SUPER EASY CHICKEN PICCATA AL LIMONE

Everyone needs a great simple chicken piccata recipe.  This is the one that I enjoy the most and it is super quick and easy. I am sure it will become a favourite in your home too.  Serve with a side of your favourite vegetable and grain.

INGREDIENTS:

6  chicken scallopine (very thin chicken cutlets)
zest and juice of one large juicy lemon (about 6 tablespoons) 
salt 
freshly ground black pepper
1/2 cup chicken or vegetable stock
all purpose unbleached flour for dredging
1/4 cup chopped fresh Italian parsley 
2 tablespoons of olive oil
2 tablespoons of butter

METHOD:

In a large sauteuse (or frying pan), over medium high heat, heat 1 tablespoon of the olive oil and 1 tablespoon of butter. 

Season the chicken scallopine with salt and pepper and dredge lightly in the flour.  Shake off excess before placing the chicken in the hot oil and melted butter. Do this in two batches. Use the remaining olive oil and butter for the second batch.  Fry 4 minutes per side depending on the thickness of the chicken.  You want the chicken to be cooked through. Keep the chicken warm while you prepare the sauce.

To make the sauce, start by de-glazing the same pan that you fried the chicken in.  Keep the heat at medium high. Add the stock to the pan. Use a wooden spoon to scrape off any of the cooked goodness.  Cook the stock down for a couple of minutes. Stir in the lemon zest and juice.  Add the chicken back into the pan, let it warm through for about 5 minutes. Sprinkle with fresh parsley and serve immediately.
 
 TIPS:

Avoid zesting into the pith of the lemon.  The pith will make the sauce bitter.

SUPER EASY STOVE TOP PULLED CHICKEN

This chicken recipe is so quick and easy to prepare.  You just combine all the ingredients, bring to a simmer, cover tightly and put the timer on for 45 minutes.  Voila, dinner is served. I like it served in a brioche bun topped with coleslaw.

INGREDIENTS:

1.7 kg of boneless, skinless chicken thighs
3 tablespoons of olive oil
3 minced garlic cloves
1 tablespoon of smoked paprika
1 teaspoon of cayenne or more depending on your taste buds
1 1/2 cups of your favourite barbecue sauce

 METHOD:

In a large pot, heat oil over medium high heat and saute the minced garlic for 30 seconds.  Add in the rest of the ingredients including the chicken and reduce heat to medium low. Bring to a simmer and then cover with a tight fitting lid.  Simmer for 45 minutes. Or until the chicken is fully cooked and pulls apart easily with two forks. 

Serve over warm brioche hamburger buns topped with your favourite traditional coleslaw.

TIPS:
Leftovers freeze well.


 

HONEY BALSAMIC ROASTED CHICKEN THIGHS

I always need to double this recipe if I am hoping for leftovers! This is a very easy and quick weeknight chicken dish because other than the chicken thighs it is made with pantry staples.  Serve with any grain/rice and vegetable of your choice.

 INGREDIENTS:

14 boneless, skinless chicken thighs
3 tablespoons of honey
2 tablespoons of balsamic vinegar
2 tablespoons of grainy mustard
2 tablespoons of olive oil
2 tablespoons of powdered garlic or 1 1/2 tablespoons of freshly grated garlic
1 teaspoon of kosher salt or the amount you prefer
1 teaspoon of dried rosemary (crush with your fingers to release the oils)
freshly ground black pepper to taste 


 

METHOD:
Whisk all ingredients together to form a nice thick marinade.

Pour the thick delicious marinade evenly over the chicken thighs, then stir until completely covered.  Let chicken thighs marinate for 15 to 30 minutes while you preheat oven to 400F.

Then spread chicken thighs on a cookie sheet covered with parchment paper.  Season with additional salt and pepper if desired.
Pop in oven for 40 to 45 minutes (depending on the size of the chicken thighs).  Do not turn.  Check after 30 to 35 minutes.  If the chicken thighs need more browning (this will depend on how much liquid the thighs release) increase oven temperature to 450 for the last 5 minutes of cooking. Once they are cooked flip each piece of chicken over so that the top becomes covered the sticky sweet and sour delicious glaze.  Take it the pan out of the oven and cover loosely with aluminum foil for 10 minutes before serving.

 
TIPS:
Play around with the ingredient proportions.  You might prefer more or less garlic, or more or less honey.  Sometimes I even leave out the rosemary.   I just wing it each time!  Enjoy!
 

 




 




  

QUICK WEEKNIGHT NO BUTTER BUTTER CHICKEN with perfect Basmati Rice

This Butter chicken Recipe is so quick to make and very low fat.   It is even better the next day after the flavours have had time to marry overnight.  We all crave this every so often, especially on a cold fall or winter day!

