Spicy Bacon Sherry Chicken
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Artichoke Chicken Piccata | Low Carb | Low Fat | Low Glycemic
If you love artichokes and chicken piccata, this is the dish for you. The entire meal can be cooked on the stove top in under 30 minutes.
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Artichoke Chicken Piccata
2 pounds baby artichokes, peeled, trimmed and sliced in half
fresh squeezed lemon juice
1 chicken breast per person, cut horizontally
1 fresh lemon, sliced
1 cup chicken broth
½ cup dry sherry, vermouth, madeira or marsala (white wine would be ok too)
3-4 cloves garlic, minced
3 tablespoons lemon juice
2 tablespoons capers
2 tablespoons butter
flour, salt and pepper
Slice the chicken breasts in half horizontally o form two breast-size cutlets. Pound the chicken to ⅛-inch thick. Season with salt and pepper. Set aside.
Peel the outer layers of the baby artichokes until you get to the tender yellow-green leaves. Trim the tops and bottoms off the 'chokes. Peel the stems and slice the 'chokes in half lengthwise. Cover with lemon juice to keep from turning brown.
Heat oil in a very large nonstick skillet. Place artichokes, cut side down, in 2 tablespoons of olive oil. Braise for about 4 minutes or until they are nicely brown on the cut side. Turn the artichokes. Add more oil if necessary. Cook until they are nicely browned on this side. Transfer to a heat proof dish. Set aside.
Fry the cutlets, in batches, if necessary for 2-3 minutes a side. They should just start to brown. Remove the cutlets to a platter and set aside.
Add the garlic to the pan and sauté quickly for 1-2 minutes. Do not let the garlic brown. Add the sherry and deglaze the pan, scraping the bottom. Reduce the sherry until it’s almost completely gone. Add the cutlets to the pan, then place the chicken in a single layer on top. Cover with the capers and artichokes. Cover skillet with a pizza pan or other lid that allows venting. Simmer for 5-10 minutes. Turn off the heat and ad the butter. Allow to sit until the butter melts. Stir to combine. Serve immediately.
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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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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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
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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Garlic Sherry Chicken Scallopine
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Chicken Marsala Recipe - Chef Tips
Chicken recipes are extremely popular in the home kitchen. Today we're making chicken marsala, one of the most popular Italian recipes made with wine.
This simple chicken marsala recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala recipes, look for tightly closed caps that don't show any gills.
When cooking with wine, don't spend a lot of money on your cooking wines. But on the flip side, don't buy something that you wouldn't drink straight.
This is what you'll need to prepare this easy recipe for chicken marsala:
Chicken Marsala
4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
8-12 mushrooms, sliced
1/4 cup olive oil
1/2 stick butter
1/2 cup marsala wine
1/4 cup sherry wine
First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.
Next, in a 13x9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.
Coat chicken breasts on both sides in flour mixture. Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.
For the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through. Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.
We hope you find this the best chicken marsala you've tried!
#chicken #chickenmarsala #chickenrecipe
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