast for 5-7 minutes per pound, basting the turkey every 30 minutes, until the thermometer reads 165 ̊.
  • Remove from the oven, cover loosely with foil and let rest for 30 minutes before carving.
  • Save the drippings for gravy.

GIBLET GRAVY

Giblet pieces and neck, saved from the uncooked turkey
Drippings from roasted turkey
1/2 cup WONDRA flour (more if needed)
4 cups no-sodium chicken or turkey broth
FRESH ground sea salt and black pepper
1 tablespoon each FRESH chopped Tarragon and Thyme leaves

  • In a small saucepan cover the giblets and neck with water by 2 inches.
  • Bring to a gentle boil over medium heat, then reduce the heat to low and simmer for 1 hour to cook meat and create the broth for the gravy.
  • Remove the giblets and neck from the broth and set aside to be chopped into sell pieces when cool enough to touch.
  • Set the broth in the saucepan aside for later.

 

While the turkey is resting pour all the drippings from the turkey roasting pan into a bowl and let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).

  • When ready to make the gravy, return the pan to the stove over medium low flame.
  • Add 1 cup of the fat to the pan.
  • Sprinkle the flour all over the fat and immediately begin whisking it around to make a smooth roux that is not too oily or pasty by adding more fat or flour as necessary.
  • Whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color.
  • Once the roux is ready, pour in 1 cup of the drippings (the gel from under the fat) and the chicken or turkey broth, whisking constantly, cooking 7-8 minutes until thickened.

 

  • While gravy is simmering, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces.
  • Add as much of the meat to the gravy as you desire.
  • If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.)
  • Taste and adjust seasoning.

To complete our Thanksgiving meal I also traditionally make Sourdough Oatnut herb dressing, Homemade Cranberry Sauce and our Family Favorite Mashed Potatoes.

BACON WRAPPED CHICKEN & PEA MEDLEY

Casual? Elegant? A little bit of both which makes it perfect for serving company. This recipe was originally written using chicken thighs, but I prefer thin cut chicken breast steaks. As always I made the recipe in its entirety as written the first time through and then made the necessary changes to make it even better, in our opinion.  It needed more “sauce” so I added the chicken broth and flour to create more of a gravy.  I also added the thin slice of provolone to give the chicken inside a bit of oomph. The recipe also had you starting the chicken on the stove and then moving the pan to the oven.  I found that the bacon crisps up better when cooked entirely in the oven where the grease drained off into the baking sheet.

BACON WRAPPED CHICKEN & PEA MEDLEY
4-6 boneless, skinless thin cut chicken steaks
FRESH ground sea salt and black pepper
4-6 slice provolone cheese
8-12 bacon slices, not too thick
1 teaspoon avocado oil
2 tablespoons butter
4 shallot, sliced
2-3 cups sugar snap peas, trimmed
1 can LeSeur peas, drained
2 tablespoons WONDRA flour
1/3 cup chicken broth
1/3 cup heavy cream
1 tablespoon FRESH chopped thyme

  • Preheat oven 400°.
  • Generously season chicken steaks on both sides.
  • Roll each chicken steak up with a slice of Provolone cheese on the inside and wrap with 2-3 slices of bacon, securing with toothpicks.
  • Place chicken breasts on a wire rack on a baking sheet
  • Place baking sheet in oven for 25 minutes while you prep the snap peas.
  • Remove baking sheet from oven, remove toothpicks and transfer chicken to serving platter to keep warm.
  • Heat avocado oil in an enameled cast iron pan over medium high heat.
  • Add butter to melt.
  • Add shallots, cooking 2-3 minutes.
  • Add sugar snap peas, stirring occasionally 5-7 until tender.
  • Sprinkle with flour and stir to blend.
  • Stir in broth and thyme, cooking several minutes.
  • Add heavy cream and cook several minutes until it begins to thicken.
  • With a slotted spoon transfer the peas and shallots to the platter.
  • Drizzle sauce over chicken breasts.
  • Garnish with additional thyme if desired.

NOTE: To change the flavor profile a bit try using different herbs, tarragon, dill etc…

VODKA CHICKEN POMODORO (VODKA TOMATO CHICKEN)

The word pomodoro or Pomo d’oro is Italian for tomato, or more specifically “golden apple”. LOL 😀 that is about all that is actually Italian about this recipe! Yet another possible origin of the word is derived from the aphrodisiac qualities in the french translation pomme d’amour, the love apple.

While researching the word pomodoro, I found that tomatoes aren’t even indigenous to Italy, meaning they weren’t originally Italian, though they are a staple in the Italian kitchen of today!  Tomatoes were first discovered in Central America, but made their way to Italy in the late 15th century and because the growing conditions were ideal for tomatoes Italy became a prominent tomato region making tomatoes a staple in Italian kitchens and Mediterranean recipes!

According to Il Pomodoro Italiano, “The Italian Tomato”, there are over 320 different variations of the tomato. The beautiful golden tomatoes (Pomo d’oro) tend to have a sweeter taste and have a low sugar and acid content. For more information on the varieties of Italian tomatoes check out Delicious Italy.

