This is another winner from Eating Well, perfect for a weeknight meal.
1 tbsp olive oil
1 lb chicken cutlets
Salt and pepper
¼ c heavy cream
3 tbsp lemon juice
4 tsp cornstarch
1 c unsalted chicken broth
1 (14 ounce) can artichoke hearts, rinsed and chopped
1 tbsp chopped fresh dill
Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
whisk cream, lemon juice and cornstarch in a small bowl.
Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.
I’m all about easy meals lately! Rhubarb adds a nice punch to this dish!
1 lb chicken thighs
Salt and pepper
1 tbsp grape seed oil
1/2 c chicken broth
1/2 c shallot, sliced thin
1/4 c white balsamic vinegar
1 cup rhubarb, sliced
1 tbsp honey
1 tbsp tarrafob
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Transfer to a plate.
Add broth, shallot and vinegar to the pan and increase to high, scraping any brown bits and cook until reduced by 1/2. Add rhubarb and honey and cook until rhubarb is tender-crisp, about 3 minutes. Add tarragon and chicken and cook for 5 minutes until heated through.
I’m loving sheet pan meals! So quick to whip up and easy clean up!
16 oz sweet potato, cut 3/8 inch thick on a mandolin
2tbsp olive oil
2 cloves garlic, minced
1 lb chicken tenders
Salt and pepper
1largeegg,beaten + 2 tbsp water
3/4c Panko breadcrumbs
olive oil spray
1/2mediumlemon,plus 4 lemon wedges for serving
Preheat the oven to 425 degrees F. Lightly spray 2 rimmed sheet pan with nonstick spray.
On the prepared pan, toss together the asparagus and potatoes with olive oil, garlic, salt and pepper to taste. Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes. Stir and return to oven.
While the vegetables are cooking, season the chicken with the salt and pepper to taste. Put the flour in a shallow plate and put the egg in a medium bowl. Put the panko in another shallow plate. Dredge each chicken cutlet lightly in the flour, then dip in the egg, shaking off the excess. Dredge in the panko, lightly pressing to evenly coat. Set aside on a plate.
Place the chicken on a sheet pan and spray the tops with olive oil spray. Return to the oven and bake until the chicken is golden and the potatoes are cooked through, about 15 minutes. Switch the oven to broil and broil until the top of the chicken is browned slightly, 1 to 2 minutes. Remove the pan from the oven and squeeze the lemon half over the vegetables.
This salad is so wonderful, creamy, crunchy, and oh so delicious! It comes together quickly too!
2 wholeBoneless, Skinless Chicken Breasts
2 stalkCelery, Thinly Sliced
1 wholeApple, Chopped
3/4 cupsDried Cranberries
3/4 c roastednuts
3/4 c Mayonnaise
1/4 c Sour Cream
Salt And Pepper, to taste
Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.
Place chicken, celery, apple, cranberries, nuts, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed.
Serve immediately. Store any leftovers in the refrigerator.
This is from Patricia Wells My French Kitchen. I have all her cookbooks and every single recipe I’ve made has been perfect! This one was originally with rabbit, which I could not find so I used chicken.
4 slices pancetta
4 chicken breasts
Salt and pepper
2 tbsp olive oil
1 bottle dry white wine
1/2 c mustard
1 2/3 c half and half
1/2 c minced tarragon
8 oz tagliatelle pasta
Wrap pancetta around chicken and secure with a toothpick. Season with salt and pepper.
In a large skillet heat the oil over medium heat, brown the chicken on all sides for about 8 minutes. Remove and place on a platter.
Pour the wine into the skillet and bring to a boil for 3 minutes. Add mustard, half and half and tarragon. Cover and bring to a simmer for 5 minutes. Return chicken to the skillet and simmer 15 minutes.
Meanwhile cook the pasta according to package.
Remove chicken from sauce, remove toothpick and tent with foil.
Add pasta to the sauce, toss to coat and cover for 2 minutes.
Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.
Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.
Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.