Chicken Breasts – Page 10 – Welcome to Rosemarie's Kitchen

Chicken Piccata – Mema Style

Oh my goodness, I am at a complete loss for words! Here I’ve been inviting you into my kitchen since February, I’ve shared over 200 recipes and yet I failed to rave about one of my favorites – Chicken Piccata. Well, that’s going to be set straight right now!

This trusted recipe has been in my collection for more years than I care to count. I found the original recipe in one of those Fundraiser Cookbooks, and immediately set about the task of tweaking it to our liking. The addition of sliced red onions gives the sauce a pink hue that lends a layer of color to the dish. This is one of my favorite recipes for good reason . . . It travels well. It can be increased easily to accommodate large crowds. It’s been a proven success at dinner parties and potlucks alike. And if those aren’t reasons enough, this dish has always been a huge hit with everyone – young – old – picky eaters and those who will eat anything.

Chicken Piccata is the perfect go-to recipe when entertaining because it holds well in a warm oven, giving plenty of time to clean up the kitchen before guests arrive. I like to serve it with steamed asparagus and Angel Hair Pasta tossed with a little garlic-butter. A threesome made in heaven.

Chicken Piccata – Mema Style
6 boneless, skinless THIN-cut chicken breasts
6 tablespoons Dijon Mustard
4 Eggs
2 cups Italian Seasoned Breadcrumbs
6 tablespoons olive oil, divided in batches
½ cup chicken broth
½ cup white wine
2 ½ tablespoons Lemon Juice
1 teaspoon salt
½ teaspoon white pepper
3 tablespoons capers, drained and rinsed
1 large red onion, sliced into rings
1 large lemon, cut into 6 thin slices
¼ cup Butter

Tip: It’s best to use THIN sliced chicken breasts; that way you are good to go and there won’t be the need to take your frustrations out on the chicken. However; if using plump boneless breasts, you’ll need to get them thin – no more than 1/4″ inch thick. This can be accomplished one of three ways – get your butcher to do it. Take the chicken home; freeze it until firm, then slice it yourself (much like a butterfly cut only all the way through. Three breast cut in half will give you the six you need). OR you can beat the heck out of the poor breasts. To do this, place the breasts; one at a time; between two sheets of plastic wrap and pound with the flat end of a meat mallet. Just be careful that the flesh doesn’t tear.

Whisk Dijon mustard and eggs in a glass pie pan. Place bread crumbs in another pie pan. Set pans aside.

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. While pan heats, dip chicken into mustard mixture. Allow any excess to drip back into the pie pan. Then roll breast into bread crumbs. Add chicken to skillet and cook for 3 minutes per side or until browned and cooked through. You will want to cook the chicken in two batches to avoid over-crowding of the pan.

Remove the chicken to a baking dish large enough to hold all the chicken and Piccata sauce. Keep warm in a 300-degree oven. Add remaining olive oil to skillet. Repeat with remaining chicken breasts – dip; bread and brown. Place in oven to keep warm.

To the now empty skillet; add chicken broth, wine, lemon juice, capers, butter, salt, pepper and red onions to skillet. Bring to a boil, scraping up browned bits. Reduce heat and simmer for 10 minutes or until onions are tender.

Remove chicken from oven and pour sauce over the breasts. Arrange lemon slices on top of chicken. Cover chicken with foil, return to the oven until ready to serve. It’s best to allow chicken to sit in liquid for at least 15 minutes to soak in flavors before serving.

Note: This chicken is now ready to travel if you like. Keep covered until ready to serve. If necessary, reheat in a low oven for 10 minutes or so before serving.

Chicken Breast in Lemon-Butter-Caper Sauce over Pasta

I’ve been striving to take back my Sundays, to make something special and wonderful for supper. It hasn’t been easy, but somehow we are managing to reclaim our weekends as mush as possible. In the winter, you are so caught up in all the holiday festivities that you hardly have time to catch your breath. In the spring, long drives in the country call out to you. In the fall, there are harvest festivals galore. Busy all the time! When you love to cook, it’s frustrating to narrow your passion to one night a week. Sundays are my one night to shine.

