A fellow blogger asked me to hook her up with a recipe for chicken breasts. You know not what you ask dear. I have SO many recipes for chicken, it's disgusting. I will post a few here to whet your appetite.
I must say though, my very favorite recipe for chicken breasts is this: Heat a large frying pan over medium-high heat and add some olive oil to it, I would say 1-2 Tablespoons for 2 breasts, mince a clove or two of garlic, about 1 clove for 2 breasts, and add the oil to the garlic as soon as the oil starts to "shimmer" in the pan. Stir it around quickly so it doesn't burn and add the chicken breasts to it. Sear them on both sides and turn the heat down a tad--to medium I'd say--and cook about 5 minutes per side until they are done.
This sounds so ridiculously easy but let me tell you, when the garlic hits the olive oil, the smell is nearly Heaven. I was making this once when a friend was over and she asked what I was cooking and when I told her, she had to come and see for herself ~ it smells that good.
OK, I must get on with the recipes.
P.S. Any purists, bow out now, some of these recipes call for canned "cream of" soup!
Anne's Chicken and Potatoes with Olives
2 lb boneless skinless chicken breasts
4 medium red potatoes cleaned and sliced thickly
1/2 c ranch dressing
1/2 c milk
1 can black olives-drained
Cut chicken into bite sized pieces and cook in 1 T olive
oil until browned. Add ranch dressing and milk. Add
potatoes and enough water to cover-simmer until potatoes
are done. Toss in olives and heat through.
6 chicken breast halves without skin
8oz apricot preserves
1 1/2 c French dressing
1 envelope onion soup mix
3 T brown sugar
1/2 t seasoned salt
In a large skillet, brown chicken and place into a
9 x 13 inch baking dish. Set aside. In a large mixing
bowl, combine remaining ingredients and pour over
chicken. Cover with foil. Bake at 275 degrees for
2 hours, uncovering for the last 20 minutes of the
baking time. Serve over rice.
Chicken Marsala Per Plate
1 spoon (2t.) minced shallots
2T. clarified butter
6oz. chicken breast~pounded thin and dredged in flour
2oz. fresh mushrooms~sliced
1oz. Marsala wine
Brown sauce to cover
Saute shallots and chicken in clarified butter until
almost done~no color (translucent).
Add mushrooms and saute lightly.
Deglaze with wine~reduce.
Add brown sauce to cover~simmer for a short time
(1-2 min) and add whole butter to finish.
2 T olive oil
1 garlic clove-crushed
1 lb chicken breast-boneless
1 lb zucchini
1 t Herbs de Provence
1 t salt
1/8 t black pepper
1 c cherry tomatoes
1 can black olives
2 T lemon juice
Slice chicken breast and zucchini 1/2" thick. Heat oil
in wok or large skillet. Stir fry garlic, chicken, and
zucchini over high heat 4-5 minutes. Add herbs, salt,
and pepper-cook for 1 minute more. Add tomatoes and
olives. Cook and stir for 2 minutes-add lemon juice.
Anne's Lime Ranch Chicken
Per pound of chicken mix 1 packet of ranch salad
dressing powder and 1/4 c lime juice. Smear on chicken
pieces and let stand several hours. Broil, grill, bake,
or saute as desired.
Tastes very close to Tostitos Hint of Lime tortilla
chips~came up with this for the family since they love those chips.
4 Boneless chicken breasts
1 Cup plain yogurt
1 Tbsp freshly grated ginger (or 1 tsp dried)
1 Clove crushed garlic
1/2 Tsp ground cardamom
1-1/2 Tsp ground cumin
1-1/2 cups low fat yogurt
Salt and pepper to taste
1-2 Tbsp lime or lemon juice
1 clove crushed garlic
2 Tbsp vegetable oil
1-1/2 cups couscous
Cut the chicken into 1 inch slices. Mix the yogurt and spices and place the
chicken slices in the mixture. Let the chicken marinate for 2 hours or more
in the refrigerator. (Overnight is best)
While the chicken is marinating, take 1-1/2 cups low fat yogurt and place
in a coffee filter or cheesecloth and let the liquid drain from the yogurt
for about 1 hour. Season with salt, pepper, crushed garlic and lemon
juice.(Makes a firm 'cream' cheese)
Cook the couscous according to the directions on the package.
Preheat oven to 375 degrees. Remove the chicken from the yogurt and shake
off excess yogurt. Spray a little oil on the chicken pieces, place on a
baking tray and bake for about 15 - 20 minutes or until the chicken is done.
Serve chicken over couscous with yogurt sauce on the side.
Orange Chicken Breasts
2 T margarine
4 boned and skinned chicken Breasts
1/2 c chicken broth
1/4 c honey
1/4 c orange juice, frozen concentrate-thawed
1 T lemon juice
1 T cornstarch
1 t curry powder
Salt and pepper-to taste
6 orange slices
2 T toasted almonds
In skillet melt butter; brown chicken lightly on both sides; remove
and set aside. Mix together chicken stock, honey and orange juice
concentrate and lemon juice. Blend in cornstarch and curry powder.
Pour into skillet, bring to a boil, stir until thickened. Season to
taste with salt and pepper. Return chicken to skillet and finish
cooking for about 5 minutes. Do not overcook. Arrange chicken on
platter and garnish with orange slices and toasted almond slices.
Spoon sauce over. Serves 4.