Recipes on a Budget

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Chicken Veronique

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1 lb skinless, boneless chicken breasts, cut in 3-inch strips
2 Tbsp unbleached white flour
1/2 tsp Fine herbs (mixture of thyme, oregano, sage, rosemary, marjoram, and basil)
1/4 tsp salt
1/4 tsp white pepper
1 Tbsp Olive oil
1 lg onion, finely chopped
8 oz sliced mushrooms
1/2 cup white wine
2 Tbsp fresh lemon juice
1-1/2 cups seedless grapes

 

Flatten chicken breasts between 2 sheets of wax paper until 1/2 inch thick.

In shallow dish, mix flour, fine herbs, salt and pepper together.

Dredge chicken pieces in flour and coat evenly.

Heat olive oil in large, Teflon-coated skillet.  Brown chicken for 2-3 minutes a side.  Remove chicken to shallow baking dish.

Add onions, mushrooms and wine to skillet and sauté vegetables for a few minutes or until tender.

Pour sauce over chicken in baking dish and add lemon juice.

Bake in oven for 10 minutes, or until chicken is completely cooked.

Add grapes and cook an additional 2 minutes.

Serve with orzo or tiny pasta

 

Yield:  4 servings

 

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04/14/2013 Posted by | Chicken | Leave a comment

Italian Pizza Bake

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1/3 cup Bisquick Heart Smart
2 Tbsp Fat-free egg product or 1 egg white
1 Tbsp water
1/8 tsp garlic powder
1/4 cup diced green or yellow bell pepper
1/4 cup chopped onion
1/2 cup cut-up cooked chicken breast
1/2 cup canned diced tomatoes with Italian herbs, drained
1/4 tsp Italian seasoning
1/4 cup shredded reduced-fat mozzarella cheese

 

Heat oven to 400 degrees Fahrenheit.  Spray 8 x 4-inch loaf pan.  Stir Bisquick mix, egg product, water, and garlic powder; spread in pan.

Cook pepper and onion in a non-stick skillet over medium-high heat, stirring frequently, until onion is tender.  Stir in chicken, tomatoes, and seasoning; heat until hot.  Spoon over batter in pan.  Sprinkle with cheese.

Bake 20-23 minutes or until golden brown; loosen from sides of pan.

(2 servings)

 

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09/06/2011 Posted by | Chicken | Leave a comment

Almond Chicken

 

1 lb skinned chicken breast
1/3 cup slivered almonds
5 slices fresh ginger root
3 ea green onions, chopped to about 1” length
1 ea green pepper, chopped to about 1” length
1/2 cup diced bamboo shoots
1 cup vegetable oil
     
MARINADE    
     
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 ea egg white
     
SEASONING SAUCE  
     
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

 

Cut chicken into 1-inch cubes.  Combine marinade ingredients, add chicken and mix well.  Let stand 1/2 hour.

Heat oil in wok, add chicken and stir-fry until browned.  Remove chicken and drain well.  Stir-fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegetables are crisp-tender.  Continue ingredients for seasoning sauce in a small bowl, mix well and add to wok, bring to boil.  Add chicken to boiling sauce.  Stir-fry chicken until coated with sauce.  Add almonds, mix well and serve hot.

(4 servings)

 

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09/02/2011 Posted by | Chicken | Leave a comment