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Posts Tagged ‘Chicken’

Chicken Pot Pie with Biscuit Crumble Topping

Posted in Chicken, Main Dish, Meat, tagged , , on January 7, 2013 | Leave a Comment »

chicken pot pie with biscuit crumble topping

A few weekends ago we enjoyed a lazy Sunday afternoon at home. The kids took their naps, then we played and I spent some time in the kitchen making this chicken pot pie. It can be hard to find the time to cook more involved recipes like this one, but sometimes on the weekend it’s worth the time and effort to make a special meal that will provide plenty of leftovers for the coming week.

This chicken pot pie is a warm, comforting dish that will warm you up on a cold evening. The biscuit crumble topping has a little kick from cayenne and black pepper, and it adds a great spice to go with the chicken and vegetable filling. I’ve made a few different versions of chicken pot pie, and this is most certainly the best. I’ll definitely be making this recipe again, when I’m in need of a little kitchen therapy time and a delicious, warm dinner.

Chicken Pot Pie with Biscuit Crumble Topping

Printable Recipe

Makes about 8 servings

Ingredients:

For the filling:

  • 1 1/2 pounds boneless, skinless chicken thighs and/or breasts
  • 3 cups low-sodium chicken broth
  • 2 tbsp. vegetable oil
  • 1 onion, finely chopped
  • 2 ribs celery, sliced about 1/4-inch thick
  • 3 carrots, peeled and sliced 1/4-inch thick
  • Salt and freshly ground black pepper
  • 10 ounces cremini or button mushrooms, thinly sliced
  • 1 tsp. tomato paste
  • 1 tsp. soy sauce
  • 4 tbsp. unsalted butter
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 3 tbsp. fresh parsley, minced
  • 1 tsp. fresh lemon juice
  • 3/4 cup frozen peas

For the topping:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/8 – 1/4 tsp. cayenne pepper (I used 1/4 tsp., and you could definitely taste the spice, but it wasn’t overwhelming)
  • 6 tbsp. cold unsalted butter, cut into small pieces
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 cup plus 2 tbsp. half and half or heavy whipping cream

Directions:

  1. To make the filling, bring the chicken and broth to a simmer in a covered Dutch oven. Cook for 8-10 minutes, until the chicken is cooked through. Remove the chicken to a large bowl and set aside to cool for a few minutes. Pour the broth into a liquid measuring cup and reserve. Place an oven rack in the upper-middle position and heat oven to 450 degrees F.
  2. Prepare the topping by combining the flour, baking powder, salt, and peppers in a large bowl. Use your fingers or a pastry blender to work in the butter until the butter pieces are the size of small peas. Use a fork to stir in the Parmesan and then the cream until just combined. (The dough will be shaggy.) Crumble the dough into irregularly shaped 1/2 to 3/4-inch pieces onto a parchment-lined rimmed baking sheet. Bake until fragrant and just starting to brown, 10-13 minutes.
  3. Meanwhile, heat 1 tbsp. vegetable oil in the Dutch oven over medium heat until shimmering. Add the onion, celery, carrots, 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until just tender, 5-7 minutes. While the vegetables are cooking, shred the chicken into bite-sized pieces. Add the vegetables to the bowl with the shredded chicken and set aside.
  4. Heat the remaining tbsp. of oil in the Dutch oven set over medium heat until shimmering. Add the mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Stir in tomato paste and soy sauce. Increase the heat to medium high, stirring frequently, until the liquid has evaporated, the mushrooms are well browned, and brown bits begin to form on the sides of the pan, about 5 minutes. Transfer mushrooms to the bowl with the chicken and vegetables; set aside.
  5. Melt the butter in the Dutch oven set over medium heat. Once melted, add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the reserved chicken broth and milk. Bring to a simmer, scraping up any browned bits, and cook until the sauce thickens, about 1 minute. Remove from heat and stir in parsley and lemon juice. Add the chicken mixture and peas to the pan and stir to combine. Adjust salt and pepper to taste as needed.
  6. Pour the chicken mixture into a 9 by 13-inch baking dish. Scatter the crumble topping evenly over the filling. Place the pot pie onto a foil-lined rimmed baking sheet and bake until filling is bubbling hot and top is well browned, about 12-15 minutes.

