Tag Archives: chicken breasts

Chicken Breasts in Mushroom Sauce

This recipe is adapted from cookbookinabox’s recipe: Chicken & Mushrooms in Herb Sauce

 

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

The following recipe is for a quantity of 10-12 pieces of chicken in a thick creamy mushroom sauce to be eaten over risotto, rice, pasta or mashed potatoes.

Chicken Breasts in Mushroom Sauce
 
Prep time
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A company dinner of tender chicken breasts in a creamy mushroom sauce to be served with risotto, rice, pasta or mashed potatoes.
Author:
Recipe type: Poultry, Entree
Cuisine: American
Serves: 12 servings
Ingredients
  • 6 large chicken breasts, skinless, boneless
  • 1½ cup seasoned Italian Bread Crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried whole sage
  • 1 teaspoon sea salt
  • 1 teaspoon black papper
  • 1 cup cream
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cups fresh, white button mushrooms, sliced
  • ¼ cup flour
  • 1-1/2 cup chicken broth, more as needed.
Instructions
  1. Preheat oven to 350 F.
  2. Remove the fat from the chicken breasts.
  3. Cut horizontally though the thickest part of the breast, cut in half for equal size. Pound between wax paper if need to get equal thickness.
  4. Mix the bread crumbs and seasonings in a plastic bag.
  5. Heat the olive oil and butter in a large heavy skillet.
  6. Dip each piece of chicken in the cream, then shake in the bag of crumbs to cover. Remove any excess crumbs.
  7. Lay the chicken in the hot skillet, just to brown, do not overcook.
  8. Remove the chicken to a oven-proof pan.
  9. Brown the remaining pieces of chicken, layer in the over-proof pan.
  10. Deglaze the skillet with a small amount of broth, loosen the residue bits of chicken loose to be come part of the sauce.
  11. Add the flour, whisk, stir to blend adding broth to make a smooth sauce.
  12. Pour in the sliced mushrooms, just to moisten and heat slightly.
  13. Pour sauce and mushrooms over the pan of browned chicken.
  14. Cover tightly with aluminum foil and put in oven 1 hour.
Notes
Undiluted evaporated milk can be used in place of cream............................ Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

 

 This is the Menu was served with

Chicken Breasts in Mushroom Sauce

Risotto with Peas and Parmesan Cheese

Steamed Cauliflower with Sweet Red Peppers and Garlic

Steamed Green Beans sauteed in Olive Oil, topped with Lemon Zest and Toasted Almonds

Cranberry Sauce, Crushed pineapple , Diced Apple, and Chopped Walnuts in Cherry Gelatin.

Cranberry Apple Salad

Cranberry Sauce, Pineapple, Apple, Walnut Cherry Gelatin Salad

Baked Honey Wheat Bread

Baked Honey Whole Wheat Bread

Baked Honey Whole Wheat Bread

 

 Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Netta Belle's Choice cookbookinabox 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experienc ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Chicken Schnitzel

Chicken Schnitzel

Chicken Schnitzel:  A fresh change from comfort foods.

Chicken Schnitzel

Chicken Schnitzel

We have been having  soups, creamy casseroles, breads and desserts to comfort us in the cold of winter.  I decided we needed something crispy and fried.  Fried food is a rarity at our house, we bake, broil, steam, lightly saute or braise.   I remembered Chicken Schnitzel.

Chicken Schnitzel

Chicken Schnitzel

 It tasted so good, crispy, tender pieces of breasts of chicken with a crispy coating.  It was a nice change.

We look for comfort in foods, in the cold weather we look for comfortable clothes by wearing layers of  tee shirts, sweatshirts, big sweaters, and warm pants.    

 

Related imageThen comes spring and the unveiling!  Will that be a shock to you?  Have you found all your comfort foods around your middle? Are your scales a forbidden place to step?  Does it sound like a  lead into for a low calorie meal?  It wasn’t that at all. Really just changed the flavor of comfort foods to foods cooked in olive oil.  

 

 

Frying Chicken Schnitzel

Frying Chicken Schnitzel

I cut the chicken breasts into thin layers, 1/4 to 1/2 inch thick.  I did not flatten the pieces, as in true schnitzel. I mixed an egg with 1 tablespoon water and prepared a pan of flour, cayenne pepper and   a seasoning blend and black pepper.  I dipped the chicken cutlets in the flour, then into the egg mixture and again into the seasoned flour.  When the oil was hot in the skillet, I added the chicken cutlets to brown under a reduced heat, until crispy on both sides, about 4-6 minutes each sides to 170 F.  This recipe was inspired by Winemonger.com.

