Cooking Mamas

Tried and True Family Recipes

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Lemon Caper Chicken

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Lemon Caper Chicken

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Lemon Caper Chicken

aka: Chicken Piccata ~ Tender, juicy, pan-seared chicken served with a tangy lemon-caper butter sauce over a bed of pasta, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 1 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. thyme
  • 4 (3 oz. ea.) boneless chicken breasts trimmed
  • 4 T. butter divided
  • 1/2 c. white wine
  • 1 lemon juiced
  • 2 tsp. capers
  • 1 tsp. chicken base
  • lemon slices
  • spaghetti noodles for serving

Instructions

  • In a shallow dish, mix flour, salt and thyme. Dredge the chicken in the flour mixture.
  • Melt 3 tablespoons butter in a sauté pan over medium-high heat. Place the chicken breasts in the pan and sauté until golden brown. Drain the excess butter. Place the chicken on a plate, lightly cover with foil, and set aside.
  • To the pan, add white wine, lemon juice, capers, and chicken base (make sure the base dissolves to prevent burning.) Simmer the sauce until it reduces by half and begins to thicken, then stir in 1 tablespoon of butter and lemon slices.
  • Serve chicken breasts over a bed of spaghetti and spoon lemon caper sauce over each serving.

Lemon and Herb Roasted Chicken

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Lemon and Herb Roasted Chicken

Serve with our Skinny Mashed Potatoes and green leafy salad or vegetable.
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 2 T. unsalted butter softened
  • 5 cloves garlic minced
  • 1/2 tsp. minced rosemary plus 2 rosemary sprigs
  • 1/2 tsp. minced thyme plus 2 thyme sprigs
  • 1/2 tsp. lemon zest
  • Salt and freshly ground pepper
  • 1 (4 lb.) chicken at room temperature
  • 1 lg. onion cut into 8 wedges
  • 1 lemon cut crosswise into 8 rounds
  • 1/2 c. chicken stock or low-sodium broth

Instructions

  • Preheat the oven to 425 degrees, position a rack in the lower third of the oven.
  • In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
  • Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper. Set the chicken breast side up on a rack in a roasting pan. Scatter the onion, lemon, garlic, cloves, and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.
  • Using tongs, turn the chicken breast side down and roast for 20 minutes longer, until the skin is lightly browned.
  • Using tongs, turn the chicken breast side up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
  • Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat.
  • Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and pass the chunky au jus at the table.

Jambalaya

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Jambalaya

A classic Creole dish with rice, chicken, shrimp, and andouille sausage! Enjoy with warm cornbread and butter!
Course: Entrée
Cuisine: French
Servings: 6

Ingredients

  • 4 (1-lb.) boneless skinless chicken thighs cut into 2-inch chunks
  • 2 tsp. Creole seasoning
  • 2 T. Canola oil
  • 6 oz. andouille or kielbasa sausage slice 1/4 inch thick
  • 1 lg. yellow onion chopped
  • 1 lg. stalk celery chopped
  • 1 sm. red bell pepper chopped
  • 1 sm. yellow bell pepper chopped
  • 1 sm. green bell pepper chopped
  • 1 T. fresh thyme leaves
  • 2 T. all-purpose flour
  • 1/4 tsp. cayenne pepper
  • 1 c. long-grain rice uncooked
  • 3 c. chicken broth
  • 1 (16 oz.) can diced fire-roasted tomatoes un-drained
  • 3/4 lb. lg. shrimp peeled and deveined, tails intact

Instructions

  • Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat, add sausage and brown 2 minutes. Remove to a plate.
  • Add chicken and sauté until brown, about 4 minutes, remove to plate.
  • Add onions, celery, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes.
  • Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
  • Stir chicken and sausage into rice mixture, cover and continue to simmer 6 minutes. Stir in shrimp, cover and simmer 6 minutes, or until cooked through.
  • Spoon jambalaya into bowls and serve with warm corn bread.

