Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce. (Next up for our Month of Daily Phase One recipes, this amazing and simple recipe with sauteed chicken breasts topped with a sauce flavored with cilantro, ginger, garlic, peanut butter, coconut milk, and red Thai curry paste. This is one of my all-time favorite ways to cook chicken breasts, first posted in 2007. The recipe has been needing new photos for a long time so it makes me very happy to be able to give it an update!) When I featured Thai Kitchen Lite Coconut Milk for Kalyn's Kitchen Picks, along with my recipe for Thai Chicken Soup, I promised another great recipe using coconut milk, and I loved this chicken recipe with coconut milk in the sauce. The recipe has a few key ingredients which are blended to make a creamy peanut/curry/ginger paste. When you heat the paste and mix with coconut milk and chopped cilantro, the result is a highly flavorful, fresh tasting sauce that really bumps up the flavor of whatever you serve it with.
Instructions: Finely mince the ginger and garlic. Chicken Vesuvio ~ Chicago Style | Wives with Knives. Skinny Chicken & Broccoli Alfredo. Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat-free, low sodium chicken broth >1/4 cup plain FAGE Total 0% greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package directions.
Drain and set aside. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes. Whisk in the flour until smooth, about 2 minutes. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Prep Time: 10 minutes Cook Time: 15 minutes Servings: Chick-fil-A Bites with Honey Mustard Dipping Sauce. Let me start out by saying that I don’t eat fast food like, ever. Ok, there was that one incident involving McDonalds and a particularly happy happy hour a few weeks ago, but as a general rule of thumb no, never. Greasy burgers and deep fat fried onion rings and fries are totally unhealthy, and I end up feeling like crap for about 2 days afterward indulging.
It’s just not even close to worth it. However. There are exceptions, naturally. ;) Three of them, in fact – In-N-Out Burger (monkey style, please,) Five Guys (gimme them Cajun fries,) and Chick-fil-A. Each are so delicious that it’s worth a little regret and a grumbly stomach for a few satisfying bites. Among the three, Chick-fil-A stands out for specializing in succulent, crispy breaded chicken that is always tender, all-white meat, and so dang juicy – plus the seasonings they use are just right. Chick-fil-A Bites with Honey Mustard Dipping Sauce These babies are insane!
Yes, pickle juice! Print this recipe! Serves 2 Directions: Dunked… Chicken Parmigiana. This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends. It’s the right thing to do. Begin with four to six boneless, skinless, trimmed chicken breasts.
I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard. Now THAT would gross me out the door. Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick.
Add the flour to a large plate. And pepper. Then season the other side. The raw chicken is almost over. And butter. Mmmm. Video: Quick Chicken Piccata. Video: Chicken Breasts with Chipotle Gravy. Scaloppine Di Pollo. To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3-4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. Cook pasta and drain. Heat a small amount of oil and the butter in a large skillet. Place cooked pasta on each plate. Alternatively, you can mix the pasta and chicken mixture together.