Chicken Cutlets

Chicken Cutlets, also known as “Chicken and Rice” is an extremely easy recipe to make and I always have the ingredients on hand. It is a meal-in-one served over white rice and a side of green peas. I make this for Matt and I, but only use 1 whole chicken breast. When making cutlets for 4 to 6 people, I strongly recommend doubling the gravy so you can spoon the extra sauce over the rice and chicken. This is my mom’s recipe and has been in our family for 32 years! This is one of my sister’s and my husband’s most favorite dishes. Our dog growing up even loved it and my mom would make it for her every birthday! Enjoy!

Pound chicken breasts to 1/8 inch thickness.

Dip chicken breasts in flour, salt, and pepper. Saute over medium-high heat in 3 tbsp of hot butter.

Saute chicken until lightly browned on both sides.

Remove chicken to a separate plate.

To make the gravy, reduce heat to low, and stir the remaining flour into the skillet drippings. Add 1 cup low sodium chicken broth, and stir to loosen brown bits and to thicken gravy.

Add chicken pieces back to gravy. Cover and simmer for 5 minutes.

Flip chicken over just before serving.

Spoon cutlets over white rice and top with extra gravy.

Chicken Cutlets
Ingredients
3 whole chicken breasts, pounded to 1/8 inch thickness
1/4 cup all-purpose flour
1/2 tsp salt
1/8 tsp pepper
3 tbsp butter
1 cup low sodium chicken broth

Directions
1. On wax paper, mix flour, salt, and pepper. Use to coat chicken. Reserve remaining flour mixture.
2. In a 12 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook 3 chicken pieces at a time, until lightly browned on both sides, adding more butter if necessary. Remove chicken pieces to plate.
3. Reduce heat to low. Into drippings in skillet, stir reserved flour mixture. Add chicken broth, stirring to loosen brown bits.
4. Return chicken to skillet. Cover; simmer 5 minutes or until chicken is fork-tender. Serve over white rice.

Serves: 6

Chicken Spaghetti

This was the first time I’ve made chicken spaghetti, let alone try it! I had my in-laws over for dinner, and this recipe was a hit! It is great for a lot of people, very easy to make, and delicious. I used Ree Drummond’s Chicken Spaghetti recipe from her blog, The Pioneer Woman Cooks.

Cook chicken on stovetop in water over medium-low heat for about 30-40 minutes, covered. Cut chicken into cubes.

Measure out 3 cups of dry pasta, broken into 2 inch pieces. Cook pasta in same chicken broth until al dente.

In a large bowl combine all the ingredients except for the 1 cup additional cheese.
Add bell peppers and onions.

Add chicken and pimentos.

Add cheese.

Add can of mushroom and can of chicken soup.

Add Lawry’s seasoning, salt, pepper, and cayenne pepper.

Pour into casserole dish, top with remaining cheese, and bake at 350 degrees for 45 minutes until bubbly.

Serve hot. Enjoy!

Chicken Spaghetti
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, broken into 2 inch pieces
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 oz) Diced Pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry’s Seasoned Salt
1/8 tsp (to 1/4 tsp) Cayenne Pepper
Salt and Pepper, to taste
1 cup additional Grated Sharp Cheddar

Directions
1. Cook chicken in dutch oven on stovetop over medium-low until chicken is done, about 30-40 minutes.
2. Cook spaghetti in same chicken broth until al dente. Do not overcook.
3. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Don’t forget to add the 2 cups of reserved chicken broth from pot.
4. Preheat oven to 350 degrees.
5. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze for up to 6 months, cover and refrigerate up to 2 days, or bake immediately at 350 degrees for 45 minutes until bubbly.

Serves: 8

Paprika Chicken with Mushrooms

I debated putting this recipe on the blog because I wasn’t “in love” with this dish, but I’m posting it because it is simple, healthy, and has only a few ingredients. Don’t get me wrong, it is not bad, it just doesn’t have that “wow” factor. I love mushrooms, and the paprika gave it a unique flavor. My husband actually liked this! The only thing I would complain about is the sauce… it would be better and more like a “Chicken Marsala” if you added some chicken broth, sour cream, or red wine. Those ingredients would give it the “wow” factor in my opinion. Anyways, here is the recipe. I found it online at allrecipes.com. Feel free to alter the recipe as you wish.

