CHICKEN AND WINE OVER PARSLIED PASTA

Fussy hubby is not a big fan of chicken, but he’ll gobble this dish up whenever I make it.  Sauteeing the chicken with mushrooms, onion, wine and chicken broth develops complex flavors that we both appreciate, and serving it with parslied noodles or spaghetti makes this dish a real winner.  Hubby’s my sous chef – he chops all the veggies and herbs which cuts my kitchen time and gets us to the table faster.  This is a dish for four people, and we are only two.  The leftovers are reheated a few nights later and taste even better.

Chicken and Wine over Parslied Pasta Rating:  9.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1/2 tsp. Diamond kosher salt + 1/4 tsp. + 1/4 tsp. 1/4 tsp. white pepper + 1/8 tsp. 1/8 tsp. cayenne pepper 1/4 tsp. smoked paprika  3 Tbsp. white whole wheat flour + 1-1/2 Tbsp. 4 boneless skinless chicken breasts 1/2 lb. pasta of choice* 1-1/2 Tbsp. unsalted butter + 1 Tbsp. + 1-1/2 Tbsp. 1 medium onion (about 1 cup), finely chopped 1-2 tsp. minced garlic, according to taste 8 oz. sliced mushrooms 1/2 cup dry white wine, drinking quality 1/2 cup low-sodium chicken broth + additional broth if needed for gravy consistency 1-1/2 tsp. lemon juice 1/4 cup chopped fresh parsley *If you are big pasta eaters, you may want to increase the amount. Combine 1/2 tsp. salt, 1/4 tsp. white pepper, cayenne pepper, paprika and 3 Tbsp. flour on a sheet of wax paper or a paper plate.  Dredge chicken in flour mixture.  Set aside.   Start a large pot of  lightly salted water on high heat. In a large saute pan over medium-high heat, saute chicken in 1-1/2 Tbsp. butter, 2-3 minutes each side.  Transfer to a plate and cover to keep warm.   Add 1 Tbsp. butter, 1/4 tsp. salt, onions and mushrooms to pan and cook, stirring, 5 minutes, till beginning to brown.  Add garlic and saute 30 seconds.   Stir in 1-1/2 Tbsp. flour, 1/4 tsp. salt, 1/8 tsp. pepper.  Add wine, let it bubble up, then stir up any brown bits at bottom of pan.  Add chicken broth and lemon juice.  Cook 3-4 minutes, or till gravy consistency is reached, adding additional broth if needed.  Put chicken back in pan, reduce heat, cover and simmer on low.  In the meantime, add pasta to water when it boils, and stir often to keep it from sticking together.  When pasta is cooked according to your taste, drain in a colander, then return to pot and toss with 1-1/2 Tbsp. butter and 1/4 cup chopped parsley.   Serve chicken with pasta, and a green salad if desired.  Yield:  4 servings

CHICKEN WITH GINGERED APRICOT SAUCE

Grilling out in the summertime is fun and easy.  It’s  great not to have a lot of pots and pans to clean up.  But we had a cool snap recently, and I couldn’t wait to make something different.  My mouth had been watering for this dish, made from a recipe I found on epicurious.com and adapted.  It’s one of those rare recipes that both hubby and I like.  So nice not to have to cook two separate meals.  There was just one extra pot for his peas, since he doesn’t eat broccoli or pea pods.  (I thought of cooking his peas with my broccoli, but just knew he would taste the broccoli, or at least he would think he tasted it.) 



Most Asian-inspired dishes have more sugar than I like.  This one, however, is different.  It’s not icky sweet.  Instead of preserves, I used Smucker’s Apricot Simply Fruit.

 

(If you prefer more sweetness, just use any apricot preserves.)  There are some subtle but nice flavor layers from the coriander mixed with the flour,  and from the ginger, soy sauce, apricot preserves, garlic and green onions in the sauce.   And, even though there are more pots and pans than I like, we get two meals out of this.  So the second night is just warming up the leftovers.)  This is a recipe that we will enjoy over and over.

