Chicken Florentine for Two

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This Chicken Florentine for Two recipe has a delicious combination of flavors, and the health benefits of fresh spinach. This recipe is the perfect amount for serving two people.

The recipe calls for Parmesan cheese mixed in the sauce and then used again as a garnish – I just used it in the sauce because I did not want to overpower the recipe with the Parmesan cheese. However I did include that step in the recipe.

Chicken Florentine for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 2 boneless skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons vegetable oil (divided)
  • 6 ounces fresh baby spinach
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese (divided)
  • ¼ teaspoon lemon zest (grated)
  • 1 teaspoon lemon juice
Instructions
  1. Pound chicken down to ½ inch thickness; pat dry with paper toweling and salt and pepper on both sides; set aside.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Place the spinach in the skillet with ⅛ teaspoon salt. Cook stirring occasionally until spinach has wilted; set spinach aside in a colander to drain any excess liquid.
  3. Wipe skillet clean with paper towels and place 1 tablespoon of oil in the now empty skillet. Cook chicken over medium high heat until nicely browned and chicken registers 160F on an instant read thermometer. Set chicken aside on a plate and tent with aluminum foil to keep warm.
  4. Place the garlic and shallot into the oil and cook until fragrant, and then mix in the broth and cream. Cook until reduced to about ⅔ cup (about 7 minutes on medium heat). Off heat and mix in two tablespoon of Parmesan cheese, lemon zest, and lemon juice. Salt and pepper to taste and then mix in the spinach. Let set long enough for the spinach to get warmed through.
  5. Serve chicken topped with the spinach and sauce, and the remaining 2 tablespoons of Parmesan cheese.

chicken Florentine for 2 recipe picture 2

Adapted from Cooking for Two CookBook

Crispy Garlic Chicken Cutlets Recipe

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Serve these Crispy Garlic Chicken Cutlets on a bun with your favorite topping or as a standalone with fries. They are seasoned perfectly with garlic and have a delicious crispy coating. This is a simple recipe but does require a little bit of prep time to prepare the bread crumbs.

Crispy Garlic Chicken Cutlets Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 cup plus 2 tablespoons vegetable oil
  • 4 garlic cloves minced
  • 6 garlic cloves crushed and peeled
  • 6 boneless skinless chicken cutlets (about 1 ¼ pounds)
  • 3 slices white sandwich bread
  • 1 cup all-purpose flour
  • 3 large egg whites
  • 1 tablespoon garlic powder
  • 4 tablespoons cornstarch
  • Salt and pepper
Instructions
  1. Place chicken cutlets in a food grade disposable bag. Add the minced garlic and 3 tablespoons of oil to the bag and work with your hands to coat the chicken; place in the refrigerator.
  2. Preheat oven to 200F
  3. Tear the bread into large pieces and place in a food processor and process into crumbs. Place crumbs in a pie dish and bake until dry (about 20 minutes)
  4. Place flour in a shallow dish. In a medium size bowl whisk the egg whites foamy.
  5. Let the bread crumbs cool. Mix the cornstarch and garlic power into the bread crumbs.
  6. Place a wire rack over a platter. Remove the cutlets from the bag and season with salt and pepper. Roll each culet in the flour and then dip them into the egg whites, and then roll them in the breadcrumb mixture, pressing to adhere. Place cutlets on the wire rack and let rest for 5 minutes.
  7. Place ½ cup oil into a nonstick skillet over medium high heat and add 3 cloves of crushed garlic to the skillet. Cook garlic until golden brown, remove garlic and discard. Cook 3 cutlets at a time until golden brown and done on both sides. Drain the skillet and repeat the process for the remaining three cutlets.
  8. Serve Hot

Adapted from Cookscountry.com

Simple and Quick Mexican Chicken Thighs Recipe

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Simple and Quick Mexican Chicken Thighs Recipe

Simple and Quick Mexican Chicken Thighs Recipe picture 2

I you’re in a hurry and want something simple and quick to put together give these Simple and Quick Mexican Chicken Thighs a try. It only requires a few ingredients and you can have supper on the table in less than an hour.