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Italian Mushroom Asiago Chicken over Simple Garlic Linguine

I love all things Italian, especially the foods. The herbs, the mushrooms, the aromas of garlic filling the kitchen. I adore warm breads dipped in olive oil, pastas with little or no sauce and the clean beauty of a colorful Caprese Salad. When I saw this recipe at bakeatmidnite.com, I knew I had to give it a try. It just seemed to go perfectly over a bed of simple garlic linguine. This is a wonderful meal for the whole family. Add a Caprese Salad and a bottle or two of Chianti and it’s perfect for a leisurely summer supper to share with friends.

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Chicken Marengo with Polenta Stars – Oh to Dine like an Emperor

It is said that Chicken Marengo was created on the battlefield by Napoleon’s Swiss chef, a fellow named Dunand. Napoleon was of the habit of not eating until the end of a battle, believing that what he ate could affect the outcome of the fight. Rather than eat anything at all and tempt fate, he went hungry. It seems Napoleon wasn’t alone in this strange habit, others likewise believed that food could somehow change the course of history.

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Italian Lemon Chicken Saute

Have you ever had one of those weeks when nothing that was planned seems to go right? The first time I made this lovely Lemon Chicken for my family, it was one of those crazy weeks. I had planned to fix this Lemon Chicken dish as a mid-week supper. Life, liberty and the pursuit of happiness had other plans. What started out to be a Wednesday dinner ended up on my table the following Saturday night. The supper turned out to be an absolute delight.

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Allen’s Dijon-Tuscan Chicken Breasts

For the longest time, I referred to this wonderful recipe simply as “Allen’s chicken” since the recipe came from a dear co-worker at the time, Allen. Yet whenever I put it on the menu, Hubby would ask “What is that again?” My standard reply was “You know, that foo-foo Dijon Italian thing.” While Hubby adores just about anything from my kitchen, he has classifications – Meat and Potatoes (roast, meatloaf and so on), Regular Foods (hamburgers, pizza, basic foods) and Foo-Foo food. The later category is usually anything that involves a heavy dose of creams, butters, wines or contains Dijon Mustard.

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Rosemary Lemon Chicken with Assorted Vegetables

Happy Father’s Day everyone! Now I know it’s a special day for dear old Dad, but I didn’t want to break from my Sunday Chicken temptations. I hope you don’t mind.

The inspiration for this recipe came from dashrecipes.com – the original post from Donna Elick over at The Slow Roasted Italian (I’m a huge fan!!). Her recipe is a little different (hey, I love to tweak!) in that it calls for 24 oz of frozen summer vegetable blend. I decided to make mine with a couple of my favorite squash and some baby carrots. This recipe would work well with corn, broccoli, green beans – just about any combination of vegetables that appeal to you or that you happen to have on hand will do the trick.

The most striking part about this dish is the fragrance – the aroma of fresh Rosemary browning into the chicken is incredible! I truly wish the pictures could capture that scent for you. Long after dinner had been served, the kitchen smelled wonderful.

Be sure to adjust the cooking time based on the size of your chicken breast. My chicken breasts were fairly plump, so I cooked them a bit longer than the original recipe called for. It’s an easy meal for a wonderful, colorful and oh so yummy weeknight treat or a relaxing Sunday evening. Just think, the chicken and vegetables cook up in the same pan – how great is that!

Rosemary Lemon Chicken with Assorted Vegetables
1 tablespoon extra virgin olive oil
3 cloves garlic
4 small boneless skinless chicken breasts (about 1 lb)
2 Tablespoons Fresh Rosemary, chopped
2 lemons
Kosher salt to taste
White Pepper to taste
1 Zucchini, coin cut
1 Crooked Neck Squash, coin cut
1/2 Cup Baby Carrots, split lengthwise

Preheat skillet large enough to hold chicken breasts and vegetables over medium high heat.

While the skillet warms, chop rosemary and mince the garlic. Season chicken breasts with salt and pepper to taste. Sprinkle tops of breasts with 1 tablespoon Rosemary, set aside but have at the ready.

Add oil to skillet. Add garlic, stir and immediately place chicken in skillet seasoned side down.

