Category Archives: chicken recipes

The Best White Wine Chicken Recipe

The Best White Wine Chicken Recipe

White Wine Chicken Recipe

This White Wine Chicken is perfect for chicken Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 4 1 lb boneless, skinless chicken cutlets
  • 4 tbsp 60 g butter, separated
  • 1 tbsp 15 ml olive oil
  • 1 shallot mined
  • 1 cup 150 g white mushrooms, thinly sliced
  • ½ cup 120 ml dry white wine, separated
  • 2 tbsp 15 g flour
  • 1 cup 240 ml chicken broth
  • 2 garlic cloves minced
  • ¼ cup 60 ml whole milk
  • 3 dashed Worcestershire sauce
  • 1 tbsp 15 ml fresh parsley, minced
  • Salt and Pepper to taste
Instructions
  1. Season chicken with salt and pepper, both sides. Heat 1 tbsp (15 g) butter and 1 tbsp (15 ml) olive oil in a large skillet. Once sizzling, place chicken in skillet and sauté on both sides until almost cooked through but not completely. Set chicken aside on a plate to rest.
  2. Meanwhile, sauté shallots and mushroom in the pan drippings until soft and tender. Add a little more olive oil if needed. Then deglaze pan with ¼ cup (60 ml) of the wine, scrapping up the brown bits with a wooden spoon. Reduce the mixture by 1/3 and then transfer it to a bowl and set aside.
  3. In a cleaned-out skillet, melt 3 tbsp (45 g) of butter. Once foamy add the flour, cook for 1 minute until a paste forms. Slowly whisk in the chicken broth and remaining ¼ cup of wine and simmer, whisking all the while, until thickened. Then whisk in the garlic, milk, Worcestershire sauce and parsley. Then add in the cooked shallots and mushroom mixture. Season with salt and pepper if needed.
  4. Add the chicken to the sauce, spooning it over the chicken, cover and simmer for 5 minutes, to finish cooking the chicken all the way through.
  5. Transfer chicken to a small platter or shallow casserole dish and spoon sauce over it.
  6. This dish pairs really well with my smashed or mashed potato recipes!

The Best Ever Chicken Parmesan

The Best Ever Chicken Parmesan Classic Italian Chicken Parmesan Recipe with Marinara Sauce

INGREDIENTS:

  • 2 chicken breast – sliced and pound to 1/2″ thickness
  • 1 cup flour with 1/4 tsp. salt & black pepper and
  •     1/2 tsp. each of garlic and onion powder
  • 2 whisked eggs
  • 1 cup fine bread crumbs
  • olive oil for frying
  • Cooked spaghetti or pasta of your choice
  • grated Parmesan cheese
  • grated Mozzarella cheese
  • gated Provolone cheese

Marinara Sauce:

  • 1 cup finely diced onion
  • 1 cup finely diced bell pepper
  • salt and black pepper
  • olive oil
  • 1 tbsp. of minced garlic
  • 1 tbsp. tomato paste
  • 1 tsp. oregano, basil and Italian seasonings
  • 1/2 cup red wine
  • 1 –  28oz can tomato sauce
  • 1 –  28oz can tomato puree
Chicken Parmesan Recipe

This Chicken Parmesan is perfect for chicken Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 2 chicken breast - sliced and pound to 1/2" thickness
  • 1 cup flour with 1/4 tsp. salt & black pepper and
  • 1/2 tsp. each of garlic and onion powder
  • 2 whisked eggs
  • 1 cup fine bread crumbs
  • olive oil for frying
  • Cooked spaghetti or pasta of your choice
  • grated Parmesan cheese
  • grated Mozzarella cheese
  • gated Provolone cheese
Marinara Sauce:
  • 1 cup finely diced onion
  • 1 cup finely diced bell pepper
  • salt and black pepper
  • olive oil
  • 1 tbsp. of minced garlic
  • 1 tbsp. tomato paste
  • 1 tsp. oregano basil and Italian seasonings
  • 1/2 cup red wine
  • 1 - 28 oz can tomato sauce
  • 1 - 28 oz can tomato puree
Instructions
  1. In a sauce pan on medium add olive oil,onion, bell pepper and salt and pepper. Cook for 2-3 minutes.Add minced garlic and tomato paste,stir and cook an additional minute.Add spices and red wine. Cook for 2-3 minutes and then add the tomato sauce and puree. Stir and cook at a simmer for 30 minutes.