Pound chicken and sprinkle with paprika, salt, pepper, and garlic powder.

Melt butter over medium heat and cook chicken for 10 minutes, covered.

Flip chicken and top with sliced onions and mushrooms and cook, covered, for another 10 minutes.

Reduce heat to low, stir mushrooms and onions in with butter sauce, and simmer for 5 minutes, uncovered.

Serve immediately.

Paprika Chicken with Mushrooms
Ingredients
4 boneless, skinless chicken breasts
1 tsp papkria
salt and pepper to taste
1 pinch garlic powder
1/4 cup butter
1 onion, sliced into thin rings
1 lb fresh mushrooms, sliced

Directions
1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
2. In a large skillet, melt butter over medium heat. Arrange chicken breasts in the pan, cover, and cook 10 minutes.
3. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
4. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low and cook uncovered for 5 minutes.

Serves 4
Amount Per Serving: Calories: 260 | Total Fat: 14.4g | Cholesterol: 91mg

Macadamia-Mango Chicken with Mango Salsa

This was one of the best grilled chicken recipes I’ve ever had. It’s especially good for the summer. The taste of mango is a cross between a pineapple and a peach. It adds a Caribbean style flavor to this grilled dish. So don’t be tempted to skip making the mango salsa. We made this meal and served it with Fresh Corn Cakes, Strawberry Spinach Salad, Watermelon, and Cherry Pineapple Pecan Cobbler. This comes from the Southern Living “Farmers Market Cookbook”. It is a great cookbook, and everything we have tried has been excellent. Enjoy!

We had too many things cooking in the kitchen, so all I have is the finished chicken pictures.
Grilled chicken in marinade.

Mango Salsa

Chopped Macadamia Nuts

The plated Macadamia-Mango Chicken with Mango Salsa

Macadamia-Mango Chicken
Ingredients
1/2 cup soy sauce
2 garlic cloves, minced
1 tbsp brown sugar
1 tbsp olive oil
1 tsp grated fresh ginger
6 skinned and boneless chicken breasts
3 tbsp macadamia nuts, chopped
Mango Salsa * recipe below

Directions
1. Combine first 5 ingredients in a shallow dish or a zip-top plastic freezer bag; add chicken. Cover or seal, and chill for 1 hour, turning once.
2. Preheat grill to 350 to 400 degrees (medium-high). Remove chicken from marinade, and discard marinade.
3. Grill, covered with lit, over medium-high heat 5 to 6 minutes on each side or until done.
4. Sprinkle evenly with nuts. Serve with Mango Salsa.

Yield: 6 servings

*Mango Salsa
Ingredients
1 mango, peeled and chopped (1 1/2 cups chopped jarred refrigerated mango may be substituted)
1/3 cup diced red onion
1/3 cup chopped fresh cilantro
1 tbsp fresh lime juice

Directions
1. Stir together all ingredients.
2. Cover and chill until ready to serve.

Yield: about 1 1/2 cups

Chicken Marengo

Chicken Marengo is one of my favorite meals because it is healthy and very simple to make. My mom discovered this recipe after I had moved out of the house and was in college, but now I’ve learned to make it on my own and it tastes just as good!

For those of you who like history…here is the story behind Chicken Marengo. Chicken Marengo takes its name after the Battle of Marengo in 1800 when Napoleon Bonaparte defeated the Austrians. According to tradition, Napoleon demand a quick meal after the battle and his chef was forced to work with a meager amount of ingredients: a chicken, tomatoes, onions, garlic, herbs, olive oil, and crayfish. The chef cut up the chicken, fried it in oil, and made a sauce with rest of the ingredients. Napoleon liked the dish and considered it lucky since he won the battle. Modern versions of Chicken Marengo include flouring then browning the chicken in olive oil, making the tomato sauce, and omitting the crayfish. I serve this dish over penne pasta.

Enjoy!

Flour, then brown chicken in large dutch with olive oil and butter over medium heat until chicken is done.

Remove chicken and cook onions and mushrooms in olive oil and butter until browned. Put chicken back in and add chicken broth, chopped tomatoes, black olives, and garlic. Bring to a boil and simmer for 40 minutes.

Serve over penne pasta.