Huli Huli Chicken

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Huli Huli Chicken

Huli Huli simply means to turn quickly. Our Hawaiian barbecued chicken served with Grilled Pineapple, Sticky Rice, and Asian Slaw is Onolicious!
Course: Entrée
Cuisine: Hawaiian
Servings: 6

Ingredients

  • 4 lbs. skinless chicken thighs (about 10-12 pieces)
  • MARINADE
  • 1 c. unsweetened pineapple juice
  • 1/2 c. low sodium soy sauce
  • 1/2 c. dark brown sugar
  • 1/3 c. ketchup
  • 1/4 c. chicken broth
  • 2 cloves garlic minced
  • 2 tsp. fresh ginger root finely grated
  • Sliced green onions for garnish

Instructions

  • MARINADE: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup of marinade for basting.
  • Add the chicken thighs and marinade to a gallon Ziploc bag; marinate at least 3 hours or overnight.
  • Preheat an outdoor grill to medium-high. Grill chicken for 16-20 minutes turning every 4 minutes to baste with marinade. Remove from heat to a serving plate. Garnish with green onions if desired.

Notes

Cook's Note: I like to make a separate batch of marinade, heat it in a saucepan until the sugar dissolves and it starts to thicken, then pour it over the sticky rice.

Grandma Jean’s Fried Chicken

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Fried Chicken

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Grandma Jean's Fried Chicken

My grandmother Jean Stanley's signature chicken dish with homemade gravy!
Course: Entrée
Cuisine: American
Servings: 16 pieces

Ingredients

  • 2 (2 ½ -3 lbs. ea.) whole fryer chickens cut into pieces
  • 1 quart buttermilk
  • 2 c. all-purpose flour
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • Peanut oil or shortening for frying
  • 3 T. drippings
  • 3 T. all-purpose flour
  • 2 c. milk
  • Salt and pepper to taste

Instructions

  • Cut, wash and pat dry chicken. In a large bowl, pour buttermilk over chicken pieces. Cover and refrigerate for 2 to 3 hours or overnight.
  • Combine flour and seasonings in a brown paper or plastic bag, shake to combine.
  • Heat a deep skillet to 335 degrees, add enough oil or shortening to fill the skillet 1 ½ to 2-inches deep. Take chicken pieces out of buttermilk and allow excess to drip back into bowl. Put a few pieces of chicken in the bag, shake to coat evenly. Fry chicken in a single layer, cooking in batches, do not over crowd. Cook 8-10 minutes on each side.
  • Place fried chicken on a baking sheet lined with a cooling rack to remove excess oil, season with more salt & pepper if desired. If necessary, add more oil and continue until all of chicken is cooked. Discard buttermilk.
  • To make Gravy: Drain off all but about 3 tablespoons of oil, leaving all the browned bits from chicken. Stir in 3 tablespoons flour and stir over medium heat until flour is browned. Stir in 2 cups milk, cook and stir until thickened, season to taste with salt and pepper.

Notes

Cook’s Note: Grandma always soaked her chicken in buttermilk overnight and cooked it in cast iron skillets, over medium heat.

Glazed Turkey Burgers

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Glazed Turkey Burgers

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Glazed Turkey Burgers

Moist, juicy, and full of flavor, my family gives these burgers TWO THUMBS UP!!
Course: Entrée
Cuisine: American
Servings: 4
Author: Joanne Sheehan

Ingredients

  • 1 T. prepared mustard
  • 1 T. cherry, apricot, peach or pineapple preserves
  • 1 lg. egg beaten
  • 1/4 c. quick cooking rolled oats
  • 1/4 c. celery finely chopped
  • 3 T. dried cranberries dried cherries or dried apricots, snipped
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1 lb. raw ground turkey or ground chicken
  • 4 Kaiser rolls or hamburger buns split and toasted
  • mayonnaise or salad dressing (optional)
  • lettuce leaves (optional)
  • tomato slices (optional)

Instructions

  • Glaze: In a small bowl, stir together mustard and preserves; set aside.
  • In a medium bowl combine egg, rolled oats, celery, dried cranberries, cherries or apricots, salt and pepper. Add ground turkey or chicken; mix well. Shape into four 3/4-inch thick patties.
  • Grill patties on an uncovered grill over medium heat for 14 to 18 minutes or until no longer pink, turning once halfway through grilling and brushing with glaze during the last minute of grilling.
  • Place burgers on toasted buns. Brush any remaining glaze over the burgers. Serve with mayonnaise, lettuce and tomato, if desired.

