Chicken Salad

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Chicken Salad

 I love Chicken Salad.  The dill really brings out the flavor of the chicken.  On a bed of lettuce or on a fresh roll, you will really enjoy this salad.

Ingredients
2 Boneless Chicken Breasts
½ Cup Mayonnaise
1 Cup Celery – Chopped
1 TBSP Fresh Dill – Chopped
¼ tsp Celery Seed
1 TBSP Olive Oil
Salt & Pepper
Instructions
Trim any excess fat from the chicken breasts and cut into small, bite sized pieces.  Season with salt and pepper.  In a medium frying pan, saute the chicken in the olive oil until completely cooked.  Set aside to cool.
In a medium mixing bowl, add the chicken, mayonnaise, celery, dill and celery seed.  Mix to thoroughly combine.  Add salt and pepper to taste.**You can substitute bone-in chicken breasts and bake them in the oven instead of using boneless chicken breasts.  Bake them until the internal temperature is 170º.  When they are cool, remove the meat from the bone and cut it into small cubes.***

Chicken with Potatoes and Peas


Chicken, potatoes, peas
I loved this dish growing up.  My Aunt used to make this for my family when she would come and stay with us for the weekend.  It reminds me of her whenever I make it, so I do it often.  

 

Ingredients
5 Chicken Legs
1 Large Onions
4 Potatoes Peeled – Sliced very thin
½ Box Frozen Peas
2 TBSP Olive Oil
2 TBSP Fresh Parsley, chopped
1 ½ tsp Salt
Grating Cheese
Salt and Pepper
Instructions

Preheat oven to 350º.  Trim the chicken legs cutting off all the visible fat. Rinse the chicken and pat dry.Slice the onions and put them in bottom of large baking pan.  Slice the potatoes very thin and put them with the onions.  Add the olive oil, salt , parsley and  ½ teaspoon pepper.  Mix thoroughly.Arrange the chicken pieces on top of the potatoes.  Season with salt and pepper.Bake at 350˚ for 30 minutes.

Add the frozen peas to the baking pan and the grating cheese and bake for another 35 minutes, or until the internal temperature of the chicken is 180º.

Serve immediately

Fried Chicken Cutlets


Chicken Cutlets

Fried chicken cutlets have been a staple in my home for years.  My children loved them growing up and now my grandchildren request them for special occasions.  You can never have to many fried chicken cutlets in the house.  
Ingredients
4 Boneless Chicken Breasts
2 Large Eggs
¼ Cup water
2 Cups Flavored Bread Crumbs
½ Cup Grating Cheese
1 Quart Buttermilk
Oil for Frying
Salt & Pepper
Instructions

Thin the chicken breast by slicing them in half.  Put the thinned chicken breast in a bowl and cover them with Buttermilk.  Let stand for ½ hour or more.  This will tenderize the chicken.Meanwhile, in a shallow bowl combine the eggs, water, salt and pepper.  Whisk together until the mixture is completely combined.Pour the breadcrumbs in a separate shallow bowl and add salt, pepper and grating cheese.

Heat the oil in a heavy bottom skillet.  Rinse the chicken cutlets to remove most of the buttermilk. Dredge the  cutlets in the egg mixture first, then in the breadcrumb mixture completely coating the them.

Cook the cutlets for 10 minutes on each side.  They may require additional or less cooking time depending on the thickness of the cutlets.  Don’t crowd the skillet.  If the cutlets are large, cook 2 at a time.  Chicken breast should be cooked to an internal temperature of 165°.

 

 

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie is a throw-back meal.  But, this is not the same Chicken Pot Pie that I used to eat when I was younger.  This is full of chicken and vegetables and the flavor is delicious.   It’s definitely not your mother’s chicken pot pie. 
Ingredients
6 Chicken Breasts
Olive Oil
2 Cups Carrots – diced
2 Cups Celery – diced
1 Large Onion – diced
2 Chicken Bouillon cubes
5 Cups Chicken Stock
1 stick butter
¾ Cups All Purpose Flour
2 tsp Kosher Salt
½ tsp Pepper
¼ Cup Heavy Cream
1 Box Frozen Peas
1 Box Frozen Corn
Refrigerator pie dough
1 Egg
 Instructions

Preheat oven to 350º.  Rub the chicken with olive oil and sprinkle with salt and pepper.  Bake for 35-40 minutes.  Set aside to cool.  Once the chicken is cool, dice or shred.In a small saucepan, heat the chicken stock and the bouillon cubes.  In a large pot, melt the butter.  Add the onions, carrots and celery. Cook on medium-low heat until the onions are translucent.  About 10 – 15 minutes.  Add the chicken to the vegetables and toss.  Sprinkle the flour on top of the vegetables and chicken.  Cook, stirring for an additional 2 minutes. Add the hot chicken stock and simmer for 1 minute until the mixture starts to thicken.  Add the heavy cream, peas, corn, salt, pepper and parsley.  Mix thoroughly to combine all ingredients.  Remove from heat.Pour in the filling into a large baking dish or 4 individual oven safe baking dishes.  Top with pastry dough.  Cut several slits in the pastry dough.  Brush with egg wash (1 egg beaten with 1 tablespoon water or milk).Bake in a 375º oven for 50 minutes.  Let cool 10 minutes before serving

 

Chicken Scarpariello

posted in: Chicken Scarpariello, Meat | 0

Chicken Scarpariella

This dish is heavenly.  The chicken and sausage in the sauce from the mushrooms and onions is out of this world.  This is a perfect Sunday Supper.
 

 

 Ingredients
2 Lbs Chicken Breast – boneless                             
1 Lb Italian Sausage
2 Potatoes – cut in pieces
2 Red Peppers – cut in pieces
1 Onion – sliced
1 Lb Mushrooms –  stems removed
1/2 Cup Chicken Broth
1/2 Cup White Wine
1 TBSP Rosemary – chopped
1 TBSP Parsley – chopped
2 tsp Lemon Juice
1/2 tsp Red Pepper Flakes
1 TBSP Flour
1/4 Cup Olive Oil
2 TBSP Butter
Flour for dredging
Salt 
Pepper

 

Instructions
Cut the chicken breast into bite sized pieces.  Dredge the chicken in flour. In a large skillet, heat the olive oil and butter.  Cook the chicken until brown on both sides.  Remove from pan.  
Brown the sausage on all sides and set aside.  
Add the potatoes and season with salt.  Cook the potatoes until just starting to get soft.  
Add the onion, red pepper and mushrooms again, season these vegetables with salt.  Continue cooking for 5 minutes on medium heat.  
Add the chicken and sausage back to the skillet.  Stir.  
Add the rosemary, parsley, red pepper flakes and lemon juice.  Stir in the chicken broth and wine.  
Mix 1 tablespoon of flour with a small amount of water and whisk until there are no lumps.  Add to the skillet and gently stir.  
Season with salt and pepper. Cook on medium-low heat for 20 to 30 minutes.