Chicken Madeira (just like the Cheesecake Factory!)

Have you ever been to the Cheesecake Factory? The menu is the size of a Harry Potter book. Okay, that may be a bit of an exaggeration. But it is well beyond Dr. Seuss in any case. And despite the endless menu options, I always- always- order the Chicken Madeira. Because it is that good (And it's a huge portion which means lunch for the next day too!). The sauce is sweet and savory and so full of flavor. 

Now, I didn't have any Madeira wine for my own dish so instead I used a balsamic vinegar mixture. It turned out just as tasty and still quite beautiful. If you do happen to have some Madeira on hand, just use that instead of the balsamic vinegar in this recipe and omit the brown sugar. 

The Cheesecake Factory dish is served with melted mozzarella over the chicken and grilled asparagus. However, I think the sauce is the real star and didn't want to take away any of its shining glory. But if you want to go completely copycat, then before adding the sauce to your chicken, place thin mozzarella slices to the cooked chicken breast and broil for a few minutes until just bubbly. I don't love asparagus so I didn't miss it but it would definitely add to the beautiful presentation of this dish! 

What You'll Need:(serves 4)
4 boneless skinless chicken breasts, pounded thin 
salt and pepper
1 tbsp olive oil
for sauce:
3 Tbsp. butter
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 c. beef broth
2 Tbsp. brown sugar
pepper 

(optional) 1 tsp cornstarch

What To Do: 

Heat butter in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer, uncovered, for about 30 minutes or until sauce thickens and reduces to about 1/2-1/4 of it's original volume. If your sauce is still a little runny, mix together 1 tsp cornstarch and 1 tsp water in a small cup and combine completely. Slowly pour the cornstarch mixture into your sauce and stir quickly. 

While the sauce is simmering pat the chicken dry and season with salt and pepper. Heat oil in a separate skillet and cook chicken for five minutes on each side or until seared nicely on the outside and fully cooked on the inside. Right before serving, spoon some of the sauce over each piece of chicken. Serve with mashed potatoes. 

recipe adapted from favorite family recipes 

Spicy Southwestern Chicken Soup

Last week it was Chili's. This time? Chick Fil A. 

You see, they have this amazing Chicken Tortilla Soup. It's seasonal so when it's available I'm all over that. I love that it's creamy and filling but also spicy! I attempted to recreate it at home. It's not exactly the same, but it is still super delicious. The rich broth warms up your whole body and the hearty contents leave you full and content- a wonderful recipe for a cold day. 

I gave my soup some heat with fire roasted tomatoes and hot green chilies. You can always kick up the flavor with cayenne pepper. Or you can tame it for children by using plain diced tomatoes and mild green chilies.  

Also, after I made this I realized that there aren't actually any tortillas in it... so instead of calling it tortilla soup, it is henceforth Spicy Southwestern Chicken Soup. With tortilla chips on top if you're so inclined. 

What You'll Need:
1/2 large onion, diced
2 tbsp olive oil 
2 cloves garlic, minced 
2 cups shredded chicken 
1 15 oz can black beans
1 15 oz can Great Northern beans
1 15 oz can sweet whole kernel corn
1 14.5 oz can diced fire-roasted tomatoes
1 4 oz can hot diced green chilies 
4 cups chicken broth 
1 tbsp chili powder
1 tsp cumin 
salt and pepper 
1/2 cup heavy cream 
for topping:
tortilla chips 
avocado slices
shredded monty jack cheese 

What To Do:
(To prepare the chicken, I placed three chicken breasts in the crock pot with 1 cup water, 1 tbsp chipotle seasoning, 1 tbsp garlic powder, 1 tbsp onion powder and salt and pepper. I cooked it on low for four hours and then shredded it with two forks. Use whatever is easiest for you!)

In a soup pot, heat oil over medium heat. Cook onion, stirring frequently, for about five minutes or until translucent but not browned. Add garlic and cook about one minute more. Add chicken and heat through. Add beans, corn, tomatoes and chilies, stirring well. Season with chili powder, cumin and salt and pepper to taste. Pour in chicken broth and bring to a boil. Reduce heat to medium and allow soup to simmer for twenty minutes. 

If you want your soup to be thicker, transfer 2-3 cups of soup to a blender and blend until smooth. Stir back into the soup until fully incorporated. You can also mix two tbsp flour with 1/2 cup of soup liquid and stir it back into the soup to thicken it up.

