Amazing Apricot Chicken with Fingerling Potatoes and Green Beans, from Gael

Amazing Apricot Chicken with Fingerling Potatoes and Green Beans, from Gael

8-8-19, from Hello Fresh meal-kit delivery service. Yum, really good. The sauce is so delicious you could eat it with a spoon!

Hello Fresh says:
"Chicken breasts are a reliable go-to for dinner—easy to cook and pleasing to just about every palate. But let’s face it: they can be a little boring sometimes. Which is why we’ve enlisted the help of a lively sauce made with apricot jam: it coats each bite of meat in stone-fruit sweetness and even tastes great drizzled onto the potatoes and roasted green beans on the side."

12 oz Fingerling Potatoes
6 oz Green Beans
Shallot
2 Chicken Breasts (12 oz)
1 branch Thyme
2 T Apricot Jam
5 T Balsamic Vinegar
1-2 T Chicken Stock Concentrate

Adjust rack to top position and preheat oven to 425 degrees. (Want to know the secret to extra toasty roasted potatoes? Leave your baking sheet in the oven while it preheats. When those spuds hit that hot surface, they’ll begin to sizzle and crisp.) Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack for 10 minutes (we’ll add more to the sheet then).

Once potatoes have roasted for 10 minutes, remove sheet from oven; toss and push potatoes to one side. Toss green beans on opposite side of sheet with a drizzle of olive oil, salt, and pepper.  Return to oven and roast until veggies are tender and crisped, 12-15 minutes.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest.

Heat a drizzle of olive oil in same pan over medium heat. Add shallot and thyme. Cook, stirring, until softened, 2-3 minutes. Add jam and the vinegar. Simmer until syrupy, 1 minute. Stir in 2 TBSP water (more if sauce too thick) and stock concentrate. Cook until thickened, 1-2 minutes (2-3 minutes for 4). Remove from heat; stir in 1 TBSP butter until melted.

Remove thyme from pan with sauce and discard. Season sauce with salt and pepper. Slice chicken
crosswise. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.

Chicken Marsala Risotto with Chives and Dijon, from Gael

Chicken Marsala Risotto with Chives and Dijon, from Gael

From Plated meal-kit service, made on 6-17-19. So good -- really rich and decadent. Not low-calorie, that's for sure.

Comments from Plated: "Our chicken Marsala gets so many rave reviews, it has easily earned its spot in the Plated Hall of Fame. Here, we're channeling the same mouthwatering flavors into a creamy risotto. While Arborio rice simmers with Marsala wine and chicken stock, chicken breasts pan-roast until tender. To mimic the original dish's creamy mushroom sauce, we stir creminis sautéed in more Marsala into the rice mixture. Mascarpone provides extra richness, Dijon adds tang, and a chive garnish gives each bowl a pop of color."


1 chicken bouillon cube
6 ounces cremini mushrooms
⅛ ounce chives 1 shallot
½ cup Arborio rice
¼ cup Marsala wine
2 boneless skin-on chicken breasts
1 packet Dijon mustard
4 ounces mascarpone cheese

1. Warm broth and prepare ingredients
In a medium high-sided pan, combine bouillon cube and 2¾ cups water. Bring to a boil over medium-high heat, then remove pan from heat and cover to keep warm until Step 3. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse chives and thinly slice. Peel shallot and mince.

2. Sauté shallot and toast rice
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add half of shallot; sauté, stirring, until softened, 2–3 minutes. Add rice; cook, stirring, until toasted and translucent, 2–3 minutes. Add half of Marsala wine; simmer until liquid is mostly absorbed, 1–2 minutes more.

3. Simmer risotto
To pot with rice, stir in warm broth (see recipe tip) and ½ teaspoon salt; wipe pan dry and reserve, off heat, for the next step. Increase heat under pot to high and bring to a boil, then reduce heat to medium high. Simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15–20 minutes. Remove pot from heat; cover to keep warm until Step 6.

4. Cook chicken
While risotto simmers, pat chicken very dry with paper towel (see recipe tip); season all over with ½ teaspoon salt and pepper. Return pan from broth to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip; sear until no longer pink, 6 minutes more. Transfer chicken to cutting board; set aside to rest. Wipe pan clean for the next step.

