Chicken Dishes Recipes

Creamy Tuscan Chicken

When it comes to chicken breast recipes, it’s hard to beat this one. The sauce is simple but so flavorful thanks to garlic, tomatoes, and most importantly, cream. It’s bright and easy to make a dish like this.

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 4 (6- to 8-oz.) boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 tsp. dried oregano
• 3 Tbsp. unsalted butter
• 3 garlic cloves, minced
• 1 1/2 cups cherry tomatoes, halved
• 3 cups baby spinach
• 1/2 cup heavy cream
• 1/2 oz. Parmesan, finely grated (about 1/4 cup)
• Lemon wedges, for serving

Lemon Chicken

Ingredients

1 1/2 pounds chicken breast or chicken tenders, cut into chunks

1/4 cup all-purpose unbleached flour

Coarse salt

2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)

1 tablespoon (a splash) white or rice wine vinegar

1/2 cup chicken broth or stock

8 ounces (1 cup) prepared lemon curd

1/4 cup hot water

1 lemon, zested

2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

1. Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
2. Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.

Cook’s Note

Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets. Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle. Lemon curd is a sweet lemon spread available in most markets.

Coronation Chicken

A salad fit for a queen! This recipe was inspired by the original, which was made for Queen Elizabeth’s coronation luncheon in 1953. Studded with dried apricots and toasted almonds, the salad is finished with a curry cream sauce. It’s sweet, crunchy, savory and has a hint of spice — and perfect to serve over lettuce or between bread for a satisfying sandwich.Save Recipe

Ingredients

3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)

Kosher salt

1 tablespoon black peppercorns

2 bay leaves

1 tablespoon extra-virgin olive oil

1/2 medium white onion, diced

1 tablespoon tomato paste

1 tablespoon curry powder

1/4 cup red wine

2 tablespoons mango chutney

Juice of 1/2 lemon (about 1 tablespoon)

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup chopped dried apricots (about the size of a raisin)

1/4 cup toasted sliced almonds

1/4 cup cilantro leaves, chopped

1. Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
2. Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook’s Note).
3. For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
4. Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
5. To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

Cook’s Note

Rather than dispose of the poaching liquid, reuse it! The liquid is a bit thinner than regular broth but still has plenty of flavor. Use it to cook rice or quinoa or to make a delicately flavored soup.

Great Recipes Come From The Heart To The Kitchen