Chicken Francese with Ziti

Chicken Francese with Ziti

4 to 6 thin-sliced chicken breasts
Salt and pepper
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon paprika
6 tablespoons salted butter, cut into 1 tablespoon slices
2 large eggs
1/4 cup grated good-quality Parmesan cheese
3 lemons, juice from 1/2 of a lemon, 2 sliced
1/4 cup olive oil
3 to 4 cloves garlic, minced
1 cup white wine
2 cups chicken broth
Parsley
1 lb. ziti pasta, cooked according to package instructions, drain and set aside

Season chicken cutlets with salt and pepper on both sides.
Place flour in a shallow bowl. Add the garlic powder and paprika to the flour. Dredge the butter slices in the flour and set aside.
In another shallow bowl, beat the eggs and add the Parmesan cheese and lemon juice.
Heat the olive oil over medium to medium-high heat. You will have to cook the chicken cutlets in batches. Dredge 2 pieces of chicken in flour then coat in egg batter and saute to deep golden, 2-3 minutes on each side. Repeat with each batch, removing browned chicken to plate.
Add sliced lemon to the pan, allowing to brown on both sides. Add the garlic to pan and cook for 1 minute. Deglaze the pan the white wine. Add the stock and bring to a slight boil. Add the reserved flour-coated butter and swirl in pan to form sauce. Add the chicken back into pan for about 5 to 7 minutes to combine the flavors. Serve over ziti.







Footnotes - You can make this using veal or pork cutlets, tilapia or shrimp...all delicious.

Recipe adapted from Rachael Ray.......and my mom.

Butter Poached Chicken with Peppers and Kasseri Cheese

Okay....let me start out by saying - I hate peppers. HATE peppers. My hate for them is right up there with radishes and lettuce. 

With that being said...my husband and I took a ride to my parents house yesterday, in the snow, for dinner. When my dad got home, he called me in to the kitchen and started to show me how to make this chicken dish. I admit, I did not have high expectations for this especially because it only has 6 ingredients...none of which are garlic or onions. Plus it has peppers...green, red and yellow peppers. Who wants to eat that?!?! 

So...45 minutes later, our chicken dish is done. My dad, being all proud, tells me that I could take pictures of it, if I wanted to (he's so cute sometimes). We sit down, he serves us, and the first words out of my husband's mouth are - Oh wow! 

And he was right...OH WOW! It was one of the best things I have ever eaten. And remember from earlier....I hate peppers! LOL! 

Butter Poached Chicken with Peppers and Kasseri Cheese

1 whole small free-range chicken, cut up

1 of each green, red and yellow pepper, chopped

1 - 15 oz can crushed tomatoes, plus 2 cans water or enough to cover the chicken 

4 oz fresh Greek butter or 1 1/2 sticks regular butter

1 box tubitini pasta

Salt and ground black pepper 

Freshly shredded Kasseri cheese

In a large pot over high heat, melt the butter. Add the chicken and cook in the butter until slightly brown. Season generously with salt and pepper. Add the chopped peppers, crushed tomato and water to the pot, cover, lower the heat to medium and continue to cook for 30 minutes. 

Remove the chicken and set aside. You may need to add a little more water to the pot.

Add the tubitini to the pot and cook for about 10 minutes. Add the chicken back to the pot, cover and turn off the heat. The pasta will continue to cook in the pot. Let it sit for another 5 to 10 minutes. 

Sprinkle some Kasseri cheese on a large serving platter. Pour the chicken and tubitini over the cheese. Top with a little more cheese and serve! 

Chicken Thighs with White Wine and Cherry Peppers

Chicken Thighs with White Wine and Cherry Peppers

4 boneless, skinless chicken thighs
2 - 16 oz. jars sweet cherry peppers, torn into pieces and seeds removed
2 cups white wine
5 tablespoons unsalted butter
1/4 cup flour
4 tablespoons olive oil
Salt and pepper
Dried parsley leaves

Season chicken thighs with salt, pepper and flour.
In a large skillet, heat the olive oil. Add the chicken thighs (you may have to fry them in 2 batches). Cook for 6 or 7 minutes on each side or until no longer pink in the middle. Remove from skillet.
Add the cherry peppers to the skillet and cook for about 2 minutes. Add the white wine and scrape up any browned bits from the bottom of the skillet. Let the white wine cook down for about 2 minutes. Add the butter, 1 tablespoon at a time. Continue to cook for 2 minutes more. Add the parsley.
Serve over rice or pasta.