Baked Dijon Chicken

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Baked Dijon Chicken

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Baked Dijon Chicken

Add a little excitement to your weeknight meal with our Baked Dijon Chicken!!
Course: Entrée
Cuisine: French
Servings: 4

Ingredients

  • 4 whole chicken breasts boned, skinned and halved
  • 1/4 c. Dijon mustard
  • 1/4 c. butter melted
  • 2 cloves garlic minced
  • 1/2 c. panko (Japanese bread crumbs)
  • 3 T. Parmesan cheese
  • 1 1/2 T. parsley minced
  • OPTIONAL DIPPING SAUCE :
  • 1/4 cup Dijon mustard
  • 1/2 cup mayonnaise

Instructions

  • In a large bowl, whisk together Dijon mustard, melted butter and garlic.
  • In another bowl, mix panko crumbs, parmesan cheese and parsley.
  • If chicken breasts are really thick, you need to pound them. One at a time, coat chicken breasts in mustard mixture. Dip rounded side of the chicken breast only, in panko mixture.
  • Place breasts crumb side up in a 10 x 15-inch baking pan, sprayed with non-sick cooking spray. Bake chicken in a 500 degree oven for approximately 15 minutes or until crumbs are golden and breasts are no longer pink in center of thickest part, cut to test. It may take longer, depending on the size of the breast.
  • Cook’s Note: I always double this recipe for our family. I hope you like it as much as we do!

Slow Cooker Teriyaki Chicken

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Slow Cooker Teriyaki Chicken

Tender chicken simmered in sweet homemade teriyaki sauce served over a bed of Jasmine rice...YUM!!
Course: Entrée
Cuisine: Chinese
Servings: 6

Ingredients

  • 3 lbs. boneless skinless chicken thighs
  • 3/4 c. granulated sugar
  • 3/4 c. soy sauce
  • 6 T. cider vinegar
  • 3/4 tsp. ground ginger
  • 3/4 tsp. minced garlic
  • 1/4 tsp. pepper
  • 4 1/2 tsp. cornstarch optional
  • 4 1/2 tsp. cold water optional
  • Cooked long grain white rice for serving
  • Green onions chopped for garnish

Instructions

  • Place chicken in the slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on LOW for 5 to 6 hours or until chicken is tender.
  • About 20 minutes before chicken is done, cook rice according to package directions. Remove chicken to a serving platter, cut or shred into bite size pieces; keep warm. Skim fat from cooking liquid. Pour cooking liquid into a saucepan and bring to a boil.
  • In a small bowl, combine cornstarch and water until smooth. Gradually stir cornstarch mixture into cooking liquid and continue to stir until sauce is thickened. Pour over chicken and rice Garnish with chopped green onion, if desired.
  • Cook's Note: I have made this with and without thickening the sauce, it's entirely up to you.

Slow Cooker Salsa Chicken

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Slow Cooker Salsa Chicken

This Salsa Chicken is so versatile it can be served over a bed of rice and/or beans, in lettuce cups, burritos, or tacos! Top with your favorite taco toppings and you have a meal the whole family will enjoy!
Course: Entrée
Cuisine: Mexican
Servings: 4
Author: Cooking Mamas

Ingredients

  • 4-5 boneless skinless chicken breasts
  • 2 tsp. taco seasoning mix
  • 2 c. chunky salsa divided
  • Lime wedges for serving

Instructions

  • Arrange the chicken breast in the slow cooker. Sprinkle with taco seasoning mix. Pour 1 cup of the salsa over seasoned chicken.
  • Cover and cook on HIGH for 3 hours or LOW for 6-8 hours.
  • Use two forks to shred the chicken. Add remaining cup of salsa; toss to coat.

Notes

Change it up: Instead of your favorite tomato-based salsa, try a fruit salsa such as peach, pineapple, or cranberry. 