Make-Ahead Note: The filling can be made a day ahead and refrigerated in the baking dish. The baked crumble topping can be made a day ahead and stored in an airtight container. Bake the refrigerated filling for 30-35 minutes, add the crumble topping, and continue to bake for about 15 more minutes, until the filling is hot and the topping is browned.

Source: slightly adapted from The Cook’s Illustrated Cookbook.

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Honey Sesame Chicken {Slow Cooker}

Posted in Chicken, Main Dish, Meat, Slow Cooker, tagged , , , on November 26, 2012 | 1 Comment »

The busy holiday season is beginning, and it’s sure to bring plenty of fun activities as well as extra long to do lists. At this time of year, I want to spend my kitchen time baking holiday cookies, rather than cooking involved dinners. Using my slow cooker helps me to do just that. I can spend a few minutes prepping dinner earlier in the day, and then my evening cooking is so much easier.

I’ve made this honey sesame chicken twice now, and adapted it a bit the second time around to achieve even better results. The first time I used chicken thighs, and the second chicken breasts. It worked out both ways, but do be sure to trim off any fat that may be on the chicken thighs before cooking.

Served with brown rice and a green salad, this honey sesame chicken is a balanced and flavorful meal.

Honey Sesame Chicken {Slow Cooker}

Printable Recipe

Makes 4 servings

Ingredients:

  • 3 boneless, skinless chicken breast halves or 6-8 boneless, skinless chicken thighs (about 2 pounds)
  • Salt and pepper
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2/3 cup honey
  • 1/4 cup ketchup
  • 1/2 cup low-sodium soy sauce
  • 1/4 tsp. red pepper flakes
  • 4 tsp. cornstarch
  • 1/3 cup water
  • 1/2 tbsp. sesame seeds
  • 3 scallions, chopped
  • Cooked brown or white rice, for serving

Directions:

  1. Place chicken in slow cooker and lightly season both sides with salt and pepper.
  2. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
  3. Remove chicken to a cutting board, leaving sauce in slow cooker. Shred chicken into bite-sized pieces; set aside.
  4. In a small bowl, dissolve the cornstarch in 1/3 cup water; add to slow cooker. Stir to combine with sauce. Cook sauce on high for ten more minutes, or until slightly thickened.
  5. To serve, place cooked rice on each plate and top with chicken. Spoon some of the sauce over the chicken and rice. Sprinkle with sesame seeds and chopped scallions.

Adapted from The Comfort of Cooking

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Grilled Chicken and Summer Squash Salad

Posted in Chicken, Easy Weeknight Meals, Main Dish, Salads, tagged , , , on June 26, 2012 | 1 Comment »

One of the best parts about summer is being able to cook dinner on the grill. Summer salads like this one are great for warm days when you don’t want to turn on your stove or oven, or eat a big, hot meal. Spend a few minutes indoors mixing up a quick vinaigrette to season the chicken and vegetables, and then head outside to enjoy some fresh air and relaxing family time while the meat and squash are grilling. Then chop and toss it all together, and it’s time to enjoy dinner, preferably outdoors!

We really, really enjoyed this salad.  The summer squash is the star of the meal, and the vinaigrette plus grilling add delicious flavor to both the vegetables and chicken.  Peppery arugula works wonderfully here, too, adding yet another flavor dimension.  This salad is going to become another staple in my list of easy, healthy, and delicious summer meals.

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Grilled Chicken and Summer Squash Salad

Printable Recipe

Makes 4 servings

Ingredients:

For the vinaigrette:

  • 1 large clove garlic
  • Kosher salt
  • 3/4 cup extra virgin olive oil
  • 1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tbsp. finely grated or chopped peeled fresh ginger
  • 1 tbsp. finely chopped jalapeno (seeded if you like less heat)
  • 1 tsp. granulated sugar

For the salad:

  • 1 1/2 to 1 3/4 pound mixed summer squash, such as zucchini and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  • 1 1/2 pound boneless, skinless chicken breast halves, pounded to an even thickness
  • 5 oz. baby arugula
  • Freshly ground black pepper

Directions:

  1. Prepare a medium-high gas or charcoal grill fire.
  2. Chop the clove of garlic and then mash it into a paste with 1/2 tsp. Kosher salt, using the side of your knife. Put the garlic paste, olive oil, lime juice, lime zest, cilantro, ginger, jalapeno, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify.
  3. Drizzle the chicken and squash with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is cooked through. Transfer to a cutting board and let cool briefly.
  4. Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with salt and pepper. Divide among 4 plates.
  5. Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Source: Slightly adapted from Fine Cooking.

