Scratch Made Chicken Divan
Scratch Made Chicken Divan
My Scratch Made Chicken Divan is an updated, slimmed down version that packs flavor with no canned soup, sour cream and half the butter of others. So good!
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Ingredients
2 lbs chicken breast chopped
1/2 tsp kosher salt
1/2 tsp black pepper
4 tbsp flour separated
2 tbsp olive oil separated
1 lb broccoli florets
2 1/2 cups chicken stock
2 tbsp butter
1 shallot diced
2 tsp Worcestershire sauce
1/2 cup dry sherry
3/4 cup half and half
1/4 cup Parmesan cheese plus 2 tbsp
1/4 cup Panko breadcrumbs
1 lemon zest only (optional)
Instructions
Slice chicken breast meat into bite size pieces. Season with salt and pepper. Dust with 2 tablespoons flour and set aside.
Over medium high heat in a large skillet add 1 tablespoon of olive oil and brown the broccoli slightly, cooking for 3 minutes. Add 1/2 cup chicken broth and cover. Cook for 2 minutes. Remove from pan and set aside.
Add the other tablespoon of oil to the skillet and brown the chicken pieces over medium high heat. Cook for 5 minutes.
Place chicken in a 13x9 baking dish seasoned with cooking spray. Sprinkle broccoli on top of chicken.
In same skillet add the butter and over medium heat sauté the shallot for a minute. Sprinkle remaining 2 tablespoons of flour in pan and stir to cook. Add the Worcestershire sauce, sherry, chicken stock and half and half. Stir and reduce for several minutes until thickened. Stir in Parmesan cheese and pour over chicken and broccoli.
Sprinkle Panko breadcrumbs and more cheese (optional) if you like on top. Broil for 3-5 minutes until top is golden brown and bubbly. Serve with grated lemon zest over top (optional).
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Chicken with Dry Sherry
Chicken is a protein that is used often. I had to come up with different ways to enjoy chicken. One day, my sister gifted me a bottle of Dry Sherry and the idea popped into my head. Why not? This recipe is a direct result of that idea. I hope you enjoy it as much as I did making it.
Chicken with Dry Sherry
Ingredients:
3 to 4 Chicken Breasts, boneless, skinless and thinly sliced
3 tablespoons unsalted butter
2 tablespoons Extra Virgin Olive Oil
2 medium shallot, minced
3 garlic cloves, thinly sliced
¼ cup Chicken stock
2 tablespoons Dry Sherry
2 sprigs of fresh thyme
salt and pepper to taste
Preparation:
1. Pat the chicken dry using paper towels and then season with salt and pepper.
2. In a sauté pan, over medium/medium-high heat, add butter and EVOO. Once the pan is hot enough, add your chicken. Do not move it until it releases naturally. (Lower the heat if necessary; depending on your pan.)
3. Sear the chicken on both sides. (3 minutes per side). Then remove the chicken and set aside.
4. Add one additional tablespoon on ghee or EVOO if needed.
5. Add shallots and sauté for 90 seconds. Then add garlic for 60 seconds.
6. Deglaze your pan with dry sherry and reduce for 90 seconds. Then, add chicken stock. (If you have brown bits on the bottom of your pan, the chicken stock will allow you to scrape those bits. Those bits equal flavor.)
7. Return the chicken to the pan. Add thyme. Reduce heat to low and cover. Allow the chicken to cook for 10 to 15 minutes.
8. Once the chicken is cooked, adjust seasoning to your liking.
9. Serve and enjoy on its own or with your favorite side dish.
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Chicken And Asparagus Stir fry Recipe-Home Cooking...
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1 very large chicken breast chopped(boneless and skinless)
Marinate with a pinch of salt, black pepper, 1/2 egg, 2 TBS of cornstarch and 2 tsp of vegetable oil)
3-4 cloves of garlic chopped
2 shallots chopped
9 stalks of asparagus chopped
1/2 sweet red pepper chopped
1/3 cup of green onion chopped
1 1/2 TBS of vegetable cooking oil
2 tsp of sherry cooking wine
2 tsp of oyster sauce
1 1/2 TBS of soy sauce to taste
2-3 oz of stock
1 tsp of sesame oil
A quick stir fry can be make at home....
Enjoy!!!
Spicy Bacon Sherry Chicken
All of our recipes can be found at shopeatme.com
Easy Chicken Marsala Recipe | The Frugal Chef
This chicken Marsala recipe is elegant, very easy and delicious. We will be dredging thin chicken breast in a spiced up flour, brown it and then cook it in Marsala.
