Crispy Chicken Cutlets

These crispy chicken cutlets from Southern Living  taste very very similar from a certain closed -on -Sundays fast -food chain that I love so so much :). A secret ingredient for these tasty crispy chicken cutlets is the Dill pickle juice!

Try these today believe me…

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Chicken in Jack Daniels Cream Sauce

I love all of the TGIF Jack Daniel dishes so I was so glad I came across this one that I can make at home. Even though I have not yet mastered the igniting of the Jack Daniel’s in this recipe yet it still is very easy to make.

I love this served with a side of pasta or rice. I have made this then cut the chicken breast up and served the chicken and Cream Sauce over pasta almost making a pasta Alfredo type of dish. It was so good.

Chicken In Jack Daniels Cream Sauce

  • Servings: 6
  • Difficulty: easy
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Credit: Spicy Southern Kitchen

chicken-in-jack-daniels-cream

 

Ingredients
  • 6 boneless, skinless chicken breasts
  • salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • ½ cup Jack Daniel’s Whiskey
  • 3 large shallots, chopped (or 1 onion)
  • ¼ teaspoon dried thyme
  • ¼ cup minced fresh parsley
  • ¼ cup water
  • 1 cup heavy cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
Instructions
  1. Season both sides of chicken with salt and pepper.
  2. Heat butter and oil in a large pan. Add chicken and brown on both sides.
  3. Add the Jack Daniels and carefully ignite. Shake the pan until the flames go out.
  4. Add shallots and cook for 1 minute.
  5. Add thyme, parsley, and ¼ cup water. Cover pan and cook over low heat for 25 minutes. Transfer chicken to a plate and add the cream to the pan.
  6. Mix the cornstarch and 1 tablespoon water together in a small bowl. Add to sauce. Simmer sauce until thickened. Season to taste with salt and pepper.
  7. Return chicken to pan and remove from heat.
Notes
Be very careful when igniting the Jack Daniels. The flames can shoot up very quickly and very high.

 

Baked General Tso Chicken

One thing I love love love is Chinese food. General Tso’s Chicken is my favorite. I love that I found this recipe for Baked General Tso Chicken to give it a little healthier kick to it instead of frying the chicken. This recipe is amazing. Caroline over at Pickled Plum shared this amazing recipe over the summer AND this has been my go to General Tso Chicken recipe ever since. I hope that you will also enjoy this healthier version of General Tso Chicken as well.

Baked General Tso Chicken

  • Difficulty: easy
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This is a healthy baked general Tso chicken recipe – Baked chicken pieces tossed in a tangy and sweet sauce. Delish!
Author: Pickled Plum – Caroline Phelps
Recipe type: Main, Chicken,
Cuisine: Chinese, Easy, Healthy
Serves: 4
INGREDIENTS
  • 1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
  • ¼ cup all-purpose flour
  • 2 large egg, beaten
  • 2 cups crushed Corn Flakes
  • For the sauce:
  • ¾ cup chicken broth
  • ½ tbsp tomato paste
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1½ tsp sriracha sauce
  • 3 tbsp rice vinegar
  • 1½ tbsp granulated sugar
  • 2 tbsp corn starch mixed with 2 tbsp water
  • Optional:
  • 1 tsp sesame oil
  • dried red chili flakes
  • sesame seeds
INSTRUCTIONS
  1. Move one of the oven racks to the upper-middle part and preheat oven to 450ºF.
  2. Cover a large cooking tray with parchment paper.
  3. Place three large bowls one next to another and fill the first one with flour, the second with eggs and the last one with crushed corn flakes.
  4. Dip each piece of chicken in flour and egg and cover with crushed cornflakes, while gently pressing to coat. Place on cooking tray.
  5. Bake in the oven for about 13 minutes, until chicken is cooked through and cornflakes are golden brown.
  6. Meanwhile put all the ingredients for the sauce- except for cornstarch – in a medium size pot and bring to a gentle boil. Give the cornstarch and water a quick stir and slow add to the sauce while stirring. Cook for a minute until sauce thickens and turn the heat off.
  7. Take chicken out of the oven and transfer to a large pan. Turn the heat on to low and pour sauce over the chicken, coating each piece evenly while tossing. *If you are adding sesame seeds, sesame oil and dried red chilies, this is the time to add them.
  8. Turn the heat off, transfer to a plate and serve immediately.

Honey Garlic Chicken

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This recipe for Honey Garlic Chicken really is AMAZING. It also is truly easy to make. This great recipe comes from Michelle over at dishesanddustbunnies.  She always has great recipes and awesome homemaking ideas for  those of us on a BUDGET.

Ingredients

    • 3 lbs chicken thighs (you can use any chicken you like really, not only thighs I actually like to use boneless breats)
    • 4 – 6 cloves garlic, finely minced
    • 1 small onion, grated or minced into fine pieces
    • 1/4 cup soy sauce (I used the reduced sodium kind)
    • 1/3 cup ketchup
    • 1/3 cup + 1 Tbsp honey
    • Pinch of red pepper flakes
    • 1 tbsp rice wine vinegar
    • 1 1/2 tbsps brown sugar
For the Sauce on the Side:
  • 2 tsps cornstarch
  • Drippings from the baking dish

Instructions

    1. Pre-heat the oven to 375°F.
    2. In a glass 9″x10″ baking dish whisk together all ingredients except for the chicken. Combine well.
    3. Place the chicken into the dish and spoon some of the mixture over top of each piece.
    4. Optional: You can marinade the chicken in this mixture ahead of time if you like.
    5. Place the baking dish in the oven uncovered and bake for 45 – 60 minutes.
    6. Once the chicken is finished cooking, remove from the baking dish and place on a serving plate.
    7. Serve with rice, and  veggies or anything else you might enjoy it with!
How to make the Sauce on the side:
  1. Skin the fat off the top of the drippings as much as possible. If there’s a little fat left, that’s ok too. You can also remove most of the fat using a gravy separator if you have one.
  2. Combine about 1/4 of the drippings and the cornstarch in a small dish and set aside. Mix it together using a whisk to make sure there are no lumps.
  3. Pour the remaining drippings into a sauce pot and bring to a boil.
  4. Add the cornstarch mixture and lower the heat. Stir constantly using a whisk until the sauce reaches the desired consistency. Remove from the heat and serve with the chicken.