Chocolate-It's What's for Dinner

I guess fall is really here now - the apple cider is around. I wanted a real quick and easy dinner and that is what I got. Cider Glazed Chicken 1 lb chicken breasts (pounded thin) salt/pepper canola oil 2 clove garlic, minced 3/4 c apple cider 1 t dijon mustard 1 T butter Heat skillet; then add enough oil to coat the pan. Salt and pepper chicken to taste. Add the chicken breasts but do not crowd the pan. (I did it in 2 batches). Remove chicken from pan and toss in garlic. Cook until fragrant. Pour in apple cider to deglaze pan. Add in dijon. Stir and scrape the fond from the bottom of the pan.  Cook on high heat until sauce begins to reduce. Add butter and dissolve. Put chicken and any juices that leaked out back into the pan. Turn over to coat with sauce. I know you are probably getting tired of looking at chicken in the skillet. I think it does look the same as some other posts (maybe I used the same picture from another time?? did I??). I think there is nothin...

Since I had the maple syrup out for the Brussels Sprouts, I thought well why not try it with the chicken too. Maple Mustard Chicken (Adapted from Cooking Light ) 2 t olive oil 1 lb chicken breast salt/pepper 2 clove garlic (chopped) 1/4 c chicken broth 1/4 c maple syrup 1 T vinegar (I used Kressi) 1 T dijon mustard 4-6 Fresh thyme sprigs Place the chicken breasts between a piece of plastic and sprinkle a little water so they do not stick. Pound the chicken thin. Season with salt and pepper. Place oil in hot oven-proof skillet. Add chicken to the pan and cook until browned and turn. DO NOT crowd the pan. Remove chicken from pan. Add garlic to the skillet and good until fragrant. Add broth and syrup and cook for 2 minutes, scraping the pan to loosen the brown bits (fond) from the pan.  Add the vinegar and mustard; stir until mustard is incorporated into the liquid. Cook for 1 minute. Add thyme and chicken to pan; turning chicken over to coat with sauce. Place pan...

Since I'm already a big Mojito fan ( coconut or otherwise), why not make Mojito chicken? This recipe has been sitting around since 2004 - 10 years! It was definitely worth the wait. Mojito Chicken Breasts (Adapted from BonAppetit ) 3/4 c fresh lime juice and zest from limes 1/2 c light rum 1/2 c mint 1/4 c parsley 4 T sugar 1 T olive oil 1.5 lb boneless chicken breast (pounded thin) salt/pepper Whisk fist 6 ingredients together in a shallow bowl.  Place thinned chicken breasts in bowl. Cover and marinate for at least 4 hours in the refrigerator.  Turning once or twice. Remove chicken from marinade.  Discard Marinade.  Oil grill and grill chicken about 10 minutes around 350 or until done. These really came out beautiful. The Sous Chef is quite good with the grill (better than me but don't tell him I told you that). They don't taste too minty or too rumy - just right.

I was poking around the freezer and found some bone-in chicken breasts in there that needed to be used.  I poked around the refrigerator to see what else would go with nicely with the chicken and here's what I came up with: Grilled Stuffed Chicken Breasts 1lb bone-in chicken breasts (skin on) 4 oz goat cheese 1 T fresh tarragon 1 T preserved lemons (or lemon zest) salt/pepper Gently work the skin off the chicken breast so that a pocket forms.  Set aside.  Mix goat cheese with tarragon, preserved lemon, salt and pepper.  Distribute the goat cheese mixture evenly among the chicken breast. Season tops of chicken breast with salt and pepper. A little dab of olive oil wouldn't hurt either. Brush grill with paper towel dipped in canola oil. Grill on indirect heat at 350 for about 25-30 minutes (depending on size of breasts).

Sometimes I defrost chicken breasts for dinner with nothing particular in mind for them.  I poke around the refrigerator and see what's in there, look in the pantry to see what's there, and then sort of come up with dinner. This was one of those days.  Chicken with Mushrooms and White Wine 1lb chicken breasts salt/pepper canola oil 8oz mushrooms (baby bello, button) 1 t herbes de Provence 2 garlic cloves chopped 1 c white wine 1/2 c heavy cream Place chicken breasts between plastic wrap.  Sprinkle a little water on top of the chicken breasts. (the water prevents sticking so they won't tear). Pound chicken cutlets thin.  Use the Jacard meat tenderizer to tenderize the meat and prevent shrinkage.  Season one side chicken breasts with salt and pepper. Heat skillet and add oil.  When oil starts to shimmer, add chicken breasts seasoned side down.  Season the other side of the chicken breasts.  Do not crowd the pan.  You will need ...

I like Chicken Francese but I don't like that awful thick breaded chicken that some restaurants call Chicken Francese (think catering hall). It is more breading than chicken and sometimes the chicken is so thick. So I prefer to call this lemon chicken because I don't want this delicious chicken to be associated with that awful stuff. First pound your chicken cutlets thin. Place the chicken between plastic wrap. Sprinkle the chicken with a little water so that the chicken doesn't tear.   There are two other key things to making "lemon chicken." First the flour. DO NOT use regular all purpose flour - that is where that yucky thick coating comes in. You need to use Wondra . It is the best for thin coatings. Dip the chicken in beaten egg and then the Wondra (seasoned with salt and pepper).  The second most important thing is when you saute the chicken DO NOT crowd the pan.  I only cooked 1 chicken cutlet at a time because they were ...