November 6, 2006 by Lisa
Sadly not terribly photogenic, so there’s no piccie, but was it quick, easy and delicious.
- 4 skinless chicken breast fillets
- 1 tablespoon extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 garlic cloves, crushed
- 1 tablespoon butter
- 1/4 cup flour
- salt and pepper
Pound chicken breasts to about 1/4-inch thickness. Dredge in flour seasoned with salt and pepper. Heat the oil in a large frying pan. Cook the chicken until nicely browned and cooked through. Remove chicken to a platter and keep warm. Add vinegar, broth and garlic to the frying pan and cook over a medium-high heat for about 5 to 10 minutes until the sauce is reduced. Stir in the butter to finish. Spoon the sauce over the chicken.
Category Dinner Menu | Tags: balsamic vinegar,breasts,chicken,quick,sauce | No Comments
October 22, 2006 by Lisa
- 3 large plums (8 oz or so), pitted
- 1 tblsp butter
- 1/2 small chopped onion
- 1/4 cup (scant) brown sugar
- 2 tblsp sweet chili sauce
- 1 tblsp soy sauce
- 1 tsp lemon juice
- 3 skinless chicken breasts
Puree the plums in a blender or food processor. Melt the butter in a saucepan, add the onions and cook until soft. Stir in the plums, sugar, chili sauce, lemon juice and soy sauce and cook uncovered until slightly thickened. Place the chicken breasts in an oven pan, lightly salt and pepper them and cover with 1/4 of the sauce.
Cook in a hot oven for 15 minutes, turn the chicken over and add another 1/4 of the sauce. Cook another 15 minutes or until cooked through. 5 minutes before the end, add the rest of the sauce.
Category Dinner Menu | Tags: breasts,chicken,fruit,plums,sauce | No Comments
January 10, 2006 by Lisa
Adapted from a recipe at pomwonderful.com.
- 3/4 cup pomegranate and cranberry juice. I used half of each because I didn’t have a full cup of pomegranate juice
- 4 boneless, skinless chicken breasts
- 5 small carrots cut into bitesized chunks
- 1 chopped shallot (I cater for those who are not fond of onions)
- olive oil
- 1 cup chicken broth
- 1/4 cup balsamic vinegar (less if the balsamic is very rich)
- 2 teaspoons cornstarch
- 2 teaspoons brown sugar
- 1 teaspoon dried oregano
- fresh pomegranate seeds as garnish
Brown the chicken with the carrots and shallot in oil until the carrots are tender. Stir frequently. Add the chicken broth to the pan and cover and simmer for 10 minutes, or until the chicken is fully cooked. Transfer chicken and carrots to another dish and cover and keep warm.
Pour out all but 1/3 cup of chicken cooking liquid in the skillet. Stir in pomegranate juice, balsamic, cornstarch, brown sugar and oregano. Bring to a boil; reduce heat and simmer 2 minutes. Serve the sauce over chicken and carrots and garnish with reserved pomegranate seeds.
Note: to extract pomegranate seeds, score the fruit and place in a bowl of water. Break open the pomegranate underwater to free the seeds. The seeds will sink to the bottom of the bowl.
Category Dinner Menu | Tags: breasts,chicken,fruit,glaze,pomegranate | No Comments
October 7, 2005 by Lisa
I haven’t enjoyed a meal like this in ages. This is a fairly traditional southern US meal. It’s actually cooked in 2 skillets, both with lids! This served three to bursting, though I think I’d double the juice and cornstarch next time for more sauce.
- 2 large baking potatoes chopped into cubes
- 1 head of baby cabbage, sliced thinly
- 1 medium onion, diced
- 2 rashers of bacon, chopped
- 6 boneless, skinless chicken breasts
- 1 cooking apple, sliced thinly
- 1 cup apple juice (or mixed apple and orange or whatever – I only had ‘exotic’ – it was lovely)
- 1 tablespoon malt or apple vinegar
- 1 tablespoon cornstarch
- Salt and pepper
Cook half the chopped onion and bacon in a few tablespoons of oil in a hot skillet until soft and browned. Add the potatoes and cabbage, reduce heat and cook for around 30 to 45 minutes or until the potatoes are tender. Season to taste (though a good generous few twists of freshly ground pepper is highly recommended).
In the other skillet, cook the other half of the chopped onion and apple in oil. Once the onion is browned, remove onion and apple to a bowl and add the chicken breasts and a couple more spoonfuls of oil and cook about 4 minutes until brown on each side. Add the applejuice and vinegar and reduce the heat to medium-low and cover. Cook about 10 minutes until cooked through.
Remove the chicken to a plate. Mix the cornstarch and a tablespoon of cold juice until smooth. Add to the hot juice and cook until thick. Add reserved onion and apple slices and heat through. Serve on top of the chicken breasts.
Sauteed or boiled spinach or greens would be the thing in, say Tennessee, but a green salad was lovely as well.
Category Dinner Menu | Tags: bacon,cabbage,chicken,potatoes,southern food | No Comments
September 19, 2005 by Lisa
This was quite nice. A bit summery for a coldish September day, maybe. I served it with sauted cabbage and basmati rice.
- 4 chicken breasts
- 1/4 cup lime juice
- 1/3 cup white wine
- Couple tablespoons chopped fresh basil
- 1/2 pint cream
- 2 tablespoons flour
- butter or oil for cooking the chicken
Brown the chicken breasts in the butter or oil – 3 or 4 minutes a side. Put aside. Add wine and lime juice to the pan, scrapping the bits from the bottom of the pan. Bring to a boil and add the chopped basil. Reduce heat to a simmer and add the chicken breast back to the pan. Cook about 20 minutes. Remove to a plate. Stir the flour into the cream and add to the liquid in the pan. Cook slowly until thickened. Pour over the chicken breasts and garnish with fresh basil.
Category Dinner Menu | Tags: basil,breasts,chicken,lime | No Comments
July 9, 2005 by Lisa
You know those times when you make a sauce and kind of change it everytime? Trying new combinations, quantities, whatever? Sometimes it works better than other times. This was a nice simple version of sticky sweet and spicy chicken wings that I now use exclusively.
- 1/4 cup ketchup
- 3-4 tablespoons clear honey
- 1/4 cup brown sugar
- 1 tablespoon Worchester sauce
- Tabasco – some amount
Cook over a low heat for 5 – 10 minutes.
Oven cook the wings at 225C in a bit of olive oil until browned, turning once. Drain the oil and dump the wings into a bowl and cover with the sauce, stirring to coat them completely. Cook in the oven another 20 to 30 minutes.
Category Dinner Menu, Lunch Menu, Starters and Light Bites | Tags: Buffalo wings,chicken,spicy,sweet,wings | No Comments