Roasted Mixed Vegetables

Roasted Mixed Vegetables

The side dish was roasted mixed vegetables, coated with olive oil, dried Italian Seasonings and black pepper.  The vegetables are those on hand, this time we had potato, zucchini, onion, garlic, carrots, celery, cabbage and cauliflower.  These were roasted at 525 F to tender and somewhat browned, 20-25 minutes.  They were a nice balance with the Chicken Schnitzel.

We still had some sweet, warm, creamy, comfort food:  Creamy Rice Pudding.  This is a favorite recipe adapted from Chef Ron Lock’s Creamy Rice Pudding. I used long grain white rice, 1 cup vanilla soy milk, 1/2 cup Carnation Milk and 1/2 cup water. 

Creamy Rice Pudding

Creamy Rice Pudding

Chicken Schnitzel
 
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Fried crispy chicken cutlets with a thick crust over the tender white chicken breasts.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 pieces
Ingredients
  • 2 boneless chicken breasts
  • 1 egg beaten
  • 1 tablespoon water
  • ⅛ teaspoon cayenne pepper to taste
  • 1 teaspoon Flavour-Enhancer Spice Blend
  • ½ cup Flour
  • ¼ teaspoon Ground black pepper
  • 4-5 tablespoons olive oil or less if desired
Instructions
  1. Cut chicken breasts in half, lengthwise or about ¼ to ½ inch to get about 4 cutlets
  2. Mix the egg and water.
  3. Lightly season the chicken cutlets with cayenne and Flavour-Enhancer Spice Blend.
  4. Mix the measured amount of seasonings in the flour.
  5. Roll the chicken cutlets in the seasoned flour.
  6. Dip in the egg to coat on both sides.
  7. Again dip in the seasoned flour, set aside while seasoning the rest of chicken.
  8. Heat the olive oil, hot, in a heavy skillet, the oil will sizzle when chicken is added.
  9. Place the chicken cutlets in the skillet to brown about 4 minutes.
  10. Sprinkle more black pepper is desired.
  11. Turn the pieces over to brown the other side for about 4-6 minutes.
  12. The temperature of the chicken should be 170 F when done.
  13. Lay the crispy chicken cutlets on a meat platter lined with toweling to drain excess oil.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience...©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.                               ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Slow Cooker Chicken Noodle Soup

Delectable Chicken Noodle Soup

Delectable Chicken Noodle Soup

Chicken, broth, noodles and vegetables creates a delectable Chicken Noodle Soup

This summer I prepared for the  family reunion a crock pot of simmered chicken breast with minimum seasoning.  This was to meet dietary needs of those who could not tolerate garlic, barbecue sauce, diabetic, or need for fat free foods.  I bought six large skinless, boneless chicken breasts, trimmed off any fat, and cooked them in the crock pot with one 14.5 ounce  can Swanson 99% Fat Free Chicken Broth and water to partially cover the chicken.   I cooked it in the crock pot to take and serve at the reunion.   What was left over, I drained and froze to use later in casseroles and  Chicken Noodle Soup.

Home-made Precooked Chicken Breasts and Broth.

Those precooked chicken breasts did not last long.  It was just too easy to go to the freezer and thaw one or two breasts for a quick evening meal.  The next time I prepared the chicken breasts, I seasoned them with Netta Belle’s Choice® Flavour-Enhancer Spice Blend.  Into the slow cooker I  added 1/2 cup sliced onions, 1/4 cup finely diced celery, arranged the seasoned chicken breasts on top of the vegetables and added the one 14.5 ounces can of chicken broth and water to almost cover.

Chicken Breasts seasoned with Netta Belle's Choice Flavour-Enhancer Spice Blend

Chicken Breasts seasoned with Netta Belle’s Choice Flavour-Enhancer Spice Blend

The chicken was cooked on high for about 3 hours until  meat tested 165 F.  The tender flavorful chicken breasts were frozen and the broth was put into three pint jars to store in the refrigerator.  This makes such a rich and low fat broth to use in  sauces, for risottos,  rice, vegetables or soups

Cooked chicken breasts to freeze; canned broth

Cooked chicken breasts ready to freeze; canned broth.

Chicken vegetable soup is good, but isn’t chicken noodle soup suppose to be the answer to what ails you?  So this is was the inspiration for Slow-Cook  Chicken Noodle Soup recipe.

Although I do a lot of cooking, there have been some recipes I just don’t attempt.  Noodles has been one of them.  I guess the first endeavor they turned out tough and like shoe leather or leather shoe strings.  So some years later, I thought I would try them again.  This time it was success.  Using my mother’s recipe from her cookbook recipe box, I made noodles.

Home made egg noodles.

Home made egg noodles.