VODKA CHICKEN POMODORO
4 boneless, skinless chicken steaks
FRESH ground sea salt and black pepper
garlic salt
1/4 cup WONDRA flour
2 tablespoons butter
1/4 cup QUALITY Vodka
1/2 cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons FRESH chopped tarragon
1 bunch green onions, sliced thin
1 cup halved cherry or grape tomatoes
2 tablespoons heavy cream

  • GENEROUSLY season chicken steaks with FRESH ground sea salt, black pepper and garlic salt.
  • Heat large skillet over medium heat and melt butter.
  • Dredge chicken steaks in flour and add to skillet.
  • Saute; chicken steaks 3-4 minutes per side until JUST cooked through.
  • Transfer chicken to platter and keep warm.
  • Deglaze pan with vodka and cook 1-2 minutes until alcohol is cooked off.
  • Add onions to pan, stirring 30 seconds or so.
  • Add chicken broth, lemon juice and tarragon, blending well.
  • Add cream, stirring to blend before adding tomatoes and returning the chicken to pan, turning to coat.
  • Heat through and serve with your favorite rice or mashed potatoes ad sauce drizzled over top.

CHICKEN NEW ORLEANS

I first saw this recipe for Chicken Lazone Pasta on Facebook and it looked mouth wateringly yummy, that I had to know more. As I began researching the original name, I found several different people had made versions, (some attributing it to Brennan’s Restaurant in New Orleans) that were great on their own, but it was when I married the best parts of both recipes together that I found my version to be fantastic and Chicken New Orleans was born. It really is a restaurant quality meal made at home with a rich, full bodied and full flavored creamy sauce.

One recipe used chicken tenders and another used full chicken breasts. I settled on thin cut chicken steaks as middle ground. One used granulated garlic and another FRESH garlic. I cut down the proportions of both and prefer the mixed flavor mediums. I also cut down the Creole seasoning a bit and increased the FRESH herbs. One called for linguine and another for fettuccine, but honestly any pasta you choose works well. I like Farfalle and Campagnelle, but I use what I have on hand. I also use WONDRA flour instead of all purpose because it is much finer and makes a smoother sauce.

CHICKEN NEW ORLEANS adapted from What’s in the Pan  and Slow Roasted Italian

Prep Time10 mins Cook Time20 mins Total Time30 mins
SEASONING
FRESH ground sea salt and black pepper
1 1/2 teaspoons SLAP YOUR MAMA seasoning
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup WONDRA flour

  • In a large ziploc bag, combine FRESH ground sea salt, black pepper, SLAP YOUR MAMA, paprika, onion powder, garlic powder, and flour.


CHICKEN
4-6 thin chicken steaks
1 tablespoon avocado oil
1 tablespoon butter

  • Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  • Preheat large cast iron skillet.
  • Add avocado oil and melt butter over medium-high heat.
  • Cook the chicken steaks 2-3 minutes per side until cooked through. Transfer to a plate and cover with foil to keep warm.

PASTA
1/2-3/4 pound pasta
1/4-1/2 cup Pasta water (reserve it)

  • Boil pasta in salty water, drain, but do not rinse.
  • Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow – as much as you would like to have according to your liking.

SAUCE
4 tablespoons butter
Remaining seasoning mixture
1 tablespoon FRESH chopped tarragon leaves
1 tablespoon FRESH chopped flat leaf parsley
1 tablespoon FRESH chopped thyme leaves
2 cloves garlic, FINELY minced
1-2 teaspoons smoked Paprika
2 cups heavy cream

  • Add butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until golden and flour is no longer raw.
  • Add more paprika and heavy cream into the skillet.
  • Add MOST of the FRESH herbs to the sauce, but reserve a bit for garnish.
  • Bring to a SLOW boiling point.
  • Lower heat and simmer 3-4 minutes.
  • Taste the sauce and adjust seasoning to your liking.

  • Add cooked pasta into the sauce and stir until fully coated.
  • Return chicken to the skillet, turning to coat with sauce well.
  • Sprinkle with remaining chopped herbs.

CHARRED APRICOT RASPBERRY WHISKEY WINGS

CHARRED APRICOT RASPBERRY WHISKEY WINGS
3/4 cup QUALITY (Bonne Mamam) raspberry apricot preserves
3 tablespoons Seagrams 7
Juice of 2 FRESH limes
2 tablespoons BRAGG’s liquid aminos
1 tablespoon GO CHU CHANG
1 small 6 ounce can pineapple juice
2 1/2-3 pounds chicken wings and/or drumettes

  • Whisk together everything except the chicken in a LARGE bowl. Set aside 3/4 cup for later.
  • Add chicken pieces and toss to coat.
  • Cover and refrigerate 3-4 hours.

 

  • Heat grill to medium low.
  • Toss chicken once again before laying on grill in a single layer.
  • Grill 10 minutes.
  • Flip and grill 10-15 minutes more until cooked through.
  • Toss with reserved sauce before serving.

I LOVE to serve these with CARAMELIZED PINEAPPLE!

 

BAKED SOUR CREAM CHICKEN

I couldn’t get a great picture, but oh my the flavor of this is so very good and it is one of the easiest recipes ever!

