CLASSIC CHICKEN POTPIE FOR DINNER

Ingredients

• 3 cups frozen mixed vegetables (about 16 ounces), thawed
• 2-1/4 cups cubed cooked chicken
• 1 cup frozen pearl onions, thawed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3/4 teaspoon dried thyme
• 1 can (14-1/2 ounces) chicken broth
• 2 teaspoons chicken bouillon granules
• Pastry for single-crust pie (9 inches)

Directions

1. Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
2. In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
3. Roll pastry dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
4. Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.

Recipe source: tasteofhome

Apple-Glazed Chicken Thighs

Ingredients

• 6 boneless skinless chicken thighs (1-1/2 pounds)
• 3/4 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1 cup unsweetened apple juice
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Directions

1. Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
2. Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.

Recipe source: tasteofhome

Lemony Chicken & Rice

Ingredients

• 2 cups water
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground ginger
• 2 teaspoons pepper
• 16 bone-in chicken thighs, skin removed (about 6 pounds)
• 2 cups uncooked long grain rice
• 4 tablespoons grated lemon peel, divided
• 2 medium lemons, sliced

Directions

1. In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
2. Preheat oven to 325°. Spread 1 cup rice into each of two greased 13x9-in. baking dishes. Top each with 1 tablespoon lemon peel, 8 chicken thighs and half of the marinade. Top with sliced lemons.
3. Bake, covered, 40 minutes. Bake, uncovered, 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with remaining lemon peel.

Recipe source: tasteofhome

Chicken and Asparagus Crepes

Ingredients

• 3 eggs
• 1-1/2 cups 2% milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 1/4 teaspoon salt

FILLING:

• 1-1/2 cups cut fresh asparagus (1-inch pieces)
• 1 small onion, chopped
• 1 teaspoon canola oil
• 2-1/2 cups sliced fresh mushrooms
• 3 cups cubed rotisserie chicken

SAUCE:

• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups 2% milk
• 6 slices Swiss cheese, halved
• 2/3 cup shredded part-skim mozzarella cheese

Directions

1. In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside.
4. For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese.
6. Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.

Recipe source: tasteofhome

Sour Chicken & Pineapple Sweet Good Recipe

Ingredients
for 4 servings

1 ½ lb  chicken breast, chopped into bite-size pieces (680 g)
1 tablespoon  soy sauce
1 cup  cornstarch, plus 1 tbsp, divided (125 g)
1 large egg
1 pineapple
2 tablespoons  vegetable oil, plus more for frying
½ red bell pepper, chopped
½ green bell pepper, chopped
½ cup  white onion, chopped (75 g)
2 teaspoons  garlic, minced
1 teaspoon  ginger, minced
¼ cup  rice vinegar (60 mL)
¼ cup  sugar (50 g)
3 tablespoons  ketchup
white rice, cooked, for serving
scallions, sliced, for garnish
sesame seeds, for garnish


Preparation
1. In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.

2. Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.

3. Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.

4. Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).

5. Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.

6. To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat.

7. Sauté the bell pepper and onion for 2-3 minutes, until softened.

8. Add the garlic and ginger, and cook until fragrant.

9. Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.

10. Add the pineapple cubes and warm thorough.

11. Add the chicken to the frying pan and toss to coat with the sauce.

12. Scoop the mixture into the hollowed out pineapple along with a scoop of rice.

13. Garnish with scallions and sesame seeds.

14. Enjoy!



Source : tasty

Sheet Pan Balsamic Caprese Chicken and Veggies Dinner Recipe

Sheet Pan Caprese Chicken and Veggies is an easy, satisfying meal all in one with wonderfully juicy, flavor bursting chicken smothered in gooey mozzarella cheese with fresh basil and the most incredible balsamic reduction!

Prep Time 15 minutes
Cook Time 28 minutes
Passive Time 6 hours
Servings         4 servings

INGREDIENTS
2 large chicken breasts sliced horizontally in half (1 ½ pounds)*
olive oil
salt and pepper
4 slices thick mozzarella or 6-8 oz. shredded mozzarella

Balsamic Chicken Marinade
3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tsp EACH dried oregano, dried basil, garlic pwdr, onion pwdr, salt
1/2 teaspoon pepper

Vegetables
12 oz. green beans, trimmed
1/2 pint cherry tomatoes
1 yellow squash, halved sliced into ¼" pieces
1 large tomato, sliced
1/4 cup loosely packed basil, chiffonade

Balsamic Reduction
1/2 cup balsamic vinegar
1 1/2 tablespoons brown sugar
Reserved Balsamic Glaze (in directions)


INSTRUCTIONS
1. Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 1/4 cup and add this to large freezer bag then whisk in 1/4 cup olive oil. Add chicken and toss to coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade separately (“Reserved Balsamic”).