Simple and Quick Mexican Chicken Thighs Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 6 boneless skinless chicken thighs (I used boneless for this recipe but I think bone in would also work fine)
  • 4 teaspoons taco seasoning
  • 1 cup salsa (mild or hot depending on your taste)
  • 1 cup shredded cheddar cheese
Instructions
  1. Preheat oven to 350F.
  2. Pat chicken pieces dry with paper toweling and season chicken with the taco seasoning. (use tour fingers to lightly rub the seasoning into the meat)
  3. Place the chicken thighs into a casserole dish lightly sprayed with cooking spray. Pour the salsa over the chicken.
  4. Bake for 30 to 40 minutes or until chicken is done. (185F.) remove chicken from the oven, sprinkle the cheese over the top, and then bake for an additional 5 minutes or until cheese is melted.
  5. Serve Hot
  6. Note: I served this is dish with hash browns but flavored rice would be a perfect match.

Adapted from Allrecipes.com

Teriyaki Chicken for Two

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Teriyaki Chicken for Two recipe picture

Teriyaki Chicken for Two picture 2

This Teriyaki Chicken for Two recipe was adapted from Cooks Country Cooking for two cookbook. I found their procedure for crisping the chicken pretty unique. They weighted the chicken down by placing a large pot on top of the chicken weighted with 2 (14-15- ounce cans of whatever you may have on hand). The chicken browns evenly, and is nice and crisp.

This recipe is quick and simple to prepare and doesn’t require that many ingredients; my wife absolutely loved the sauce.

Teriyaki Chicken for Two
 
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Author:
Recipe type: Cooking for Two
Serves: 2
Ingredients
  • 4 bone-in chicken thighs
  • 1 teaspoon vegetable oil
  • ¼ cup sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • ¼ teaspoon ginger
  • 1 garlic clove (crushed and minced)
  • ¼ teaspoon cornstarch
  • Pinch of red pepper flakes
Instructions
  1. Cover the bottom of a large sauce pan with aluminum foil using enough foil to bring the edges to the top to secure it. Place 2 cans 14 – 15 ounces each inside the pan for weight. (I lightly sprayed the bottom of the aluminum foil with cooking spray).
  2. Trim any excess skin and fat off the chicken and salt and pepper to taste. In a nonstick skillet using the oil over medium high heat place chicken in the skillet skin side down, and then place the weighted pan on top of the chicken. Cook for 10 minutes or until skin is nicely browned and crispy. Flip chicken and continue cooking until chicken reaches an internal temperature of 175F; remove from skillet and set aside on a plate and then remove any fat left in the skillet.
  3. While the chicken is cooking in a bowl whisk together the sugar, soy sauce, mirin, garlic, red pepper flakes, and cornstarch until thoroughly combined. Pour the mixture into the skillet and bring to a simmer and then place the chicken in the skillet skin side up. Cook until sauce thickens and turns glossy, and then turn the chicken in the sauce to evenly coat.
  4. Serve hot.

 

Slow Cooker Southern Style Chicken and Dirty Rice for Two

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slow cooker dirty rice recipe picture 2

If you’re cooking for two this is a great recipe to free up some time by using the slow cooker. There is only about 15 minutes of prep time and 4 – 5 hours of cooking time. It’s a great way to free up an afternoon, and because it’s a one dish recipe supper will be ready to serve.

Slow Cooker Southern Style Chicken and Dirty Rice for Two
 
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Author:
Recipe type: Cooking for Two
Serves: 2
Ingredients
  • 4 ounces of kielbasa sausage (cut into 1 inch pieces)
  • 1 small onion (finely chopped)
  • 1 red bell pepper (cleaned and cut into 1 inch pieces)
  • 2 garlic cloves (crushed and minced)
  • 2 teaspoons chili powder
  • ½ teaspoon dried thyme
  • 2 cooks cooked rice
  • Salt and pepper
  • 1 pound boneless skinless chicken thighs
  • 2 green onions (sliced thin)
Instructions
  1. Spray slow cooker on bottom and sides with cooking spray.
  2. In a medium size microwavable bowl mix together the kielbasa, onion, bell pepper, garlic, chili powder, and thyme. Microwave for 5 minutes stirring a couple of times while cooking; place in slow cooker.
  3. Add the rice and mix in ¼ teaspoon salt, and ¼ teaspoon pepper. Season chicken with salt and pepper and add the thighs into the slow cooker mixture.
  4. Slow cook for 4 – 5 hours until chicken reaches an internal temperature of 185F. Remove chicken from the slow cooker and using 2 forks separate chicken into bite size pieces. Stir the chicken and green onions into the rice mixture, salt and pepper to taste and serve hot. Enjoy

 

Adapted from Cooking for Two Cookbook

Bacon Chicken Casserole

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Bacon Chicken Bake recipe picture 3

The local market has deli chicken on sale so I decided to put this Bacon Chicken Casserole on the menu for supper.