  2. Prepare chicken to 1/2" thickness. Season with olive oil and salt and pepper. Dredge in seasoned flour (s&p, garlic and onion powder), then the egg wash and then the bread crumbs.

  3. Coat bottom of frying pan with olive oil and heat to medium high. Fry chicken cutlets for 3 minutes on each side and remove.

  4. Place a spoonful of sauce and lots of cheese on top. Bake at 375 degrees for 10 minutes or until the cheese is melted and browned.

  5. Let rest for 10 minutes and serve. Serving with spaghetti and a slice of bread.Enjoy.

The Best Chicken Parmesan Start to Finish

The Best Skillet Roast Chicken

The Best Skillet Roast Chicken

Skillet Roast Chicken Recipe

This Skillet Roast Chicken is perfect for Chicken Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
For Chicken:
  • 1 whole 4lb 1800g, Kosher chicken
  • 3 tbsp 45 ml butter
  • 1 garlic clove minced
  • ½ tsp salt
  • 1 tsp 5 ml fresh rosemary, minced
  • freshly cracked peper
For Vegetables:
  • 1 Vidalia onion cut into chunks
  • 2 red potatoes skin on, cut into chunks
  • 2 sweet potatoes skin on, cut into chunks
  • 3 garlic cloves sliced
  • 2 tbsp 30 ml olive oil
  • 1 tsp 5 ml herbs de Provence
For Pan Sauce
  • ¼ cup 60 ml white wine
  • 1 tsp 5 ml Dijon mustard
  • ½-3/4 cups 120ml-180ml chicken broth
  • freshly cracked pepper
Instructions
  1. Preheat oven to 350F/(176C)
  2. Allow chicken to come to room temperature. About 15 mins or so.
  3. Melt butter, add garlic, salt, rosemary, and pepper. Set aside.
  4. Insert a spoon between the breast meat and skin to loosen the pocket. Spoon in 2 spoons of the butter mixture inside the pocket of each breast. Massage skin to distribute butter over breast meat. Reserve about ½ tbsp (7 ml). of butter in order to brush the top of the chicken. Place chicken in a 10” (25 cm) cast iron pan. Tie legs together with butchers twine. Remove any excess fatty skin at the bottom with kitchen shears. This is so you don’t end up with a greasy pan sauce.
  5. Brush skin of chicken all over with remaining butter. Sprinkle skin with salt and pepper to taste.
  6. In a second cast iron skillet, layer the onions, and both potatoes. Drizzle with olive oil, salt and pepper to taste and herbs de Provence.
  7. Place both skillets in the oven for 1 hour and 30 mins. Every 20 mins or so spoon the pan juices of the chicken over of the top of the chicken, and add a spoonful or so to the vegetables too.
  8. Once the vegetable start to cook down and become tender you can begin to stir them occasionally, adding the chicken pan juices often.
  9. Once the chicken is done, and its internal temperature has reached 165F. Remove the skillets from the oven. Transfer chicken to a cutting board. Allow the chicken to rest for 10 mins.
  10. While resting prepare the pan sauce. Deglaze the pan with the wine, heat until reduced by 1/3. Add the mustard and whisk. Slowly add ½ cut of chicken broth until desired consistency. Season with freshly cracked pepper.
  11. Carve chicken and place on a platter. Spoon the pan sauce over the chicken. Serve with the vegetables. Dinner is served!