Slow Cooker Faux-Tisserie Chicken

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Recipe submitted by: Shelly Eubanks – http://mom-getting-fit.blogspot.com/

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Slow Cooker Faux-Tisserie Chicken

Recipe by Shelly Eubanks - Enjoy tender, juicy, rotisserie chicken using your slow cooker!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4-5 lb. whole chicken
  • Your choice Seasonings Garlic Herb, Cajun Spice, Lemon Pepper, etc.
  • Tin Foil

Instructions

  • Roll tin foil into little balls and place in the bottom of your slow cooker. Remove chicken giblets and discard. Rinse chicken under cold water and pat dry with paper towels. Season the inside cavity and outside of chicken really well.
  • Place chicken on top of the tin foil (so the foil will hold the chicken up from the bottom) . I place it breast side down. Cover with lid and cook on HIGH for 4-5 hours.
  • Cook's Notes: It MUST be cooked on HIGH to get the Rotisserie taste. It comes out very tender and juicy! You can change up the flavor by using different seasonings.

Slow Cooker Buffalo Chicken Sliders

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Buffalo Chicken Sliders

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Slow Cooker Buffalo Chicken Sliders

Serve on toasted rolls with coleslaw or bleu cheese dipping sauce. Great on nachos or baked potatoes too!
Course: Entrée
Cuisine: American

Ingredients

  • 1 (3 lb.) bag frozen chicken breasts
  • 1 (12 oz.) bottle Frank's Red Hot Buffalo Wings Sauce
  • 1 (1 oz.) pkg. Ranch dip mix
  • 2 T. butter

Instructions

  • Put frozen chicken, wing sauce, and ranch dip mix into a crock pot. Cook on LOW for 6 to 7 hours.
  • Using two forks, shred chicken & return to crock pot. Add butter. Cook on LOW for an additional 1/2 hour.
  • Serve on toasted rolls with coleslaw or bleu cheese dipping sauce if desired. Great on Nachos and baked potatoes too!

Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup

Of course you could use cooked left-over turkey instead of chicken.
Course: Soup
Cuisine: American
Servings: 20 cups

Ingredients

  • 12 c. chicken stock or broth
  • 1 (24 oz.) pkg. Reames home-style egg noodles
  • 2 bay leaves
  • 2 tsp. dried parsley
  • 1/2 tsp. dried thyme
  • 1 tsp. black pepper
  • 2 c. onion chopped
  • 2 c. celery chopped
  • 2 c. carrots sliced
  • 8 T. butter
  • 1/2 c. flour
  • 2 c. heavy cream or half and half
  • 1 lb. cooked boneless, skinless chicken
  • 1 c. frozen petite peas
  • Salt and pepper to taste

Instructions

  • Bring chicken broth to a boil. Add noodles and bay leaves, simmer for 20 minutes. Stir often. Add parsley, thyme, black pepper, onions, celery and carrots. Simmer for 10 minutes.
  • Meanwhile, melt butter in a skillet. Whisk in flour, cook and stir for 1-2 minutes.
  • Add cream to the noodle mixture. Bring back to a simmer. Add the flour mixture and peas, cook and stir until thickened, about 2 minutes. Add cooked chicken, stir to combine and heat through. Season with salt and pepper to taste.

Cornish Game Hens with Mustard Orange Glaze

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Cornish Game Hens with Mustard Orange Glaze

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Cornish Game Hens with Mustard Orange Glaze

Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 3 (24 oz.) Cornish game hens
  • 1 T. soy sauce
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • GLAZE :
  • 3/4 c. orange juice
  • 1/3 c. brown sugar
  • 1/3 c. honey mustard
  • 3 T. dark corn syrup
  • 3/4 tsp. ginger

Instructions

  • Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
  • Remove and discard giblets from Cornish game hens. Using kitchen scissors, cut hens in half, cutting through center of breast and along backbone. Place hens halves, cut side down, on prepared baking sheet. Rub with soy sauce, and lightly sprinkle with salt and pepper.
  • In a small bowl, combine all glaze ingredients, whisk well. Generously brush each hen half with glaze. Bake for 35-40 minutes or until juices run clear, and internal temperature reaches 160 degrees, brushing frequently with glaze.
  • In a small saucepan bring remaining glaze to a boil over medium heat. Boil for 1 minute or until hot and slightly thickened. Spoon over hen halves just before serving.

