Chicken Piccata with Artichokes – Gluten Free substitute cornstarch for flour

Chicken Piccata with Artichokes – Gluten Free substitute cornstarch for flour

 

Love the flavor of this sauce dish is so simple and always brings a smile to my tummy.

Lyn loves artichokes and it something that I should but don’t prepare often enough.

We both saw the add and approached each other almost the same day. What do you think bout making…… well yesterday we did.

I adapted ever so slightly from their recipe and after dinner we decided that this was going to be one of the dishes, although gluten free, for our annual Russo Easter dinner 2017 at our house.

 

Ingredients:

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  • 2 boneless, skinless chicken breasts
  • About 1/2 cup (2 1/2 oz./75 g) all-purpose flour or cornstarch if making Gluten free
  • Kosher salt and freshly ground pepper
  • 3 Tbs. olive oil
  • 2 Tbs. unsalted butter, at room temperature
  • 2 garlic cloves, chopped
  • 1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered
  • 1 cup (8 fl. oz./250 ml) dry white wine
  • 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
  • Juice of 1 lemon
  • 2 Tbs. capers, rinsed and drained
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Zest from 1 lemon (I don’t think this is traditional but I like the added flavor)
  • Cornstarch solution to thicken sauce if needed.

 

 

Directions:

Butterfly the chicken breasts and cut them in half. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm).

Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.

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Return the pan to medium-high heat; do not wipe the pan clean. Melt 1 Tbs. of the butter with the remaining 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley and lemon zest. Taste and adjust the seasoning.

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Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)

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INSTANT POT LEMON GARLIC CHICKEN THIGHS

INSTANT POT LEMON GARLIC CHICKEN THIGHS

INSTANT POT LEMON GARLIC CHICKEN THIGHS

MARCH 17, 2015 BY PREDOMINANTLYPALEO

 

Ok I did not cook this melt in your mouth delicious entre, Lyn did and for the, as she put it, and it only took 15 minutes to cook. Man this was good especially where I am the thigh lover not as crazy about the breast meat, too dry for me although we do eat a fair amount. Also none of my pictures I borrowed Jennifer Robins.

 

Ingredients:

  • 1-2 pounds chicken breasts or thighs
  • 1 teaspoon sea salt
  • 1 onion, diced
  • 1 tablespoon avocado oil, lard, or ghee
  • 5 garlic cloves, minced
  • 1/2 cup organic chicken broth or homemade
  • 1 teaspoon dried parsley
  • 1/4 teaspoon paprika (omit for AIP)
  • 1/4 cup white cooking wine (omit for AIP)
  • 1 large lemon juiced (or more to taste)
  • 3-4 teaspoons (or more) arrowroot flour
  1. Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
  2. Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
  3. Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
  4. Select the “Poultry” setting and make sure your steam valve is closed
  5. Allow cook time to complete, release steam valve to vent and then carefully remove lid
  6. At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
  7. Stir and serve right away. This also reheats well as leftovers

garlic lemon chicken

Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings

Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings

I forgot to add wine to picture

It’s Super Bowl Sunday and I already made the ribs I was going to make hot wings or maybe five spice wings but then I remembered something I have not made in about 13 years since Yale Drive – Mut Jup Mun Gai Yik or Honey Soy Braised Chicken wings. Hey it is Chinese New Year after all. I used to love cooking Asian and have this great book  The complete Asian Cookbook its pages well my favorites all stained with this or that sauce. All I can say is good choices……we could not wait even had some of the stuffed eggplant that Lyn made double mmmm.

Ingredient

  • About 2 lbs chicken wings
  • 2 tablespoon peanut oil (or cooking oil)
  • 1/3 cup  dark soy sauce
  • 2 tablespoon honey
  • 2 tablespoon Chinese wine or 2 tablespoon dry sherry
  • 1 garlic clove, crushed
  • 1/2 teaspoon finely grated fresh ginger
I forgot to add wine to picture

I forgot to add wine to picture

How

Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.

Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.

Add soy, honey, wine or sherry, garlic and ginger, stir well.

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Reduce heat to low, cover and simmer about 30 minutes or until tender.

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Stir frequently towards end of cooking and make sure the sweet does not burn.

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Serve warm or room temperature

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Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings

Lyn’s stuffed eggplant – I will get the recipe out of her.

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Quick Chicken Thigh Dinner

I’ve had a hell of week at work it is the full moon syndrome as I call it. I do the IT at work supporting 3 branches 4 remote people and the travelers who are in Asia. Anyway I had planes for a couple of chicken thighs but was pretty burnt when I arrived home so I quickly pan seared skin side down for about 4 minutes and turned over and placed pan and all in a 350 degree oven for about 30 minutes. Lyn had made some couscous so that was my side.

Quick and easy and good. I love that crispy chicken skin, ya I know no veggies tonight.

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Dont’a Touch My Taco and Shredded Chicken Treats

Dont’a Touch My Taco and Shredded Chicken Treats

Week 3

When watching football you don’t want something that will make you miss that play, instant replay is not quite the same.  While eating these make perfect mouth popping eats or two bites for the ladies. Not only are they easy to eat but quick to make. I kind of threw this together so the measurements are estimated

Loosely based on about 3 recipes I read.