5. Sauté mushrooms
Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add mushrooms and remaining shallot; sauté, stirring, until mushrooms are golden and shallot is tender, 8–10 minutes. Add remaining Marsala wine and cook until liquid is mostly evaporated, 2–3 minutes more. Remove pan from heat.

6. Plate chicken Marsala risotto
While mushrooms cook, cut rested chicken into ¼-inch slices. Once risotto has simmered, stir in Dijon, sautéed mushrooms, 3 tablespoons mascarpone (see recipe tip), and half of chives to combine. Taste and season with salt and pepper. Divide Marsala risotto between serving bowls. Top with sliced chicken and garnish with remaining chives. Enjoy!

Mediterranean Chicken with Roasted Eggplant Hummus, Feta, and Brown Rice, from Gael

Mediterranean Chicken with Roasted Eggplant Hummus, Feta, and Brown Rice, from Gael

Made 6-12-19, from Plated meal kit. Pretty good! The hummus and eggplant were much better than I expected!

Plated comments: "If you love both hummus and baba ganoush, Chef Shanna's roasted eggplant hummus will have you hooked. The eggplant gets tender and slightly crispy in the oven; then, it's stirred into garlicky hummus with a squeeze of lemon for brightness. It goes so well with slices of pan-roasted chicken seasoned with tangy, lemony sumac. It's all served over a warm salad of brown rice and feta, then garnished with fresh mint and more sumac for a pop of color."

1 eggplant
¼ pint grape tomatoes
⅛ ounce mint
1 lemon
1 clove garlic
½ cup brown rice
2 boneless skin-on chicken breasts
2 teaspoons ground sumac
1 container hummus
2 ounces crumbled feta cheese

1. Prepare ingredients
Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Quarter eggplant lengthwise and cut crosswise into ¼- inch pieces, discarding ends. Halve grape tomatoes. Roughly chop mint leaves, discarding stems. Halve lemon. Using the flat side of a knife, gently crush garlic clove.

2. Cook brown rice
Season boiling water generously with salt. Stir in brown rice and cook until tender, 22–25 minutes (see recipe tip). Drain and return to pot, off heat, then cover to keep warm until ready to serve.

3. Roast eggplant
While rice cooks, line a baking sheet with foil. Add eggplant and crushed garlic and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, stirring halfway through, until very tender, 10–12 minutes total.

4. Cook chicken
While eggplant roasts, pat chicken very dry with paper towel (see recipe tip); season all over with half of sumac, ½ teaspoon salt, and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to cutting board; set aside to rest.

5. Finish hummus and rice
While chicken cooks, once garlic is roasted, transfer garlic to cutting board to cool slightly, then mince. In a medium bowl, stir together hummus, roasted eggplant, garlic, juice of ½ lemon, and ½ tablespoon olive oil to combine. To pot with brown rice, still off heat, stir in feta, tomatoes, juice of remaining lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper to combine.

6. Plate chicken
Cut rested chicken into ¼-inch slices. Divide brown rice, feta, and tomatoes between serving plates. Top with sliced Mediterranean chicken and dollop over roasted eggplant hummus. Garnish with mint and remaining sumac. Dig in!

Thai Chicken Peanut Noodles, from Gael

Thai Chicken Peanut Noodles, from Gael

--Made from the Plated meal-kit service, 6-19-19

Yum! These are really good noodles. I served this cold and it was excellent.

Comments from Plated: "Who knew it was so easy making this takeout favorite at home? Chewy long life noodles are cooked with crisp-tender snow peas, then tossed with shredded chicken and a creamy sauce of fresh ginger, soy, garlic, peanut butter, and scallions. Add a drizzle of Sriracha if you like a little heat, then garnish with sesame seeds for crunch. 20–30 minutes 540 calories per serving."

Ingredients
2 boneless skinless chicken breasts
4 mini sweet peppers
2 scallions
⅛ ounce ginger
1 clove garlic
8 ounces long life noodles
3 ounces snow peas
1 packet peanut butter
3 packets gluten-free soy sauce
1 packet Sriracha
1 teaspoon sesame seeds

1. Cook chicken
Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board; set aside to rest.

2. Prepare ingredients
While chicken cooks, rinse all produce. Thinly slice mini peppers crosswise, discarding seeds and stems. Trim and discard scallion roots, then mince, keeping whites and light greens separate from dark greens.