Footnotes - You can use a combination of hot and sweet peppers. Boneless, skinless chicken breast also work well with this dish.

Chicken Lazone

Chicken Lazone

1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 boneless, skinless chicken thighs, fat trimmed
1/4 cup butter, divided
1/2 cup heavy cream

In a small bowl, combine the salt, chili powder, onion power and garlic powder and coat chicken thighs.
In large skillet, melt half of the butter. Add the chicken and cook over medium heat for about 7 to 8 minutes, turning once.
Pour the heavy cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken thighs on four plates and top with the sauce.

Footnote - The recipe is written using a teaspoon of salt. I usually just add it to taste.

Filipino Chicken Adobo

Filipino Chicken Adobo

4 piece whole chicken legs
1/2 cup rice vinegar
3 tablespoons soy sauce
3/4 cup water
2 tablespoons whole black peppercorns
1 whole garlic bulb, peeled and roughly chopped
3 tablespoons vegetable oil
2 tablespoons corn starch
4 bay leaves
2 scallions, sliced thin, green parts only
Salt to taste

Bring the vinegar, soy sauce, water, bay leaves, peppercorns and 2 chopped cloves of garlic to a boil in a small saucepan over medium heat. Lover heat and allow to simmer for 10 minutes. Remove from heat and let cool. Place chicken in a large bowl and pour marinate over the chicken; cover and place in the refrigerator for 24 hours.
Remove chicken from the marinade and pat dry. Reheat the marinade. Heat the oil in a large deep-sided skillet. Sear the chicken on both sides. Add the remaining chopped garlic to the pan and fry it with the chicken for 3 to 4 minutes. Pour the marinade into the pan. Bring to a boil then let simmer for about 30 minutes. I usually taste it to see if it needs salt. Place the corn starch in a small bowl. Add a little water to make a paste. Add the paste to the pan and stir well. Continue to cook until the sauce has reduced slightly and has thickened up.
Serve the chicken over white rice (I buy my rice already made from the Chinese food restaurant. Not only does it save time, but it's 1 less pot to clean.)with some sauce and garnished with the scallions.

Easy Weeknights....5 recipes using rotisserie chicken

Store-bought rotisserie chicken is probably one of the most versatile products in the supermarket and it is the greatest tool to have when cooking on a weeknight. You have an endless list or sandwiches and salads - mix chopped rotisserie chicken with spicy chipotle mayo and add avocado slices and shredded Monterrey Jack cheese or coarsely shred up the meat from a rotisserie chicken. Combine with one cup barbecue sauce and 1/4 cup water in a bowl. Microwave until hot. Spoon chicken mixture onto split Kaiser rolls and top with a spoonful of deli coleslaw and pickle chips. Iron Chef makes a great bottled General Tso's Chicken sauce. Mix chicken with the sauce in a skillet, add sliced water chestnuts and scallions and pour over hot cooked white rice. Whisk together lemon juice, olive oil, a bit of lemon zest, salt, pepper, Parmesan cheese and toss with hot cooked pasta. Add shredded rotisserie chicken and toasted pine nuts...dinner is ready!!

Open-Faced Buffalo Chicken Sandwich with Bacon and Cheese

6 slices bacon
1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices cheddar cheese
Ranch or bleu cheese dressing

Preheat oven to 325 degrees.
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until crispy. Drain the bacon slices on a paper towel-lined plate.
Combine the mayonnaise, sour cream, and hot sauce in a medium bowl. Add the chicken and toss for that they chicken is well coated. Place the chicken mixture onto the bread halves and layer with the bacon and cheese. Place sandwiches onto a baking sheet and place in the oven.
Bake for 10 to 15 minutes or until the cheese starts to melt and get bubbly. You can drizzle with the ranch or bleu cheese dressing, if desired.

Footnotes - Try adding caramelized onions or roasted red peppers after baking.

