Monthly Archives: October 2022

Sticky Apricot Chicken

Posted on by
Reply

INGREDIENTS

  • 1 to 2 heads broccoli, cut into florets (about 3 to 4 cups)
  • olive oil for drizzling/spraying
  • salt and freshly cracked black pepper
  • 1 pound chicken breasts, cut into 1-inch pieces
  • ½ teaspoon garlic powder
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive or canola oil
  • ¾ cup apricot jam/preserves
  • 1 garlic clove, minced
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons brown sugar
  • 2 tablespoons chopped chives, for garnish
  • brown jasmine rice, for serving

INSTRUCTIONS 

  • Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, or until slightly charred.
  • While the broccoli cooks, prep the chicken. Toss the chicken with salt, pepper and garlic powder. Sprinkle the flour all over the chicken and toss well until it’s coated.
  • Heat a large skillet over medium heat and add the oil. Add the chicken in a single layer. Cook until browned on each side, about 5 to 6 minutes per side.
  • Whisk together the jam, minced garlic, soy sauce and brown sugar until combined. Once the chicken is brown, pour the sauce in. Stir to coat all the chicken. Simmer for 2 to 3 minutes, so the sauce thickens more. Sprinkle with chives. You can toss the broccoli in with the sauce or serve it on the side. I love to serve this with brown jasmine rice!

Chicken ala King

Posted on by
Reply

Ingredients

  • ½ cup butter
  • 1 (4.5 ounce) can mushrooms, drained, liquid reserved
  • 1 green bell pepper, chopped
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups milk
  • 1 ¼ cups hot water
  • 1 ½ teaspoons chicken bouillon powder
  • 4 cooked, boneless chicken breast halves, chopped
  • 4 ounces chopped pimento

Directions

  1. Melt butter in a large skillet over medium heat. Add drained mushrooms and bell pepper and cook, stirring, 5 minutes.
  1. Remove from the heat. Stir in flour, salt, and black pepper. Cook over low heat, stirring constantly, until mixture is bubbly.
  1. Stir in milk, water, bouillon, and reserved mushroom liquid. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 1 minute.
  1. Stir in chicken and pimento and heat through.

Iowa Skinny Sandwich

Posted on by
Reply

Serves: 4Serving Size: 4 ounces

1 pound pork tenderloin, trimmed

Salt and pepper

3 slices hearty white sandwich bread, torn into quarters

16 square or 18 round saltines

1/2 cup all-purpose flour

2 large eggs

1/4 cup mayonnaise, plus extra for serving

1 cup vegetable oil

4 hamburger buns

1/4 head iceberg lettuce (2 1/4 ounces), shredded

1 tomato, cored and sliced

ADJUST oven rack to middle position and heat oven to 200°F. Set wire rack in rimmed baking sheet. Cut tenderloin in half. Cut each half in half again, cutting tapered tail piece slightly thicker than middle medallions. Cover pork pieces, cut side up, with plastic wrap and pound to 1/4-inch thickness with meat pounder. Pat cutlets dry with paper towels and season with salt and pepper.

PULSE bread and saltines in food processor to fine crumbs, about 12 pulses; transfer to shallow dish. Spread flour in second shallow dish. Whisk eggs and mayonnaise together in third shallow dish.

WORKING with 1 cutlet at a time, dredge cutlets in flour, dip in egg mixture, then coat with crumbs, pressing gently to adhere. Transfer cutlets to prepared wire rack and let dry for 5 minutes or refrigerate for up to 1 hour.

HEAT 1/2 cup oil in 12-inch nonstick skillet over medium heat until shimmering. Working with 2 cutlets at a time, fry cutlets until deep golden brown and crisp, 2 to 3 minutes per side. Transfer to paper towel–lined plate and keep warm in oven. Discard oil, wipe out skillet, and repeat with remaining ½ cup oil and remaining 2 cutlets. Serve on hamburger buns with lettuce, tomato and extra mayonnaise.