3. Make ginger-garlic paste
Trim and discard skin of ginger (see recipe tip). Mince garlic and ginger, then combine on cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle. Repeat until ginger and garlic are broken down and a paste forms.

4. Cook noodles and snow peas
Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles (see recipe tip). Add snow peas and noodles to boiling water and cook, stirring occasionally to prevent sticking, until noodles are al dente and snow peas are tender, 2–3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.

5. Make peanut sauce and shred chicken
In a large bowl, whisk together peanut butter, soy sauce, ginger-garlic paste, and scallion whites and light greens. Adding 1 tablespoon at a time, slowly whisk in up to 3 tablespoons warm water until sauce is smooth and pourable. Taste and season with salt and black pepper as desired; set aside for the next step. Shred rested chicken using 2 forks or roughly chop.

6. Plate peanut noodles

To bowl with peanut sauce, add shredded chicken, mini peppers, cooked noodles and snow peas, scallion dark greens, and ⅛ teaspoon salt. Toss to coat, then divide between serving plates. Drizzle over Sriracha (feel free to use less for milder heat) and garnish with sesame seeds. Enjoy!

Chicken Lo Mein with Carrots and Green Beans, from Gael

Chicken Lo Mein with Carrots and Green Beans, from Gael

Via the Hello Fresh food delivery service. This became the recipe from them I make the most. Go to an Asian grocery store to get the right lo mein noodles (thick and soft).

"The secret to supremely slurpable, bouncy lo mein is thick, fresh noodles, which have a satisfying chewiness that you just can’t get with the skinny kind. That’s why our version is such a treat: you’ll be using wide udon noodles, which do an admirable job of soaking up the savory soy and hoisin sauce on each and every one of their squiggly curves. They’re tossed with green beans, carrots, mushrooms, and chicken for a bowlful of veggie- and protein-packed goodness."

12 ounce Chicken Tenders
6 ounce Green Beans
8 ounce Udon Noodles
1 thumb Ginger
2 clove Garlic
4 ounce Button Mushrooms
1-2 T vegetable Stock Concentrate
1 bunch scallions
1 tablespoon Hoisin Sauce
1 tablespoon Soy Sauce
2 teaspoon vegetable Oil
2 teaspoon Sugar

Wash and dry all produce. Trim any stems from green beans, then cut into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Trim, then thinly slice mushrooms.

2

Heat a drizzle of oil in a large pan over medium-high heat. Cut chicken into thin strips, then season all over with salt and pepper. Add to pan and cook until browned, about 2 minutes per side. (TIP: Work in batches to avoid overcrowding.) Remove from pan and set aside.

3

Heat another drizzle of oil in same pan over medium-high heat. Add carrots, green beans, and mushrooms. Cook, tossing, until softened, 5-7 minutes. Add chicken, ginger, scallion whites, and garlic. Cook, tossing, until ginger and garlic are fragrant, 2-3 minutes. Season with salt and pepper.

4

In a small bowl, combine 1 TBSP soy sauce, stock concentrate, 1 TBSP hoisin sauce (we sent more), 2 tsp sugar, and ¼ cup water.

5

Lower heat under pan to medium and stir in sauce. Let simmer until sauce is slightly reduced, 2-3 minutes. Add noodles to pan and cook, tossing, until tender, 3-4 minutes. Season to taste with salt and pepper.

6

Divide lo mein between bowls. Garnish with scallion greens and serve.

Chicken Korma, from Gael

Chicken Korma, from Gael

From All Recipes.com. Seems complicated, but really is not. Made several times with homemade naan.

"In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat."
Ingredients
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala

1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced (I mixed breasts with thighs.)
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water

Directions
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.

Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. (Or any mix of curry-like spices.)

Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.

Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.

Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Sesame Chicken Noodles with Crunchy Cabbage and a Chili Oil Drizzle, from Gael (Hello Fresh)

Sesame Chicken Noodles with Crunchy Cabbage and a Chili Oil Drizzle, from Gael (Hello Fresh)

Rob and I really enjoyed this Hello Fresh recipe from February 2017. I didn't like that they recommended to poach the chicken, I think grilling it might be better. Or if you have a deli chicken, shred that.

12 ounce Chicken Breast
2 unit Scallions
6 ounce Linguine
2 unit (4 T?) Peanut Butter
2 tablespoon Red Wine Vinegar
1 tablespoon Sesame Oil
3 unit (4 T?) Soy Sauce
2 tablespoon Pepperolio (this was a hot pepper sauce, maybe Sriracha would also work?)
0.5 ounce Honey
4 ounce Red Cabbage
2 clove Garlic
salt and pepper
2 tablespoon Vegetable Oil

1
Bring a large pot of salted water to a boil (for pasta). Fill a large pan ⅔ full of water and add a large pinch of salt (for chicken). Bring to a boil over high heat. Once boiling, add chicken, cover, and remove from heat. Set aside until chicken is no longer pink in center, about 15 minutes.
2
Wash and dry all produce. Mince 1 clove garlic (we sent more). Thinly slice scallions. Add linguine to pot of boiling water and cook until al dente, 9-11 minutes.
3
Meanwhile, whisk together peanut butter, garlic, vinegar, 1 tsp sesame oil, 3 TBSP soy sauce, 2 tsp pepperolio (more or less to taste—it’s spicy), honey, 2 TBSP oil, and 2 TBSP water in a small bowl.
4
Remove chicken from pan and allow to cool. When cool enough to handle, shred into bite-size pieces with your hands or two forks.
5
Drain linguine. Gently pat with paper towel and remove as much moisture as you can (it’s OK if the noodles are still a little wet). Toss with remaining sesame oil.
6
Toss linguine, chicken, red cabbage, and sesame peanut sauce in a large bowl until evenly coated. Divide between serving bowls and sprinkle with scallions. Drizzle with as much of the remaining pepperolio as you like.

Dukkah Chicken with Sugar Snap Peas and Sweet Potatoes, from Gael (Hello Fresh)

Dukkah Chicken with Sugar Snap Peas and Sweet Potatoes, from Gael (Hello Fresh)

Dukkah (pronounced DOO-kah) is a great way to bring the crunch. The Egyptian blend of crushed nuts, spices, and seeds is fine enough to sprinkle on like a seasoning, but it has enough rugged texture to keep it satisfyingly crisp. Here, it’s used two ways: to add a coating to butterflied chicken breasts and to bring an extra dash of flavor to roasted sweet potatoes.

Gael and Rob had this from Hello Fresh in February 2017 and really enjoyed it. Unsure where to buy Dukkah seasoning though.

12 ounce Chicken Breast

12 ounce Sweet Potato

1 tablespoon Dukkah seasoning

1 Lime

6 ounces Sugar Snap Peas

4 tablespoons Sour Cream 

salt and pepper

1 tablespoon Olive Oil

1

Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potato into ½-inch cubes. Toss on a baking sheet with half the dukkah, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until sweet potato is tender and dukkah is golden brown, 20-25 minutes, tossing halfway through.

2

Zest and halve lime. Mix sour cream, a pinch of lime zest, and a squeeze of lime juice in a small bowl. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.

3

With your hand on top of one chicken breast, cut ¾ of the way through, parallel to the cutting board, stopping before you slice it completely. Open up chicken like a book, cover with plastic wrap, and pound with a mallet or heavy pan until ½ inch thick. Repeat with other breast. Season all over with salt, pepper, and remaining dukkah.

4

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center and dukkah is browned but not burnt, 3-4 minutes per side. Remove from pan and set aside to rest.

5

Heat another drizzle of olive oil in same pan over medium heat. Add snap peas and toss until tender and lightly browned, 4-5 minutes. Season with salt and pepper.

6

Divide sweet potatoes between plates, then top with chicken and snap peas. Drizzle with citrus crema and serve.

Quick Chicken Marsala, from Gael

Quick Chicken Marsala, from Gael

--From All Recipes.com

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.               

Serves 4. Ready in 30 minutes.

