Creamy Fennel Cremini Chicken

Ingredients:

1 lb boneless, skinless chicken
1/2 cup whole wheat flour
1 tsp garlic salt
1/2 tsp ground pepper
butter
3 cloves crushed garlic
3 tbsp shaved fennel root
chopped fennel fronds
3 cups chopped cremini mushrooms
1 cup chicken broth or white wine
1 cup sour cream
1 cup milk

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Directions:

Cut chicken into smaller pieces, filleting if necessary to create equal thickness pieces.
Mix together flour, garlic salt and pepper. Toss chicken in mixture to coat.
Heat large skillet to medium-high, melt butter. Brown chicken in sizzling butter, both sides, then set aside.
Add more butter to skillet if necessary and sauté mushrooms, garlic and shaved fennel root. Add chicken broth (or wine) and “glaze” the pan, collecting all the bits of flour and butter from the sides. Add the chopped fennel fronds, sour cream and milk and stir constantly over medium heat until it comes to a slight boil and thickens. Lower temperature and simmer until chicken is cooked through. 

Serve over rice or noodles if desired.

Baked Pesto Chicken with Olives

Ingredients:

1 lb chicken thighs
2 tbsp pesto
1 clove crushed garlic
1 cups chopped cremini mushrooms
1/2 cup chicken broth or white wine
6 tbsp pitted olives, chopped fine
1 cup sour cream
1/2 cup milk
1/2 cup feta, diced
butter
salt & pepper

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Directions:

Cut chicken into smaller pieces, filleting if necessary to create equal thickness pieces.
Heat large skillet to medium-high, melt butter. Brown chicken in sizzling butter, both sides, then set aside in casserole dish.
Add more butter to skillet if necessary and sauté mushrooms, olives, pesto, garlic, and salt & pepper.
Add chicken broth (or wine) and “glaze” the pan, collecting all the bits of chicken and butter from the sides.
Add the olives, sour cream and milk and stir constantly over medium heat until it comes to a slight boil. Reduce by half.
Transfer to casserole dish, ensure chicken pieces are covered, sprinkle feta over top, cover, and bake at 325°F for 20-30 minutes. 

Chicken Pesto Pasta

Ingredients:

1 lb boneless, skinless chicken
1 bunch asparagus
olive oil
salt/pepper
sliced sun-dried tomatoes
fresh grated Parmesan cheese
or Asiago cheese
fresh pesto
bacon, cooked and crumbled, not too crisp
cooked Penne noodles

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Directions:

Wash and cut asparagus into thirds. Toss with olive oil, salt and pepper. Bake at 350°F until tender-crisp. Slice chicken into bite sized pieces. Sauté in heavy fry pan in olive oil until slightly browned. Toss asparagus, chicken, penne noodles, tomatoes, cheese, bacon and pesto and heat through. 

Skillet Chicken with Tomatoes

Ingredients:

1 lb chicken breast – chunked
onions
celery
peppers
garlic
1 cup white wine or chicken broth
salt
pepper
1 can stewed tomatoes

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Heat oil in a large skillet over medium heat. Sauté chicken until browned. Add onion, peppers, celery and garlic and sauté until just crisp. Add seasoning and tomatoes and simmer for 15-20 minutes.

Serve over sliced potatoes, rice or quinoa.

Chicken Divan

Ingredients:

1 bunch fresh broccoli
2 cups cubed chicken
1/2 cup shredded cheddar
2 can cream of chicken soup
1/2 cup wine or chicken broth
1 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup bread crumbs
(Schinkels’ has seasoned bread crumbs
that are delicious on this!)
1 tbsp melted butter
4 cups cooked rice

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Directions:

Cook broccoli until just tender, still a bit crisp. Arrange in shallow baking dish. Cook chicken in wine or broth. Place chicken over broccoli. Sprinkle with shredded cheddar.
Combine soup, mayonnaise, lemon juice, chicken broth and curry. Pour over chicken. Mix breadcrumbs with melted butter and scatter over dish.

Cashew Chicken

Ingredients:

1/4 cup oil or butter
2 cups diced chicken
3 cups chicken broth
2 tbsp soy sauce
1 cup chopped celery
1/2 lb mushrooms
1 red pepper
1 can bamboo shoots, drained
1 can sliced water chestnuts, drained
1/3 cup cornstarch
1/2 cup cold water
1 cup cashews
salt
pepper

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Directions:

Heat oil or butter in heavy skillet over medium high heat. Sauté chicken until just done and set aside.

