Ingredients:4 boneless skinless chicken breasts (or thighs)salt and pepper1 cup chicken broth¼ cup sun-dried tomato basil pesto (homemade or store bought)1 tablespoon minced garlic½ teaspoon red pepper flakes (or more to taste)1 tablespoon olive oil⅓ cup diced red onions (or shallots)1 tablespoon salted butter½ cup heavy cream1 tablespoon capers (optional)2 tablespoon chopped parsley or basil
4 boneless
skinless chicken breasts (or thighs)salt and pepper1 cup chicken broth¼ cup sun-dried tomato basil pesto (homemade or store bought)1 tablespoon minced garlic½ teaspoon red pepper flakes (or more to taste)1 tablespoon olive oil⅓ cup diced red onions (or shallots)1 tablespoon salted butter½ cup heavy cream1 tablespoon capers (optional)2 tablespoon chopped parsley or basil
Top with chopped parsley or basil and serve warm with additional lemon slices. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture
Remove the mushrooms to a plate (use one large enough to remove chicken as well). Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture
Place the chopped or mashed avocado on top of individual servings and top each plate with desired toppings such as green onions or cilantro (or both), a chopped tomato, some chopped bell peppers, a squeeze of fresh lime, etc
Return chicken to the skillet. Melt remaining tablespoon butter in the skillet. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil
Return chicken to the skillet. Melt remaining tablespoon butter in the skillet. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil
Cover the chickenwith plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly)
Toss chickenwith flour, salt and pepper. Sprinkle with parsley. Keep a few extra dollars in your pocket by buying bone-inchicken thighs and removing the skin
Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken)
In skillet, cover chickenwith water. garnish with coriander leaf. Add chicken, carrot and green onions. In large bowl, whisk together peanut butter, mayonnaise, coriander, lime rind and juice, chili sauce, salt and pepper
At this point you can also add sauted chicken or seafood. The Grandies (my husband's parents), stopped by the other day with a case of lovely greenhouse grown tomatoes
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