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Mediterranean Chicken in Pitas

Posted in Chicken, Main Dish, tagged , , , on June 18, 2012 | Leave a Comment »

It had been a while since I’d made homemade pita bread, so when my sister, Karen, told me about this recipe for a Mediterranean spice rubbed chicken, and mentioned how she served the chicken in pitas, I knew I wanted to try it for myself soon. We enjoyed the meal so much, I put it on the menu for Father’s Day the next weekend.

We had a relaxing Father’s Day get together with family at our house yesterday. I made whole wheat pitas and Brad grilled this Mediterranean chicken. We set up a make-your-own pita station on our kitchen island, so that everyone could choose how to fill their own pita. The options included the chicken, cucumber, tomatoes, kalamata olives, avocado, and Greek yogurt. I filled half of my pita with everything, and the other half with just vegetables and yogurt. The vegetarian pita was just as delicious as the one with the chicken. I’ll have to remember that for an easy meatless meal in the future.

For dessert, I made a fresh strawberry pie that was just amazing. Think perfectly ripe organic strawberries from the farmer’s market in a flaky homemade pie crust, topped with a dollop of whipped cream. Yum oh yum. I’ll be sharing the recipe soon!

One year ago:  How to Roast Bell Peppers

Mediterranean Chicken in Pitas

Printable Recipe

Makes 8 servings

Ingredients:

  • 1 1/2 tbsp. dried rosemary
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 1/2 tbsp. dried oregano
  • 1 tsp. ground cinnamon
  • Pinch of nutmeg
  • 1/4 tsp. salt
  • 4 boneless, skinless chicken breast halves
  • 8 whole wheat pitas
  • Greek yogurt
  • 2 tomatoes, chopped
  • 1 cucumber, peeled, seeded, and chopped
  • avocado slices
  • kalamata olives (optional)

Directions:

  1. Combine rosemary, cumin, coriander, oregano, cinnamon, nutmeg, and salt in a small bowl. Place chicken in a baking dish and rub spice mixture onto chicken. Refrigerate for 20 minutes. Grill chicken until cooked through, then set aside to rest for 10 minutes before chopping into bite-sized pieces.
  2. Slice each pita in half and then carefully slice to form a pocket. Spread some Greek yogurt inside each pita and then fill with the chopped chicken, tomatoes, cucumber, and avocado. Serve immediately.

Source: Kristine’s Kitchen; inspired by an idea from my sister, Karen; spice rub slightly adapted from Food.com.

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Southwestern Grilled Chicken Salad with Black Bean Salsa

Posted in Chicken, Main Dish, Salads, tagged , on April 3, 2012 | 4 Comments »

Here’s another main dish salad that’s full of flavor, as well as filling protein and fiber. With a little kick of spice and a hint of sweetness, I thought this salad had a really nice balance of flavors. I added some baby arugula to the lettuce, to give a little peppery bite to the salad. The recipe calls for cherry or grape tomatoes, but I didn’t have any on hand. I added some corn kernels to the black bean salsa instead, and next time would love to try using both corn and tomatoes for the most color and flavor.

We made this salad for dinner just two nights ago, and I enjoyed it so much that I couldn’t wait to post it. I’m already thinking that it needs to be on the menu again next week!