Chinese Chicken Lettuce Wraps

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Chinese Chicken Lettuce Wraps

Stir-fried chicken and veggies tossed with an Asian-style sauce wrapped in lettuce leaves. A delicious healthy meal the whole family will enjoy!!
Course: Entrée
Cuisine: Chinese
Servings: 4

Ingredients

SAUCE:

  • 3-4 T. hoisin sauce plus more for serving
  • 1 T. oyster sauce
  • 1 T. low sodium soy sauce
  • 1 tsp. sesame oil
  • 2 T. water
  • 2 tsp. cornstarch

FILLING:

  • 5-6 boneless skinless chicken thighs finely chopped
  • 8-9 shiitake mushrooms fresh or rehydrated, minced
  • 1 clove garlic minced
  • 1 tsp. fresh ginger minced
  • 1-2 green onions minced
  • 1 (8 oz.) can bamboo shoots minced
  • Butter lettuce leaves for serving

Instructions

  • SAUCE: In a small bowl, whisk together all ingredients, set aside.
  • FILLING: Finely chop the chicken and mince the vegetables.
  • In a large skillet over medium-high heat, stir-fry the chicken in a little vegetable oil. When the chicken is longer pink, add in the rest of the filling ingredients and the sauce. Cook for 3 to 5 more minutes.
  • Spoon 1 to 2 tablespoons of the cooked filling mixture into each lettuce leaf. Top with more hoisin sauce, if desired.
  • Eat taco-style, wrapped neatly like a burrito.

Notes

If you use chicken breast or tenderloin instead of thighs, you can save a lot of time reducing your food preparation. Thigh meat will require more effort, but taste better. While the chicken breast will be faster and healthier, but not quite as tasty.

Chicken Saltimbocca

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Chicken Saltimbocca

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Chicken Saltimbocca

Pan-seared chicken wrapped with prosciutto and sage served with artichokes and capers then finished with white wine and lemon butter sauce, it's absolutely delicious!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 4 (5 oz.) thin chicken breasts
  • salt for sprinkling
  • 1 T. fresh sage chopped
  • 4 thin slices prosciutto ham
  • 6 T. olive oil
  • 1/4 c. all-purpose flour
  • 1/2 (7 oz.) can quartered artichoke hearts drained
  • 1/2 c. white wine
  • 1/4 c. fresh lemon juice
  • 1/4 c. heavy cream
  • 1 T. butter
  • 2 T. capers

Instructions

  • Pound each chicken breast until it measures 3/8-inch thick. Lightly season each breast with salt and sprinkle with sage. Wrap a piece of Prosciutto over the top of each seasoned breast.
  • Meanwhile, heat olive oil in a large sauté pan, over medium high heat.
  • Pour flour into a shallow dish. Lightly flour each breast. Place chicken in heated oil, Prosciutto side down. Brown for about 4-5 minutes, turn and brown the other side.
  • Remove chicken to a platter and lightly cover with foil. Drain off excess oil, and deglaze the pan with white wine.
  • Add artichokes, fresh lemon juice, cream, and butter, and cook until sauce is thickened. Pour reduced sauce over the chicken and garnish with capers.

