One day I needed a quick dish made with chicken that would have a sauce to put on cooked rice. This recipe did the trick.
Chicken with Mushroom Sauce
Ingredients:
4 boneless, skinless chicken breast halves
2 T. butter
1 can cream of mushroom soup, undiluted
1/4 cup white wine or chicken broth
1/2 tsp pepper
1 cup (8 oz) sour cream
1 can mushroom stems and pieces, drained
1/2 tsp garlic powder
1/2 tsp salt
Hot, cooked noodles or rice
Directions:
Preheat oven to 375 degrees.
In a skillet, brown chicken on both sides in butter. Drain. Place in a greased 7x11 inch baking dish.
In a bowl, combine soup, sour cream, mushrooms, wine or broth, garlic powder, salt and pepper. Pour over chicken.
Bake, uncovered for 30 minutes, or until juices run clear.
Serve chicken and sauce over noodles or rice.
Serves 4.
Thursday, November 30, 2017
Chicken Burgers
I needed a quick meat dish to make for dinner. I was at Target and found a package of ground chicken. This package said all dark meat, and the recipe I found called for ground white meat of chicken. But I tried it anyway and it worked fine. This could be used in a bun as a sandwich or eaten as is. Sweet chili sauce is good to eat with it.
Chicken Burgers
Ingredients:
1 pound ground white meat chicken
2 cups coarse to fine fresh bread crumbs divided, not canned
1/2 cup low-fat milk
3 T grated sweet onion (or finely, finely minced)
1/4 tsp cayenne pepper
3/4 tsp coarse grained salt
1 T olive oil
Directions:
Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a bit icky forming it into patties but forge ahead.
Place remaining 1 1/2 cups bread crumbs on a dinner plate, or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which size is best for you) and using your hands, shape into patties. coat each patty with bread crumbs.
Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
Chicken Burgers
Ingredients:
1 pound ground white meat chicken
2 cups coarse to fine fresh bread crumbs divided, not canned
1/2 cup low-fat milk
3 T grated sweet onion (or finely, finely minced)
1/4 tsp cayenne pepper
3/4 tsp coarse grained salt
1 T olive oil
Directions:
Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a bit icky forming it into patties but forge ahead.
Place remaining 1 1/2 cups bread crumbs on a dinner plate, or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which size is best for you) and using your hands, shape into patties. coat each patty with bread crumbs.
Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
Trapanese Pesto with Pasta
I was watching a cooking show called Milk Street on Public TV last Saturday. They did a show on quick pestos to eat on pasta. This one I tried and it is wonderful! But having a food processor is a must to make it.
Trapanese Pesto
Ingredients
4 ounces whole, skin on almonds (about 1 cup)
1 pound grape or cherry tomatoes
1 ounce fresh basil leaves (1 cup lightly packed)
1 small garlic clove, grated
1/4 tsp red pepper flakes
1/2 cup extra-virgin olive oil
12 ounces short, sturdy pasta, such as rigatoni or gemelli
kosher salt and ground black pepper
1 ounce grated pecorino cheese (1/2 cup), plus more to serve
Directions
Bring a large pot of well-salted water to a boil.
Meanwhile, in a food processor, pulse the almonds until coarsely chopped. Transfer the nuts to a bowl.
To the processor, add the tomatoes, basil, garlic and pepper flakes, then pulse until coarsely chopped. Add the oil and pulse until incorporated, about 5 pulses. Transfer to a large bowl.
Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Toss the pasta and 3/4 teaspoon each salt and pepper with the tomato mixture. If the sauce is too thick, add a bit of the reserved cooking water. Stir in the reserved nuts and the cheese.
Taste, then season with salt and pepper.
Trapanese Pesto
Ingredients
4 ounces whole, skin on almonds (about 1 cup)
1 pound grape or cherry tomatoes
1 ounce fresh basil leaves (1 cup lightly packed)
1 small garlic clove, grated
1/4 tsp red pepper flakes
1/2 cup extra-virgin olive oil
12 ounces short, sturdy pasta, such as rigatoni or gemelli
kosher salt and ground black pepper
1 ounce grated pecorino cheese (1/2 cup), plus more to serve
Directions
Bring a large pot of well-salted water to a boil.
Meanwhile, in a food processor, pulse the almonds until coarsely chopped. Transfer the nuts to a bowl.
To the processor, add the tomatoes, basil, garlic and pepper flakes, then pulse until coarsely chopped. Add the oil and pulse until incorporated, about 5 pulses. Transfer to a large bowl.
Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Toss the pasta and 3/4 teaspoon each salt and pepper with the tomato mixture. If the sauce is too thick, add a bit of the reserved cooking water. Stir in the reserved nuts and the cheese.
Taste, then season with salt and pepper.
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