Sprinkle chicken with remaining tablespoon of Rosemary while one side browns. Let breast brown nicely, about 3-4 minutes per side. Reduce heat to medium, cover and cook about 15 minutes longer, turning midway through. (You’ll want the chicken to no longer be pink)

Remove chicken from pan. Spread desired vegetables into bottom of the pan, squeeze the juice of one lemon over vegetables. Return chicken to pan, place on top of vegetables. Squeeze the juice of remaining lemon over chicken breast. Bring to a boil. Cover and cook 5 minutes longer or until vegetables are to desired tenderness.

To serve, place chicken on a large serving platter and surround with vegetables. If desired, pour any pan juices over entire dish just before serving.

Tip: You can either squeeze lemon through a piece of cheesecloth to prevent seeds from falling into the pan or use a hand-held juicer.

Suggested side: Simple Linguine tossed with a little minced Garlic and Butter

Hope you enjoy!

Chicken Marsala Mema Style

Let’s start with what the heck is Mema Style? Mema is me – it’s what my grandchildren call me. If you hail from Texas or are a fan of “The Big Bang Theory” and its spin-off “Young Sheldon” then you know what I’m talking about. Mema is Texan for Grandma. In our house, there is a bit more to the whole Mema thing, especially since no one in my family actually hails from Texas.

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Chicken Breast with Savory Tomato-Herb Pan Sauce

Each morning I rise with the first golden threads of sunlight. While my guys are busy packing up lunches and heading out the door, my job is to water our garden. Flowers are forming on nearly every plant – soon we’ll have tomatoes growing. Tomatoes fresh from the garden are the best, don’t you think? As I watch my garden grow, my thoughts drift to all sorts of yummy dishes using things I have grown myself. (Now if only I can convince Hubby to let me have a few chickens . . .)

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Grilled Italian Marinated Chicken Skewers

This easy to make, yummy chicken isn’t very complicated. If you have boneless chicken breasts and Italian Dressing in the house, you are half way there. Add some cherry tomatoes (fresh picked best, but go with what’s available in the market), a bag of Boiler Onions, and maybe a jar of marinated mushrooms, and you are so there!

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Skewered Chicken Spirals on a Bed of Garlic Couscous

A while back I read a darling recipe for Italian Chicken Sausage and Israeli Couscous. It definitely made the cut for my “gotta try this” list of culinary adventures. Everything cooks up in a single pan – always a plus, and I love couscous. Coleen over at Leen Cuisine always is a delight to read, and her recipes are beautiful. Her one-pan wonder is no exception.

Reading Coleen’s post reminded me of my own favorite chicken with couscous recipe. It’s absolutely delicious. While you could serve the spirals on a bed of rice or risotto or simply enjoy all on their own, I like the added exotic appeal of Couscous. Since the chicken is broiled rather than grilled, it’s a dish that you can prepare regardless of the season.

Let me know what you all think – and please check out Coleen’s recipe, too.

Skewered Chicken Spirals with Fresh Basil
4 Chicken Breasts, boneless, skinless, pounded thin
1 Garlic Clove, crushed
2 Tablespoons Tomato Paste
4 Hickory-Smoked Bacon Slices
Large handful Fresh Basil Leaves
Kitchen twine, enough to hold rolled chicken together
Oil for brushing
Salt & Pepper to Taste
Bamboo Skewers, soaked for 30 minutes in water
For Serving: A Bed of Garlic Couscous (recipe below)

Soak Wooden Cocktail or Bamboo Skewers in water for 30 minutes. Set aside until ready to use.

Spread out a piece of chicken between two sheets of plastic wrap and pound thin. Repeat with remaining chicken.

On a large work space, lay out chicken. Pat dry and season with salt and pepper. Mix together garlic and tomato paste, spread a layer of paste on each piece of chicken. Lay a slice of bacon on top of paste, then scatter basil leaves.

Roll tightly to form a spiral, rolling in the opposite direction as the bacon strip. Beginning at the center and working out, secure roll with kitchen twine in 1-inch intervals. Trim the ends so that the chicken will be somewhat uniform in shape and thickness.