Add heavy cream and stir completely. Taste to check seasoning. Serve warm with toppings! 

This would easily translate to a crock pot recipe as well! The longer the soup simmers, the better the flavors meld together- just add everything and leave it cooking on low all day!

Honey Chipotle Chicken Tenders

Let me start this out by saying that I am all about supporting local business, experiencing local flavor and culture, and taking part in businesses with philanthropic practices. So I'm a little embarrassed by how much I like Chili's. 

Ok, maybe not Chili's exactly. Just Chili's Honey Chipotle Chicken Crispers. 
My goodness, y'all. I order them every time. They're even on the 2 for $20 menu so, yeah. 

Well, anyway, I drive past Chili's on my way to work and back home... and every time my stomach starts arguing with my brain.

stomach    "Hey brain, we need to go grab a to-go box of honey chipotle chicken crispers!"
brain   "Stomach, that's ridiculous. I work at a food park with lots of free food!"
stomach    "But braaaain, they're sooo tasty!"
brain   "Stomach, I don't have extra money for that."
stomach    "You are a liar."
brain   "I can probably make those myself."

So this round, brain won. I made my own. They were freakin amazing. And I made them with ingredients that I already had on hand! 

This is by no means a healthy meal. It is deep fried and tossed in sugar. Now that that's out of the way, I would highly recommend these for the Chili's lover in all of us. They are perfectly crispy on the outside, juicy and tender inside and tossed in a delicious spicy sweet sauce.

Save your eating out funds for another day and enjoy the next episode of Downton Abbey online while you devour these beauties. (Oh wait, Downton Abbey is the worst. Watch Parenthood or Breaking Bad reruns instead.)

What You'll Need:

For the chicken

• 1 lb boneless skinless chicken breasts
• 6 cups vegetable oil 

For the Honey-Chipotle Sauce

• ⅔ cup honey
• ¼ cup water
• ¼ cup ketchup
• 1 tablespoon white vinegar
• 2 teaspoons ground chipotle powder
• ½ teaspoon salt

For the Batter

• 1 egg, beaten
• ½ cup whole milk
• ½ cup chicken broth
• 1½ teaspoons salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¾ cup all-purpose flour

For the Breading

• 1½ cups all-purpose flour
• 1½ teaspoons salt
• ¾ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

What To Do:

Combine all sauce ingreints and bring to a boil. Reduce heat to medium and simmer for about two minutes. Remove from heat and set aside. 

Heat oil in a deep pan or fryer. 

Whisk together all of the batter ingredients, excluding the flour, in a shallow bowl. Slowly whisk in the flour until completely smooth. Combine all of the breading ingredients together in another shallow bowl. Cut chicken into thin strips. Dip each piece of chicken into the batter and then toss in the dry breading, being sure to completely coat each piece. 

Carefully lower each piece into the fryer and fry for 3-5 minutes or until golden brown on each side. Remove each piece and allow to drain on a paper towel. 

One all of the chicken is cooked and drained, place all of the chicken in a plastic container and pour the sauce over the chicken. Place the lid on the container and shake until all of the chicken is covered in delicious sauce. 

Serve with corn on the cob and french fries to be just like a full Chili's experience, or be lazy like me and just serve alongside celery and ranch dressing!

From Fake Ginger, originally Food.com

Mushroom Risotto with Chicken, Caramelized Onions and Parmesan

So as I've mentioned before, I'm from the lovely city of Madisonville, Texas where the annual Texas Mushroom Festival is hosted. Growing up I may have never been a fan of eating this fungi... but since high school I've come to appreciate its delicious qualities! I love adding mushrooms to my pizza, omelets, and salads. They make a fantastic companion to this creamy risotto, contributing to a beautiful presentation that will make it look like you worked a lot harder than you did ;)

What You'll Need:
4 tbsp. unsalted butter, divided
1 cup sliced mushrooms
1/2 yellow onion, diced
2 cloves garlic, minced or pressed
1 cup Arborio (medium grain) rice
1/2 cup dry white wine
2 1/2 cups low-sodium chicken broth, plus 1 cup extra
2 boneless, skinless chicken breasts
salt and pepper to taste
1 tbsp. olive oil
1/2 yellow onion, thinly sliced
Pinch of brown sugar
1/2 cup grated Parmesan cheese 
1 tsp. freshly squeezed lemon juice

What To Do:
Add 2 tablespoons of butter to a saucepan set over medium heat.  Once melted, add the diced onion and mushrooms and cook for a few minutes, until onion is translucent. Add garlic and cook just until fragrant, about 30 seconds.  Add the rice to the pan, stirring to coat.  Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes.  Stir 2 1/2 cups of broth into the rice.  Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.

