Tag Archives: chicken recipe

Champagne Chicken Recipe

Ingredients

  • 4 skinless, boneless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 ½ cups sliced button mushrooms
  • 1/2 cup all-purpose flour for dusting
  • 1 1/2 cups heavy cream
  • 1/2 cup mayonnaise
  • 1 cup champagne

Directions

  • Coat chicken breasts with flour and a little salt and pepper. You can use a bag to toss the chicken in the flour.
  • In a large skillet, lightly brown chicken breasts in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, for approximately 35 minutes. Transfer to plate or serving tray.
  • Pour cream and mayo into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

Grilled Chicken Marinade Recipe

Source: Andrea Knight

Ingredients

  • 1 tablespoons liquid smoke flavoring
  • 1 tablespoons spicy brown mustard
  • 1/3 cup olive oil
  • 1/3 cup reduced-sodium soy sauce
  • ¼ cup lemon juice
  • 1 teaspoons ground black pepper
  • 1 teaspoons garlic powder
  • 2 skinless, boneless chicken breast halves, cubed and put on skewers

Directions

  1. Combine all ingredients in a bowl other than chicken. Stir well. Cube raw chicken and place in bowl. coat each piece. Put chicken and sauce in a bag to marinate for 2 hours.
  2. Preheat the grill for high heat.
  3. Oil grill grate with vegetable oil. Place chicken on skewers on grate. Cook 6 to 8 minutes on each side, until juices run clear.

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Chicken and Pork Poblano Soup

Source: Andrea Knight

Ingredients

  • 2 tablespoons butter or Benecol (heart healthy)
  • ¼ cup chopped onion
  • 3 cloves garlic, minced
  • 1.5 teaspoons ground cumin
  • 2 boiled boneless, skinless chicken breast, shredded
  • 2 pork loins, cut into small cubes
  • salt and ground black pepper to taste
  • 5 poblano peppers
  • 2 cups chicken bone broth
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup colby jack cheese, shredded
  • ½ cup shredded sharp cheddar cheese
  • ½ cup salsa

Directions

  • Roast poblano peppers over a gas stove or grill until all sides are charred, 2 -3 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 30 minutes. Remove and discard skins, keep the peppers. Remove seeds if you’d like less spicy (recommended).
  • Combine chicken broth, cream cheese, cheddar and colby jack cheeses, and salsa in a blender. Blend until smooth.
  • Cook chicken and pork either in the oven or in a skillet. Cut and shred.
  • Peel the cooled poblano peppers. Add peppers to the blender and blend with the soup.
  • Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add broth and heat for 2 to 3 minutes. Add cooked chicken and pork and heat for 10 minutes more.
  • Season with salt and pepper and serve.

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