3 Saucy Chicken Recipes

Chicken & Spinach Stroganoff

3 boneless, skinless chicken breasts

1 1/2 cups mushrooms, sliced

2 cloves garlic, minced

5 oz cream cheese, softened

2 c half-n-half

1 c spinach leaves

1/2 c chicken stock

S&P

Egg noodles, prepared

Dredge chicken breasts through flour and brown in oil, 4-5 minutes each side on medium heat in shallow frying pan; remove from pan. Add mushrooms, garlic and sauté 5 minutes. Add cream cheese and half-n-half, mix to combine. Add chicken back to pan. Cover and simmer for 15 minutes. Remove chicken, add spinach and stock; season with S&P and cook until spinach wilted. Serve chicken over noodles with sauce.

 

Spicy Chicken with Asparagus

3 boneless, skinless chicken breasts

1/4c flour

2T vegetable oil

1 1/2c red onion, diced

1 clove garlic, minced

1/3c jalapeno, seeded and diced

1/2c white wine

1t fresh thyme, minced

1 1/2c chicken stock

1 1/2c asparagus, peeled and chopped

S&P

1 1/2t fresh dill, minced

1 1/2t lemon juice

1T sour cream

Rice, prepared

Dredge chicken breasts through flour and brown in oil, 4-5 minutes each side on medium heat in shallow frying pan; remove from pan. Add onion, garlic, jalapeño and sauté 5 min to wilt onion and pepper. Add wine, thyme, stock and bring to boil over med-high heat. Lower heat, add chicken back to pan and simmer for 7 minutes until chicken is cooked. Remove chicken. Add asparagus, S&P, dill, lemon juice, and sour cream to sauce and warm through. Serve chicken over rice and top with asparagus sauce.

 

Mediterranean Chicken & Grits

4 boneless, skinless chicken thighs

1/4 c flour

2T vegetable oil

1/2c onion, diced

3 cloves garlic, minced

S&P

1T tomato paste

1c chicken stock

1 small tomato, diced (1/2c)

1t dried oregano

1/2c white wine

1/3c capers, drained

1/4c green olives, sliced

1/8c lemon zest

1/3c basil, chopped

Grits, recipe below

Dredge chicken breasts through flour and brown in oil, 4-5 minutes each side on medium heat in shallow frying pan; remove from pan. Add onion, garlic, S&P, tomato paste, tomatoes, wine, chicken stock, and bring to boil over med-high heat. Lower heat, add chicken back to pan and simmer for 7 minutes until chicken is cooked. Add capers, olives, and zest. Serve chicken over grits with sauce; top with basil.

 

Grits:

3 c water

3/4 c quick cook grits

1/4t salt

1 T butter

1/4 parmesan cheese, grated

Bring water to a boil in medium saucepan over med-high heat. Whisk in grits and salt. Simmer, uncovered, over medium-low heat until thick, about 3 to 5 minutes. Stir in butter and cheese. Let stand to cool and allow flavors to blend, 2 to 3 minutes. Serve.