BAKED SOUR CREAM CHICKEN
2 pounds boneless, skinless chicken breasts or thighs
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1/2 cup sour cream
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon smoked Paprika
1 can Campbell’s Tomato soup
1 tablespoon Worcestershire sauce
1/2 cup shredded Parmesan cheese

  • Preheat oven to 350°.
  • Coat 8-9 inch baking dish with non-stick cooking spray.
  • Whisk together the soup, sour cream, mayonnaise and Worcestershire with the
  • FRESH ground sea salt, black pepper and paprika.
  • Fold in the Italian blend cheese.
  • Add chicken pieces and coat well.
  • Pour into baking dish.
  • Cover tightly with foil and bake 45 minutes.
  • Top with shredded Parmesan cheese and bake uncovered another 15 minutes.
  • Serve over mashed potatoes or rice.

VINEGAR CHICKEN

I found this recipe in an old drawer of grams. It was originally written for bone-in chicken pieces, but hubby hates when I cook with bone-in so I have adapted it to use boneless, skinless chicken breasts. You can also change up the flavor by using flavored vinegars.  Tonight I used the rest of our coconut pineapple vinegar and it was awesome!

VINEGAR CHICKEN
4 boneless, skinless chicken breasts
KOSHER salt
FRESH ground sea salt and black pepper
1/3 cup all purpose flour
2 tablespoons butter
1 tablespoon avocado oil
2 medium onions, thinly sliced
3/4 cup crisp white wine
1/3 cup champagne vinegar
2 tablespoons FRESH, FINELY chopped tarragon leaves
1/2 cup heavy cream

  • GENEROUSLY season the chicken with KOSHER salt, cover and refrigerate at least 4 hours before you begin preparation.

 

  • Add flour to a shallow bowl for dredging.
  • Add butter and olive oil to a large skillet and melt over medium high heat.
  • Dredge chicken pieces and add to skillet.
  • Sear the chicken 3-4 minutes on each side until golden and JUST cooked through.
  • Remove chicken to platter, cover with foil and discard most of the oil from the skillet.
  • Return skillet to the heat and add the onions to the skillet, seasoning to taste with the FRESH ground sea salt and black pepper.
  • Cook onions, stirring occasionally 15-20 minutes until onions are tender and beginning to caramelize.
  • Increase heat to high.
  • Add wine and vinegar, de-glazing the pan and scrapping up all the little bits.
  • Add half the tarragon, stirring to blend.
  • Lower the heat, set lid ajar on the skillet and simmer 10-12 minutes.
  • Return the chicken to the pan and simmering a few minutes more, turning the chicken pieces to coat in the sauce.
  • Transfer chicken pieces to a platter.
  • Increase heat again and add heavy cream letting sauce simmer and thicken to a desired consistency.
  • Adjust the seasoning to taste, adding more vinegar if you like it a bit more tart.
  • Add remaining tarragon in the final stir.
  • Spoon sauce over chicken and serve with mashed potatoes.

updated CHICKEN CONTINENTAL

Chicken Continental as a recipe appears to be a collaboration from Campbell’s soup and Minute Rice during the 1960’s, an era of combining ‘prepared’ foods to form casseroles as your main meal.  Casseroles as a whole obviously go back MUCH further, but were usually made with scratch ingredients or bits of leftovers. I have found cookbooks on pinterest and google with the recipes, but I have grams old card with the Campbell’s label recipe on one side and a portion of a Minute Rice box cut out on the other.

Either way, I wanted to bring the recipe into the 21st century with using boneless, skinless chicken and FRESHer ingredients to spice it up a bit while maintaining the integrity of the original flavor base of the recipe.

updated CHICKEN CONTINENTAL
4 chicken breasts
1/4 cup WONDRA flour
2-3 bacon slices, cooked crisp, drippings reserved
8 ounces FRESH sliced mushrooms
2 tablespoons butter
1 tablespoon avocado oil
1 bunch green onions, sliced
1 stalk celery, strings removed, diced
2 tablespoons FRESH chopped thyme
2 tablespoons FRESH chopped Parsley
1 1/2 cups Minute Rice (uncooked)
1 can Campbell’s Tomato soup
1 cup chicken broth
FRESH ground sea salt and black pepper

  • Preheat oven to 375°.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts in flour and set aside.

  • Add  1 tablespoon of butter and oil to the bacon drippings in a large skillet.
  • Add celery and onions, sauteing lightly until softened.
  • Add mushrooms, thyme and parsley, cooking a couple minutes more until mushrooms begin to caramelize.
  • Add chicken broth and soup, blending together and bring to a boil.
  • Pour all but 1/2 cup into a large mixing bowl and stir in rice. Cover with a plate and set aside.
  • Return skillet to stove and add last tablespoon of butter to melt.
  • Add chicken pieces and sear 2-3 minutes per side.
  • Arrange rice mixture into the bottom of a prepared baking dish.
  • Nestle chicken breasts into rice.
  • Top with remaining sauce.
  • Cover and bake 20 minutes until chicken is completely cooked through.

NOTE:  Hubby hates mushrooms, but I love them so I makes them “separately” and add them to just mine. 😀