Quick Chicken and Gravy — Our Life In The Kitchen. It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout.
A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes. Roasted Red Pepper Pimento Cheese. I don't what it is about pimento cheese, but I sure love it.
Yeah, I even like the stuff in the little containers in the refrigerator case at the market, though I admit, homemade is so much more delicious, and just super easy to throw together. A southern favorite, and of course, like most traditional and old fashioned recipes, every southern cook has their own way of making it too. I happen to have a couple of my own, but I love this one that replaces those little jars of chopped pimiento peppers with flavorful roasted red peppers. Traditional in the contrasting bend of a celery stick, it's the perfect filling for little tea sandwiches for parties too, and it'd be rare to find any leftover. Makes a pretty darned good grilled cheese sandwich too. Adapted from Southern Living. ☛ Are you on Facebook? Check These Recipes Out Too! Cheese StrawsPimento Cheese & Pecan SpreadBasic Pimento Cheese Spread Posted by Mary on June 29, 2010 Images and Full Post Content including Recipe ©Deep South Dish.
Lemony Chicken Saltimbocca. I am really excited with this month’s Cooking Light because I have found several recipes I want to make, starting with this one.
This recipe was perfect to try with my new olive oil I received from Olivari. It’s a light and flavorful olive oil that is great to use with cooking or with finishing and flavoring dishes. I especially loved the pop-up spout in the cap. This recipe was quick and simple to make but tasted gourmet and delicious. I loved the look and taste the sage and prosciutto added to the chicken breasts and the lemony sauce was amazing. Lemony Chicken Saltimbocca: Adapted recipe and photos by For the Love of Cooking.net Original recipe Cooking Light ~ Jan/Feb 2011 3 boneless and skinless chicken breasts, pounded thinSea salt and freshly cracked pepper, to taste9 fresh sage leaves6 slices of prosciutto3 tsp olive oil (divided)1/2 cup chicken broth1/4 cup fresh lemon juice1/2 tsp cornstarchFresh parsley, choppedLemon wedges (optional) Drizzle the sauce over each chicken breast.