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French Boneless Chicken

I have a wonderful cookbook called Entertaining with Friends and it was made by the Monroe Carell, Jr. Children’s Hospital at Vanderbilt, where I was a patient through college. It was a wonderful place that does great things for kids and families. I think a friend gave me the cookbook but honestly I can’t remember.

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I don’t know about anyone else, but I don’t do a great job of using my cookbooks. I usually have a couple of recipes from it that I make and then it gets put to the side and forgotten about. This is one my go-to recipes from this cookbook that I wanted to share.

It’s a pretty easy recipe and we actually had everything we needed when I thought to make it recently. I remembered to take pictures a little late so they’re not quite as detailed as I usually like for recipe posts but you’ll get the idea!

Start with your ingredients and some prep. Pound and season the chicken. I also cut the breasts in half. Chop the onion and quarter the mushrooms. We accidentally chopped the mushrooms because the recipe right next to this one requires chopped mushrooms. But it’s still mushrooms all the same!

Briefly sauté the chicken then place in a baking dish. Sprinkle the cheese on top of the chicken. Then make the sauce in the same pan, adding each ingredient and letting it cook. First the onion, then mushrooms, then the wine and simmer.

Pour the onion mixture over the chicken and bake!

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We also baked some delicious brussel sprouts with our go to recipe – salt, pepper, olive oil, and balsamic vinegar. Add a salad, bread, rice, whatever other sides you want!

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French Boneless Chicken

Ingredients

  • 4 boneless, skinless chicken pieces
  • Salt & pepper to taste
  • Garlic powder to taste
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 onion, chopped
  • 8 ounces mushrooms, cut into quarters
  • ⅓ to ½ C white wine
  • 1 C (4 oz.) shredded mozzarella cheese

Instructions

  1. Preheat oven to 350⁰
  2. Pound the chicken to a uniform thickness. Sprinkle with salt, pepper, and garlic powder.
  3. Heat 1 ½ Tbsp. olive oil and 1 Tbsp. butter in a skillet. Add the chicken and sauté briefly. Remove to a baking dish.
  4. Melt the remaining 1 ½ Tbsp. olive oil and 1 Tbsp. butter in the same skillet. Add the onion and sauté until tender. Add the mushrooms and sauté until tender. Stir in the wine. Simmer for a few minutes.
  5. Sprinkle cheese on top of the chicken. Top with mushroom mixture.
  6. Bake for 30-45 minutes or until bubbly and the chicken is cooked through.

Yields 4-6 servings

Happy cooking! Print the recipe here: French Boneless Chicken

 


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Crock Pot Chicken Pot [Not] Pie

It’s been a while since I’ve tried any new recipes. Life’s been a little crazy – work, 2 classes (and the work for that), alumni events, and trying to make the most of some un-seasonally warm weather. And what better way to cook with a busy schedule than my Crock Pot! I wanted something easy without any strange ingredients. And when I came across this pot pie recipe it sounded like the perfect February comfort meal to follow up some studying.

It seemed a little bland so I tweaked a little with some poultry seasoning. Still could be better so I’ll continue to tweak. If you want to experiment, poultry seasoning is a mix of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Or maybe you have a better idea – please share!

This is an easy and yummy meal and it’s going to get me through the week. Enjoy!

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Crock Pot Chicken Pot [Not] Pie

Ingredients

  • 4 frozen chicken breasts
  • 2 cans cream of chicken soup
  • 3 large potatoes
  • 12 oz. bag frozen peas and carrots
  • ½ bag frozen chopped onion
  • 1 chicken bullion cube
  • salt & pepper to taste
  • Poultry seasoning to taste
  • Dried parsley to taste (optional)
  • Frozen or canned biscuits (or make your own!)

Directions

Peel and dice the potatoes. Place frozen chicken in bottom of crock pot.

Mix the potatoes, cream of chicken soup, & frozen vegetables. Season with salt, pepper, & poultry seasoning. Pour onto top of chicken in crock pot. Add chicken bullion cube.

Cook on low 8-10 hours. Use a spoon to break up the chicken and mix well with veggies. Season with additional salt, pepper, & poultry seasoning as needed.

Bake/make biscuits (I do 1 per serving).

Place bottom half of biscuit in bowl. Cover with chicken from crock pot. Top with top half of biscuit and sprinkle of dried parsley.

[modified from The Monthly Lineup]


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Chicken Fajita Quinoa Bowl

This recipe is so easy I’m kind of embarrassed to post it. But not really….because everyone should have an easy, delicious go-to meal. And this is one that you can use in many ways. Use it to make actual fajitas, a rice bowl, or go for tacos, burritos, whatever!

Chicken Fajita Quinoa Bowl

Ingredients

  • 3 Tbsp. + extra taco seasoning
  • ½ Tbsp. corn starch
  • 1 large onion
  • 3 bell peppers (various colors)
  • 1 lb. chicken breasts
  • vegetable oil
  • 1 lime (optional)
  • quinoa
  • whatever toppings you want (shredded cheese, sour cream, salsa, avocado, cilantro, etc.)

Directions

Preheat oven to 400 degrees. Mix taco seasoning and corn starch and set aside.

Cut the onion and bell peppers (I used 1 green, 1 red, 1 yellow) into strips. Place them in a large 9×13 inch casserole dish.

Slice the chicken into thin strips and add to dish with vegetables.

Sprinkle seasoning over meat and vegetables. Drizzle with vegetable oil and toss until everything is well coated with oil and seasoning.

Bake in oven for 35-40 minutes, stirring once halfway through. Squeeze juice from half the lime on top of meat and veggies after it comes out of the oven.

While the chicken bakes, cook quinoa according to package. When it is done, seasoning with taco seasoning to taste.

Combine into a bowl: quinoa, meat & veggies, and whatever toppings you have/want! I had avocado, cheese, and salsa so that’s what I used!

adapted from Budget Bytes

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