 

Ingredients

1 chicken breast I had ½ rotisserie chicken and I have talked about using left overs

1/2 pound ground beef

Mrs. Dash southwest seasoning

Hot sauce

¼ green or red pepper diced

2-4 tablespoons  chopped cilantro

Pepper to taste

1 package of wonton

Salsa – I used homemade

Shredded Monterey Jack Cheese

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How

Preheat oven to 400 degree

Sauté the hamburger with a couple of shakes of Mrs. Dash when cooked add remaining cilantro, peppers, and some hot sauce, mix and set aside

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Using two forks shred the chicken and mix with half the cilantro, peppers, a shake or two of Mrs. Dash and hot sauce, set aside.

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Using mini muffin pan place a wonton wrapper in each cup crimping slightly.

You can use a spoon or as I did my hands and place about 1 tablespoon of chicken mixture in each cup, top with salsa and then shredded cheese . Repeat with second tray and meat mixture.

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Bake at 400 degree  6-8 minutes

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Now plate and eat

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You could do this with BBQ sauce as well…I can taste them now….

Missi’s Dill Chicken with Tomato-Dill Relish

Missi’s Dill Chicken with Tomato-Dill Relish

I’ve been relatively quiet these days, outside cleanup has taken a lot of my time just getting outside without bundling up is great. Lyn and I took a road trip, the ultimate test of the Prius, and gave a new meaning to a tank full of gas trip. We drove from Milford MA to Washington DC on about 10 gallons of gas about 58 MPG. Spent more of tolls than gas, heck spent more on what they pass off  as food at service areas than on gas. You get closer to DC and it is rural and you soon come to the realization that there is nothing at the exits and the service areas are the only choice.  Traffic gods were nice to us on the way down but on the way back they laid out one traffic jam after another. Amazingly enough after all these years of together we can still stay in a confined place together for long periods of time. Anyway we made it to DC and Missi even gave up her parking spot for us she guided us in over the phone as we drew close. It was a wonderful visit laid back and comfortable, individually they are great, together they are pretty perfect. Missi gently pounded the chicken as the 4 of us along with the cat and dog sat around the kitchen talking. Ever notice that the kitchen is the hang out room?  This chicken immediately made it to my favorite list and yesterday we tried to duplicate, did a good job but I just could not duplicate that missing ingredient “Missi Love”.

Simple and delicious

Ingredients

  • 4 (6-ounces) skinless boneless chicken breast halves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped dill
  • 3 tablespoons finely chopped shallot
  • 1 tablespoon grainy mustard
  • 1 tablespoon white-wine vinegar
  • 1 pint cherry tomatoes, quartered

ingredients

How:

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)

Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.

pound chicken (1)

Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup.

vinergarette

Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.

tuen to coat

Toss tomatoes with reserved dill mixture and salt and pepper to taste if you want.

quarter tomatoes add sauce

toss

Grill chicken, turning once, until just cooked through, 3 to 4 minutes total.

grill

Serve topped with relish.

cover

palted

dill chicken

Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar

Minced chicken Wrap with Avocado Drizzled with Balsamic Vinegar

I don’t know about you but I just love the flavor of Hoisin sauce not sure what it is about it but it is soooo good. I had a craving for it the other day and when I took the boneless chicken breast out of the freezer I kind of thought that a lettuce wrap would be a good thing to make. I included the avocado because I am still celebrating the beginning of avocado season. Anyway this is a dish that is from the gut one never knows what is in the frig or cabinets and what tickles the taste buds until you see it.

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Ingredients

  • 1 boneless chicken breast
  • Pinch of salt
  • 1-2 tablespoons Hoisin sauce
  • 1 small shallot diced finely
  • 1 carrot thinly julienned
  • A few asparagus (depending on size) thinly julienned – another spring crop delight!
  • Small handful of raw cashews – minced
  • Romain or Boston lettuce leafs

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How

Pound the chicken breast to about ¼” thickness and dice roughly

Pan sear in a drizzle of olive oil until lightly browned about 2-3 minutes over medium heat.

Remove to cutting board and dice finer pieces

Return to pan add shallot cook about 1 minute

Add carrot, asparagus and cashews and cook for about 1-2 minute add the hoisin sauce and stir to coat.

Spoon into lettuce and enjoy.

I just sliced the avocado and drizzled with my 18 year old balsamic vinegar

Oh I used the leftovers in my salad that I brought for lunch today!!

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Similar post

Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce ( stevesacooking.com)

 

 

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Hoisin Sauce

Q. I’ve heard hoisin sauce is like a Chinese barbecue sauce, but I’m not sure if that’s true. What exactly is hoisin sauce?

A. In some ways, hoisin sauce is like a Chinese barbecue sauce: it’s used in Chinese cooking much like barbecue sauce is used in American cooking.

The Chinese use hoisin sauce as a glaze for meats and as a condiment. Hoisin is a reddish-brown sauce that’s salty, sweet, and spicy.

hoisin-sauce

Hoisin sauce is made from soybean paste, garlic, chilies, and various spices, and can contain sugar and vinegar.

Hoisin sauce is also sometimes called Peking sauce, because it’s used in making Peking duck.

Hoisin is a great glaze for meat and fish. A little dab of hoisin sauce also gives extra flavor to stir-fry and noodle dishes.