Starting at one end of rolled, about ¾ of an inch from the very end, with the breast perpendicular to the skewer, thread bamboo skewer through chicken to hold spiral shape. Using a sharp knife, slice chicken spiral from roll at the twine; and then cut away twine. Give the skewered spiral a quarter turn, so that the cut side is up. Re-position roll and repeat until entire breast has been threaded onto skewer, cutting away twine as you go. This will make the rolled chicken hold its shape better and will make threading it easier. You should end up with four or five spiral pieces of chicken on each skewer.

Heat broiler element. Lay chicken on a broiler pan and brush with oil. Place chicken under broiler and cook until chicken is cooked through, about 15-20 minutes, turning once midway through.

To Serve: Create a bed of couscous on an oval serving platter. Top with chicken spirals and serve. This dish goes well with bright veggies such as Asparagus.

Garlic Couscous
1-2 Garlic Cloves, minced
Butter, as needed
1 ¼ Cup Chicken Stock
1 Cup Pearl Couscous
2 Teaspoons Butter
1 ½ Teaspoon Parsley Flakes

Peel and mince garlic. Set aside until ready to use.

Bring the stock to a boil. While waiting, sauté the garlic.

Heat a dab of butter in a small saucepan over medium heat. Add garlic, and sauté until garlic is tender and just beginning to brown, 2-3 minutes.

To boiling stock, add 2 teaspoons butter, garlic, parsley and couscous. Cover and let simmer for about 10 minutes, until the liquid has been absorbed.

Remove from heat. Let sit a few more minutes for flavors to merge together. Remove cover and fluff before serving.

Savory Sensational Chicken Scaloppine

For those of you who don’t know me, I love to collect recipes and then play around with them just a bit to put my own personal “stamp” on any given dish. More wine here, a splash more lemon juice there and maybe even a different approach to getting the breast thin. Almost always, the results are wonderful. (I will admit, I’ve had a few flops on my hands over the years – especially early on in my tinkering).

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Ranch Chicken with Butter-Cream Sauce

If this recipe looks familiar, you are right. It’s a variation on my Super Moist Breaded Ranch Chicken. These yummy, moist breasts cook up in no time at all. Served with a quick rice dish, with steamed green beans or a toss salad and it’s a delicious supper in a flash after a long day. My guys really enjoy the chicken dish just as it was.

While preparing the original recipe, it struck me that I could introduce a little diversity to the plate simply by creating some sort of sauce for the breasts – something to complement the chicken while elevating the presentation just a little. The result was something between “comfort” and “fancy”. I was feeling both particularly lazy and creative at the same time.

Wow! It was delicious. Not quite a scampi, but close. Not quite a Piccata, but close. Best of all, it was a hit with my guys.

Ranch Chicken with Butter-Cream Sauce
Breaded Ranch Chicken
1/2 Cup Ranch Dressing
1 cup Italian Bread Crumbs
2 Tablespoons butter
2 Tablespoons Olive Oil
4 boneless chicken breasts

Filet chicken breast lengthwise to create 2 thin breasts from each larger breast. (Or use thin sliced breasts from the market).

Pat breasts dry with paper towels.

Brush breast with Ranch Dressing, then roll in bread crumbs.

Melt butter with olive oil in a large frying pan over medium high heat. Once melted, lower heat to medium, place breaded chicken into pan.

Cook for about 5-8 minutes or until golden brown. Turn and cook for an additional 3-5 minutes.

Transfer breasts to an oven proof platter, tent and place in a warm oven to “hold”. Make Butter-Cream Sauce

Butter-Cream Sauce
1/4 Cup Dry White Wine
2 Tablespoons Lemon Juice
1/4 Cup Heavy Cream
2 Tablespoons Butter
White Pepper to taste
1 Tablespoon Capers (Optional)

Pour white to the now empty skillet, scraping up any browned bits in the pan. Add lemon juice, cream and butter. Reduce heat to low and allow sauce to reduce and thicken. Taste and season with a little white pepper.

Return chicken to pan. Sprinkle with capers (if desired), cover and cook until everything is heated through.

Transfer chicken to serving platter or individual plates. Spoon sauce over chicken and serve.

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Note: To reheat any left over breasts, simply make more sauce, place breast in sauce, cover and simmer for about 20 minutes, turning mid-way through. Just as delicious as the first time around!