This is a simple recipe that’s fairly quick to put together and doesn’t require a lot of prep time because the chicken is precooked.

If you have leftover chicken give this one a try it’s really good. Enjoy

Bacon Chicken Casserole
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 4 cups uncooked bow-tie pasta (8 ounces)
  • 1 box (9 oz) frozen baby sweet peas
  • 6 slices bacon
  • 1 large sweet onion (chopped about 1 cup)
  • 8 ounces package sliced fresh mushrooms
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 2 jars Alfredo pasta sauce (15 oz each)
  • 1 cup Parmesan cheese
Instructions
  1. Preheat oven to 350F
  2. Cook pasta according to package directions. During the last 3 minutes of cooking add the peas and cook until pasta is done; drain and set aside.
  3. In a large skillet cook bacon until crispy. Place on paper towels to drain, and then crumble; set aside.
  4. In the same skillet using the bacon drippings cook onion and mushrooms until tender. Add the mixture to the pasta and then mix in ½ cup Parmesan cheese, add the chicken and Alfredo sauce.
  5. Place the mixture in a 13 x 9 casserole dish lightly sprayed with cooking spray, top with the bacon and the other ½ cup of Parmesan cheese.
  6. Bake for 20 minutes or until bubbly and cheese starts to brown.

Adapted from Pillsbury.com

Chicken Alfredo Penne Casserole Recipe

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Chicken Alfredo Penne Casserole Recipe picture

This Chicken Alfredo Penne Casserole is simple and quick to put together; you can have supper on the table in about an hour. Basically this recipe is just Penne pasta, chicken tenders, and Alfredo sauce sprinkled with some cheese and baked; I thought it was really good.

Chicken Alfredo Penne Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 box penne pasta (16 ounces)
  • 2 tablespoons cooking oil
  • 1 pound chicken tenders (cut crosswise into 1 inch pieces)
  • Salt
  • Pepper
  • 1 package frozen broccoli cuts (thawed)
  • 2 jars Alfredo sauce (16 ounces each)
  • 2 cups shredded mozzarella cheese
Instructions
  1. Preheat oven to 350F
  2. Cook pasta according to package directions to al dente; drain.
  3. While past is cooking salt and pepper chicken. In a large skillet over medium high heat cook chicken until no longer pink inside.
  4. Using a slotted spoon add the chicken to the pasta and then mix in the Alfredo sauce and then fold in the broccoli.
  5. Spoon the mixture into a 13 x 9 casserole dish and top with the cheese. Bake for 30 – 40 minutes until heated through and cheese is melted.
  6. Serve hot.

Adapted from Pillsbury.com

Chicken Cacciatore for Two

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Chicken Cacciatore for Two

Sometimes it’s hard to scale down a recipe for 2 people without sacrificing the quality of the recipe, but this Chicken Cacciatore for Two recipe is delicious. This recipe is fairly quick to put together and doesn’t require a lot of cooking time. You can use 2 chicken leg quarters in this recipe or 3-4 chicken thighs depending on whats available. I used 3 because that’s what was in the package.

If you’re cooking for two give this one a try it’s excellent. Enjoy

Chicken Cacciatore for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 4 chicken thighs or 2 leg quarters
  • Salt
  • pepper
  • 2 teaspoons vegetable oil
  • 8 ounces fresh portabella mushrooms (trimmed and quartered)
  • 1 small onion (chopped)
  • 1 medium red pepper (chopped)
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • ½ teaspoons dried rosemary
  • ⅛ teaspoon red pepper flakes
  • ¼ cup white wine
  • 1 can diced tomatoes (14.5-ounces)
  • ½ cup chicken broth
Instructions
  1. Salt and pepper the chicken on both sides. In a large nonstick skillet over medium high heat brown chicken on both sides; remove chicken to a plate. Reserve about 1 tablespoon of fat in the skillet.
  2. Chicken Cacciatore for Two prep 2
  3. In the same skillet cook the mushrooms, onion, bell pepper, 1 teaspoon salt, and ¼ teaspoon pepper until vegetables are softened and start to brown. Stir in the tomato paste, garlic, rosemary, and pepper flakes and cook until mixture is rust colored. Mix in the wine stirring any dripping off the bottom of the pan and continue cooking until liquid is evaporated.
  4. Chicken Cacciatore for Two prep3
  5. Chicken Cacciatore for Two prep 4
  6. Mix in the diced tomatoes and chicken broth and then work the chicken into the mixture. Cook covered over low heat for about 25 minutes until chicken reaches a temperature of 175F. Remove cover and cook on medium high until sauce starts to thicken and chicken is done. (185F.)