While the rice is cooking, add 1½ teaspoons of the olive oil to a large skillet over medium heat.  Add the sliced onion and sugar, stirring to coat.  Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized.  Remove the onions to a plate, cover and set aside. Slice chicken breasts horizontally to create small strips. Season with salt and pepper to taste (I also added garlic powder). In the same skillet the onions were cooked, add the chicken strips and cook for three minutes on each side or until seared and no longer pink.

In a large saucepan over medium heat, combine the chicken broth and water and bring to a simmer.  In the meantime, add the remaining tablespoon of olive oil to the skillet used to cook the onions set over medium-high heat.  Season the chicken breasts with salt and pepper.   Remove the chicken from the broth and transfer to the plate with the onions, draining any remaining juices from the pan with them.

When the rice has completed cooking, add ¾ cup of broth to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes.  Stir in the Parmesan.  Remove the pot from the heat, cover and let stand for 5 minutes.

Stir in the remaining 2 tablespoons of butter and lemon juice.  Season with salt and pepper to taste.  If desired, add up to 1/4 cup of broth to add moisture and loosen the texture.  Layer risotto, chicken, and caramelized onions, and garnish with shaved Parmesan. Serve immediately.

adapted from Annie's Eats

Crock Pot Apple Butter Chicken

This is a fantastic dish for a busy time of year. Between cookie baking, church activities, school parties, and family gatherings, preparing a delicious meal is probably at the bottom of the priority list. Well, this meal is perfect for that! It takes about one minute of prep time, and the crock pot does all the cookin'. Plus, it's one of those flavor combinations that will surprise and delight you. Yes, I said that. Surprise and delight, y'all

I used boneless, skinless chicken breasts because it's what I always have available in my freezer. I'm sure this would also be great with boneless chicken thighs!

What You'll Need:
serves 4
3-4 frozen boneless skinless chicken breasts
1/1/2 cup apple butter 
2 cloves garlic, minced
1 cup chicken broth 
salt
pepper

What To Do:
Place chicken evenly in crock pot (frozen is totally fine). Sprinkle with salt and pepper. Dollop apple butter over chicken, turning to coat. Add garlic and chicken broth, making sure there is enough liquid to cover the bottom of the pot. Cook on low for 4 hours. 

The key to this dish is to make sure the chicken doesn't dry out. If you plan to leave the crock pot going for more than four hours, consider adding enough liquid, broth or apple juice, to submerge the meat.

Slice chicken and spoon extra apple butter mixture over. Serve with instant brown rice and microwave steamed broccoli for a quick, delicious meal!


original recipe

Chicken with Tomato Herb Pan Sauce

I love the way that this dish brings out natural sweetness in fresh tomatoes and provides an excellent sauce base for an otherwise very simple meal. Take advantage of the end of tomato season and try this dish asap!

What You'll Need:
2 boneless, skinless chicken breasts
Salt and pepper
¾ cup flour

2 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.)

1 cup fresh spinach
1/3 cup chicken broth

splash of half and half
1 tbsp. minced fresh parsley

What To Do:
Season both sides of the chicken breasts with salt and pepper.  Lightly dredge both sides of the chicken in the flour, shaking off the excess.  Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika.  Season with salt and pepper to taste.  In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.  Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter mixture to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add spinach and cook until wilted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.  Add half and half and cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the pan sauce.  Sprinkle with parsley and serve. 

I ate my chicken over pasta but this would also pair well with rice, quinoa or potatoes!

Source: adapted from Annie's Eats and  Cook Like a Champion, originally from Bon Appétit, July 2011

Chipotle Chicken Tacos

Hey y'all!

Life has pulled me away from blogging a little bit- nothing too big or exciting, just a lot of little things. I should be back to regularly scheduled posting soon :) Hope you won't miss my absence too much! 

This is a super simple meal to throw together that is simple to customize for any palate. 