Southwestern Grilled Chicken Salad with Black Bean Salsa

Printable Recipe

Makes 4 servings

Ingredients:

  • 2 boneless skinless chicken breast halves
  • 1/2 tbsp. chili powder
  • 1 tsp. brown sugar
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • Kosher salt
  • 6 tbsp. extra virgin olive oil
  • 2 tbsp. plus 2 tsp. fresh lime juice
  • 1 tbsp. plus 2 tsp. chopped fresh cilantro, plus leaves for garnish
  • 2 tsp. honey
  • Freshly ground black pepper
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned corn kernels, rinsed and drained
  • 4 oz. small cherry or grape tomatoes, quartered or halved
  • 1 large scallion, thinly sliced
  • Romaine lettuce, torn into bite-sized pieces (about 9 cups)
  • 2 cups baby arugula
  • 1 medium firm-ripe avocado
  • 1/4 cup toasted pine nuts

Directions:

  1. Prepare a medium-high gas or charcoal grill fire.
  2. Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spice mix over both sides of the chicken. (Discard any extra spice mix.)
  3. Clean and oil the grill grate. Grill the chicken until the edges of the top side are white, about 3 minutes. Flip and cook until internal temperature reaches 165 degrees F. Let the chicken rest for 5 to 10 minutes.
  4. In a small bowl, combine the olive oil, lime juice, 1 tbsp. of the cilantro, the honey, 1/2 tsp. salt, and a few grinds of pepper. Whisk to combine.
  5. Combine the black beans, corn, tomatoes, scallion, the remaining 2 tsp. cilantro, and a pinch of salt in a small bowl. Add 2 tbsp. of the dressing and toss gently.
  6. Put the lettuce and arugula in a large bowl and toss with just enough of the dressing to lightly coat. (Reserve a little dressing to drizzle on the chicken.) Arrange the lettuce on a platter or four dinner plates. Slice the chicken very thinly. Pit and slice the avocado. Arrange the chicken, avocado, and salsa on top of the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with the pine nuts and cilantro leaves.

Source: adapted from Fine Cooking

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Roasted Zucchini Pasta with Grilled Chicken

Posted in Chicken, Main Dish, Pasta, tagged , , on March 29, 2012 | 1 Comment »

Ever since I first made this recipe a little over a month ago, it’s appeared on our weekly menu pretty much every week. There is so much to love about this dish, that I think you’ll understand why. First, there are the roasted vegetables. I know I’ve said it before, but roasting vegetables really does bring out the best of their flavors. Second, there is the goat cheese, one of my favorite ingredients these days. Third, we have grilled chicken and whole wheat pasta for some healthy protein and whole grains. Fourth, it is pretty simple to put together, especially if you have a husband who will grill the chicken for you. ;)

The first time I made this, I stayed with the recipe below and used roasted zucchini and onions. Since then, I’ve also added other roasted vegetables to the mix, including mushrooms and asparagus. Broccoli is also delicious roasted and would be a great addition. This roasted vegetable pasta is a complete, balanced meal that may just become a staple in your home, too.

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Roasted Zucchini Pasta with Grilled Chicken

Printable Recipe

Makes 4 servings

Ingredients:

  • 2 boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds medium zucchini, trimmed, cut into 1/4-inch thick rounds
  • 1 sweet yellow onion
  • 3 cloves garlic, minced or pressed
  • 4 tbsp. olive oil, divided
  • 8 ounces whole wheat penne
  • 1/4 cup grated Parmesan cheese
  • Goat cheese (or Feta), to taste

Directions:

  1. Preheat oven to 425 degrees F.
  2. Season chicken with salt and pepper and grill until cooked through. Set aside to rest for a few minutes, then slice into pieces.
  3. Meanwhile, roast the vegetables. Place zucchini, onion, and garlic on a large rimmed baking sheet. Toss with 3 tbsp. oil and sprinkle with salt and pepper. Roast until zucchini is lightly browned, turning once, 15 to 20 minutes.
  4. Meanwhile, prepare the pasta according to the package directions. Reserve 1/2 cup of cooking liquid before draining the pasta. Return pasta to pot. Toss with 1 tablespoon olive oil; cover and set aside.
  5. Stir the roasted vegetables into the pasta.
  6. Add about 1/4 cup of the pasta cooking liquid and the sliced grilled chicken, and stir over medium heat until heated through.
  7. Stir in Parmesan. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Taste, and adjust seasonings. Serve topped with crumbled goat cheese.

Source: Adapted from Ezra Pound Cake, originally adapted from Bon Appetit.