Adapted from cookscountry.com

Smothered Chicken Bake

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Smothered Chicken Bake recipe

Smothered Chicken Bake

The sun dried tomato pesto gives this Smothered Chicken Bake recipe a delicious and unique flavor. This is a simple recipe that requires few ingredients, and is quick to prepare; you can have this dish on the table in less than an hour.

Smothered Chicken Bake
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 slices bacon (cut crosswise into ½ inch pieces)
  • 1 medium red bell pepper (diced)
  • 4 boneless skinless chicken breasts
  • ¼ teaspoon ground pepper
  • ¼ cup Sun Dried Tomato pesto
  • 1 jar (15 oz) Alfredo pasta sauce ((15 oz)
  • Serve over rice or pasta
Instructions
  1. Preheat oven to 350F.
  2. Cook bacon in a large skillet until crispy; remove bacon and set aside on a plate covered with paper toweling to drain.
  3. In the same skillet cook red pepper pieces in the bacon dripping to crisp-tender; using a slotted spoon place remove the pepper, and place in medium size bowl. Add the Alfredo pasta sauce, Sun Dried Tomato pesto, and mix until combined.
  4. In the same skillet, season the chicken with pepper and cooked until nicely browned on both sides. Place chicken in the bottom of an 11 x 7 casserole dish and pour the sauce over the top. Cover with aluminum foil and bake for 35 minutes or until the internal temperature of the chicken is 165F.
  5. Serve chicken and sauce over rice or pasta.

Adapted from Pillsbury.com

Slow Cooker Chicken Noodle Soup Recipe

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A cold winter blast just hit us here here in upper Michigan so hot soup sounded really good. I had some shopping I needed to get done so I thought the slow cooker would be a good fit to free up my afternoon. This Slow Cooker Chicken Noodle Soup Recipe does require a little bit of prep time, but the end result is really good – serve as a side dish or stand alone meal.

Slow Cooker Chicken Noodle Soup Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • 1 ½ pound chicken thighs ( 4 thighs)
  • 1 split chicken breast (about 12 ounces)
  • 1 tablespoon vegetable oil
  • 3 medium carrots (peeled and chopped)
  • 2 celery ribs (chopped)
  • 1 medium onion (chopped)
  • 5 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • ½ teaspoon thyme
  • 1 teaspoon red pepper flakes
  • 8 cups low sodium chicken broth (divided)
  • 2 bay leaves
  • 1 cup egg noodles
  • ½ cup frozen peas
  • 2 tablespoons minced fresh parsley
  • shredded cheese for garnish (optional)
Instructions
  1. Generously salt and pepper chicken thighs. In a large skillet over medium high heat, using the oil ,brown chicken breasts on both sides; remove to platter and set aside. Reserve 1 tablespoon of the cooking oil in the skillet and cook the carrots, celery, and onion until mixture starts to brown. Add the tomato paste, thyme, garlic, and red pepper flakes cooking until fragrant, about 30 seconds.
  2. Stir in 1 cup of the chicken broth scrapping any dripping from the bottom of the pan and pour the mixture into the slow cooker. Add bay leaves and remaining chicken broth to the slow cooker and add the chicken thighs to the mixture.
  3. Salt and pepper the chicken breast, wrap breast in aluminum foil and place foil packet on top of the soup mixture.
  4. Cook for 4 – 6 hours or until chicken is fall off the bone tender. Remove the chicken breast and thighs from the slow cooker and place a a platter too cool.
  5. Cook noodles according to package directions; drain.
  6. While noodles are cooking using a fork shred chicken into bite size pieces discarding the bones; add the chicken back to the slow cooker. Remove bay leaves, mix in the noodles, peas and parsley and continue cooking until heated through.
  7. Serve garnished with shredded cheese.

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Adapted from Cooks country