 

INGREDIENTS:

2 large boneless skinless chicken breasts, diced into 2 inch cubes
2 tablespoons of extra virgin olive oil
1 medium onion, diced small
2 garlic gloves, minced, (approximately 1 heaping tablespoon)
1 tablespoon of fresh ginger, minced
2 tablespoons of tomato paste
1 tablespoon of Garam Masala
1 teaspoon of ground cumin
1 teaspoon of ground Tumeric
1 teaspoon of red chili flakes (optional-omit if you don't want the heat...we like it spicy!)
1 teaspoon of salt
freshly ground black pepper
1 tablespoon of brown sugar
1/4 cup of low fat Greek plain yogurt
1/2 cup of water
additional salt to season the raw chicken
1/4 cup of chopped fresh cilantro (optional)
4 servings of cooked Basmati rice.  See below in the TIPS section for directions on how to cook perfect Basmati Rice.

 

This recipe serves 4.

METHOD:

Heat olive oil in a frying pan over medium heat. Add onion and cook for 5 minutes until onion is soft and translucent.  Then add the ginger and garlic and cook for 1 to 2 minutes stirring regularly.  Add the tomato paste, Garam Masala, cumin, tumeric,salt and crushed dried chilis (if using).Cook for 2 minutes, stirring constantly. This step toasts the spices.

Salt the cubed chicken and mix into the onion-spice mixture.  Cook uncovered for 5 minutes.

Then stir in the brown sugar, water and yogurt. Cook uncovered for another 10 to 15 minutes.  Stirring occasionally. Chicken is cooked when it breaks apart easily with a fork. Sprinkle with chopped cilantro (optional) and serve.

 TIPS:

1.  HOW TO COOK PERFECT BASMATI RICE:

Using a bowl, rinse the rice with COLD water, 3 times.
Bring water to a boil in a pot. Ratio is 1 cup of rice to 1 1/2 cups of liquid (water).
Stir in the rice and salt. Bring back to a simmer. Cover the pot, turn off the heat but leave it on the same burner. Put a timer on for 15 minutes.  Uncover and fluff with a fork. It is that simple! And perfect every time.

2.  This  chicken recipe freezes well, so make a double batch and freeze in desired portion sizes.

3.  If you don't feel like making rice, this recipe is delicious with warmed Naan bread.









  





 




 

 

HOT or MILD EASY WEEKNIGHT CHICKEN CURRY

Quick weeknight meal with Indian flavours

INGREDIENTS:

4 chicken breasts, cut into 1 inch cubes
3 tablespoons of minced garlic, about 6 cloves
2 1/2 tablespoons minced fresh ginger
1 onion, diced
2 tablespoons of MILD or HOT curry powder or paste
1/2 teaspoon ground turmeric
3 Yukon gold potatoes, diced same size as chicken cubes
2 cups chicken broth
3 tablespoons of flour
2 red peppers cut into 1 inch cubes
1 cup frozen peas
3 tablespoons of extra virgin olive oil
salt and pepper
1 tablespoon of butter
1/4 cup of white wine
1 chopped fresh green chili pepper (optional)

METHOD:

Heat 2 tablespoons of olive oil in a large sauteuse or skillet, over medium high heat, and saute the chicken in 2 batches.  Season chicken with salt and pepper while sauteing .  Cook until chicken is golden brown.  It will take approximately 5 to 6 minutes per batch.  Remove to a covered dish while you prepare the next steps.

Add a splash of white wine (1/4 cup) to the sauteuse to deglaze pan.  Let reduce for a minute or two and then add to the cooked chicken.

In the same skillet, add another tablespoon of olive oil, and saute diced onions for a couple of minutes and then add garlic and ginger for 30 seconds.  Add curry paste, and turmeric for another 30 seconds.  Follow with potatoes, broth, 1/4 cup of water, soy sauce, salt and pepper.  Raise heat to high and bring to a boil and then reduce to medium heat and simmer for 15 minutes.

After the 15 minutes, add the cooked chicken, red peppers, peas and flour whisked into 1/4 cup of water.  Again raise heat and bring to a boil and then lower to medium and simmer for about 8 minutes. Add tablespoon of butter.
The curry may appear watery at first,  but after it sits for a few minutes, the sauce will thicken.

Serve with warmed homemade Naan bread.


TIPS:


1.  Pat dry chicken pieces before sauteing.
2.  Season with salt and pepper in the pan, as you are sauteing.  Not before.
3.  Do not over crowd pan while cooking the chicken.  Otherwise chicken will boil not brown. Cook in as many batches as necessary in order to achieve this.  The above recipe amount can be done in 2 batches.
4.  If you prefer, you can deglaze the pan with a splash of water instead of the wine.
5.  If you like it spicy hot, add pepper at the same time as the ginger and garlic.  I prefer to add chopped green chili peppers as they have the right amount of heat for my family's taste.
6. For a vegetarian version, substitute paneer for the chicken. And use vegetable stock instead of chicken stock.