Saturday, May 5, 2012

Chicken with Artichoke Hearts, Sugar Snap Peas and Herbs

This is one of my favorite meals and is very low in fat and calories.

List of ingredients:
1 cup of Chicken Broth
1 tsp. of Dijon Mustard
1/2 tsp. of salt
Pepper to taste
2 tsp flour (More flour will be used to cover chicken)
1 pound of thin sliced chicken breast (I use 3 chicken breasts and increase other ingredients if I add more chicken breasts)
1 Tbl. flour
1 Tbl. Olive Oil
8 oz. trimmed Sugar Snap Peas (cut in half)
1 (14 oz) can of quartered Artichoke Hearts
3 Tbl of fresh minced Tarragon, (chives or dill could be substituted)
2 tsp. Champagne, White Wine, or White Cooking Sherry

1. Sprinkle flour over chicken breasts.  Heat oil in a large non-stick skillet over medium heat.  Cook the chicken until golden.  Transfer the chicken to a plate, tent foil to keep warm.

2. While the chicken cooks, whisk broth, mustard, salt, and pepper and 2 teaspoons of flour in a small bowl until smooth.  Set aside.

3. Once you remove the chicken add broth mixture to the pan and increase temperature to bring to a low boil as you add the snap peas and artichoke hearts.  Simmer, stirring constantly until the peas are tender-crisp.

4. Return the chicken to the pan heating thoroughly.  Just before removing from heat add the white wine and herbs and serve.

Saturday, February 27, 2010

Micah's Chicken Enchiladas

I made my chicken enchiladas for my friends and family a lot lately and they've asked that I give them the recipe so I thought I'd just post it so we can get to it any time. ;)

I usually buy a rotisserie chicken from the store and pick the meat off the bones shredding it. I usually have my son do this part. :)

Then I mix the shredded chicken with:
1 (15 oz.) can of Campbell's Cream of Mushroom and Roasted Garlic Soup
1 (15 oz.) can of Campbell's Cream of Chicken and Mushroom Soup
1 (16 oz.) container of Sour Cream
1 (8 oz.) can of El Pato Tomato Sauce (Mexican Hot Style)
1 (8 oz.) can of diced green chilies
1 yellow onion
2 cups of shredded Sharp cheddar cheese
Sometimes I add the shredded mexican style cheese too, depending on my mood.

I soften yellow corn tortillas in hot oil briefly so that they don't get too tough.  Next, starting with the chicken mixture, I layer the chicken mixture and the cooked tortillas, (after I've soaked up excess oil with paper towels).

I bake at 375 degrees in a 13x9 dish until it's hot and bubbly, usually around 30-45 minutes.  I top it with a little of the remaining shredded cheese and sliced green onions and bake until the cheese is melted.

Wednesday, October 14, 2009

Meaty Spanish Rice

I have a friend who wanted this recipe so I thought I'd just post it here. :)

2 Tablespoons butter or margarine
1/2 - 1 pound of turkey
1 medium onion, chopped
1 medium green pepper, chopped (I use green chilies instead)
2 cups water
1 (8 oz.) can tomato sauce
1 cup uncooked long-grain rice
2 Tablespoons Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon hot pepper sauce (I like Cholula)
1/8 teaspoon cayenne pepper, optional
Black Pepper to taste

In a skillet, melt butter over medium heat. Add the ground turkey, onion and green pepper if using; cook until meat is brown and vegetables are tender. Add all of remaining ingredients, (including chilies if using canned), and bring to a boil.

Reduce heat; cover and simmer until rice is tender, about 30 minutes.