CHICKEN WITH GINGERED APRICOT SAUCE Adapted from epicurious.com Rating:  9 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  3 Tbsp. flour 1/2 tsp. ground coriander 2 large chicken breast halves, halved and pounded thin 3/4 tsp. sea salt 1/4 tsp. black pepper 1 Tbsp. + 1 tsp. unsalted butter, divided use 1 Tbsp. extra-virgin olive oil 4-6 green onions (about 1/2 cup sliced) 1/2 tsp. garlic, finely chopped 1/2 – 3/4 cup low-sodium chicken broth 2 tsp. cornstarch 2 Tbsp. no-sugar-added apricot preserves 1 tsp. low-sodium soy sauce 1-1/2 tsp. grated fresh ginger 4-5 drops California hot sauce In small resealable bag, combine flour and coriander.   Pound cutlets between sheets of wax paper to an even thickness.    Season with salt and pepper.  Dip each cutlet in flour, one at a time, shaking off excess.    Heat large heavy skillet on medium heat.  When pan is hot, add 1 Tbsp. butter and the oil.  Add chicken and saute till cooked through, about 4 minutes per side.    Transfer chicken to platter and tent with foil to keep warm, or place in 200F oven.  Add half of the green onions and garlic to drippings in skillet and stir over medium-high heat 1 minute, scraping up any browned bits.  Whisk 1/2 cup broth and cornstarch in small cup or bowl till smooth.  Add to skillet; bring to boil, stirring constantly.  Add preserves, soy sauce, ginger and hot sauce.  Boil till thickened to sauce consistency, about 1-2 minutes, adding more broth if necessary.  Pour over chicken.  Garnish with remaining green onions.  Yield:  4 servings

CHICKEN AND MUSHROOMS OVER PARSLIED NOODLES

This is comfort food -- the way to a man's heart. Actually, this could be the way to a woman's heart also. If you want to use exotic mushrooms, this dish could be even better. I used cremini, which have a bit more flavor than plain white mushrooms. Guy thinks he doesn't like cremini mushrooms, but in a dish like this, he can't tell, so I just keep mum and smile while he raves about how good it is. This dish easily serves 4. Don't even think about halving it, because you'll want the leftovers for another meal. This is so so good.

Chicken & Mushrooms Over Parslied Noodles
Source: Judy's Kitchen
Rating: 9.5 out of 10

INGREDIENTS:
1 Tbsp. sea salt, divided use
1 lb. curly noodles, with or without egg
1 stick (8 Tbsp.) Smart Balance buttery spread, divided use
1/2 cup chopped fresh parsley
1/2 tsp. black pepper
1/4 tsp. ground red pepper (or cayenne)
1/2 tsp. smoked paprika
1 cup all-purpose flour, divided use
1/4 cup cold water
4 boneless, skinless chicken breasts, sliced in half and pounded to make 8 cutlets
1 pkg. (8 oz.) cremini mushrooms (or other mushroom of choice), sliced
1 large shallot, diced
1 large garlic clove, grated
1-1/4 cups dry white wine, drinking quality
1 cup low-sodium chicken broth + more if needed to thin gravy
1 Tbsp. lemon juice

Fill a large stock pot with water and 1-1/2 tsp. sea salt, and place over high heat. When water boils, add noodles and cook per package directions. Drain noodles and toss with 3 Tbsp. SB and 1/2 cup chopped parsley. Cover and keep warm.

While pasta water is heating,combine 1 tsp. salt, pepper, ground red pepper, paprika and 1/2 cup flour in a paper plate. In a medium bowl, add water. Wet chicken in water and then dredge in the flour mixture.