Margherita Pasta With Grilled Chicken, from Anne

Margherita Pasta With Grilled Chicken, from Anne

8 oz dry spaghetti
3 cups halved grape or cherry tomatoes, 12 oz
2 cups diced fresh mozzarella, 8 oz
1/4 cup olive oil
2 T. minced garlic
1/2 cup thinly sliced fresh basil
Salt, pepper and red pepper flakes to taste
Toasted pine nuts
Chicken:
4 boneless skinless chicken breast halves, 4 to 5 oz. each
olive oil, dried oregano, salt, pepper and red pepper flakes

Preheat grill to medium high. Bring a large pot of salted water to a boil for
the spaghetti. Cook spaghetti according to package directions. Drain and set
aside. Mix tomatoes and mozzarella for pasta in a bowl; set aside. Coat chicken
with oil, oregano, salt, pepper and red pepper flakes. Grill, covered, until
cooked through about 4 minutes per side. Remove chicken from grill and tent with
foil; rest 3 to 4 minutes. Slice each breast into strips. Heat 1/4 cup oil in
skillet over medium low. Add garlic, and cook until fragrant, about 1 minute.
Toss tomato and cheese mixture with garlic infused oil and pasta. Stir in basil;
season with salt, black pepper and red pepper flakes. To serve, divide pasta
mixture among 4 bowls, and top with sliced chicken and pine nuts.

Note: It's important to cook the raw taste out of the garlic so it doesn't
overpower the other flavors in the dish.

Anne was making this recipe when Gael visited in summer 2010. It was a huge hit with family and guests--Sam would come home from working at the snow-cone stand at Heritage Square at the State Fair and dish up a big bowl. It must be good if she prefered it to the endless fried food of the Fair!

Chicken Tortilla Soup, from Gael

Chicken Tortilla Soup, from Gael

6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (Can use pre-cooked chicken of any kind)
2 cans (14 oz. each) chicken broth
1 cup salsa
1 cup frozen corn
1 cup shredded Cheddar Cheese

HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.

Gael first made this Nov. 1, 2010, a cold rainy day in Seattle. Really easy and good soup to put together on a rainy night. You can control the spiciness by the kind of salsa you buy, and you can also add more salsa if you like.

Chicken Marsala, from Gael

Chicken Marsala, from Gael

Recipe is from this Web site.

Adapted from a recipe in Gourmet Magazine

1 3/4 cups reduced-sodium chicken broth (14 fl oz)

2 tbsp finely chopped shallot (or white onion)

2 tbsp unsalted butter

1 big clove garlic, minced

12 oz mushrooms, trimmed and thinly sliced (I used a mix of cremini and shitake)

1 1/2 tsp finely chopped fresh sage

1/4 tsp salt

1/8 tsp black pepper

1 cup all-purpose flour

2 skinless boneless chicken breast halves (1/2 lb each)

2 tbsp extra-virgin olive oil

1/2 cup plus 2 tablespoons dry Marsala wine

1/2 cup heavy cream (or half and half)

1 tsp fresh lemon juice

More fresh, chopped sage and some chives for garnish

Put oven rack in middle position and preheat oven to 200 degrees F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 15-20 minutes.

Cook the shallots (or diced onion) in 2 tablespoons butter in a big, heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, garlic, 1 teaspoon of the sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat and set mushrooms aside in a bowl. You’ll reuse the big skillet to cook the chicken — don’t bother wiping it out.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess.

Heat 2 tablespoons of olive oil in the skillet over moderately high heat and sauté chicken, (in batches, if needed) turning over once, until golden and just cooked through, about 4-6 minutes total. Transfer cooked chicken to a baking sheet, arranging in 1 layer, then put in the oven to keep warm.

Add 1/2 cup marsala wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, 5 to 6 minutes. Add remaining 2 tablespoons wine and 1/2 teaspoon sage.

Add chicken back to pan to coat in sauce. Serve over pasta, giving it all a quick squirt of lemon juice (about a teaspoon’s worth) before serving. Garnish with fresh sage and chopped chives.

Aunt Maryann's Artichoke Chicken, from Grace

Aunt Maryann's Artichoke Chicken, from Grace

Grace gave this to me in April 2008. She says "Aunt Maryann was my brother Mike's second wife and the world's best best cook. This is sooo good!"

