Tag Archives: skinless

Chicken with Apples and Caramelized Onions

18 Jun Chicken with Apples and Caramelized Onions

Chicken with Apples and Caramelized OnionsHere’s another one of those many recipes I promised you for skinless, boneless chicken breasts! The chicken is simply grilled or broiled, but then it’s topped with a nice sauce made with apple and onion flavored with balsamic vinegar and ginger. It’s easy and tasty. This is adapted from a recipe in the Detroit Free Press, which says it was “from and tested by the Chicago Tribune.”

Ingredients:

1 Tbs. olive oil
1 medium onion, halved and sliced thin
1 medium tart apple, cored, halved and thinly sliced
1 Tbs. balsamic vinegar
1 tsp. honey
1 tsp. minced ginger
2 boneless, skinless chicken breasts
Salt and pepper to taste

Directions:

Preheat the broiler or a grill pan. In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the apple, balsamic vinegar, honey and ginger. Cook, stirring frequently, until the apple slices soften and the onions caramelize, about 10 minutes. While the onions and apples are cooking, season the chicken and broil, turning halfway through cooking, until cooked through, about 12 minutes total. Cut the chicken lengthwise into slices and transfer to plates. Top with the onion-apple mixture.

Serves 2

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Chicken Piccante with Artichokes

4 Jun

Chicken Piccante With ArtichokesYou’ll be seeing a lot of recipes from me using boneless, skinless chicken breast this summer. There are three reasons for this. First of all, chicken breasts are the basis for many quick, easy summer meals. Many of them call for grilling or broiling the chicken breasts, which is a nice way to cook when it’s hot. (Today’s recipe uses poached chicken which is finished in the oven — but for only 15 minutes.)

Secondly, those who have been following my blog since the beginning know that a big reason I started it was to get my humongous collection of recipe clippings in order, and I’m discovering a lot of chicken breast recipes that I clipped but never made. I’ll be trying them out over the summer and sharing the results.

Finally, and I blush to admit this, every time I go to Costco I seem unable to leave without a package of Empire frozen skinless, boneless chicken breasts. Consequently, I have three such packages in my freezer — and need to use them up!

This recipe came from a newspaper, and I’m guessing it was the Detroit Free Press because there’s a little heart next to the title and they used to print recipes from Henry Ford Hospital’s Heart Smart program. It has only 236 calories and 2 grams of fat per serving, so it’s a great  recipe for weight watchers as well as cholesterol watchers – yet it’s tasty and elegant enough to serve for company.

Ingredients:

2 cups chicken broth
6 skinless boneless chicken breasts (approx. 4 oz. each), washed and patted dry
1 whole lemon,  cut into 8 wedges and seeded
¼ cup scallions, chopped
30 baby mushroom caps, cleaned (if you have larger mushrooms, halve or quarter them)
6 canned artichoke hearts in water, drained
3 cloves garlic, minced
Pinch white pepper
3 Tbs. cornstarch
½ cup dry white wine
3 cups rice or noodles, cooked

Directions:

Preheat oven to 350 degrees.

Bring the chicken broth to a boil in a large skillet. Add the chicken breasts, reduce heat to a simmer and cover; poach the chicken breasts for 10 minutes.

Remove the chicken to a 9 x 13-inch baking dish. Squeeze the lemon juice into the broth and place the wedges in the broth. Add the scallions, mushrooms, artichokes, garlic and white pepper and simmer for 5 minutes.

Mix the cornstarch and the wine in a small bowl, stirring until it is smooth. Add to the broth a little at a time, stirring until thick and smooth. Remove lemon and discard. Pour the sauce and vegetable mixture over the chicken breasts and heat in the oven for 15 minutes. Serve over rice or noodles.

Serves 6

Coconut Chicken and Couscous

12 Apr
Coconut Chicken with Couscous

Coconut Chicken with Couscous

Serendipity! Not only did I discover a recipe I really wanted to try but I had all the ingredients on hand, including some unusual ones that I was wondering how to use.