Ultimate Chicken Pot Pie with Herb and Cheddar Crust

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Ultimate Chicken Pot Pie with Herb and Cheddar Crust

Tender chicken or turkey and mixed vegetables smothered in a creamy white gravy baked in a delicious flaky herb and cheddar crust, Enjoy!
Course: Entrée
Cuisine: American
Author: Cooking Mamas

Ingredients

PIE CRUST:

  • 2 c. all-purpose flour
  • 3/4 tsp. salt
  • 1 c. vegetable shortening
  • 1/2 c. ice cold water
  • 1/2 c. sharp cheddar cheese
  • 1 T. thyme leaves

FILLING:

  • 2 (about 1 lb.) boneless, skinless chicken breast halves or turkey, cubed
  • 1 c. sliced carrots
  • 1/2 c. sliced celery
  • 1/3 c. butter
  • 1/3 c. chopped onion
  • 1/3 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp celery seed
  • 1 3/4 c. chicken broth
  • 2/3 c. milk
  • 1 c. frozen petite peas

Instructions

  • PIE CRUST: In a large bowl, combine flour and salt. Cut in shortening with a pastry cutter until the mixture resembles coarse crumbs. Using a wooden spoon, stir in ice-cold water, cheddar cheese, and thyme leaves until the mixture forms a ball. With floured hands, divide the dough in half and shape it into 2 disks. Wrap each disc in plastic and refrigerate for at least 30 minutes.
  • FILLING: In a saucepan, combine chicken cubes, carrots, and celery. Add enough water to cover the chicken and vegetables. Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat, drain; set aside.
  • In a large skillet over medium heat, sauté onions in butter until soft and translucent. Whisk in 1/3 cup flour, salt, pepper, and celery seed, about 1 minute. Gradually whisk in chicken broth and milk. Simmer over medium-low heat until thick, stirring constantly. Remove from heat and stir in chicken/veggie mixture and frozen peas; set aside.
  • Preheat oven to 375 degrees.
  • Remove dough discs from the refrigerator. On a well-floured surface, roll each disc into a circle, large enough to fit a 9-inch deep-dish pie plate. Fold one pastry in half and then into a quarter to make it easier to transfer to the pie plate. Unfold and arrange to fit the pie plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling.
  • TO ASSEMBLE: Pour the chicken filling into the bottom of the pastry-lined pie plate. Cover with the second pastry, seal the edges and fold under the excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes or until the pastry is golden brown. Cool for 10-15 minutes before serving.

Chicken Mole

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Chicken Mole

Browned chicken, simmered in a rich sauce of tomatoes, chiles, and chocolate. Serve this authentic Mexican dish with warm tortillas, rice and beans, Disfrutar! (Enjoy)
Course: Entrée
Cuisine: Mexican
Servings: 4

Ingredients

  • 2 T. olive oil
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 2 T. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1 (15 oz.) can diced tomatoes drained
  • 1 bell pepper chopped
  • 2 chipotle peppers roughly chopped
  • 1 (10 oz.) can chicken broth
  • 2 T. peanut butter
  • 2 oz. bittersweet chocolate chopped
  • Salt and pepper season to taste
  • 1 (5 lb.) chicken cut into 8 pieces
  • Toasted sesame seeds or pepitas (pumpkin seeds) for garnish, optional
  • white rice for serving
  • warm corn or flour tortillas for serving

Instructions

  • Preheat the oven to 350 degrees.
  • Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent. Add garlic and spices and continue to sauté to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Season with salt and pepper to taste.
  • Ladle sauce into a blender, puree until smooth. Note: You may need to work in batches, depending on the size of your blender. Only fill halfway with sauce. Do not over-fill your blender or you'll have a hot mess!
  • Season chicken with salt and pepper. Pan-sear the chicken in a heavy-bottomed hot sauté pan over medium-high heat until browned on both sides. Add to the casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour.
  • Garnish with toasted sesame seeds or pepitas and serve with white rice and tortillas.

Chicken Marsala

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Chicken Marsala

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Chicken Marsala

Tender chicken breasts, smothered in a Marsala wine and mushrooms. An easy and elegant recipe the whole family will love.
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 4 (6 oz.) boneless skinless chicken breasts
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 T. all-purpose flour
  • 1 T. olive oil
  • 1 c. pre-sliced mushrooms
  • 1/2 c. Marsala wine
  • 1/2 c. fat-free, low-sodium chicken broth
  • 2 T. fresh lemon juice
  • 1 T. Fresh Parsley chopped

Instructions

  • Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with salt and pepper.
  • Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm.
  • Add mushrooms, wine, broth, and juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to 2/3 cup. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.