Wednesday, June 22, 2016

Garlicky Chicken With Cherry Tomato-White Wine Sauté

2 T. olive oil
3 T. lemon juice
2 minced garlic cloves
1 tsp chopped fresh rosemary
2 whole boneless skinless chicken breasts, pounded thin or cut in half lengthwise to yield 4 pieces
¼ cup white cooking wine
2 cups cherry or grape tomatoes
2 tsps sugar
2 T. all-purpose flour 
2 T. canola oil
1 T. chopped fresh parsley
¼ cup freshly grated or shaved Parmesan 
Salt and pepper to taste

Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Place cut / pounded chicken breasts into the bowl and make sure each is covered with the marinade. Refrigerate a minimum of 30 minutes.


After allotted time has passed, remove chicken from marinade. Dip chicken pieces in flour on both sides, shaking off excess.  Then lightly salt and pepper each side of the meat.

Heat canola oil in a wide skillet on medium high.  Cook chicken about 2 - 4 minutes on each side, depending on how thin your meat is.  Internal cooking temperature should be 165 degrees. 
Remove from oil and place in pan the oven on "warm" setting so that they retain some heat, without overcooking. 

Cook poultry to at least 165 degrees F.

Using the same pan, on medium heat, deglaze the pan with the wine and add the cherry tomatoes.
Cook about  8 - 10 minutes, until tomatoes start to burst.  

Add sugar plus salt and pepper to your liking, and continue to cook the tomatoes another 5 - 10 minutes.

Top chicken breasts with tomatoes, parsley and Parmesan (if desired).  Enjoy! 

For a printable copy of this recipe, CLICK HERE!

Saturday, June 4, 2016

Chicken Larb

A little taste of Thai food and low carb to boot!

You will need:
1/3 c. fish sauce
2 T. sugar
2/3 c. lime juice
2 tsp. chili-garlic sauce (check ethnic section of your grocer)
3/4 c. chicken broth
1 1/2 lbs. ground chicken (or ground turkey)
1 cup thinly sliced green onions or scallions
3/4 cup thin-sliced shallots or onions
3 T. minced fresh lemongrass
1 T. thin-sliced Thai chilies (or Serrano peppers)
1/2 c. chopped fresh cilantro leaves
1/3 c. chopped fresh mint leaves
1-2 heads large leaf lettuce (I substituted red cabbage)

PREP:  Chop up the shallots, mint, lemongrass, chilies, and cilantro.
Fresh mint...ahhhhh!
Remove the first few tough layers of the lemongrass before chopping/mincing.

Cook's Note:  Since I used red cabbage instead of lettuce, I blanched the leaves in hot water for about a minute, then patted them dry.  If using lettuce, obviously this step is not necessary!  ;-)

Whisk fish sauce, sugar, lime juice and chili sauce in medium bowl to blend; cover and reserve.

Bring chicken broth to simmer in large skillet over medium heat. Add ground chicken. Simmer until cooked through - chopping up large pieces with spoon. This will take 8-9 minutes.

Add green onions, shallots, lemongrass and chilies/peppers (Cook's Note:  I added some sliced orange bell pepper for color). Stir until vegetables are tender and most of liquid has evaporated, roughly 4-5 minutes.

Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.

Serve the cooked mixture in lettuce leaves (Cook's Note:  I used blanched red cabbage.) 

For a one-page printable copy of this recipe, CLICK HERE!