How to Cooking Tips

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Chicken Marsala

Chicken marsala is a Franco-Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.

In an alternative method, the chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. The dish is commonly served with pilaf, potatoes, or pasta. (Wikipedia)

 

 

 

Ingredients:

  • 2 cooked chicken breast halves — (2 to 3) cubed
  • 2 cups heavy whipping cream
  • 1/4 cup chicken broth
  • 3 ounces Marsala Wine
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic — thinly sliced, optional
  • 4 mushroom — sliced, optional
  • 1/2 teaspoon nutmeg

 

How to Prepare:

  • Cook chicken until desired tenderness in some olive oil (keep in mind that the chicken will continue to cook a little bit after the sauce has been added).
  • Add mushrooms, thinly sliced garlic and nutmeg.
  • Cook until garlic and mushrooms just begin to soften.
  • Add marsala wine. Leave in for about three seconds and then add chicken broth and simmer for about 2 minutes.
  • Stir in cream and simmer until reduced to desired thickness.

 

*You can play around with the chicken broth to cream ratio to find out which way you like your sauce. Be careful with the Marsala wine, though, because it's 3 grams of carbs per ounce.

 

 

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Chicken Breasts Stuffed w/ Blue Cheese Filling

 

Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria.

Blue cheese can be eaten by itself or can be crumbled or melted over foods. The characteristic flavor of blue cheeses tends to be sharp and salty. (Wikipedia)

 

 

Ingredients:

 

Blue Cheese Filling:

  • 3 ounces cream cheese
  • 1 ounce crumbled blue cheese
  • 1 ounce butter
  • 1 teaspoon dried basil

 

Chicken:

  • 4 boneless skinless chicken breast halves
  • 1 tablespoon mrs dash
  • 1/2 teaspoon garlic powder — salt, pepper,
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon italian seasoning
  • 4 tablespoons olive oil

How to Prepare:

  • Beat ingredients until smooth and place on a piece of plastic wrap.
  • Form into a log about the thickness of a quarter and wrap tightly in plastic. Freeze at least 30 minutes.
  • In each breast, using a very sharp knife, cut a “pocket” into the flesh almost all the way through the chicken.
  • Rub each breast with the spice mixture and then rub with 1T oil(prevents drying).
  • Preheat the foreman grill. Cook each breast for 4 minutes or until just almost cooked.
  • Remove and let cool a few minutes to be able to handle it.
  • Remove the cheese log from the freezer, remove plastic and cut into 8 equal sized disks.
  • Insert 2 disks into each chicken breast pocket and return to the grill for 3-4 minutes or until chicken is cooked through.
  • Serve immediately.

 

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Chicken Breasts w/ Dijon Mushroom Sauce

Dijon is famous for its mustard: the term Dijon mustard designates a method of making a particularly strong mustard relish. In general, mustards from Dijon today contain white wine rather than verjuice.

Dijon mustard shops also feature exotic or unusually-flavored mustard (fruit-flavoured, for example), often sold in decorative hand-painted faience (china) pots. (Wikipedia)

 

 

Ingredients:

  • 4 boneless chicken breasts
  • salt and pepper to taste
  • 3 tablespoons butter
  • 1 tablespoon minced garlic
  • 4 ounces mushroom pieces — do not drain
  • 2 tablespoons dijon mustard
  • 1/4 cup water

 

How to Prepare:

  • Season meat. Mix dijon mustard with water. Melt butter in skillet and add garlic. Saute for 30 seconds.
  • Add chicken breast(or other meat)and let cook for 5-6 minutes. Turn, add remaining ingredients to pan and cover.
  • Simmer over low heat for 10 minutes or until meat is cooked through. Remove meat and raise heat.
  • Let sauce reduce slightly.
  • Pour over meat to serve.

 

 

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Easy Chicken Noodle Soup

Chicken soup is a soup made from chicken, simmered with various other ingredients. The classic chicken soup consists of a clear broth, often with pieces of chicken or vegetables; common additions are pasta such as noodles. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a comfort food. (Wikipedia)

Serves: 4-5
Effort: Easy

 

Ingredients:

  • 2 tablespoons butter
  • 1/4 onion
  • 2 stalks celery
  • 5 baby carrots
  • 14 1/2 ounces chicken broth — 1 can
  • 10 ounces canned chicken — 1 can
  • Salt and Pepper to taste
  • 1 teaspoon Wylers Shaker Instant Bouilion Chicken Garlic and Herb flavor or 1 chicken bouillon cube
  • 1/2 package shiratake noodles

How to Prepare:

  • Chop onion,celery and carrots. Brown them in the butter for a few min.
  • Add the broth, chicken, noodles and seasoning.
  • Bring to boil and then turn down and simmer for a few min.

*You can add green bean,zucchini as well.

 

 

 

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Campbell’s Honey Mustard Wings

 

Chicken Wings is a type of food, a serving of the wing sections of a chicken, deep fried wings coated in sauce are also known as Buffalo wings.

Buffalo wings are traditionally served with celery sticks and blue cheese dressing, ranch dressing or mustard sauce. (Wikipedia)

 

 

 

 

Ingredients:

  • 1 pound Campbell's dry onion with chicken soup and recipe mix — dry
  • 1/2 cup Honey
  • 1/4  cup Spicy brown mustard
  • 16 Chicken wings — whole or cut
  • Season-All to taste

 

How to Prepare:

  •  In a large bowl, combine soup mix, honey, and mustard.  Set aside.
  • Cut wings at joints and discard the tips, or leave the wings whole.
  • Add chicken to soup mixture.  Toss to coat.
  • Place chicken in a baking pan greased with Pam spray. Sprinkle with Season-All.
  • Bake at 375 degrees F for about 1 hour. If wings are getting too brown too soon, cover with tin foil during the latter part of baking time.