In large saute pan over medium-high heat, melt 3 Tbsp. SB and saute chicken breasts, about 4 minutes on each side; remove to a plate; keep warm. Reduce heat; add 2 Tbsp. SB, mushrooms and shallots to pan and saute about 5 minutes, till veggies are beginning to brown; add garlic, saute for an additional 30 seconds; stir in remaining 1/2 cup flour, 1/2 tsp. salt and 1/4 tsp. pepper and mix till pasty. Add wine, raise heat, let it bubble up while you continue to stir, scraping up any browned bits. Add chicken stock and lemon juice and cook for an additional 3-4 minutes, till mixture is of desired gravy consistency (add more stock if needed). Put chicken back in pan, reduce heat, cover and simmer while pasta cooks. Taste to adjust seasonings, adding more salt and pepper if needed.

Serve chicken breasts over noodles, accompanied by a fresh green salad. Yield: 4-6 servings

ONE-BOWL COUS COUS WITH CHICKEN + BROCCOLI-TOMATO SALAD

I made the most amazing dish of leftovers the other night, I just had to tell you about it. I had some rotisserie chicken and some broccoli-tomato salad hanging out in my fridge, waiting to be noticed. I sauteed 1 small clove of minced garlic and about 1/3 cup of chopped onion in 1 Tbsp. of Smart Balance buttery spread for a few minutes. I added 1/3 cup of low-sodium chicken broth along with 1/2 cup of cooked chopped chicken, and turned the heat up so it could boil. Then I added 1/4 cup of cous cous and the remains of my broccoli-tomato salad with the vinaigrette and the juices, covered and removed from heat and let it sit for 5 minutes. It was delicious!

SICILIAN CHICKEN AND VEGETABLES FOR TWO

Here's an easy chicken dish when you're not in the mood to cook an elaborate meal. Allow 1 full chicken breast for each 2 persons. Since I mostly cook for 2, this recipe will be for 2. Just double it for 4; triple it for 6; etc. There aren't many ingredients and it makes up quickly. It's good served with fettucini or other pasta, but this time, I made brown rice. If you've never cooked with balsamic vinegar, you should give it a try. Italians have been doing it for a long time. You won't taste the vinegar (unless you add too much). It just gives a lift to your meal -- an edge that perks up the flavors. Italian cooking is quite simple and easy once you get the hang of it.

Sicilian Chicken and Vegetables for Two
INGREDIENTS: 3 Tbsp. extra-virgin olive oil, divided use
1 large skinless, boneless chicken breast, cut in bite-size chunks
1/2 tsp. sea salt
1/4 tsp. black pepper
1/2 cup coarsely chopped sweet onion
1/2 cup sliced or coarsely chopped green pepper
1-1/4 cups sliced zucchini
4 Tbsp. tomato paste
1/2 cup sliced or chopped roasted sweet pepper
2 Tbsp. balsamic vinegar
1/4 tsp. crushed dried oregano
1/4 - 1/3 cup chopped Italian flat-leaf parsley
2-3 sprigs fresh thyme
1/2 cup chicken broth

DIRECTIONS: Heat 1 Tbsp. olive oil in a large heavy skillet. Salt and pepper the chicken chunks and add to the skillet. Brown the chicken on medium heat, turning as needed. Cook for about 5 minutes, stirring them so they don't burn or stick. Remove the chicken to a plate while cooking the veggies. Turn the heat to low; add the remaining 2 Tbsp. oil to the pan and add the onions and green pepper. Saute them for about 5 minutes, then add the zucchini. Cook an additional minute, stirring them as needed. Add the tomato paste and roasted peppers and stir till paste is dissolved. Turn the heat up to medium, put the chicken pieces back in and add the vinegar, parsley, oregano and thyme sprigs. Add the chicken broth and let it bubble up while you scrape up all the browned bits from the bottom of the pan. Cover; turn heat back to low and cook for 5 minutes or less, till veggies are tender and chicken is cooked through. Serve over pasta or with rice or cous cous. Yield: 2 servings.
P. S. You can also make this with canned diced tomatoes, in which case you won't need the chicken broth. The paste has just a tad more flavor than the diced tomatoes.

CHICKEN TENDER PICCATA

Here's an easy and quick week night recipe that has great flavor.  Chicken Piccata is usually made with boneless, skinless chicken breasts.  When you use chicken tenders instead of boneless breasts, you skip the step of slicing the breast in half.  Also, pounding the tender is much easier than pounding the breast flat, because it's (obviously) a more tender piece of chicken.  When you see chicken tenders on sale, definitely buy several packages and freeze what you don't immediately use.

