Curried Chicken breasts are an easy way to put together a quick dinner with very few ingredients.

Method

Frying Chicken

Turn oven on to 400 degrees F.

Salt and Pepper the chicken breasts.

In a skillet on medium heat fry chicken breasts with 1 tablespoon of oil for 5 minutes on each side until brown. Then place in an oven safe dish and place in the oven for 12 minutes.

In the same pan the chicken was fried add the remaining spices with 1 tablespoon of oil. This step brings out the flavor of the spices even more.

Once the spices are toasted add the half-and-half and stir until a sauce forms.

Add the cooked chicken back to the pan with the sauce. Serve.

Couscous

Boil one cup of water and add one cup of couscous, let sit for a few minutes.

Add the peas and serve.

Long Kiss Goodnight

You can prepare this cocktail by adding the vodka and Creme de cacao to a boston shaker with ice, shake and serve. You can garnish with white chocolate shavings.

Chicken cacciatore is a classic Italian dish with chicken cooked in a savory tomato sauce, served with pasta. Cacciatore refers to a “hunting style” meal, and traditionally includes mushrooms, onions, herbs and wine. Here we utilize chicken thighs since chicken with bones provides more flavor. Often, chicken cacciatore is made with a whole chicken and its various parts.

This is a very simple and truly delicious meal. It’s even better if you make it a day in advance and let the flavors come together. This type of meal also works excellent to freeze, perfect to thaw on a cold day when you don’t feel like cooking. We didn’t utilize mushrooms in this recipe, but feel free to add some. Crimini mushrooms would be nice and flavorful, or regular button mushrooms would work fine as well.

6-8 servings:

Ingredients:

• olive oil
• flour
• 10 chicken thighs (or a combination of thighs, drumsticks and breasts)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 bay leaf
• 2 teaspoons oregano
• 2 teaspoons thyme
• 1 cup red wine
• 2 14-oz cans diced tomatoes
• 2 cups of broth (or water + 1 bullion cube)
• 2 tbsp capers
• 1 ½ teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons balsamic vinegar.

Method:

Wash the chicken well (keep the skin on), dry it and coat it in flour. Salt and pepper both sides, and start sautéing the chicken in some olive oil, skin side down. Sautee the chicken until it gets some nice color, then turn it, cook for about 10 minutes. Cook the chicken in batches, and then move it to a plate to cool.

When all the chicken is cooked, remove the fat, but leave about 2 tablespoons. Sautee the onion in the chicken fat until translucent, about 10 minutes. Then add the garlic, the tomato paste, the bay leaf and the herbs. Cook for a few minutes, then add the wine. Let the wine reduce for a few minutes, then add the tomatoes and the broth.

Remove the skin from the chicken, then add the pieces to the sauce. Let come to a simmer and cook for about 20 minutes. At this point add the capers, the salt, the sugar and the balsamic vinegar. Continue to simmer on low heat for another 10 minutes or longer. If the sauce is too thin at this point, then remove the chicken to a plate and continue to simmer the sauce for as long as it takes to reach your desired thickness (probably about 10 min).

When you are ready to serve, add the chicken to the sauce and serve either with pasta, or why not some rice or potatoes for a different approach…

This is an America's Test Kitchen recipe that we modified. Because we usually do not keep pancetta on hand we substituted bacon and did not add the extra butter that the recipe calls for.

Another possible subsitute is sweet vermouth instead of the marsala, or port wine if you have any extra around.

By substituting bacon, which is $1.03 for 3 ounces instead of over $4 for the pancetta you can save a few dollars and you do not sacrifice any flavor.

This is a pretty reasonably priced recipe and the results are very good.

This flavorful chicken recipe is very simple and tasty. If you use chicken thighs (or any chicken with bone in it) instead of boneless chicken breasts, the sauce will take on an almost stock, gelatin-like form and texture, smooth and silky on your tongue.

Servings: 4-6

Optional Ingredients:

fresh ground pepper
3 tablespoons parsley chopped for garnish

Glazed Asian Style Chicken with Rice

This recipe makes a nice sweet glazed on the chicken and makes a great sauce for the rice. 