Super Moist Breaded Ranch Chicken

The inspiration for this chicken dish came from love pomegranate house, a self-proclaimed die-hard DIY-er with lots of recipes, tips and projects. Those of you who are familiar with me know that I love to tweak and play around with recipes. This recipe was no exception. The original recipe included Parmesan Cheese and garlic power mixed into the bread crumbs along with a package of Ranch Dressing Mix (the dry stuff). The breasts are dipped into melted butter, then rolled in the breadcrumb mixture before being fried. (Sound delicious, doesn’t it?)

I skipped the garlic powder and Parmesan Cheese (Hubby isn’t a fan of cheese). Rather than dip the chicken in butter to moisten before breading, and to get that same wonderful Ranch flavor, I brushed the breasts with bottled Ranch Dressing first.

When Kiddo (my harshest and most vocal food critic) took one bite and said “How did you get the chicken so moist?” I explained that brushing the chicken breasts with the Ranch Dressing and rolling in breadcrumbs created a tasty “thermal” blanket, keeping the natural juices of the chicken IN the chicken. The wine at the end added moisture as well.

All he knew was that the chicken was “yummy” and that’s what counts, right? Add to the fact that you can have dinner on the table in under 30 minutes, and you’ve got the makings for a great weeknight meal. Or a delicious Sunday supper without investing a whole lot of time.

I served my chicken with Rice-A-Roni (haven’t made that in years!) and cut green beans. The chicken finished a little ahead of the rice, so I held it in a warm oven (about 300 degrees), and poured the pan-drippings over the breast to help hold it the moisture. That was perfect – the chicken held and stayed super moist while the rice cooked another 10 minutes. It’s always nice to know if a recipe will hold in the oven when your timing is a little off.

Breaded Ranch Chicken
1/2 Cup Ranch Dressing
1 cup Italian Bread Crumbs
2 Tablespoons butter
2 Tablespoons Olive Oil
4 boneless chicken breasts
2-3 Tablespoons White Wine

Filet chicken breast lengthwise to create 2 thin breasts from each larger breast. (Or use thin sliced breasts from the market).

Pat breasts dry with paper towels.

Brush breast with Ranch Dressing, then roll in bread crumbs.

Melt butter with olive oil in a large frying pan over medium high heat. Once melted, lower heat to medium, place breaded chicken into pan.

Cook for about 5-8 minutes or until golden brown. Turn and cook for an additional 3-5 minutes.

Add wine to the skillet, cover and “steam” for a few minutes longer or until chicken is cooked through.

Transfer to a warm platter, drizzle with pan drippings and serve with favorite sides.

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Breaded Ranch Chicken (3) — Cut chicken into thin breasts (or as I did, buy the thin-cut breasts), pat dry and brush with Ranch Dressing. Roll coated breasts in breadcrumbs while the skillet warms.

Breaded Ranch Chicken (4) — Place breaded breasts into the skillet with melted butter-olive oil for frying. Cook breasts for about 5 minutes or so until golden and cooked mid-way through.

Breaded Ranch Chicken (6) — Turn chicken and continue to cook another 5 minutes or so until golden and cooked through.

Breaded Ranch Chicken (7) — Add a little wine to the skillet, allow chicken to “steam” for a few minutes. The wine will impart additional flavor and moisture to the meat while deglazing the pan. Transfer chicken to a serving platter, drizzle with pan drippings.

Breaded Ranch Chicken (8) — Serve up these super-moist Breaded Ranch Chicken Breasts with your favorite sides and enjoy!

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Sweet and Sour Pan Fried Chicken

See me in my kitchen, doing a happy dance. I am so thrilled with how the pan-fried chicken came out – a technique I had struggled to master. I remember the first time I attempted to make batter fried chicken for a lemon chicken recipe. To say it was a disaster would be putting it mildly. The recipe called for the chicken to be dipped, then fried in a wok. The problem I had with my wok was that the chicken did not have room to spread out, to be surrounded in hot oil. The result was a big clump of chicken. When I tried to break it apart, most of the batter pulled away from the chicken. It was one hot mess. I gave up and began baking the chicken instead. Baking, while healthier, did not produce that golden puffy goodness you expect with Chinese Chicken dishes. I surrendered to the fact that the only way to get good, crisp fried chicken like the ones you get from a Chinese Restaurant was to order take-out or eat at a Chinese restaurant.

