Baby bello mushroom, thinly sliced
Green onions, chopped
Cook the mushrooms in some olive oil until done. Remove to plate.
In the hot pan, brown the chicken thighs well on both sides. Deglaze with some white wine.
Add some broth and reduce the heat. Cover and cook until done.
Return the mushrooms to the pan. Turn the heat up to high to evaporate most of the liquid. Make a sludge of water and flour. Add to the pan.
Add the green onion and stir to combine well.
This was unusual but very tasty.
This is 3 Weight Watcher Freestyle Points (4 servings)
1 1/2 T. flour
12 oz. boneless skinless chicken breasts, cut into chunks
2 t. olive oil, divided
2 peppers, cut into strips
1 medium onion, thinly sliced
2 cloves garlic, minced
1 c. marinara sauce
1/4 c. water
Sliced fresh basil
4 T. Feta cheese, in chunks
In a zip loc bag, mix together the chicken, flour, salt and pepper.
Heat 1 t. oil in a pan. Add the chicken and cook until lightly browned and cooked through. Remove from heat.
In same pan, add 1 t. oil. Add peppers and onions and toss to coat. Cover and cook, stirring occasionally, until tender and lightly browned (about 12 min).
Add garlic and sauté for a few seconds. Stir in tomato sauce and water. Bring to a simmer.
Return chicken to pan. Heat through. Remove from heat and add basil. Mix to combine. Sprinkle feta cheese on top before serving.
Serve over rice. 1/4 c. of Basmati Rice is 5 Weight Watchers Freestyle points
This recipe called for plain yogurt, but to my dismay, I realized I bought a flavored yogurt instead of plain yogurt, so I needed to improvise at the last minute! So…I used a little milk instead of the yogurt and it turned out great!
A pinch of saffron threads
1 T. warm water
1/4 c. milk
1 medium onion, chopped
1/2 c. lemon juice
Package of chicken parts (with bones)
Dissolve the saffron in the warm water for about 5 minutes. Stir in the onions, milk, lemon juice, salt and pepper. Place them in a Ziploc bag. Add the chicken and marinate for a few hours.
Heat the grill to high. Place the chicken on the grill and sear them on all sides. Turn down the heat and continue cooking the chicken until the inside registers 165.
Melt some butter and add another pinch of saffron. Pour the melted butter over the chicken and serve.
These were great and very easy to make!
1 pkg. boneless, skinless chicken thighs
1/2 c. flour
1 leek, thinly sliced
1/3 cup julienned sun dried tomatoes
4 garlic cloves, minced
1 lemon, sliced
1/4 c. prosecco
1/4 c. chicken broth
3 T. butter
Heat some oil in a Dutch oven. Combine salt, pepper, and flour in a Ziploc bag big enough to hold the chicken. Add the chicken and mix well.
Shake off the excess flour from the chicken before placing them in the dutch oven. Cook for a few minutes. Add the leek and flip the chicken. Add the tomatoes and garlic and cook for a few more minutes. Add the lemon slices.
Add the prosecco and stir to scrape up the browned bits on the bottom. Stir in the broth, increase the heat to high and bring to a boil. Reduce the heat and simmer until the liquid has reduced by about half.
Reduce the heat to low. Stir in the butter until melted. Sprinkle with parsley and season with salt and pepper to taste.
Years ago, I used to make my mushroom sauce by opening a can of Campbell’s Cream of Mushroom soup. Even though it was always very good, I knew that it wasn’t healthy. So when I tried this mushroom sauce, I was thrilled. The taste is just as good, if not better, and it’s authentic! You can use this sauce on pork, too.
4 boneless skinless chicken thighs
8 oz. sliced mushrooms
4 garlic cloves, minced
1/2 c. chicken broth
1 c. half and half
1/4 c. grated Parmesan cheese
Season the chicken with salt and pepper on both sides. Brown the chicken thighs well in some olive oil. Remove and set aside.
Add the garlic to the pan and cook until soft. Add the mushrooms and continue cooking until they have released their water and softened.
Add the chicken broth and cook for a few minutes until the broth has reduced a bit. Add the half and half and cook for a few more minutes. Add the parmesan cheese and chopped parsley and stir until the cheese has melted. Taste the sauce and adjust the seasonings.
Return the chicken to the pan. Cover the pan and reduce the heat. Cook until the chicken is done.
This was really good – the rice was nice and dry and the flavors were terrific. You can substitute black beans for the chicken if preferred.
1 T. minced garlic
1/2 c. red onion, chopped
1 c. bell pepper, diced
3 c. water
1 1/2 c. quick brown rice
1 c. cooked chicken, diced
1 c. tomato sauce
1 t. chili powder
1 t. cumin
Salt & pepper to taste
Shredded Mexican cheese
Pico de gallo
Optional garnishes: Cilantro & avocado
Preheat oven to 400.
In an oven proof skillet, add some olive oil. Saute the onions and garlic until translucent but not burned.
Add the pepper and cook until the peppers are softened. Remove the vegetables and set aside.
Pour water and tomato sauce into the skillet. Bring it to a boil.
Add the rice, cover and simmer for about 15 minutes.
Return the pepper/onion mixture to the pan and mix well. Add the chicken and spices. Adjust the seasonings to taste.
Sprinkle the cheese on top.
Place in the oven for about 7 minutes (until the cheese melts).
Turn the oven to broil and broil until starting to brown (be careful not to burn it!).
Serve topped with pico de gallo.