Add oil or butter to skillet and sauté onions, celery. After onions are softening slightly, add peppers, mushrooms, bamboo and chestnuts. Sauté until tender crisp. Add broth and soy sauce and simmer on low for 5 minutes. Stir in cashews. Add salt and pepper to taste.

In separate bowl, combine cornstarch and water and blend slowly into simmering mixture and heat through until thick. 

Easy BBQ Chicken

Good for chicken wings, legs or breasts

Baste Ingredients:

1/2 cup soy sauce
1/2 cup zesty italian-style dressing

Sauce Ingredients:

1/4 cup butter
1/2 cup soy sauce
1/2 cup brown sugar
2 garlic cloves, crushed
hot sauce of choice

bbq chicken copy

Directions:

 

Baste:
Combine soy sauce and dressing and pour over chicken in a large zipper bag. Seal and refrigerate at least 4 hours.

Preheat grill to medium heat.

Sauce:
Over medium heat in a heavy saucepan, melt butter and stir in soy sauce, brown sugar, garlic and hot sauce if desired. Mix until sugar crystals are dissolved. Set aside.

Cook the chicken on the grill, turning occasionally, until chicken is cooked through.
Place chicken in large bowl and pour the sauce over the chicken, tossing to coat.
If you like caramelized flavours, replace them on the grill for a few moments each side to brown further.

Chicken Tortellini Soup

Ingredients:

1 can pasta sauce
1 jar homemade salsa
1 can beef broth
1 cup water or milk
1/4 cup Zesty Italian-style dressing
1/2 cup sour cream
1 lb cubed, cooked chicken
2 pkg cheese filled Tortellini
shredded cheddar cheese

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Directions:

 

Cook Tortellini as per pkg instructions.

Combine sauce, salsa, broth, milk, dressing, sour cream and chicken in large, heavy saucepan. Over medium heat, bring to a boil, stirring often.
Add Tortellini, and simmer 20 minutes.

Sprinkle with cheddar before serving.

Chicken Enchiladas

Ingredients:

1 can cream of chicken soup
1 cup sour cream
butter
1/2 cup onion
1 tsp chili powder
1 4oz can green chilies
2-3 cups cooked chicken, shredded
1/2 cup shredded cheddar
8 lg tortillas
1 cup pasta sauce or
salsa
1 cup shredded cheddar

Chicken-Enchiladas 2

Directions:

Preheat oven to 375°F. In a small bowl, stir together soup, 1/2 cup cheddar, and sour cream. In a large fry pan, cook onions, chilis and chili powder in butter until tender. Stir in chicken and 1/2 of the soup mixture.
Remove from heat.

Spread about 1/4 cup along centre of tortillas and roll and place seam-side down in a greased 9×13 inch casserole. Spread remaining soup mixture over enchiladas. Pour pasta sauce or salsa over that, and spread evenly.

Cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheddar and bake for 5 more minutes or until cheese melts.

Chicken Potato Casserole

Ingredients:

2 lb boneless chicken, diced
1 onion, diced
butter
1 package fajita seasoning
4 potatoes, diced, or 1 bag hash browns
1 1/2 cup shredded cheddar or colby
1/2 cup shredded parmesan
1/2 cup real bacon bits
1/2 cup frozen spinach, thawed and drained
1 cup pasta sauce
1/2 cup milk
1/2 cup sour cream
1/2 cup cream cheese, softened

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Directions:

Preheat oven to 350°F.

If using potatoes, bring the diced potatoes to a boil for just a few moments, then remove from heat and drain. They should not be quite cooked through.

In a small bowl, stir together milk, cream cheese, and sour cream. In a large fry pan, cook chicken and onions in butter until tender. Add seasoning mix and 1/2 cup water. Allow to simmer for a few minutes until liquid is reduced by half.
Remove from heat.

Spread the pasta sauce along the bottom of a 9×13 baking dish and then about 1/2 the potatoes or hash browns. Layer the chicken mixture, bacon bits, parmesan and spinach. Pour milk mixture evenly over all. Top with remaining potatoes or hash browns and cheddar or colby cheese.

Cover with foil and bake for 45 minutes. Remove foil bake under the broiler until cheese browns slightly.