2 ten oz package frozen artichoke hearts
3 chicken breasts halved and boned
1/4 lb bacon diced
1 cup grated cheddar cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups dry vermouth

Arrange artichoke hearts in casserole. Top with chicken then bacon and cheeses. Add vermouth. Bake uncovered 1 1/2 hours at 350.

Chicken Divine, from Grace

Chicken Divine, from Grace

Grace gave me this in April, 2008. She says "This is fabulous for a dinner party!"

2 pkg frozen broccoli, cooked (or fresh equivalent)
6 1/2 chicken breasts cooked and boned or boneless cooked
Mix 2 cans cream of mushroom soup or cream of celery or cream of chicken or any combo thereof
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder or more if you like
1/2 cup shredded cheddar cheese
1/2 cup sliced almonds browned in butter

Layer broccoli, chicken sauce of soups etc.. Top with cheese and almonds. Cook 25 minutes in 350o or 45 minutes if made ahead of time,

Quick Coq au Vin (Chicken with Wine), from Gael

Quick Coq au Vin (Chicken with Wine), from Gael

Via Cookie Magazine, March 2008. I made this while on maternity leave with Kelly the day she turned four months old (2-22-08). Took her in her stroller up to the grocery store to get ingredients and used the bottom of her stroller as the cart to carry them home. Not as fancy, I'm sure, as the Julia Child version, but darn tasty. We had this with sauteed asparagus and thick sourdough bread. The bread is great to dip in the juices.

3 T olive oil

3 slices bacon, thickly chopped

1 4-pound chicken, cut into 6 or more pieces (you'll need poultry shears, or a great knife, or have your butcher do the chopping)

1 handful flour, seasoned however you like

8-10 button or cremini mushrooms, sliced or cut in half if you like them bigger

20 whole baby carrots, halved

1 clove garlic, peeled and minced

1 onion, chopped

1 bottle red wine

1 c chicken broth

1 bay leaf

Heat olive oil in medium pot (I used my Le Creuset Dutch oven) over medium-high heat. Add bacon and cook until crisp. Transfer to platter.

Shake chicken pieces with seasoned flour in plastic bag. Brown chicken in pot, 4-5 minutes per side. Transfer to platter with bacon.

Saute mushrooms, onions, carrots, garlic until onions just start to brown, about 5 minutes.

Pour half the bottle of wine into pan. Cook on high for 8 minutes.

Add chicken broth and remaining wine. Bring to a boil and add chicken, bacon, bay leaf and any other herbs you want.

Return to a boil, then cover and simmer for 45 minutes. Remove bay leaf, serve.

Shishkabobs, from Anne

Shishkabobs, from Anne

Dated 5-90, note says "quadruple for lots of chicken."

1/8 cup low-sodium soy sauce
1/2 teaspoon garlic powder (or one clove fresh, minced)
1 tablespoon apple cider vinegar
1 teaspoon oil, optional
1/2 packet low-cal sweetener

Mix ingredients as marinade for chicken. For rest of kabob, use onion chunks, green peppers, mushrooms and carrots parboiled, then put on skewers with meat.

Chicken Hot Dish, from Anne

Chicken Hot Dish, from Anne

Mom writes: This is very good. You could add asparagus or broccoli I think also. 8-19-90.

Cut uncooked chicken breasts into good-sized chunks. Put in 9 x 13 pan.

Mix 2 cans cream of mushroom soup, 2 cups sour cream, 1/2-1 package onion soup mix.

Combine above and spread on chicken. Bake 10-15 minutes. Stir and then bake again, for about 45 minutes total baking time at 350.

Light Chicken Enchiladas, from Gael

Light Chicken Enchiladas, from Gael

From America's Test Kitchen's Best Light Recipe cookbook. These are far from a diet food (!), but are lighter than regular enchiladas, thanks to white-meat chicken, light cheese, and the method of preparation.

Gael made them in March 2008 and she and Rob loved them. Serve with tortilla chips, salsa and refried beans on the side.