Chicken Tetrazzini

1 lb. angel hair pasta
1/2 lb. sliced fresh mushrooms
1 stick unsalted butter
2/3 cup flour
1 cup frozen, chopped onions
5 cloves garlic, peeled and chopped
4 cups chicken broth
2 cups heavy cream
1/4 cup dry sherry
4 cups diced chicken, cooked
1 cup grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste

Preheat oven to 400 degrees.
In a large pot of salted, boiling water, cook pasta according to package directions, drain.
While the pasta is cooking take a large large skillet and place it over medium heat, saute the mushrooms in 3 tablespoons of the butter. Add the onions and chopped garlic and cook until lightly browned. Remove from skillet and keep warm. Using the same skillet, combine the remaining butter with the flour to make a roux. Slowly add the chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder. Add the mushroom mixture back to the skillet. Add the chicken and toss to combine.
Butter a 9 x 13-inch casserole dish. Place the pasta into the prepared baking dish. Pour the chicken-mushroom mixture evenly over the pasta. Top with the Parmesan cheese and bake uncovered for 20 minutes.

Footnotes - You can also top with some breadcrumbs and dot with butter or add grated cheddar cheese as well.

Chicken and Wild Rice Casserole



1 pouch Uncle Ben's microwavable long grain and wild rice
1 cup frozen chopped onion
1 can condensed cream of celery soup
3 tablespoons butter
1/2 cup sour cream
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
2 cups cooked chicken, white and dark meat
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese

Microwave rice pouch for 90 seconds; set aside.
Preheat oven to 350 degrees. In a large skillet, cook onions in hot butter over medium heat until tender. Stir in soup, sour cream, wine, garlic powder and onion powder until well blended. Stir the wild rice mix and chicken.
Transfer mixture to a greased 2-quart baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, about 35 minutes or until heated through.

Creamy Chicken Marsala and Mushroom Casserole

2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken,
1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.

Chicken Salad-Stuffed Pitas with Cranberries and Pecans

4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
Ground white pepper to taste
4 pieces pita bread with pockets
Lettuce leaves, if desired

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion and pecans. Add chopped chicken and mix well. Season with black pepper to taste. Chill 1 hour.
Stuff into pita pockets with lettuce leaves or serve on lettuce cups.

Roasted Chicken with Garlic, Lemon and Rosemary

Roasted Chicken with Garlic, Lemon and Rosemary

1 - 3 to 4 lb. chicken
Salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic, divided
1/3 cup white wine
1/3 cup low-sodium chicken broth
1/3 cup heavy cream (optional)

Preheat oven to 450 degrees.
Place chicken in a large roasting pan. Rub chicken with 1 tablespoon of the olive oil. Lightly season, inside and out with salt and pepper. Place lemon wedges, 12 garlic cloves and 2 sprigs of rosemary in the cavity of the chicken. Place the remaining 2 sprigs of rosemary and garlic cloves in the roasting pan. Roast in oven for 25 minutes.
Reduce oven temperature to 350 degrees. In a small mixing bowl, whisk together wine, chicken broth and remaining 2 tablespoons of oil; pour over chicken. Continue roasting about 25 minutes longer, or until the chicken is golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer chicken to a platter, pouring any cavity juices into the roasting pan and removing the rosemary sprigs and lemon wedges. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Stir in the cream, if using.
Carve the chicken and spoon some sauce onto the chicken slices and pieces. Serve the remaining sauce on the side.

Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers

This recipe is a great way to use up left-over chicken. You can also use store-bought rotisserie chicken. These are super-easy to make and are great for quick weeknight dinners. They are also great for tailgating and football parties!!

Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers

4 large poblano chile peppers
1/2 medium white onion, chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce, to taste
3 tablespoons olive oil
2 cups shredded cooked chicken thighs
1 1/2 cups cooked white rice
2 cups grated sharp or extra-sharp white Cheddar, divided
1 cup shredded Monterey Jack cheese
Kosher salt

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Slit the chile peppers from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and carefully cut out the seed cores, leaving the stems on. Return the poblanos to the baking sheet.
Heat the oil in a large skillet over medium heat. Add the onions and garlic and saute until tender, 8 to 10 minutes. Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer for about 5 more minutes. Stir in the chicken and rice and then 1 cup of the Cheddar and 1 cup of the Monterey Jack cheese. Season to taste with salt. Divide the filling among the peppers.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Slow Cooker Garlic Chicken

Slow Cooker Garlic Chicken

8 chicken thighs, bone-in
2 tablespoon olive oil
1 large yellow onion, sliced thin
8 cloves garlic, peeled and smashed
2 teaspoons dried thyme
1 cup white wine
1/3 cup flour
Kosher salt
Ground black pepper
1 tablespoon chopped parsley

Season chicken with salt and pepper. In a large skillet or Dutch-oven, heat oil over medium-high heat. Cook chicken skin side down, in batches, until nicely browned on both sides.
Mix together the sliced onion, smashed garlic and the thyme with a little salt and pepper and place in the bottom of a 5 to 6-quart slow cooker. Top with the chicken, skin side up.
In a small bowl, whisk together the wine and flour until smooth and pour over the chicken. Cover and cook for 3 1/2 hours on high or 7 hours on low. Sprinkle with parsley when serving.

Footnotes - You can serve this over rice pilaf or pasta.

Paprika Roasted Chicken

Paprika Roasted Chicken

1 - 3 to 4 lb. chicken
1/2 yellow onion, cut into chunks
4 cloves of garlic, peeled and smashed
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/4 to 1/2 cup of water or chicken stock

Preheat oven to 350 degrees.
Rinse the chicken inside and out with cold water and pat dry using a paper towel.
In a small bowl combine the oil, paprika, onion powder, garlic powder, salt and pepper and mix well. Place chicken in a roasting pan and rub with the paprika mixture until completely coated. Place smashed garlic cloves and onion chunks into the cavity of the chicken.
Bake, uncovered, for 1 1/2 hours or until the chicken is no longer pink and the juices run clear. While the chicken is cooking, you can use a pastry brush to baste the chicken with the pan juices.

Footnotes - As the chicken is cooking, you can add the water or stock to the pan once you see the juices start to collect. After the chicken is done, I pour the drippings into a small saucepan and add some heavy cream, the onions and garlic from inside the cavity and a bit of flour to make a kick-ass gravy.

Sauteed Chicken Thighs with Mushrooms in Sherry Cream

Sauteed Chicken Thighs with Mushrooms in Sherry Cream

4 boneless chicken thighs, with shin
1/4 cup low sodium chicken broth
1/2 cup heavy cream
3 tablespoon dry sherry
2 tablespoons plus 1 teaspoon olive oil
1/2 lb. fresh mushrooms, quartered
1 large shallot, minced
1 clove garlic, minced
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper

Season the chicken with salt and pepper. In a small bowl, combine the broth, cream and sherry.
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the garlic and mushrooms and cook, stirring occasionally, until softened and golden brown, about 4 minutes. Transfer to a medium bowl.
Heat another 1 tablespoon of oil to the skillet and add the chicken skin side down. Cook until the skin has deeply browned, then turn the chicken over to the other side. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes. Place chicken on a plate and keep warm.
Reduce the heat to medium, heat the remaining 1 teaspoon oil in the skillet, and add the shallots. Cook until softened, about 1 minute. Add the cream mixture and stir, scraping up any browned bits in the pan and blending them into the sauce. Let the sauce simmer until slightly thickened, 2 to 4 minutes. Reduce the heat to medium low. Add the mushrooms back into the pan along with any juices that collected in the bowl. Add the chicken to the skillet, also with any juices. Season with salt and pepper to taste. Serve over pasta or rice.

Guilty Pleasures...Beer-Battered Fried Chicken

Guilty Pleasures...Beer-Battered Fried Chicken

3 lbs. chicken parts, legs and thighs
2 cups beer
2 large eggs
2 1/2 cups flour
1/4 cup corn starch
Salt and pepper
Vegetable, canola or peanut oil
Ice water

Soak the chicken in ice water for 30 minutes, drain and pat dry. Preheat the oven to 200 degrees. Fill a large pot or Dutch oven with enough oil to reach 2-inches in depth. Heat the oil until a deep-fry thermometer registers 365 degrees. Meanwhile, in a large bowl, whisk together the beer and eggs. Whisk in 2 cups of the flour, the corn starch and 1/2 teaspoon of salt until smooth. Put the remaining 1/2 cup of flour in a shallow bowl.
Season the chicken with salt and pepper. Coat the chicken with the flour, then with the beer batter. Using tongs, lift each piece of chicken out of the batter allowing the extra batter to drip off. Working in batches, place a few pieces of battered chicken in the hot oil. Fry, turning occasionally until cooked through, about 15 to 20 minutes. Use a slotted spoon to remove the chicken from the pot and place onto paper towels to drain. Season again with salt and serve.