Egg Noodles

1 egg
1 tablespoon vegetable oil or olive oil
1 tablespoon milk or teaspoon more if needed.
1 teaspoon salt
1 cup sifted flour

Beat the egg in a medium size bowl. Mix in the oil and milk.  Add the dry ingredients and blend with a fork. Work the dough into a ball. Lightly flour bread board and roll out thin. Cut into 2 inch strips, layer and cut into narrow strips. Allow to dry.

Note: My preference is a wider noodle, 1/2 inch. Drying time is about 1-2 hours before using them. What is not used, I bag and freeze. This makes a small batch of noodles.

Slow Cooker Chicken Noodle Soup
 
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Enjoy a rich soup of chicken, vegetables and noodles to soothe you through the cold chill of winter.
Author:
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 large potato, cut into ½ inch pieces
  • 1 large carrot, cut into ½ inch pieces
  • ½ cup of onion, chopped
  • ½ cup frozen peas
  • 3 cups diced precooked chicken breasts (2 breasts)
  • 2 cups of broth from the precooked chicken breasts, including the onion and celery in the broth.
  • 1 14.5 ounce can of low fat chicken broth
  • 1-2 cups dried noodles
Instructions
  1. Place the vegetables on the bottom of the crock pot.
  2. Add the diced chicken
  3. Add the broth.
  4. Cook about 1 hour on low or until boiling.
  5. Add the noodles, stir.
  6. Continue cooking on low for about 3 hours or until the noodles are done.
  7. Serve immediately.
Notes
Recipe for precooked chicken breasts and egg noodles are in the Blog content. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Add to your meal:

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Lemon Bar-B-Que Chicken Breasts

 

Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Breasts

There is so much attention to what is healthy and best for us to eat. With vegan and vegetarian recipes available in magazines, on the internet, in old and new cookbooks, one gets to feel guilty to even consider poultry.  Of course, poultry is still recommended as a good choice.  Lemon-Bar-B-Que Chicken is my attempt to slim down a chicken entrée.

Of course the primary ingredient is 2 skinless boneless chicken breasts, cut into 3-4 strips.

2  Skinless,  boneless chicken breasts cut into 3-4 strips.

2 Skinless, boneless chicken breasts cut into 3-4 strips.

Ingredients for the Lemon Bar-B-Que Marinade

Ingredients for the Lemon Bar-B-Que Marinade.

Marinades are to tenderize and flavor the meat.  Use containers of glass, stainless steel or plastic bags to marinate, as most marinades contain some acid such as lemon juice, wine, vinegar or fruit juice.  Refrigerate for at least 1 hour, some recipes will give longer marinating time depending on the cut and size of the meat.  Turn or stir the meat in the process of marinating.  Some recipes do not use the marinade over the meat while cooking.

Combining the marinade ingredients.

Combining the marinade ingredients.                                                                                                                                                       

Adding the marinade to the chicken to refrigerate

Adding the marinade to the chicken to refrigerate.                                     

Netta Belles' Choice Lemon Bar-B-Que Chicken Breasts
 
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A tantalizing barbecue chicken without the heavy sweet sauce; lemon zest and juice with the dried crushed red pepper flakes give is a tangy and spicy flavor.
Author:
Recipe type: Poultry
Cuisine: Italian
Serves: 2
Ingredients
  • 2 skinless boneless chicken breasts
  • ¼ cup olive oil
  • 2 teaspoons of lemon zest (grated lemon rind)
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • 1 teaspoon Netta Belle's Choice Whole Rosemary
  • ½ teaspoon or to taste Netta Belle's Choice Flavour-Enhancer Spice Blend
  • Fresh parsley or rosemary sprigs to garnish.
Instructions
  1. Cut the chicken breasts into 3-4 strips.
  2. Place in a shallow glass bowl.
  3. Make the marinade also referred to as the barbecue sauce.
  4. Mix the oil, lemon zest, lemon juice and spices in small glass mixing bowl.
  5. Whisk to thoroughly blend.
  6. Pour the marinade over the chicken strips.
  7. Cover bowl and marinate in refrigerator at least 1 to 4 hours.
  8. Preheat the oven broiler or grill.
  9. Place chicken strips on broiler pan which has been covered with aluminum foil.
  10. Broil or grill for 6-8 minutes, until the juices run clear or 170 F
Notes
Recipe inspired by "Italian: The definitive professional guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes" by Carla Capalbo, Kate Whiteman, Jeni Wright and Angela Boggiano, 2003. ---------cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat & Trdmk.Off.”  Reg. “Trade-marks Canadian Intellectual Property Office.”  nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Cranberry Balsamic Glazed Chicken