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Chicken Salad Sandwiches

Posted in Chicken, Sandwiches, tagged , , on March 27, 2012 | Leave a Comment »

If I have leftover chicken that I’m not planning to use for another dinner, I get really excited. Why? Because then I can make these chicken salad sandwiches. With Greek yogurt instead of mayo, whole grain bread, chicken, nuts, grapes, and celery, this is a healthy sandwich with no guilt. The grapes provide a little sweetness, the yogurt a little tang, and the celery and walnuts give plenty of crunch. You’ll love how the different flavors and textures come together in each bite.

This is a basic recipe that you can adapt to suit your tastes and the ingredients you have on hand. Sometimes I’ll substitute chopped apple for the grapes, or pecans for the walnuts. Served alongside some fresh fruit or baby carrots, these chicken salad sandwiches make lunchtime something to look forward to.

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Chicken Salad Sandwiches

Printable Recipe

Makes 2 sandwiches

*Note: This recipe is easily adaptable to your taste preferences and what you have on hand. I sometimes like to substitute chopped apple for the grapes, and chopped pecans for the walnuts.

Ingredients:

  • 1 cup cooked chicken, chopped into small pieces
  • 1/3 cup grapes, quartered
  • 1/3 cup celery, chopped small
  • 1/3 cup walnuts, chopped
  • 3 tbsp. Greek yogurt
  • Freshly ground black pepper
  • Kosher salt
  • 2 pieces of lettuce
  • 4 slices whole grain bread

Directions:

  1. Place chicken, grapes, celery, and walnuts in a medium bowl. Add Greek yogurt and stir to combine. Add salt and pepper to taste.
  2. Place half of chicken mixture on each of two slices of bread. Place a piece of lettuce on top of each and top with the remaining two slices of bread. Serve immediately.

Source: Kristine’s Kitchen

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Baked Creamy Chicken Taquitos

Posted in Appetizers, Chicken, Main Dish, Meat, Mexican, Tacos, tagged , , on January 17, 2012 | 1 Comment »

Baked Creamy Chicken Taquitos

This recipe has appeared on a number of my favorite food blogs, and for a while now I’ve been meaning to try it myself. For one reason or another, though, it never made it onto my weekly meal plan- until now. If I had known how much we would enjoy these taquitos, I would have made them much, much sooner.

The taquitos are surprisingly easy to put together, especially if you have leftover cooked chicken from the previous night’s dinner. Plus, they freeze really well so you can make a double batch and have a few more delicious, homemade meals on the table in minutes. Directions for freezing the unbaked taquitos follow the recipe below.

As I’ve mentioned recently, more and more Julia is enjoying helping me in the kitchen. I’m finding that the more involved she can be in the preparation of a meal, the more likely she is to want to eat it once we’re at the dinner table. For these taquitos, Julia helped me scoop the filling onto the tortillas before rolling them up. And when dinner time came, she took a bite of her taquito without hesitation and proceeded to eat it up and even ask for seconds!

One year ago:  Baked Falafel Sandwiches with Cucumber-Yogurt Sauce and Chicken Pot Pie

Baked Creamy Chicken Taquitos

Printable Recipe

Makes 12 taquitos

Ingredients:

  • 3 ounces cream cheese, softened
  • 1/4 cup salsa
  • 1 tbsp. fresh lime juice (juice from half a lime)
  • 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. onion powder
  • 2 cloves garlic, minced
  • 3 tbsp. chopped fresh cilantro
  • 2 tbsp. sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • 12 small flour or corn tortillas
  • kosher salt
  • cooking spray

Directions:

  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. (If you decide to prep this in advance, refrigerate the mixture at this point until ready to continue.)
  3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20-30 seconds).
  4. Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
  5. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
  6. Bake for 15-20 minutes or until crisp and golden. Serve with salsa, sour cream, or guacamole.

*Note: To freeze taquitos, before baking, flash freeze them in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F. and bake for 20 minutes.

Recipe from Pennies on a Platter, who adapted it from Our Best Bites

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Grilled Chicken Fajitas

Posted in Chicken, Main Dish, Meat, Mexican, tagged , , , on October 26, 2011 | 4 Comments »

Grilled Chicken Fajitas

Every time I make these grilled chicken fajitas, I ask myself why we don’t make them more often. First of all, the marinade used in this recipe is amazing, imparting such great flavor to the chicken. Second, grilled vegetables are involved, which is always a good thing. Third, this meal is surprisingly easy to get on the table.

