Chicken Marsala Florentine

My brother-in-law and sister-in-law made this for a few weeks back. I have been dreaming about since then! I finally made it again last night and it was just as dreamy. :)

Chicken Marsala Florentine
original here

(It is great with rice or mashed potatoes)

4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon dried oregano
2 tablespoons olive oil
3/4 cup butter
3 cups sliced portobello mushrooms
3/4 cup sun-dried tomatoes
1/2 cup packed fresh spinach
1 cup Marsala wine

Directions

Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

***in reviews, people said they cut the amount of butter in half. it tastes good the way it is written, but that is a lot of butter. so I might try that next time....I also added more then double the spinach***

Pesto Chicken Salad

best chicken salad. my vote! YYUUUMM!!!!!!

Pesto Chicken Salad

1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted

Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.

original HERE

Chicken Lime Tacos

I've made these several times and they are always a big hit. Enjoy!

1 1/2 lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Original recipe found here.

Saucy Broccoli Chicken Bake

This is a favorite in my house. Easy, tasty, makes great leftovers!

Saucy Broccoli Chicken Bake
:
16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
pepper
2 cans cream of chicken soup*
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon curry powder
1/2 cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese
1 1/2 cups rice (uncooked measurement), cooked according to package instructions (should make 4 1/5 cups of cooked rice)
Instructions:
1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.
2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.
3. In mixing bowl, combine cream soups, mayonnaise, lemon juice, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.
4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.
5. While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice.

Original Recipe found HERE

Chicken Tequila Fettuccin

Oh this was YUMMY! We left out the tequilia. I don't even know what tequlia tastes like. I just refused to buy a bottle for 3 T. :)

Chicken Tequila Fettuccine

INGREDIENTS

* 1 (16 ounce) package fettuccine pasta
* 1/3 cup chopped fresh cilantro
* 2 tablespoons minced garlic
* 2 tablespoons minced jalapeno peppers
* 3 tablespoons butter
* 1/2 cup chicken stock
* 3 tablespoons tequila
* 2 tablespoons fresh lime juice
* 3 tablespoons soy sauce
* 1 1/4 pounds skinless, boneless chicken breast halves - cubed
* 1/4 red onion, sliced
* 1 red bell pepper, thinly sliced
* 1/2 yellow bell pepper, thinly sliced
* 1/2 green bell pepper, sliced
* 1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
2. Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
3. Meanwhile, cook fettuccine according to package directions.
4. When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccine and garnish with cilantro. Serve.

I found the recipe here!

Spicy Chicken Tortilla Soup

Chicken Tortilla Soup

1/2 onion chopped
1 T olive oil
1 big can diced tomatoes
2 cans chicken broth
1 jar green enchilada sauce
1 can tomato soup
1 t chili powder
1 t garlic salt
1 t paprika
1 t worchestershire sauce
1 t tabasco sauce (i usually lave this out-you can add if needed/wanted!)
2-3 chicken breasts cut up

chop onion and brown in olive oil
combine remaining ingredients and and simmer for atleast an hour
put in warm chicken

serve with chips, cheese, sour cream YUM!!! we really enjoyed the flavor (and simplicity) of this!

Originally found HERE

Chicken Salad

This was a staple in my parents house and has become one in ours! YUMMYY!!! It is a chunkier salad-usually eaten plain or on lettuce

Chicken Salad

4-5 diced chicken breasts, cooked
4 bacons strips, chopped up
1 can sliced water chestnuts drained (8oz)
1/2 cup thin sliced celery
1 cup halved grapes

3/4 cup mayo
1 T dried parsley flakes
2t minced onion
1 t lemon juice
1/4 t ground ginger
dash worsches-tirse sauce
salt and pepper

combine chix-grapes
in another bowl, mix dressing.
mix together and chill!

YYUUUMMM!!! we double this and it is always done So quick!

Amazing Lemon Butter Chicken

I found this recipe a while ago and just tried it. Its one of our new favorites!  It makes a great date night dinner!!

Amazing Lemon Butter Chicken

INGREDIENTS (Nutrition)

• Lemon Butter Sauce:
• 1/4 cup white wine
• 5 tablespoons fresh lemon juice (I just used the bottle kind)
• 5 tablespoons heavy cream
• 1 cup butter, chilled
• salt and pepper to taste
• • • 
      
    • Chicken and Pasta:
    • 1/2 pound dry farfalle (bow tie) pasta
    • 4 skinless, boneless chicken breast halves -I cut it up into pieces to start with
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 1/4 cup all-purpose flour
    • salt and pepper to taste
    • 4 ounces bacon
    • 6 ounces mushrooms, sliced
    • 6 ounces artichoke hearts, drained and halved
    • 2 teaspoons capers, drained (not necessary)
    • chopped fresh parsley for garnish
    • 2 tablespoons butter

  • DIRECTIONS

    1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
    2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
    3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
    4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
    5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
  • You can view the original recipe here.

Hawaiian Chicken

My friend shared this recipe. It is easy and yummy!!

Hawaiian Chicken

package of chicken thighs (I usually get a large package)
jar of apricot preserves
bottle of russian dressing
package of dry onion soup

mix soup, preserves and dressing
put over chicken in pan
cover with foil
cook at 350 for a few hours
(take off foil during last 1/2 hour)
serve of rice!

DELICIOUS!!!!! Easy, tasty, freeze whatever is left for another meal! ENJOY!

Chicken Pesto Sandwiches

This sandwich is so good! Definitely our new favorite!

Chicken Pesto Sandwiches

1/4 cup basil pesto (such as Classico)
2 tablespoons mayonnaise
olive oil
chicken breasts (3 or 4)
salt and pepper to taste
french bread (I bought some at wal-mart that was crusted with red peppers on the top - very good)
mozzarella
bottled roasted red bell peppers

Combine pesto and mayonnaise in a small bowl, stirring to blend.

Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.

Cut bread in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Sprinkle cheese on top. Return to broiler until cheese is melted. Top with red peppers and cover with top half of bread. Cut into individual sandwiches.

Crockpot White Chili

So simple and easy! Using the crockpot is great for summer!

1 Lg. jar of Great Northern Beans (40-45oz.)
1 Lg. jar of salsa (16 oz.)
1 Lg. can of chicken (in a can like tuna)
1 Tbsp. groud cumin

Combine ingredients in a crock pot and stir.
Cook for 4-5 hours on low.
Top with shredded mozzarella cheese.

Crock Pot Cream Cheese Chicken

All right ladies, summer is here! Let's share some new recipes!

I made this for dinner tonight and thought it was SO simple and SO delicious!

Crock Pot Cream Cheese Chicken


--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--block of cream cheese (to add later)

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over pasta or rice or couscous.

Original Recipe here

Spring Chicken Pasta Salad

I had lunch with a friend the other day and she made this AMAZING pasta chicken salad. It was very light and refreshing. Perfect for spring:) YIPPEE! And as it turns out, its super easy!

Combine the following and chill overnight:
3 cups cubed, cooked chicken. I add a little garlic salt and black pepper.
2/3 C mayo or salad dressing
2 Tbsp minced onion
2 tsp salt
4 Tbsp lemon juice

Add:
1 can mandarin oranges
1-2 C green grapes, halved as preferred
1/4 C slivered almonds
1 lb. elbow macaroni, cooked
Garlic salt to taste.

Chill and serve with optional parmesean cheese. Makes enough to serve an army! :-)

Chicken Enchiladas

Here is the recipe for the Enchaladias I would make for small group. One batch makes a lot. I would click the link to the recipe at the bottom and look at some of the reviews. I usually leave out the 1/2 cup of water (it is already somewhat soupy). It is not super simple, but I think it just tastes so much better!!!!!

Chicken Enchiladas

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

For original posting, click here!

Alice Springs Chicken (from Outback)

This is by far one of my favorite meals. In fact, I have this every year for my birthday. I just made it at home and it was so easy and so yummy!
Ingredients
1 cup Dijon mustard
1 cup honey
1 tablespoon canola oil
1 teaspoon lemon juice
4-6 boneless skinless chicken breasts
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
12 slices bacon , cooked
3 cups shredded Mexican blend cheese
2 teaspoons chopped fresh parsley

Directions
1 With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
2 Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
3 Chill remaining marinade to serve with chicken.
4 After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
5 Transfer chicken to oven safe pan and brush with marinade.
6 Meanwhile in frying pan add butter and saute mushrooms.
7 Season chicken breasts with salt and peppers.
8 Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
9 Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

Chicken Taco Soup

We make this ALL the time. Easy, healthy, delicious!

Chicken Taco Soup

32 oz chicken broth
2 cans (15oz) chili beans
1 can Great Northern Beans
1 can Mexican style tomatoes
1 can diced tomatoes and green chilies
2 cans white corn
2 packages of Lawry's (or any type) Chicken Taco spices and seasoning
1.5 lbs boneless chicken breasts (I usually throw in the frozen ones from Meijer)

Throw everything in the crock pot
Close to dinner, take out chicken, shread, put back in.

Top with cheese, cilantro, etc.

It makes a HUGE pot and we always have extras to freeze too! Enjoy!

Chicken and Noodles

I know everyone has their own recipe for this, but this one is super simple! It is originally from Sara Bowyer

Chicken and Noodles

One whole chicken, cut up
bag of Reames Egg Noodles (in frozen section)
some carrots cut up
4T of Chicken base
salt and pepper

-put chicken in pot, cover with water, boil till cooked
-pull chicken out to cool; put carrots, noodles and chicken base in water
-shred chicken and add to pot
-cook as little (when noodles and carrots are cooked) or as long (hours!) as you want on low/med-low

YUMMY! It is cooking as I type this!

Chicken Casserole

1 box long grain wild rice
1 lb. chicken
1 cup sour cream
3/4 cup mayo
1 can cream of chicken soup
1 pkg. shredded cheddar cheese

Preheat oven to 350.
Follow instructions for rice....and cook chicken alongside. Cube the cooked chicken. Take a 9x13 casserole dish and spread the rice on the bottom of this dish when the rice is done (the rice takes about 20 min. to prepare). Put the chicken over top of the rice across the full dish. Mix your soup\mayo\sour cream really well and spread that over top the chicken\rice mixture. Sprinkle as much of the pkg. of cheese as you want over top. Bake for 20 min. or until cheese is fabulous looking.....walah!

Rosemary Chicken

1 package of boneless chicken thighs
1 or 2 boneless chicken breasts
1 sprig of fresh rosemary
olive oil
kosher salt
water
three cheese bread crumbs (or seasoned)
6 red potatoes
romano cheese

THIS IS SO EASY AND SOOOOOO GOOD. The problem is: I have no exact m'ments for the ingredients... So, do this "to taste"... it always turns out so yummy!

Preheat oven to 350.
Take a 9x13 casserole dish. Quarter your Red Potatoes. Put your Chicken in the bottom of the dish. Sprinkle kosher salt (go wild) over top of the chicken. Add your potatoes in b\w the chicken. Add about 1 in. of water over top the ingredients. Sprinkle your bread crumbs. Sprinkle Romano cheese over top of that. A little drizzle of olive oil and S&P... Trim as much rosemary as you want and decorate the top of the dish (it is pretty). Throw in the oven for 1.5 - 2 hours! Amazing! Goes well with French Bread Rolls and Extra Fine Green Beans. And a bottle of white wine : ) ENJOY!