What You'll Need:

(serves 1)

1 cup shredded chicken 

1/2 cup salsa 

1/2 cup water

1 chipotle bullion cube (or other chipotle seasoning of your choice)

salt and pepper to taste

for serving:

flour tortillas

diced onion

diced mango

sliced avocado

What To Do:

Toss ingredients together in a saucepan over medium heat. Simmer for ten minutes or until chicken is hot. Serve chicken in warm tortillas with onion, avocado and mango! 

Quick Chicken Teriyaki Stir Fry

What You'll Need:
(serves 2) 
2 tbsp olive oil
1 boneless skinless chicken breast, diced
1/4 onion, thinly sliced
two large handfuls of spinach
1/2 cup sliced mushrooms
1 cup fresh green beans, ends trimmed

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 cup prepared brown rice 
• 
  

What To Do:

Heat 2 tbsp olive oil over medium heat. Be sure chicken pieces are completely dry. Salt and pepper generously. Cook chicken and onion together until chicken is no longer pink and the onion is soft. Add spinach, mushrooms and green beans to the skillet and cook 2-3 more minutes or until spinach is wilted.

In a separate bowl, stir together cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and black pepper. Pour into skillet and stir all of the ingredients together. Cook together, stirring frequently, until the sauce is thickened. Let simmer five more minutes on low heat. Spoon over rice and serve immediately.

Adapted from Marian Collins

Balsamic Honey Chicken with Apples

This was a quick, healthy and delicious meal

It's perfect for a hectic weeknight and has lots of flavor! 

What You'll Need:

2 boneless, skinless chicken breasts

salt

black pepper

1 tbsp olive oil

2 cloves garlic, minced

1 large apple, diced

1 cup chicken broth

1/4 cup balsamic vinegar

3 tbsp honey

1 1/2 tsp cornstarch 

What To Do:

Rinse the chicken in cold water and pat dry with paper towels. (Be sure they are completely dry.) If desired, pound chicken to preferred thickness. Season both sides with salt and pepper.

Heat oil over medium heat. Add the chicken and cook for 3-4 minutes on each side, turning once, until no longer pink in the center and the juices run clear. Remove the chicken from the heat and transfer to a plate. Cover to keep it warm.

Add the garlic and turn the heat down to medium for 2 minutes or until the garlic is soft. Add the apple andand 1/4 cup of the chicken broth and continue cooking for 3 to 4 minutes, stirring occasionally, until the apple is soft. In a small bowl, combine the remaining chicken broth, balsamic vinegar, honey and cornstarch. Pour over the apple mixture. Increase the heat to high until it comes to a boil and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes or until the sauce thickens. Return the chicken and any juices to the pan and cook for 1 to 2 minutes. taste and adjust the seasoning as desired.

Using a slotted spoon, serve chicken and apples over brown rice.

Recipe adapted from Panera Bread

Pan Seared Chicken with Jalapeno Cream Sauce

There are a couple of things that I always have in the freezer. One of those is boneless skinless chicken breasts. I love how I can buy them in bulk, how versatile they are, and how quickly they defrost. 

However, sometimes chicken can get old. It doesn't sound as appealing as, oh, going out for Torchy's Tacos or Texas Roadhouse. 

Well, this sauce is a game changer. It's spicy and a little sweet and so creamy. And I think it makes the world go round. If you devein the peppers, it's a very mild sauce so leave those in if you like a little kick.

We served it with brown rice and steamed broccoli, but it would be delicious with an avocado salad, quinoa, or potatoes as well! 

What You'll Need:

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons canola oil
• 2 jalapenos, seeded and chopped
• 1 shallot, sliced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 tablespoon flour (any kind will do, I used whole wheat)
• 1/4 cup low-fat or skim milk
• 1 12-ounce can fat-free evaporated milk
• 2 tablespoons finely grated parmesan cheese

What To Do:

Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.

Tenderize chicken breasts if desired and pat completely dry with paper towels. Season on both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon canola oil. Once the oil is hot, add chicken breasts (make sure they are completely dry) and cook for about 8-10 minutes per side, until each side is caramelized and golden. If needed, use the remaining canola oil when flipping the chicken.

While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once sizzling, add in the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally. Once fragrant (do NOT put your face directly over the jalapenos!), whisk in flour and stir continuously to create a roux. Cook mixture for 1-2 minutes, then add in milks, reducing the heat to medium-low. Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in parmesan cheese and reducing the heat even more. Once the desired thickness has been reached, turn off heat. Stir every so often – it may thicken even more while sitting – and you can add additional milk to thin it out if needed. Taste and season with salt and pepper as desired.