Add in a side dish or two, and you have a delicious meal (and probably some leftovers, too). This time, I served black beans and Spanish rice topped with fresh tomatoes alongside the fajitas. We also enjoyed some tortilla chips and homemade salsa- if you haven’t yet tried this recipe for restaurant-style salsa, I highly recommend that you do so soon!

Grilled Chicken Fajitas

Printable Recipe

Ingredients:

  • 1/3 cup freshly squeezed lime juice
  • 6 tbsp. vegetable oil, divided
  • 3 cloves garlic, minced or pressed
  • 1 tbsp. Worcestershire sauce
  • 1 1/2 tsp. brown sugar
  • 1 jalapeno, seeded, ribbed, and diced
  • 1 1/2 tbsp. minced fresh cilantro
  • 1 tsp. salt
  • 3/4 tsp. pepper
  • 3 boneless, skinless chicken breasts, butterflied (6 halves total)
  • 1 large red onion, sliced into 1/2-inch thick round slices, rings not separated
  • 2 large bell peppers, stemmed, quartered, and seeded
  • 8-12 (6-inch) flour tortillas

Optional, for serving:

  • Sour cream, cheese, avocado, guacamole, and/or salsa

Directions:

  1. In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt and pepper. Reserve 1/4 cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap, and refrigerate for 15 minutes.
  2. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.
  3. Meanwhile, prepare a charcoal grill or heat a gas grill until hot.
  4. Remove the chicken breast halves from the marinade and transfer to the grill; discard the left over marinade. Place the onion rounds and peppers on the grill. (I grilled my vegetables on my grill pan.) Cook the chicken until it is well browned, 3-4 minutes. Flip the chicken and continue grilling until it is cooked through. Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
  5. In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.
  6. Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into 1/4-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into 1/4-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. (I usually skip these steps of tossing the vegetables and chicken with reserved marinade.) Serve chicken and vegetables with the warmed tortillas, and sour cream, cheese, avocado, guacamole, and/or salsa, if desired.

Recipe slightly adapted from Annie’s Eats, originally from Cook’s Illustrated

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Chicken with Tomato-Herb Pan Sauce

Posted in Chicken, Easy Weeknight Meals, Main Dish, tagged , , , , on September 15, 2011 | Leave a Comment »

Chicken with Tomato-Herb Pan Sauce

One of my favorite, easy ways to prepare chicken is in a skillet with a simple pan sauce. One of my tried and true skillet chicken recipes is Chicken with Provençal Sauce, and this Chicken with Tomato-Herb Pan Sauce is now a new favorite.

The chicken is cooked in an herb butter and then removed from the skillet. To the same skillet, you add the tomatoes and cook them until they burst. The tomato pan sauce is finished with a little more herb butter and then served with the chicken. I served my chicken over polenta with fresh corn.

Even when cherry tomatoes are no longer in season, I will make this chicken with the oregano butter because on it’s own it has great flavor. Besides, such a simple preparation process is hard to beat.

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Chicken with Tomato-Herb Pan Sauce

Printable Recipe

Makes 2 servings

Ingredients:

  • 2 tbsp. unsalted butter, room temperature
  • 1 garlic clove, minced
  • 1 1/2 tsp. chopped fresh oregano or marjoram
  • 1/2 tsp. sweet paprika
  • Kosher salt and freshly ground black pepper
  • 2 skinless, boneless chicken breasts
  • 2 cups mixed cherry tomatoes
  • 1 tbsp. chopped fresh flat-leaf parsley (for garnish)

Directions:

  1. Mash butter, garlic, oregano or marjoram, and paprika in a small bowl to blend. Season oregano butter to taste with salt and pepper.
  2. Melt half the oregano butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
  3. Increase heat to medium-high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Crush tomatoes slightly to release juices; stir 1 minute. Add remaining oregano butter to skillet to finish sauce. Season sauce to taste with salt and pepper.
  4. Spoon tomato sauce over chicken. Garnish with parsley.

Recipe from Bon Appetit, July 2011

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