Roasted Eggplant with a Miso Glaze

Roasted Eggplant with a Miso Glaze

Roasted Eggplant with a Miso Glaze

This Roasted Eggplant with a Miso Glaze is perfect for Healthy Recipe . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • - 1 Eggplant 1/2 inch slices
  • - 2 tbsp of Miso Paste
  • - 2 tbsp of Rice Vinegar I've even used apple cider, or sake combined with mirin. The idea is to add an acidic flavor
  • - 1 tbsp of Sugar Or sugar substitute: maple syrup, honey, mirin
  • - 1 tsp of Soy Sauce
  • - Chopped Green Onions for garnish
Instructions
  1. Set oven to 425 degrees. Lay eggplant flat on a lined baking sheet. If your eggplant has lots of seeds, you can remove potential bitterness, by sprinkling coarse salt over the eggplant, and after 5 - 10 minutes, wipe the salt and moisture that rises to the top with a paper towel. This is optional, and I often skip this step.
  2. Brush both sides of eggplant with olive oil or another oil you prefer. Place in the oven for 15 - 20 minutes, and take out when it starts to brown. Flip the eggplant.

quick and easy Chicken Parmesan

quick and easy Chicken Parmesan

quick and easy Chicken Parmesan

This quick and easy Chicken Parmesan is perfect for <kw2>. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 2 boneless skinless chicken breasts
  • 1 large egg lightly beaten
  • 1/2 teaspoon salt divided
  • 1 cup panko coarse or plain bread crumbs
  • Freshly ground black pepper
  • 1/4 cup Crisco® Pure Canola Oil
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 8 ounces linguine cooked according to package directions
  • 3 cups prepared marinara sauce heated
Instructions
  1. CUT chicken breasts in half horizontally to form 4 thin cutlets, or pound chicken breasts to 1/4-inch thickness and slice each in half, forming 4 cutlets.
  2. BEAT egg and 1/4 tquick and easy Chicken Parmesan teaspoon salt in a small pie plate. Mix breadcrumbs, remaining 1/4 teaspoon salt and a few grinds of pepper in another small pie plate. Dip both sides of each cutlet in the egg, then the bread crumb mixture.
  3. HEAT oil over medium heat. Add the cutlets; sauté until golden brown on each side, 5 to 6 minutes total.
  4. HEAT oven broiler. Transfer cutlets to wire rack over cookie sheet or jelly roll pan. Sprinkle each with mozzarella and Parmesan cheese.
  5. BROIL 4 to 5 inches from heat source until cheese melts and begins to brown, about 2 minutes.
  6. DIVIDE pasta between 4 serving plates, top with warm marinara sauce and chicken

Turkey Enchiladas with Creamy White Sauce

Turkey Enchiladas with Creamy White Sauce

Turkey Enchiladas with Creamy White Sauce

This Turkey Enchiladas with Creamy White Sauce is perfect for Turkey Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 4-6 flour tortillas
  • 1 cup green enchilada sauce
  • grated Monterey Jack and Mozzarella cheese for top
Turkey Filling:
  • 3 cups shredded turkey
  • 1/2 cup grated Monterey Jack
  • 1/2 cup grated Mozzarella
  • 1 small can green chilies
  • 1 tsp. Hidden Valley Fiesta Ranch or your favorite Mexican seasonings
  • 1/4 cup green enchilada sauce
  • *Mix above ingredients
White Sauce:
  • 4 tbsp. unsalted butter
  • 3 tbsp. flour
  • 1 tsp. Hidden Valley Fiesta Ranch
  • 1 tsp. garlic powder
  • 1 cup turkey broth
  • 1 cup milk
  • 1/4 cup grated Monterey Jack cheese
  • 1/4 cup grate Mozzarella cheese
Instructions
  1. *In a pan on medium heat melt butter and stir in flour.Cook and stir for a couple minutes and then add in turkey broth,milk, Hidden Valley Fiesta ranch seasoning and garlic powder.Bring up to a simmer, cook and stir until thick.Turn off heat, add in grated cheese, stir until melted.

  2. Preheat oven to 375 degrees Farenheit
  3. Coat bottom of baking dish with a little white sauce.Brush both sides of flour tortilla with green enchilada sauce.Spoon on nice size portion of turkey mixture.Roll and place seam down in baking dish.If any extra turkey mixture, sprinkle on top.

  4. Pour white sauce over enchiladas.Sprinkle top with grated cheese.Bake at 375 degrees F for 25 to 30 minutes or until bubbly hot.

  5. Last minute you can place under low heat broiler to brown the top.Do not walk away while broiling. Do not burn.

  6. Let rest for 15 minutes before serving.Garnish with chopped green onions and tomatoes.Enjoy.