For whatever the reason, I decided to give it one last try at home. I read my recipe, remembered all the different dos and don’ts I have seen on all those cooking shows, and thought about my own failed disasters. Failure isn’t failure unless you learn nothing from the experience. Believe me, I learned. All those lessons have been incorporated and now I am proud to say I’ve got this. While this recipe is for Sweet and Sour Chicken, the cooking technique of the chicken is the same for many dishes – simply by changing up the sauce, you can create perfect Orange Chicken, Lemon Chicken, or a whole host of yummy dishes. This batter could also be used on shrimp or scallops as well.

Do make the batter in advance and give it time to come together
Do let the chicken sit in the batter for a good coating before frying
Do fry in hot oil – test the oil by dropping a little bit of batter into the oil. It should immediately begin to float and puff up
Do use a skillet with a wide cooking surface to get the chicken plenty of room
Do Not overcrowd the skillet or let the chicken touch – it will clump together
Do have a plan to keep the chicken warm without making it soggy. If you have a lot of chicken pieces to fry, the cooked chicken can be held in a warm oven. Line one or two rimmed baking pans with foil. Place a wire rack in each pan and place in the oven. By having the chicken elevated on the rack, they will retain all that wonderful, crisp, golden exterior.

Sweet and Sour Pan Fried Chicken
Sweet and Sour Sauce
1 (8 oz) can Pineapple Chunks, juices reserved
1 1/2 cups water
3/4 cup White Sugar
1/2 cup Distilled White Vinegar
4 drops Orange Food Coloring
1/4 cup cornstarch
1/4 cup Chicken Broth

Place a strainer over a cup or bowl, drain pineapple and reserve the juice. Set pineapple chunks aside.

In a saucepan, combine water, sugar, vinegar, reserved pineapple juice and food coloring.
Place saucepan over medium-high heat and stir until sugar has dissolved. Let liquid come to a full boil.

In a small bowl or measuring cup, blend cornstarch with chicken broth. Set aside until liquid in saucepan comes to a boil.

Remove saucepan from heat. Slowly add cornstarch mixture to the saucepan. Continue to stir until the mixture begins to thicken.

Return to low heat and let sauce simmer, stirring occasionally.

Pan Fried Chicken
2 1/4 cups Self-rising flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg
2 tablespoons vegetable oil
1 1/2 cups water
3 large Boneless, skinless Chicken Breasts
Vegetable oil for frying

In a large bowl, combine flour, cornstarch, salt and white pepper. Whisk to blend.

In a small bowl, whisk egg with vegetable oil. Pour egg mixture into flour mixture and stir to blend.

Add water, 1/2 cup at a time and blend with a fork to create a thick batter. Set aside and let rest.

Rinse chicken breasts and pat dry with paper towels. Lay breasts on a cutting board and cut into 1-inch chunks.

Place chicken pieces into the batter. Stir to get all the chicken pieces well coated. Set aside while the oil heats.

Heat oil in a large, deep skillet over medium-high heat to 350 degrees. Oil should be about 2 inches deep.

Using tongs and working in batches, remove chicken one piece at a time and place in hot oil. DO NOT overcrowd the pan or allow pieces to touch while frying. Fry for about 5 minutes, turn or roll over and continue to fry another 5 minutes, until pieces are golden and puffy.

Remove chicken pieces from skillet using a slotted spoon, drain on paper towel to absorb excess oil. Repeat until all the chicken pieces have been fried.

Garnish
1 Red Bell Pepper, chopped
1 Orange Bell Pepper, chopped
Pineapple Chunks

While chicken is frying, core and cut bell peppers into chunks. Spread out in a microwave safe dish. Place into microwave and heat on high for about 3 minutes. The peppers should be warm yet retain that fresh crispness.

Remove peppers from microwave, add pineapple chunks and toss to combine. Set aside until ready to use.

When ready to serve, pile chicken in the center of a large serving platter. Arrange peppers and pineapple in a circle around the chicken. Drizzle some of the sauce over the chicken, reserve remaining sauce to be added at table side.

Serve chicken with the sauce and enjoy!

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