Marsala is a sweet Italian wine that resembles sherry. In fact, you can substitute Marsala with sherry without a problem.
We will be adding mushrooms to this meal. It is better to use fresh mushrooms as opposed to canned. I like serving this with mashed potatoes or creamy polenta.
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Serves four
2 skinless, boneless chicken breasts
12 mushrooms, sliced
5 tablespoons unsalted butter
¾ cup flour
¼ teaspoon paprika
1½ teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
¼ teaspoon cayenne
¾ cup Marsala wine
1 cup chicken stock
1 TBS Olive oil
Salt & Pepper
Rinse and pat dry the chicken breasts. Cut each breast into 3 fillets. Carefully pound the fillets until they are about 1/8th inch thick.
Heat a large skillet and add 2 tablespoons butter and some olive oil.
Mix the flour, paprika, cayenne, garlic, oregano, thyme and cayenne in a bowl. Season with salt and pepper. Dredge the chicken in the flour, shaking off the excess.
Place the chicken in the butter and brown evenly on both sides, about 3 minutes per side. Remove chicken from pan.
Add 2 more tablespoons butter and melt. Add the mushrooms and season with salt and pepper. Cook the mushrooms until
browned on all sides, about 7 to 8 minutes. Scrape the brown bits from the pan while you are browning the mushrooms. Please make sure you have not burned the brown bits. If you they
burned make sure to remove them from the pan and wipe it before you add the extra butter and the mushrooms.
When the mushrooms are nice and golden add the Marsala to the pan. Scrape the bottom of the pan well. Add the chicken stock and mix well.
Return the chicken to the pan and bring the sauce to a soft boil. Reduce the heat and simmer for 5 minutes. Add 1 more tablespoon butter and season with salt & pepper.
Serve the chicken with mashed potatoes, or steamed baby potatoes or creamy polenta. Enjoy!
CALORIES 411.09; FAT 21.09 grs (sat 10.32; mono 7.12; poly 1.52); PROTEIN 28.65 grs ; FIBER 1.27 grs; CARBS 23.00 grs; CHOLESTEROL 113.67 mg; IRON 1.92 mg; SODIUM 1007.84 mg; CALCIUM 49.22 mg
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Easy Homemade Teriyaki Chicken Recipe
Bring your favorite Japanese take-out to your own kitchen with this delicious easy to make homemade teriyaki chicken recipe.
Chicken Teriyaki is simple to prepare recipe featuring lightly marinated chicken that is pan-seared and then braised in sweet soy and mirin-based sauce that thickens as it cooks with the chicken. While there are several variations and cultures that make chicken teriyaki, this recipe specifically is Japanese-based.
The typical cut of chicken used in chicken teriyaki is boneless skinless thigh meat due to its ability to stay moist, flavorful, and tender with slightly longer than normal cooking times. I used my homemade teriyaki sauce in this recipe which really helps elevate the flavor.
Ingredients for this recipe:
2 ½ to 2 pounds boneless skinless chicken thighs
1 tablespoon soy sauce
1 tablespoon mirin or sherry wine
1 egg yolk
¼ cup corn starch
3 tablespoons peanut oil
1 cup teriyaki sauce
salt and pepper to taste
Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Procedures:
1. Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined.
2. Next, thoroughly mix in the corn starch until combined.
3. Pour the cooking oil into a large frying pan or rondeau pot and heat on medium heat for 3 minutes.
4. Place in the chicken thighs and cook for 3-4 minutes per side, they should be lightly browned.
5. Pour the teriyaki sauce into the pan with the chicken and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through.
6. Slice the chicken and serve over rice and garnish with optional sesame seeds and sliced green onions.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can keep the chicken warm in the sauce on very low heat or no heat and covered it for 20-30 minutes before serving.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of chicken and sauce to a small pan over low heat and heat until the chicken is warmed. You can also microwave until warm.
You can serve this teriyaki chicken with rice, noodles, or vegetables.
Feel free to use boneless skinless chicken breasts or drums.
I prefer to use peanut oil or sesame oil in this recipe.
If you do not have access to mirin, you can use sherry wine.
You may need to cook the chicken in batches if your pan isn’t big enough. If this is the case add all the chicken back to the pan before pouring in the teriyaki sauce. Occasionally stir the sauce and move the chicken around to ensure it cooks.