Ingredients

Glaze

Method

Place rice in a 3 quart pot with 4 cups of water and bring to a boil. Lower to a simmer and cover for about 15-18 minutes.

In a hot skillet place the chicken pieces with about 3 tablespoons of oil. Brown the chicken pieces over medium-high heat, make sure not to crowd the pan.

In a seperate small bowl add the cornstarch to about 3 tablespoons water and mix until there are no lumps. Set aside.

Remove chicken, lower the heat to medium and add the onion, vermouth, soy sauce, teriyaki sauce, dijon mustard and whisk together.

Add the cornstarch mix and whisk together. Then add the brown sugar, garlic and chicken back on the pan.

Cook for about 10 minutes. 

Chicken Marsala is such a classic dish in so many homes and restaurants. The Marsala wine makes such a nice sauce and additional flavor is provided by pancetta, mushrooms, lemon juice and butter. This recipe is very flavorful, rich and extremely tasty.

4 servings

Ingredients

• 4 boneless, skinless chicken breasts
• Flour, enough to coat chicken
• Salt and pepper
• 2 tablespoons vegetable oil
• 3 slices bacon, cut into pieces
• 8 oz (about 2 cups) white mushrooms, sliced
• 1 teaspoon tomato paste
• 2 garlic cloves, minced
• 1 ½ cups sweet Marsala wine
• 1 ½ tablespoon freshly squeezed lemon juice
• 1 ½ tablespoons unsalted butter, cut into 4 pieces
• Fresh, chopped parsley

Method:

Start with seasoning each chicken breast with salt and pepper and coating each piece in flour. In a large skillet, add the vegetable oil and cook the chicken until golden, about 3 minutes per side. Transfer the chicken to an oven safe plate and place the chicken in a 200 degree oven.

Place the skillet back on the stove on low heat and add the pancetta. Sauté until crispy, about 4 minutes. Transfer the pancetta to a paper lined plate. Increase the heat and add the mushrooms, sauté until the mushrooms release their liquids and begin to brown. Add the tomato paste, garlic and the cooked pancetta, sauté for a few minutes.

Remove from the heat and add the Marsala, return to high heat and simmer for about 5 minutes, until the sauce is syrupy and thick, scrape and whisk continuously. Once the perfect consistency has been accomplished, remove from the heat, add the lemon juice and the butter. Salt and pepper to taste and add the fresh chopped parsley.

Remove the chicken from the oven and pour the sauce over the chicken, serve.

• 1/3 cup light corn syrup
• 1 ½ cups (plus 2 tablespoons) orange juice
• 1 tablespoon Dijon mustard
• 3 tablespoons honey
• 1 tablespoon white vinegar
• 1/8 teaspoon red pepper flakes
• Salt and Pepper

• ½ cup all-purpose flour
• 4 bone-in chicken breasts with the skin on
• 2 teaspoons vegetable oil
• 1 shallot (or ¼ onion), minced

Method:

Start with whisking the glaze together in a medium bowl (corn syrup, 1 ½ cups orange juice, mustard, honey vinegar, red pepper and some salt and pepper).

Place the flour on a plate (or pie dish). Salt and pepper both sides of the chicken and coat with the flour.

Heat the oil up in a heavy, oven safe skillet and add the chicken breasts, skin side down. Cook about 7-15 min until the chicken is browned and most of the fat has rendered. Then turn the chicken and brown for about another 5 minutes.

Remove the chicken from the pan, remove most of the fat except one teaspoon. Cook the shallot (or the onion) until soft for a couple of minutes. Increase the heat and add the glaze mixture. Simmer the glaze until reduced to about 1 cup, stirring occasionally – it will take about 7-10 min.

Remove from the heat and coat each chicken piece in the glaze. Place the chicken back in the pan, skin side down.

Transfer the skillet to a 375 degree oven and bake until the chicken has reached 160 degrees F, about 30 minutes. Then remove the chicken from the pan and place the skillet back on the stove. Reduce the glaze further for a couple of minutes, then whisk in the remaining 2 tablespoons of orange juice. Spoon the glaze over the chicken and serve.