Chicken Tenderloins with Tarragon Cream Sauce

Chicken Tenderloins with Tarragon Cream Sauce

1 package chicken tenderloins, about 10 pieces
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 cup heavy cream
1/2 cup low-sodium chicken broth
1 tablespoon fresh tarragon, chopped
3 tablespoons olive oil

In a medium bowl, combine flour, salt and pepper. Toss tenderloins in mixture, tapping to remove any excess.
In a small saucepan, boil cream until reduced by half, about 10 minutes. While cream is reducing, heat oil in a large skillet over medium-high heat until very hot. Being careful not to over-crowd the pan, cook tenderloins in small batches, about 3 minutes per side. Transfer to a paper towel-lined plate and keep warm.
Pour off excess fat in skillet. Add chicken broth and cook on high heat until reduced by half, scraping up browned bits with a wooden spoon. Add reduced cream and cook for another 3 minutes or until sauce thickens. Stir in tarragon and season with salt and pepper. Serve with the tenderloins as a dipping sauce.

Chicken with White Wine, Rosemary, Sage and Lemon

This needs a better title...LOL.....but dumb name or not, it's delicious!

Chicken with White Wine, Rosemary, Sage and Lemon

3 to 4 lbs. whole chicken legs (leg and thigh), bone-in and skin left on
6 large shallots, sliced
4 sprigs fresh rosemary, needles removed and finely chopped
5 fresh sage leaves, finely chopped
2 large cloves garlic, pushed thru a press
1/4 cup olive oil
1 cup Pinot Grigio
1 lemon
Kosher salt and ground white pepper

Add the chicken legs to a large non-stick skillet. Add the shallots, garlic, rosemary and sage making sure to coat the chicken with the chopped herbs on both sides. Add the oil to coat the chicken pieces. Turn the chicken skin side down. Season with salt and pepper. Turn heat to medium and cook until the shallots are very soft and both the chicken has turned golden brown, about 20 minutes. If the onions and chicken start to brown too quickly, turn the heat down. Turn the chicken piece over. Add the wine and bring to a boil. Reduce the heat, cover the skillet and simmer gently until the chicken is tender, another 20 minutes. Remove the cover and squeeze the lemon over the chicken. Season again with salt and pepper. This recipe makes an outrageous sauce so serve with crusty Italian bread.

Spicy Honey Chicken Thighs

Spicy Honey Chicken Thighs

8 boneless, skinless chicken thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.
Combine garlic powder, chili powder, salt, cumin, paprika and ground red pepper in a large bowl. Add chicken to bowl and toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 to 10 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven and brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Chicken with Lemon-Leek Linguine

Chicken with Lemon-Leek Linguine

6 oz. linguine
4 skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Cook pasta according to package directions, omitting salt. Drain; keep warm. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish and dredge chicken in flour, shaking to remove excess. Heat 1 tablespoon butter in a large non-stick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan and keep warm. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and lemon juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture and toss well to combine. Serve chicken over pasta mixture. Sprinkle with parsley.

Farfalle with Sauteed Chicken and Prosciutto in Asiago Cream

Farfalle with Sauteed Chicken and Prosciutto in Asiago Cream

1 - 16 oz. box farfalle pasta
2 tablespoons olive oil
2 tablespoons butter
1/2 cup flour
1 pound chicken breast tenderloins, cut in half
2 1/4 cups heavy cream, divided
1/4 cube chicken bouillon, crumbled
3/4 cup grated Asiago cheese
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup chopped prosciutto
1 tablespoon chopped fresh garlic
1/4 cup sliced mushrooms
1/2 tablespoon parsley flakes

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
Place flour in a large zip-top bag. Add the chicken tenderloins and shake to coat. Remove from bag and shake off excess.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Saute chicken tenderloins, reducing heat if necessary, until no longer pink in center. Set aside.
In a large saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
Melt remaining 2 tablespoons butter in the same skillet over medium high heat. Stir in prosciutto, garlic and mushrooms and cook until mushrooms are tender, about 3 minutes. Remove from heat and add the chicken. Carefully pour Asiago sauce into the skillet and add remaining 1/4 cup cream and parsley flakes.
Place pasta in a large serving bowl. Pour the Asiago cream sauce mixture over the pasta and toss to combine.

