Spinach Mushroom Chicken
2 pounds chicken cutlets pounded flat Salt and pepper to taste 1/2 cup flour for dredging only 1/4 cup olive oil 1 pound cremini (Baby Bella) mushrooms sliced 5 cloves garlic sliced 12 ounces baby spinach 1 cup low sodium chicken stock 3/4 cup dry white wine 3 tbsp butter For cornstarch slurry
2 tbsp cornstarch 2 ounces water Cut chicken into roughly 3-inch long pieces. Pat chicken dry and season well with salt and pepper on both sides. Dredge the chicken in flour on all sides and shake off excess.
Heat a large skillet over medium heat. Add 1-2 tablespoons of olive oil to the pan and once hot add the chicken pieces. Do not crowd the pan. Sear the chicken for 3 minutes per side then place on a plate lightly tented with foil. Work in batches and set all chicken aside.
Add the mushrooms to the pan and cook until browned. Once browned add the garlic to the pan and cook for 2 minutes more.
Season the mushrooms with salt and pepper then add the wine and chicken stock to the pan and turn the heat to high. With a wooden spoon, scrape all of the brown bits off the bottom of the pan. Cook until the liquid reduces by half then turn the heat down to medium.
Add in the chicken and the spinach. Cover and cook for 2-3 minutes to wilt the spinach and warm the chicken through.
If the sauce is too loose add half of the cornstarch mixture to the pan and cook over medium-high until thickened (about 2 minutes). If still too loose add the remaining bit. Once satisfied with the sauce's consistency turn the heat off and remove the pan from the heat.
Taste test the sauce. Add more salt and pepper if required (it will probably need more salt). When satisfied with the taste, mix in the cubed butter and stir until melted. Serve with crusty bread to mop up the sauce. —kwc— Lemon Ginger Chicken 1 tbsp hot pepper flakes 1 inch piece of ginger finely chopped 6 tbsp soy sauce 2 pounds skin-on chicken thighs and drumsticks 2 red onions, peeled and quartered 1 lemon zested then sliced into rings 1 tbsp butter 2 tbsp honey In a small bowl, mix together the dried chiles, if using, the ginger, and the soy sauce.
Place the chicken pieces in a resealable bag or container, pour in the marinade, and toss to coat. Refrigerate for at least 6 hours, or up to 24 hours.
Preheat the oven to 400. Dump the chicken pieces and marinade into a large roasting pan and arrange in a single layer with 1 to 2 inches of space between each piece of chicken. Add the onion quarters, then arrange the lemon slices in between the pieces of chicken.
Roast, basting halfway through, until the chicken starts to brown and become tender, about 35 minutes.
Spoon any juices from the roasting pan into a small saucepan, then return the chicken to the oven.
Set the saucepan over medium-low heat and add the butter, honey, and lemon zest. Bring to a gentle boil and let bubble until the sauce has reduced by a third, 5 to 10 minutes.
Remove the chicken from the oven and pour the honey sauce evenly over the chicken. Return to the oven and cook until the chicken is cooked through, with an internal temperature of 165 degrees and the skin is caramelized, 5 to 10 minutes. It’s ok if the internal temperature is significantly higher at this point. Remove from the oven and let rest for 5 minutes before serving.
—kwc— Fruity Chicken Salad with Tarragon 1-1/2 cups grilled skinless, boneless chicken thighs, chopped 1/2 red apple - peeled, cored, and diced 1/2 cup halved green grapes ⅓ cup toasted chopped pecans 1/4 cup diced red onion 1/4 cup diced celery 1/4 cup mayonnaise 1/4 cup low-fat plain Greek yogurt 2 tbsp chopped fresh tarragon 1 tsp Dijon mustard 1 lime, zested and juiced Salt and freshly-ground black pepper to taste Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.
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