Copy of Chicken and Cranberries 046

Cranberry Balsamic Glazed Chicken

Enjoy a new, sweet and tart taste to sauteed chicken.  One of the ‘fads’  in food additions in the last couple of years has been the dried cranberries.  While they are good in cereals, trail mixes and breads, they are delicious in chicken and pork recipes. They do provide  20 mg potassium, 3 g fiber and 33 g of carbohydrate in 1/4 cup serving per Ocean Spray

Cranberry Balsamic Glazed Chicken
 
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Cranberries are not just for Thanksgiving, add dried cranberries to sauteed chicken breast to give it a sweet and tart flavor
Author:
Recipe type: Entree
Cuisine: American
Serves: 2-4
Ingredients
  • 2 boneless chicken breasts
  • ¼ cup all-purpose flour
  • ¼ cup bread crumbs
  • ½ teaspoon Netta Belle's Choice Sea Salt
  • ½ teaspoon Netta Belle's Choice Black Pepper
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • Cranberry Balsamic Glaze
  • ¼ cup dried cranberries
  • 1 garlic clove, grated
  • 1 orange, zest and juice
  • 2 tablespoons balsamic vinegar
Instructions
  1. Cut the chicken breasts across into equal sizes.
  2. Roll the chicken pieces in flour seasoned with Sea Salt and Black Pepper.
  3. Lay on rack to allow the flour absorb into the chicken.
  4. Roll pieces into bread crumbs.
  5. Heat the olive oil and butter in skillet.
  6. Add the chicken to hot oil to sear and brown.
  7. When done, remove to a platter to keep pieces warm while fixing glaze.
  8. Pour out the grease and wipe the skillet with toweling.
  9. Into the skillet, add the glaze ingredients and simmer for 2-3 minutes.
  10. Return the chicken to the skillet to coat with glaze and heat through.
  11. Serve the cranberry glaze with the chicken.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Netta Belle's Choice Sea Salt  Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring  you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Fourth of July Lunch Menu with Apple Pie Recipe

Fourth of July Lunch Menu with Apple Pie Recipe

Menus do not have to be elaborate to be tasty or for it to be a party or picnic. Lemon Bar-B-Que Chicken Breasts  pieces, served with baked beans, Summer Time Cole Slaw and American Apple Pie tops off an easy holiday lunch or picnic.

Fourth of July Lunch

                               Fourth of July Lunch

The zesty Lemon-Bar-B-Que recipe is in the cookbookinabox® Menu 101.  The Netta Belle’s Choice® Summer Time Cole Slaw is given in previous post for the recipe in this blog.  Use your favorite baked beans recipe or purchase sweet and spicy flavored baked beans. style American Apple Pie recipe follows.

American Apple Pie

American Apple Pie

American Apple Pie
 
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Celebrate July 4th with a Golden Delicious Apple Pie.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • DOUBLE 9-INCH PIE CRUST
  • 2 cups all-purpose flour
  • ½ cup cold unsalted butter
  • ⅓ cup cold vegetable shortening
  • ½ teaspoon salt
  • 5-6 tablespoons ice water
  • ----------------
  • APPLE PIE FILLING
  • 5-6 medium Gold Delicious apples, peeled and sliced
  • 1 tablespoon lemon juice
  • ½ cup white sugar
  • ½ cup light brown sugar, firmly packed
  • 2 tablespoons instant tapioca
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • 1 teaspoon butter
  • 5-6 medium
Instructions
  1. PIE CRUST
  2. Combine flour, cold butter and cold shortening in large bowl.
  3. Use mixer to blend to corn meal texture.
  4. Add water by tablespoons just until dough begins to stick together.
  5. Gather into a large ball.
  6. Divide into two, flatten and wrap in plastic wrap to refrigerate 30 to 60 minutes.
  7. Roll out between wax paper or generously floured board.
  8. Line the bottom of 9-inch pie plate.
  9. Roll out second ball of dough for the top crust.
  10. ------------
  11. APPLE PIE FILLING
  12. Preheat oven to 425 F.
  13. Slice apples into lemon juice, stir to coat. (Prevents apples from browning.)
  14. Mix sugars, tapioca and spices in large bowl.
  15. Drain apples.
  16. Pour apples into sugar mixture, blend to coat apples with sugar mixture.
  17. Pour filling in prepared pie plate.
  18. Dot top with butter,
  19. Cover with second pie crust.
  20. Make small holes to allow steam escape while baking.
  21. Bake 15 minutes at 425 F.
  22. Reduce heat to 350 F, bake 35 to 45 minutes more.
  23. Cover with aluminum foil if top browns too fast.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. 2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

                      Enjoy your American Apple Pie with your Fourth of July Lunch Menu.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.