Those of you who have been reading this blog from the beginning may remember that I started it as part of the process of getting my recipes in order. I had a 4 x 6 index card file, started soon after Joe and I married. When that filled up, I started putting clippings and copied recipes in an accordion file divided into salads, soups, pastas and grains, poultry, etc. Then there was a manila folder with all the clippings I hadn’t had time to sort into categories for the accordion file. There were hundreds — maybe thousands! — of recipes, some of them more than 30 years old. Some were old favorites and some I had never made.

So I started going through them, putting the ones I knew I liked into a computer Word file, putting the ones I had never made but that looked really worth trying into yet another manila folder, and throwing away the rest — either duplicates or “no way am I ever going to make this.”

So far I’ve made it through the card file and about two-thirds of the accordion file. I have input more than 230 tried-and-true recipes into my online collection. The bulging manila folder still awaits.

This one was new!

Today’s recipe is one of those I had never made before but that looked worthwhile.

It came from some magazine or other; the only identifying information is “1997” at the bottom and a note that says the recipes (there must have been others in the article) were from Michele Peters and Cynthia DePersio.

The recipe is a bit complex but not difficult. Measure out all the ingredients at the beginning and the actual cooking will be a snap.

A couple of notes:

  • The recipe calls for “chicken cutlets” and I used boneless, skinless chicken breasts instead, so it took longer to cook than the recipe says — about 8 minutes on each side. When I make it again, I’ll cut the breasts in half horizontally and pound them thin so they’re more like cutlets.
  • The recipe also calls for cooking in a grill pan, which I don’t have — and it’s still too cold in Michigan to grill outdoors. I probably could have broiled the chicken breasts but I decided to cook them in a regular (not cast iron) skillet on the stovetop, and so I used a couple of teaspoons of oil at the beginning to get them going without sticking. I think grilling would give them a browner color that would provide more contrast with the white sauce.
  • We didn’t have a box of couscous, we had a 2-pound jar. I measured out 10 ounces, which the recipe calls for. This makes an enormous amount of couscous — more than we could eat in four servings. If you’re starting with bulk couscous, you may want to use 8 ounces instead of 10. (It would probably absorb the same amount of liquid — or you could cut back a little  on the chicken broth. Of course the couscous is good left over too, even if there’s no more chicken to go with it!
  • I think this dish would be equally good using rice instead of the couscous. Cook it as a pilaf with the same spices, using the coconut milk in place of some of the water you would normally use to cook it.

Ingredients:

Coconut Couscous:

2 tsp. vegetable oil
1 Tbs. grated ginger
1 tsp. minced garlic
1 tsp. minced jalapeno chili
1 cup regular or light coconut milk (take it from a 14-oz. can and save the rest for the sauce, below)
1¼ cups chicken broth
1 cup frozen peas
½ tsp. salt
1 box (10 oz.) couscous
1 Tbs. lime juice

Coconut Sauce:

6 oz. coconut milk
2 Tbs. lime juice
1 tsp. minced jalapeno chili
1 tsp. cumin
1 tsp. salt

4 chicken cutlets (about 1 lb. total)
1 Tbs. chopped fresh parsley

Directions:

Prepare ingredients for the couscous – but the cooking will take only 5 minutes, so you might want to hold off on the final step until you start cooking the chicken.

Heat the oil in a medium saucepan over medium heat. Add the ginger, garlic and 1 tsp. minced jalapeno and cook 1 minute. Stir in 1 cup coconut milk, chicken broth, peas and salt; bring to a boil.

Stir in the couscous and 1 Tbs. lime juice, remove from the heat, and let stand, covered, for 5 minutes.

Heat a grill or a cast iron skillet for the chicken.

Combine the remaining coconut milk, 2 Tbs. lime juice, 1 tsp. minced jalpeno, cumin and salt. Pour ⅓ cup of the mixture into a shallow dish and add the chicken, turning to coat. Reserve remaining sauce.

Cook the chicken on the hot grill. If you use a non-cast iron skillet instead, heat it with 2 tsp. of oil at this point. Cook the chicken, turning once halfway and brushing with the reserved sauce. If you need to do this in two batches, keep the first batch warm on a covered plate.

Fluff the couscous with a fork and spoon onto dinner plates. Slice each chicken cutlet and arrange in the center.

If you have any sauce left over, bring it to the boil and pour it over the chicken. Sprinkle with the parsley.

Serves 4