Chicken Tender Piccata


1/2 lb. chicken tenders
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. Smart Balance buttery spread (not the lite version) + 1 Tbsp for sauce
2 Tbsp. extra-virgin olive oil
1/4 cup dry white wine
2 Tbsp. fresh lemon juice
1 Tbsp. capers with juice
optional garnish: 3 slices of lemon, halved; chopped fresh parsley

DIRECTIONS: Place chicken tenders between two sheets of waxed paper and pound thin with mallet.
In paper plate, combine flour, salt and pepper. Dredge chicken on both sides. Heat half the olive oil and half the Smart Balance over medium heat in a heavy skillet (if you have non-stick cookware, you can reduce the fats). Cook 2-3 minutes on each side, or til golden brown, adding the remaining fat when you flip sides.
Remove chicken to plate, cover with tinfoil and keep warm. Pour wine and lemon juice into pan, increase heat and cook till it boils and slightly thickens. Add capers, 1 Tbsp. Smart Balance, and chicken. Heat again till it boils. Place chicken on serving dish; pour sauce over. Garnish with parsley and lemon slices if desired. (This recipe may be used for veal or thin boneless pork chops, if desired.) Yield: 2 servings

CHICKEN STEEPED IN SAUCE

One of my sisters (I have two) gave me a cookbook years ago, called "The Romagnolis' Table." It's a collection of Northern Italian recipes. Guy is Sicilian, and his family recipes are different from the ones in this book. Through the years I have enjoyed this cookbook tremendously and have found the recipes to be excellent. On a rainy day in Eastern North Carolina, I started thinking about today's recipe and found that I had all the ingredients to make it. As Guy said after he cleaned his plate, "the sauce is fingerlickin' good." Coming from an Italian, that's a true compliment and testament to the authenticity of the recipe. This is a very easy recipe, so long as you don't mind some chopping. What makes it even easier, if you have some veggies, just throw them in the sauce at the end of the cooking time, like I did with the zucchini in the picture. You don't even have to dirty another pot. If you're not on a low-carb diet, plan on having something to sop up the sauce with: pasta, bread or mashed potatoes. I'm sure you'll be licking your fingers on this one. As always, if you decide to try it, please give me some feedback.

Chicken Steeped in Sauce (Gallina in Umido)

INGREDIENTS: 1 3-lb. frying chicken, or 3 lbs. of your favorite parts

2-3 Tbsp. extra-virgin olive oil (I always get first cold pressed)
1/2 cup dry white wine (I left it out and didn't miss it)
1-1/2 tsp. salt (I always use sea salt -- it has minerals you need)
freshly ground pepper to taste
3 cups peeled plum tomatoes, cut up (I used Furmano's crushed tomatoes--

BATTUTO: 1 medium onion

1 celery stalk
1 carrot
1 Tbsp. chopped fresh parsley (I used 1/4 cup fresh parsley plus 1/4 cup fresh basil)
1 Tbsp. minced garlic (Judy added)

Cut the chicken up into 10 pieces, and remove all the fat you can. Make a battuto of the vegetables and herbs, mincing them almost to a paste. Cover the bottom of a medium-sized stewpot with the olive oil, and add the battuto. Saute everything until golden over medium heat, and then add the chicken pieces and slowly brown them in the flavored oil. Salt and pepper the chicken, add the wine if you are using it, and scrape the sides and bottom of the pot to collect any bits that may have stuck. Add the tomatoes and bring to a slow boil. If the liquids don't quite cover the chicken pieces, add enough warm water to do so and cover the pot. Simmer very very slowly for 1 hour, stirring occasionally, or until the chicken is very tender and the sauce has thickened and has reduced to about half of its original quantity. During the last 5-10 minutes, add any vegetables you want. (I added sliced zucchini.) Yield: 4-6 servings