Chicken Marsala

from: Julie
Source: McCormick

1 tsp minced garlic
1 tsp marjoram leaves
1 tsp minced onion
1/2 tsp coarse ground black pepper
1 tsp basil leaves
3/4 tsp parsley flakes
1/3 cup flour
1 tsp salt
6 thinly sliced bonless skinless chicken breasts (I used 3 frozen breasts whole)
3 tbsp butter, divided
2 tsp olive oil
1 pkg (8 oz) sliced mushrooms
1/2 cup chicken broth
3/4 cup Marsala wine

Mix flour, garlic, marjoram, onion, salt and pepper in shallow dish. Reserve 1 tbsp flour mixture. Coat chicken with remaining flour mixture.

Heat 2 tbsp of the butter and oil in large nonstick skillet on medium-high heat. Cook several of the chicken pieces 3 minutes per side or until golden brown. Remove from skillet. Keep warm. Repeat with remaining chicken. Add mushrooms to skillet, cook and stir 5 minutes or until tender.

Mix broth and reserved flour mixture. Add to skillet along with the wine. Bring to boil, stirring to release browned bits on bottom of skillet. Stir in remaining 1 tbsp butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.

Beer Butt Chicken

From:  danies08

Beer Butt Chicken
1 Chicken, whole w/ insides removed
1 can beer (Budweiser works best)
Extra-Virgin Olive Oil
Seasons (what ever you want)
5 cloves garlic, peeled
One Beer-Can Chicken Holder (Wal-Mart)

**I rubbed on the oil and seasonings beforehand, and let it sit in the fridge for about 5 hours before I cooked it this last time. Made it even better**

Pre-heat oven to 450. Coat the outside of the chicken in the olive oil. Make a mixture of seasonings (I use all kinds of stuff), then rub them on with your figertips all over the outside of the chicken. I also like to rub them on the inside of the skin, too. Pour about 1/4 of the beer out of the can, then put the whole, peeled garlic cloves inside. Put the holder in an aluminum pie pan (to catch the drippings) and put the holder and pie pan on top of a cookie sheet (I usually use a 1/4 baking sheet, but a 1/2 is fine too). Put the beer can in the holder, then slide the chicken over it, butt first! Put it on the oven rack as low as it can go. Bake for one hour, or until done.

Tasty Chicken Tenders

I made this earlier in the week, and unfortunately did not photograph it. I plan on making this again soon and will update the post. I only had 10 chicken tenders and for hubby and I; that was plenty but I probably could've eaten more if I wanted to stuff myself silly! They were A-mazing! I adjusted the recipe for a larger amount of tenders since I made such a small amount.

2-3 lb. chicken tenders
2 c. flour
1 Tbs. Emeril's essence seasoning (I used an old spice bottle to mix a batch of this, it keeps for a while and it great to use as an all purpose seasoning)
1 c. buttermilk
1/2 c. milk
1 egg
2 c. bread crumbs
1 Tbs. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
Vegetable oil

Mix flour and Emeril's essence in a shallow dish. Mix buttermilk, milk and egg in another dish. Mix bread crumbs, Italian seasoning, salt and pepper together in a third dish. Set up in an assembly line heading towards a very large, shallow skillet with a thin layer (1/4") of vegetable oil. Set skillet on med-high heat.

While oil is heating, dredge the tenders in the flour, then milk and egg mixture, then finally into the bread crumbs. Once oil is hot add chicken tenders to the skillet, careful to not overcrowd and let the oil temperature drop. Fry on each side for about 4-5 minutes. Depending on how many tenders you have it may take several batches. Drain on paper towels and sprinkle with a pinch of sea salt immediately after taking out each batch. Keep warm in the oven or under a piece of foil covered loosely.

Serve with an oven baked mac 'n' cheese and a salad for a comfort food filled meal.

Chicken with Zucchini and Mushrooms

This is a recipe that I kind of threw together last night for dinner, and we both LOVED it. Hubby said it was "better than anything he ever had in a restaurant". Score!!! Give it a try! It was under 30 mins start to finish.

2 thin, boneless chicken cutlets (about 4 oz each)
just enough flour, salt and pepper to coat chicken
2 tbsp butter
1 cup each sliced white mushrooms, and sliced zucchini (i made little "moon" shaped slices)
1/3 cup chicken broth
1 tsp italian seasoning
2 cloves (about a tbsp) of garlic, chopped

1. Pound chicken cutlets until very thin and even. Melt 1 tbsp of butter in a large pan and add chopped garlic. Coat chicken in flour, salt and pepper mixture. Cook chicken in melted butter until no longer pink and remove from pan.

2. Add the other tbsp of butter to pan and add vegetables, italian seasoning mix and chicken broth. Stir well, and scrape up the bits of flour and garlic at the bottom of the pan to incorporate flavor. Cover and cook for about 15 mins or until veggies are fork tender and a "sauce" has developed from the chicken broth. (you can add a tiny bit more flour or broth to adjust)

3. Add chicken back to pan and cover and simmer for a few minutes so that the chicken warms back up and everything incorporates. Serve over couscous or rice.

Enjoy :)
(for the WW girls - I counted this a 8 pts per serving - because only the 3 oz of cooked chicken and 1 tbsp of butter per serving have points values. The veggies, broth and seasoning are free!)

Chicken Wrapped with Bacon

Ingredients

2 packages Dried Beef
4-6 boneless, skinless chicken breasts
4-6 slices bacon
1/4 c. flour
1/4 c. sour cream
1 can Cream of Mushroom Soup (10 oz.)
Egg noodles

Spray the inside of the crockpot with non-stick spray. Layer one package of the dried beef on the bottom of the crockpot. Wrap a piece of bacon around each chicken breast. If breast is very large cut in half. Place chicken wrapped in bacon in the crockpot, then spread the second package of dried beef on top.

Mix the flour and sour cream together, then add cream of mushroom soup together trying to not leave many lumps. Pour over the chicken and dried beef. Turn crockpot on low for 7-8 hours or high for 3-4 hours.

Prepare egg noodles according to directions and pour sauce over top of the chicken and noodles and enjoy!

Slow Cooker Tex - Mex Chicken

Source:  Kraft Foods

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
• 2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 2 Tbsp. flour
• 1  each green and red pepper, cut into 1-inch-wide strips
• 1 cup frozen corn
• 1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese.

Variations: 

• I like to add black beans and pinto beans.  
• I also like to serve it with lettuce and sour cream.

Chicken Pesto Pizza

From: Allrecipes.com

1/2 cup pesto basil sauce
1 (12-inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 oz) jar artichoke hearts, drained (optional)
1/2 cup shredded fontina cheese (I usually use mozzarella)

Preheat oven to 450.
Spred pesto sauce over crust. Arrange chicken and artichoke hearts over the sauce, and sprinkle with cheese.
Bake 8-10 minutes until cheese is melted and lightly browned at the edges.

Easy Chicken Piccata

I've made this recipe a couple of times, courtesy of a Giada cookbook that I really like. It's super fast and easy, and I serve it with linguini or angel hair pasta to soak up the extra lemon sauce.

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Chicken Entrees