I tired out this recipe for dinner last night. It ‘s my first time cooking with capers since I found out what they were. They are in fact, not small fish like I thought. 😛 This chicken was really simple to make and really good. I will probably not put in quite as much lemon juice next time though. I doubled the pan sauce. I like sauce.
- 6 Tablespoons chicken broth
- 2 Tablespoons lemon juice
- 2 teaspoons drained capers
- 4 trimmed boneless, skinless chicken breasts
- Salt and ground black pepper
- Flour for dredging
- 3 Tablespoons butter
- 1 Tablespoon olive oil
Combine the pan sauce ingredients in a bowl and set aside.
Season the chicken breasts on both sides with ample salt and pepper. Put a handful of flour in shallow dish. Dredge chicken in flour coating well.
Heat 2 tablespoons of the butter and the oil in a large skillet over medium heat.
Before adding the chicken, test the heat of the pan by flicking in a little of the dredging flour. If the flour sizzles enthusiastically and immediately turns golden, the pan is ready. Add the chicken and cook for about 4 minutes without moving the breasts. Then, turn them over and cook for another 3 or 4 minutes on the other side.
Transfer the chicken to a plate and keep warm. Add the pan sauce ingredients to the hot pan and boil, stirring and scraping up the browned bits in the bottom of the pan. Add the remaining tablespoon of butter and whisk until smooth and glossy.Spoon the sauce over the chicken and serve immediately.
This was a new recipe for me, but I will definitely be making it many more times. These were some of the best enchiladas that I’ve ever had. Oh my goodness. We’ve never been happier to eat leftovers.
- 2 lbs. shredded, cooked chicken
- 6 tbsp honey
- 5 tbsp lime juice
- 1 tbsp chili powder
- 2 cloves minced garlic
- 1 lb. shredded Monterrey Jack cheese, divided
- 1 (16 oz) can green enchilada sauce (I couldn’t find a 16 oz can so I used 2 10 oz cans. Enchiladas can never have too much sauce, right?)
- 1 cup heavy cream
- 10 flour tortillas
- chopped cilantro for garnish
Preheat oven to 350 degrees. In a medium bowl, combine honey, lime juice, chili powder and garlic; toss with shredded chicken and marinate for at least 30 minutes. In another medium sized bowl, combine the enchilada sauce and cream. Pour 1/2 cup of the sauce mixture into the bottom of a 9×13 baking dish. Fill the tortillas with chicken and cheese and roll, reserving 1 cup of cheese for topping. Place enchiladas seam side down into prepared pan. Pour remaining sauce over the top and sprinkle with remaining cheese. Bake about 30 minutes or until cheese is bubble and golden brown. Sprinkle with chopped cilantro just before serving.
This is another recipe that has earned being made multiple times. I love pasta and I love Cajun and also chicken, so this recipe it perfect to me. Yum. Yum. YUM.
- 2 boneless skinless chicken breasts (cut into small strips)
- 4 ounces linguine (cooked to package directions)
- 2 teaspoons Cajun seasoning( I ended up using way more)
- 2 tablespoons butter
- 1 green onion (thinly sliced)
- 2 cups heavy whipping cream
- ¼ teaspoon salt
- ¼ teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- ¼ cup Parmesan cheese
Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning. In a large skillet over medium heat, melt butter. Add chicken and saute the chicken for 5 to 7 minutes or until the chicken is fully cooked. Reduce heat to low. Add green onions, heavy cream, basil, salt, garlic powder and black pepper. Cook until heated through. Pour over hot linguine and toss with Parmesan cheese.
I’ve made this recipe twice now, it it turns out so good each time. I could eat this everyday, but maybe I just love garlic too much. You don’t have to have 44 cloves, just 2 large bulbs or garlic or 3 smaller ones. I served over white rice.
- 4 boneless, skinless chicken breasts
- 1 tablespoon butter
- 2 bulbs of garlic, cloves separated and peeled and the stems cut off
- 1 cup chicken broth
- 1/2 cup dry sherry
- 1/2 teaspoon dried thyme
- 2 bay leaves
Preheat oven to 375F. Heat a large, oven proof skillet on medium high heat on the stove. Coat the bottom with olive oil. Season the chicken with salt and pepper and cook in the skillet about two minutes per side, or until brown. remove from the pan and set aside. Add the butter to the pan. once melted, add the garlic cloves. saute just until it begins to brown and becomes very fragrant. Add the chicken broth, sherry, thyme, and bay leaves to the pan and bring to a boil. Add the chicken back into the pan. Cover and roast in the oven for 45 minutes. Remove the chicken from the pan, take out the bay leaves, and blend the sauce with an immersion blender until smooth. Return the chicken to the pan and coat with the sauce. Serve hot.