Tag Archives: chicken

Cider-Glazed Chicken

Another reason why I love October?  Apple cider!  When I saw my grocery store had stocked the produce cooler with the autumn beverage, I had to scoop some up.  I knew that this recipe for Cider-Glazed Chicken was tucked away in my recipe book somewhere and I’d been waiting for just the right time to pull it out.  Chicken breasts are browned in butter until fully cooked and then tossed in a simple glaze of apple cider and dijon mustard.  So easy and so quick!  The glaze gave the boring chicken breasts a tasty flavor with the subtle hint of apple without overpowering it.  Whether you want to make this recipe or not, pick up some apple cider somewhere along your travels and do some cooking with it.  Enjoy the burst of apple while you can!

The ingredients:

Brown salt-and-peppered chicken breasts in butter.

Remove the fully cooked chicken from the pan and set aside.  Pour apple cider and dijon mustard into the hot pan.  Stir together until slightly thickened.

Add back the chicken breasts and coat in the cider-dijon glaze.

Top with fresh parsley and enjoy!

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

Easy Chicken Enchiladas

When I told a friend I was going to make enchiladas, she said, “Wow, isn’t that hard?”  Enchiladas may seem like one of those meals you only order in a restaurant but they are actually very easy to make.  These Easy Chicken Enchiladas really are simple…and delicious.  The recipe says to boil the chicken but I baked mine in the oven at 350°F for about 15-20 minutes (until the internal temperature of the chicken read 165°F on a meat thermometer).  The filling is a simple mixture of softened onion and poblano pepper, corn, sour cream, chicken, cilantro and cheese.  This mixture is spooned into warmed corn tortillas (just make sure to work with the tortillas quickly as they tend to tear if they get too cool) and topped with enchilada sauce and more cheese.  This recipe actually calls for salsa verde but I substituted enchilada sauce to keep that authentic enchilada flavor (feel free to stick with salsa if you prefer).  I also used a reduced-fat colby-monterey jack cheese blend which still melted nicely in the oven.  When you get the urge for Mexican food, consider making this at home – it’s much healthier than restaurant enchiladas and just as tasty!

Question:  What’s your favorite Mexican meal?

Additions:  None

Omissions:  None

Substitutions:

  • Canned corn
  • Reduced-fat colby-jack cheese
  • enchilada sauce

Overall Rating:  Love It

Source:  Woman’s Day Magazine

Herb-Crusted Chicken

The herb in this recipe for Herb-Crusted Chicken is fines herbes.  What is fines herbes, you ask?  I didn’t know either and after searching high and low (okay, I really only searched my local grocery store which didn’t carry it), I ended up finding it in a wonderfully aromatic little store in Evanston, Illinois called The Spice House this past weekend.  There is where I learned that fines herbes (pronounced fēn ĕrb) is a French blend of parsley, thyme, tarragon and chervil (a member of the parsley family).  This is a quick and easy chicken dish which can be served with rice and peas like I did, parsley-orzo like Cooking Light did, or a simple salad.  It’s just another way to make chicken when you are tired of the same ol’ ho-hum chicken breasts.  This herb blend is interesting and different and adds a nice flavor – I just hope you find it in your local store and not a two-hour flight away like I did.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

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