The Queen’s Kitchen

 

Spanish Chicken Linguine January 5, 2005

Filed under: Chicken — Carrie @ 3:25 pm

3 tablespoons olive oil
4 skinless, boneless chicken breasts
1/2 cup all-purpose flour
6 slices lower-fat bacon, chopped
2 onions, chopped
4 cloves garlic, minced
2 cups chicken stock
3 teaspoons chili powder
2 teaspoon garlic powder
salt and pepper to taste
dried thyme to taste
Enough cooked, drained linguine to feed your crew

Heat the olive oil in a skillet over medium heat.
Mix 1 teaspoon chili powder, 1 teaspoon garlic powder and salt and pepper to taste into the flour. Dredge chicken in flour mixture to coat.
Brown chicken in the skillet about 2 minutes on each side.
Set aside chicken. Mix in bacon, onions, and garlic into the skillet, and cook until onions are tender and bacon is evenly brown. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.
Remove chicken to a platter, then pour the remaining bacon/onion mixture into the cooked, drained linguine for a yummy sauce.

 
 

Garlic-Balsamic Chicken March 14, 2004

Filed under: Chicken — Carrie @ 7:34 pm

Mike and I have totally fallen in love with this recipe from the American Heart Assosiactions Low Fat, Low Cholesteral cookbook.

Boneless, skinless chicken breasts cut into strips.
1/2 cup flour
2 tsp olive oil
6-9 cloves garlic, minced
1 cup chicken broth (I use a bullion cube and a cup of water)
1/3 cup balsamic vinegar
pepper to taste
2 T. cold water
1 T. corn starch

Dredge chicken tenders through flour until coated well.

Heat olive oil over medium heat in a large frying pan. When hot, add chicken and brown both sides until golden (2-3 minutes).

Meanwhile, mix cold water and cornstarch together in a small bowl.

Add garlic, chicken broth, pepper and balsamic vinegar. Reduce heat and cook on medium-low until chicken is done (five or six minutes).

Remove chicken. Add in the cornstarch-water mix. then cook 1-2 minutes until thick and smooth. Pour sauce over chicken and serve immediately.

We love to serve this with rice.

 
 

Easy Crockpot Chicken November 17, 2003

Filed under: Chicken — Carrie @ 4:35 pm

You can serve this over rice or pasta. It is wonderful! If you don’t have a crockpot you could probably cook it in a big pan on the stove on low heat. Just make sure you keep the lid on.

Ingredients

6 skinless, boneless chicken breasts. They can be frozen or thawed, it doesn’t matter
1 cup Italian dressing

Sauce
1 can condensed cream of chicken soup
1 cup chicken broth (I make it with a buillon cube)
8 ounces cream cheese
1 tsp dried basil
1 tsp thyme (I use oregano instead)
salt and pepper to taste

Preparation

Put chicken and Italian dressing in crockpot. Cover with lid. Cook on low for 6-8 hours until chicken is tender.
Drain away most of the Italian dressing. Shred chicken and return to pot.

In a medium bowl, combine all ingredients for sauce. It is really quick if you use a hand blender, but you don’t have to.
Pour sauce over shredded chicken and cook on low for one hour.
Serve over pasta or rice.