Diablo Chicken Thighs

Diablo Chicken Thighs

1/4 cup cider vinegar
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon coarse salt
1 tablespoon freshly cracked black pepper
2 teaspoon chili powder
1 teaspoon Thai chili paste or red pepper flakes
1 teaspoon hot pepper sauce
1/2 cup water
3 lb. chicken thighs, wbone-in with the skin
1 or 2 handfuls Applewood chips, soaked in water for 30 minutes

In a bowl, combine the vinegar, paprika, cayenne, granulated garlic, salt, black pepper, chili powder, chili paste and hot pepper sauce. Add the water and whisk vigorously until the salt and granulated garlic dissolve. Taste and adjust the seasonings; the sauce should be bright red and very spicy. Pour half the sauce into a small serving bowl and set aside.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, cuts slits in the chicken to the bone in several places to expose the flesh. Place the chicken in a large disposable aluminum roasting pan, pour the remaining sauce over the top and turn to coat well. Cover and refrigerate for at least 1 hour or up to 4 hours. Remove from the refrigerator 10 minutes before grilling. Prepare grill for indirect cooking. Remove the chicken from the marinade, reserving the marinade.
Sprinkle the wood chips over the coals. Place the pan with the thighs on the cooler side of the grill, cover and cook until cooked through, about 30 minutes. Transfer the thighs to the grate directly over the coals, brush with the marinade from the pan and grill, turning often, until nicely charred on all sides, 3 to 5 minutes more. Transfer the chicken to a platter. Serve immediately with the reserved sauce.

Skillet Lemon Chicken with Creamy Rosemary Mushroom Sauce

Skillet Lemon Chicken with Creamy Rosemary Mushroom Sauce

6 boneless, skinless chicken thighs, trimmed of excess fat
1 tablespoon olive oil
1 lemon
1/4 cup butter
3 cups fresh sliced mushrooms
1 cup chicken broth
4 tablespoons all-purpose flour
1/4 cup heavy cream
4 sprigs fresh rosemary
2 garlic cloves, minced
1 tablespoon chopped fresh parsley

In an extra large skillet over medium heat, brown chicken thighs on both sides in olive oil. Squeeze 1 half of the lemon over chicken. Slice the other half of the lemon and place the slices in the skillet. Cover with lid and cook til done turning a few more times, about 30 to 40 minutes.
In another large skillet, melt the 1/4 cup butter or margarine. Add garlic and saute for 3 minutes. Add the sliced mushrooms. Cook and stir until the mushrooms are brown, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Add the fresh rosemary sprigs. Allow to reduce. Remove from heat. Remove the rosemary sprigs and stir in the cream. Transfer chicken and lemon slices to a serving platter and spoon the sauce over the chicken. Sprinkle with parsley and serve.

Footnotes - You can also make this with boneless, skinless chicken breast cutlets.

Indian Butter Chicken

Indian Butter Chicken

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 - 15 ounce can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken thighs, trimmed of excess fat and cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Preheat oven to 375 degrees. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. While the sauce is simmering, toss cubed chicken with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Footnotes - I serve this with Jasmine Rice with Crispy Shallots.

Jasmine Rice with Crispy Shallots

8 large shallots, thinly sliced
1/8 cup olive oil
1 cup Jasmine rice
Salt

Cook the rice according to package instructions. The water should boil down so there is no need to drain. In a large skillet over medium-high heat, heat the olive oil til shimmering. Add the shallots and cook until they turn dark golden brown. Place rice in a serving bowl and pour the shallots and the oil from the pan over the rice. Toss to combine. Season to taste with salt.