2. When ready to serve, let chicken sit at room temperature for at least 20 minutes. Meanwhile prep vegetables and line a large jelly roll pan with aluminum foil. Spray foil with nonstick cooking spray.

3. Preheat oven to 400 degrees F.

4. Add green beans to baking sheet. Add 1 tablespoon olive, 2 teaspoons Reserved Balsamic and 1/4 teaspoon salt. Toss to Coat. Bake for 8 minutes.

5. Remove green beans from oven and push to the left side of pan. Add squash and tomatoes to the other side. Add 1 tablespoon olive oil, 1 teaspoon Reserved Balsamic Mixture and 1/4 teaspoon salt to squash/tomatoes. Toss to Coat. Mix all vegetables together and push to sides of pan to make room for chicken in the middle as pictured.

6. Pat chicken dry of excess marinade and place in the center of pan. Drizzle chicken with 1 teaspoon
Reserved Balsamic. Bake for 15 minutes at 400 degrees F.

7. Remove chicken from oven. Layer each piece of chicken with 1 slice mozzarella followed by one tomato slice. Season tomatoes with freshly cracked salt and pepper to taste. Bake for an additional 5 minutes OR until chicken is fully cooked through (reaches an internal temperature of 165 degrees F). Cheese will spread quite a bit and green beans will look wilted but wills till be tender-crisp (both are a good thing).

8. Meanwhile, add all remaining Reserved Balsamic (there will only be a little left) to a small sauce pan along with 1/2 cup balsamic vinegar and 1 1/2 tablespoons brown sugar. Bring to a boil then reduce to a simmer just until the consistency of syrup. Remove from heat. If Reduction thickens before you use it, then reheat in the pan.
9. Drizzle tomatoes/chicken with Balsamic Reduction, top with fresh basil and serve immediately. I love serving mine with brown rice.



Source : carlsbadcravings

Sweet And Sticky Chicken With Vegetables Dinner Recipes

Serves: 4
INGREDIENTS
- 2 carrots, cut into 1" pieces
- 2 medium potatoes, cut into 1" pieces
- 1 onion, cut into 1" pieces
- 1 bell pepper, cut into 1" pieces
- 4 pieces chicken
- 2 Tbsp molasses
- 2 Tbsp ketchup
- 2 Tbsp honey
- 2 Tbsp maple syrup
- ½ Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 Tbsp butter, cut into small pieces
- 1 Tbsp cornstarch + 3 Tbsp water (optional)


INSTRUCTIONS
1. Preheat the oven to 350 degrees. In an 8x8 oven-proof dish, layer the vegetables.

2. Combine molasses, ketchup, honey, maple syrup and all seasoning in a medium bowl. Place chicken in a separate bowl.

3. Add about ¼ cup of liquid mixture to the chicken and stir to coat well. Place chicken and the sauce it was in on top of vegetables. Place butter on top of chicken.

4. Bake for 25 minutes. Meanwhile, heat remaining sauce in a saucepan and bring to a simmer.

5. Combine cornstarch and water in a small bowl.

6. Add cornstarch slurry to sauce and stirring constantly bring to a boil, then reduce to a simmer.

7. Add this thickened sauce to the top of the chicken and continue to bake for another 20-25 minutes, or until the chicken is cooked through. You might need to remove the chicken so it doesn't overcook, yet continue to bake the vegetables until they're done.

8. Enjoy the sweet and sticky chicken!



Source : dontwastethecrumbs

Recipe of One Skillet Chicken With Lemon Garlic Cream Sauce

Preparation Time: 10 MINS
Cook Time: 20 MINS
Total Time: 30 MINS


INGREDIENTS:
- 4 boneless skinless chicken breasts (or thighs)
- salt and pepper
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes (or more to taste)
- 1 tablespoon olive oil
- ⅓ cup finely diced shallots (or red onions)
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley or basil


DIRECTIONS:
1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.

2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.

3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.

4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.

5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture.
Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS.

6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.


NOTES:
Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.



Source : littlespicejar