Serve chicken over rice, vegetables or pasta and top with jalapeno cream. 

recipe from How Sweet Eats

new favorite recipe source.

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Creamy Chicken Alfredo with Broccoli, Mushrooms, and Spinach

Growing up, Chicken Alfredo was one of those meals that everyone loved

Although we had plenty of picky eaters in the family, 

there were no squabbles about this meal.

I mean, what's not to love about moist chicken atop 

a creamy, cheesy sauce and slurpy noodles?

Exactly.

This version incorporates fresh vegetables

and can be made lighter by using reduced fat cream cheese and milk

Delicious, full flavor in a lighter, healthier version? Yes! 

I love this version of the Alfredo sauce- 

so light and creamy compared to a roux based sauce

The original recipe called for red bell peppers

(which would add some beautiful color to the dish for sure)

but I'm insane and don't like bell peppers, so I added spinach instead.

Hope you enjoy it as much as I did!

What You'll Need:

½ lb. uncooked fettuccine pasta

1 package (8 ounces) Neufchatel or cream cheese, cubed

6 tablespoons butter, cubed

1/2 cup milk

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

Salt and pepper, to taste

2 boneless skinless chicken breasts, cooked and cubed

2 cups chopped broccoli, fresh or frozen and thawed

8 button mushrooms, sliced

1 heaping cup fresh spinach 

1/4 cup plus 4 Tbsp. Parmigiano Reggiano

What To Do:

In a medium pot of boiling water, add pasta and cook according to package instructions (usually 11 minutes for al dente). Drain well and set aside.

In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, crushed red pepper flakes, salt and pepper. Cook and stir for 3 minutes, or until thickened.

Add the cooked chicken, broccoli, mushrooms and spinach. Cook over medium heat for 5 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Stir in Parmigiano Reggiano. Serve immediately with penne and extra Parmigiano Reggiano.

Recipe from The Comfort of Cooking, originally adapted from Taste of Home

Chicken Parmigiana

I loved reading through Elly Says Opa's Eat to the Beat entries. 

They brought music and food together 

in  such clever and delicious ways! 

This "Mambo Italiano" Chicken Parm really caught my eye because 

1) it looked scrumptious, 

2) the directions are actually pretty simple and 

3) Mambo Italiano is such a fun song. Hit play and read on!

We made this for roommate dinner night 

and served it with salad and spaghetti.

We used tomato sauce and seasonings because 

it's what we had on hand, but you could also 

use homemade marinara or store bought spaghetti sauce. 

What You'll Need:
(serves 4)4 boneless chicken breasts, pounded thin (butterfly first if necessary)
2 cups Italian bread crumbs
salt and pepper
2 eggs, beaten (add about a tablespoon of water to thin them out)
extra virgin olive oil
1 can tomato sauce (14oz- 16 oz)
seasonings: basil, oregano, garlic, salt, pepper
fresh mozzarella cheese, sliced 
grated pecorino romano cheese
fresh parsley, chopped

Preheat oven to 375 degrees.  Lightly sprinkle chicken cutlets with salt and pepper, then dip in egg, followed by bread crumbs.  Shake off excess and set aside. 

Heat oil in a large skillet.  Add chicken (do not crowd the pan) and turn after brown on one side.  Brown other side and remove from pan.  Continue until all chicken is cooked.  Place on paper towel lined plate to drain excess oil.

Spread a thin layer of tomato sauce on the bottom of 9x13 pan.  Add chicken, then top with mozzarella and more tomato sauce. Season generously with Italian seasoning; basil, oregano, and garlic; or whatever seasonings you prefer.  Sprinkle some pecorino romano on top.  It's okay if you need to stack some chicken on top of each other...just make sure each piece is covered with cheese and sauce.

Bake for about 30-35 minutes, or until cheese and sauce are bubbling (check after 20-25 minutes).  Top with fresh parsley and serve.

The fresh mozzarella is a stand out in the dish. 

It can be a little pricey but we got ours at half price 

from the deli counter because it was close to the sell by date. 

If you're shopping for this dish day-of, 

I'd definitely recommend checking for this!

Hope you all have a wonderful weekend!