Once Thanksgiving is over and you have carved your Turkey, you’re left with a Turkey carcass that most people simple discard. However, that carcass is filled with flavor and is perfect to use in order to make homemade turkey stock.

The easiest way to make stock, is to simply put the carved turkey in the slow cooker, top with water and put on low (8-10 hours). A mirepoix (onion, carrot and celery) along with a sachet d’epice (herbs and spices in a cheese cloth) will add some additional flavorings. The long cooking period as well as the low heat will allow the protein in the bones to brake down and the flavors to really come through.

Generally when cooking stock you want to give your stock hours to simmer. Since it can be quite annoying to constantly watch your pot, the slow cooker provides an excellent alternative since the heat is low and consistent and you don’t have to be nearby at all times.

If you don't have a slow cooker, you could certainly use a large pot instead and cook it low on the stove for a couple of hours.

Cut your vegetables (onion, carrots and celery and perhaps leeks) in relatively large pieces. Since they will have plenty of time to brake down, you don’t want to cut them too small, 2-3 inch pieces work fine.

Great spices for turkey stock include bay leaves, peppercorns, sprigs of thyme and rosemary and sage. Don’t add salt, it’s better to add salt when the stock is done, that way you can control the saltiness of the stock much better.

Once the stock has been cooking in the slowcooker for hours, simply discard the carcass and strain out any vegetables or herbs. Depending on how flavorful the stock is, you might need to add some more water.

When you are satisfied with the result, let it cool to room temperature, and immediately place in the fridge, or freeze it. Utilize for soups, stews or sauces.

This reipe is a combination of 2 other recipes & is the best

Ingredients:

• 3-4 chicken breasts, bone in, skin on
• olive oil
• kosher salt
• fresh ground pepper
• 1/2 cup chpped celery
• 1/4 cup chopped scallions--white & green
• 1/4 cup raisins
• 1/2 cup plus 2 tablespoons spicy brown mustard
• 1/2 cup honey
• 1 1/4 teaspoons curry powder
• 3/4 teaspoons lemon powder
• 1/8 teaspoom salt
• butter for spreading
• 1 loaf good bread
• 1/2 cup shredded carrots
• 1/2 cup slivered almonds
• 2 medium tomatoes
• 1 bag salad greens

Method:

Preheat oven to 350 degrees. Place chicken on a sheet pan & rub with oilve oil & salt & pepper, roast 35-40 minutes. Let cool & remove meat & shred chicken.

In a large bowl combine mustard, honey,curry powder,lemon pepper & salt add chicken. Cover &
refrigerate for at least 30 minutes.

Butter both sides of bread in a skillet over medium heat until browned. Combine all other ingredients with chicken mixture. Divide the chicken curry among the bread slices & top with tomatoes & greens. Serve with fruit

I made this chicken dish after having enjoyed a similar version at one of our favorite local Italian restaurants. It's a variation on chicken kiev.

2 skinless, boneless chicken breast halves

4 oz. of feta cheese

1 Tbsp. fresh tarragon, chopped (can substitute dill or thyme)

1 egg, beaten

1/2 cup flour

1 cup bread crumbs (seasoned or unseasoned)

2 Tbsp. olive oil

Preheat oven to 375 degrees. Place the chicken breast halves in between sheets of plastic wrap and pound until about 1/4 inch thick. Season chicken with salt and pepper. Place half of the feta on each breast. Sprinkle the tarragon over the feta. Roll up each piece of chicken into a tight roll and secure with toothpicks. Coat the chicken lightly with the flour. Dip the chicken into the egg mixed with a couple tablespoons of water. Coat the chicken with the bread crumbs. Heat an oven-safe skillet over medium heat then add the oil. Place the chicken in the skillet, allowing it to brown the coating, a couple minutes on every side. Once all sides of the chicken are browned, place the skillet in the oven for about 15-20 minutes until cooked through.