1 medium onion, chopped fine (I used a half onion, Rob doesn't care for onion)

1/2 t vegetable oil

salt

2-3 medium garlic cloves, minced or pressed

3 T chili powder

2 t cumin

2 t sugar

16 oz tomato sauce

1 c water

1 lb boneless, skinless chicken breasts

pepper

8 oz light cheddar cheese, shredded

4 oz drained and chopped jalapenos (I bought sliced jarred ones, the little round slices, and chopped them)

12 6-inch corn tortillas (I used about 16)

vegetable oil spray (Pam)

Combine onion, oil and 1/2 t salt in large saucepan (I used my Dutch oven). Cover and cook over medium-low heat, stirring often, until onion is soft (10 minutes).

Stir in garlic, chili powder, cumin and sugar. Cook till fragrant (30 seconds).

Stir in tomato sauce and water, bring to simmer, cook till slightly thickened (5 minutes).

Nestle the chicken into the sauce. Reduce heat to low. Cover and cook until chicken is no longer pink in the middle and instant-read thermometer pushed into the thickest part reads 160. (Book says 10-12 minutes, I gave it closer to 20.)

Put chicken on plate, set aside (hide from cats!). Strain sauce through mesh strainer into bowl (keep sauce). Press on the onions to extract as much sauce as possible. Discard onion. Season sauce with salt and pepper to taste.

About here is where I would preheat the oven, to 400.

Once chicken cools, shred it. (I sliced into small chunks but looking back, smaller chunks or shreds would have been even better.) Toss chicken with 1/2 c of enchilada sauce, 1 c cheddar, chopped jalapenos. (I was afraid that the jalapenos would be too much but they were perfect.) Season with salt and pepper to taste.

Spray 9 x 13 pan with Pam.

Soften tortillas in microwave about 40-60 seconds. I did 6 at a time, then spread the 6 tortillas out on a cutting board to fill them. Place about 1/3 c filling evenly down center of tortillas. Roll up as tightly as you can. Place in pan, seamside down, tight up against each other. I found I had more filling than 12 tortillas could handle so I used about 4 more tortillas --the pan has room if you roll them tightly and nestle them together.

Very important: Lightly spray tops of the enchiladas with Pam. This is just enough to keep the tortillas from drying out in the oven.

Pour 1 cup of sauce (more if you like, but keep some sauce for serving) over enchiladas, coating them thoroughly. Sprinkle remaining 1 c cheese over them. Cover dish with foil and bake 20 minutes covered. Then remove foil and bake another 5 or so minutes, until cheese browns.

Serve, with remaining sauce heated in a measuring cup to be poured on individual portions. Yummy!

Ginger-stuffed chicken with sesame spinach, from Gael

Ginger-stuffed chicken with sesame spinach, from Gael

From Real Simple Magazine, March 2008. Gael made this when staying home on maternity leave with Kelly. Rob loved it. I had to ask the butcher to debone the chicken breasts for me -- all the deboned breasts had no skin on them.

I used brown and wild rice (packaged) rather than boring old white rice. I also used only two chicken breast halves but kept the other measurements the same except for the spinach, which I halved. But it shrinks down a LOT so you can use however much you want.

1 cup long-grain white rice (or brown rice, or wild)
4 6-ounce boneless chicken breast halves, with skin
2 tablespoons grated ginger
Kosher salt and pepper
1 tablespoon olive oil
2 tablespoons sesame oil
2 teaspoons sesame seeds
2 bunches spinach (1 pound), trimmed

Cook the rice according to the package directions.

Pat the chicken dry with paper towels. Carefully stuff the ginger under the skin.

Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.

Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes. Turn and cook, covered, until cooked through, about 6 minutes.Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook until wilted. (Get ready to jump back from the pan when you add the spinach, it will sizzle like crazy and quickly shrink way down.)

Divide the spinach among individual plates and serve with the chicken and rice.

Wild-Rice Salad, from Clio and Erin

Wild-Rice Salad, from Clio and Erin

This was served at Erin’s wedding in 1990. Best when made the day before serving.

2 boxes Uncle Ben's long-grain wild rice
chicken, diced
water chestnuts, chopped
celery
onion
Lawry seasoning
salad dressing

Mix everything together. No specific proportions given!