Chicken Marengo
Ingredients
3 boneless, skinless chicken breasts, chopped in bite-sized pieces
1/2 cup flour
1-2 tsp tarragon
4 tbsp butter
4 tbsp olive oil
1 onion, sliced in large rings
Mushroom slices (I use fresh mushrooms)
1 cup chicken broth
20 oz can chopped tomatoes
1 can sliced black olives
1-2 cloves garlic
salt and pepper

Directions
1. Cut chicken in bite-sized pieces.
2. Mix 1/2 cup of flour, chicken pieces, tarragon, salt and pepper in a plastic bag to coat.
3. Brown chicken with 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
4. When chicken is done, remove from pan.
5. Add sliced onions and mushrooms to the pan and saute until browned, in 2 tablespoons of butter and 2 tablespoons of olive oil.
5. Put chicken back in pan. Add 1 cup of chicken broth, a 20 oz can of chopped tomatoes, 1 can of sliced black olives, and 1-2 cloves of garlic.
6. Bring to a boil, then simmer for 40 minutes.
7. Serve over penne pasta.

Serves 4-6

King Ranch Chicken

This recipe for King Ranch Chicken is my favorite. It is spicy, flavorful, creamy and just the way I like it. It is extremely easy to make, and is fun to assemble. This recipe is from the Homesick Texan blog. Enjoy!

First, cook the chicken over medium heat until chicken is done, about 20 minutes. Season with ancho chili powder and lime juice.

Saute bell peppers and onions on medium heat for about 7 minutes.

When chicken is done, shred it using two forks.

Combine soups, broth, Rotel, chile powder and mix until smooth.

Pour sauce into bottom of baking dish. Layer with tortillas, chicken, onion, bell peppers, and cheese. Repeat layers, ending with cheese.

Bake uncovered for 30 minutes at 350 degrees until brown and bubbling.

King Ranch Chicken
Ingredients
1 1/2 chicken breasts
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp chile powder
2 tsp ancho chile powder
2 tsp lime juice
olive oil

Directions
1. Cook chicken in olive oil over medium heat, adding lime juice and ancho chili powder.
2. When chicken is done (after about 20 minutes), shred it with 2 forks, and set aside. It should yield about 3 cups.
3. Saute bell peppers and onions for 7 minutes on medium heat.
4. Preheat oven to 350 degrees.
5. Combine the soups, broth, Ro-Tel tomatoes, and chili powder; blend until smooth.
6. Place a layer of sauce in the bottom of an oven-proof casserole dish.
7. Add layers of tortillas, chicken, onions, bell peppers, and cheese, and sauce.
8. Repeat layers, ending with sauce. Sprinkle more cheese on top if desired.
9. Bake uncovered for 30 minutes or until brown and bubbling.

Serves 6-8

Chicken Tetrazzini

This is one of my husband’s absolute favorites now, especially since the sauce tastes like alfredo. It was actually one of my favorite dishes growing up, and I remember dishing myself out not only seconds, but thirds everytime I ate this. It is super easy to make and even the pickiest of eaters should like it. I like to add mushrooms and peas to make it a little healthier.

Boil the spaghetti.

Meanwhile, make the sauce by melting the butter and adding salt, pepper, flour, chicken broth and heavy cream.

Bring sauce to a boil and cook 1 minute longer.

After the sauce thickens, stir in the cooked chicken, mushrooms, and peas.

Add the spaghetti.

Pour into an ungreased baking pan and bake for 30 minutes, uncovered at 350 degrees F.

Chicken Tetrazzini

Serves: 6

Ingredients

1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1 cup heavy cream
1/2 package (of a 12 oz package) spaghetti, cooked and drained
2 cups chicken, cooked, cubed and drained
1 can (3oz) mushrooms, drained
1/4 cup frozen peas (I didn’t measure, so you put in the amount you desire)
1/2 cup Parmesan cheese, grated

Instructions

Heat oven to 350 degrees.
Melt butter in a large pan. Add flour, salt and pepper. Cook over low heat, stirring until smooth and bubbly.
Remove from heat. Stir in broth, and cream. Heat to boiling, stirring constantly. Boil and stir for 1 more minute.
Stir in spaghetti, chicken, mushrooms, and peas.
Pour into ungreased 2-quart casserole dish. Sprinkle with Parmesan cheese.
Bake uncovered for about 30 minutes or until bubbly. Place under broiler for a few minutes to brown.