Candace in the Kitchen

Archive for the ‘Chicken’ Category

I made this for the first time about 2 years ago. I just started throwing stuff into the pan and it was delicious. Of course I haven’t been able to duplicate it since.

Below is the recipe as I made it last week. Even though it wasn’t the same as the original it was very good. I served it over whole wheat penne with a side of steamed broccoli. I cut up the leftover chicken and tossed it with the pasta, broccoli and remaining sauce for lunch the next day.

Ingredients:

4 boneless skinless chicken breasts (next time I will pound them to 1/4inch thickness)

1 T butter

1 T olive oil

Salt and pepper 

1 large onion, diced

3 cloves garlic, minced

1/2 c freshly grated Parmiggiano Reggiano cheese

1 large can San Marzano tomatoes, whole

1 t fresh oregano,  chopped

1-2 t fresh parsley, chopped

Place chicken between two sheets of plastic wrap and flatten with a meat mallet to 1/4 inch thickness.

Once all chicken breasts are flattened season with salt and pepper and set aside.

Heat butter and oil in a large skillet over medium low heat.

Add onions and cook until caramelized, about 15 minutes.

Add garlic and chicken breasts to onions and cook for about 4 minutes per side.

Sprinkle each breast with some of the cheese and after it has melted a bit flip it over and repeat. You want the cheese to get almost brown on the chicken.

Add the can of tomatoes and break up with the back of a spoon.

Add herbs and simmer for 15-20 minutes until sauce has thickened a bit and chicken is done.

I made this Bourbon Chicken for dinner last night. It was a bit too spicy but had great flavor. Next time I will use 1/4t (Scott’s preference) to 1/2t (my preference) of red pepper flakes instead of 3/4t. Serve with white or brown rice and steamed vegetables.

Ingredients:

4 boneless, skinless chicken breasts cut into bite size cubes

1 T olive oil

Salt and Pepper

2T ketchup

1T apple cider vinegar

3/4t red pepper flakes (see above)

1/2 c brown sugar

2 cloves garlic, minced

1/2 c water

1/3 c low sodium soy sauce

1/4 c apple juice

Heat oil in a large skillet.

Season chicken with salt and pepper and cook until browned.

Add all other ingredients, stir to combine and cook for 20-25 minutes until chicken is cooked through and sauce is thickened.

**Update- I made this again and used 1/2t of red pepper flakes. It was perfect.