Simple Chicken Chop Suey Recipe

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We have prepared a recipe like, using burger, for years. This chicken version is pretty much the same with a few minor changes. I had some chicken strips on hand so I decided to give it a try. This is a simple and quick recipe so you can have supper on the table in about 30 minutes, making it a great dish for after work or school.

Simple Chicken Chop Suey Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breasts (cut into strips about ½-inch strips – I used pre-sliced stir fry strips)
  • 1 medium green pepper (sliced into strips)
  • 1 cup chopped celery or to taste
  • 1 medium onion (sliced)
  • 4 ounces fresh mushrooms (sliced)
  • 1 can Chinese vegetables (28 ounces drained)
  • 1-1/2 cup low-sodium chicken broth
  • 4 tablespoons soy sauce
  • Pepper to taste
  • 2 tablespoons cornstarch
Instructions
  1. In a large skillet over medium heat using the oil brown the chicken strips on both sides. Add the onion, green pepper, celery, and mushrooms, cover and cook until vegetables are tender (about 20 minutes).
  2. Mix the cornstarch with ¼ cup water.
  3. Add the chicken broth and soy sauce. Salt and pepper to taste and then stir in the cornstarch mixture; continue cooking until mixture thickens stirring occasionally.
  4. Serve hot over rice.

Adapted from Teriskitchen.com

Ritz Parmesan Chicken Nuggets

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Football play-off season is here and these Parmesan Chicken Nuggets are perfect for the occasion. These chicken nuggets are simple to put together, and cook quickly. Just be sure to allow enough time for the marinade.

So if you want to wow your guests at your next super bowl party give this Ritz Crackers Parmesan Chicken Nuggets recipe a try; they’re delicious.

Ritz Crackers Parmesan Chicken Nuggets
 
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Author:
Recipe type: side
Cuisine: Italian
Serves: Side
Ingredients
  • 1 ½ pounds chicken tenders (cut into 1 ½ inch pieces)
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt to taste
  • 2 cups Ritz cracker crumbs (I used a food processor to crush the crackers – if you don’t have one place them in a food grade plastic bag and crush them with a rolling pin. They don’t have to be real fine)
  • ⅓ cup Panko bread crumbs
  • ¼ cup grated Parmesan cheese.
  • Oil for deep frying.
Instructions
  1. In a large bowl mix together the butter milk, garlic, paprika, and salt; toss the chicken in the butter milk mixture, cover with plastic, and refrigerate for about 2 hours.
  2. In a shallow dish like a pie plate whisk together the Ritz cracker crumbs, parmesan cheese and panko bread crumbs.
  3. Preheat deep fryer to 350F.
  4. Roll the chicken pieces one piece at a time in the crumb mixture and deep fry in batches until golden brown and crispy. Place on paper towels to drain any excess oil.
  5. Serve as a stand-alone snack or with your favorite dipping sauce.
  6. Enjoy

Adapted from Laura in the Kitchen

Slow Cooker Chicken with Merlot Recipe

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Slow Cooker Chicken with Merlot Recipe 2

This is a great recipe that is sure to warm up a cold winter’s night. I served this dish with pasta which reminded a lot of chicken and spaghetti, and because it is cooked in the slow cooker, it freed up a lot of time so I could get some early Christmas shopping done.

This Slow Cooker Chicken with Merlot Recipe is simple and requires very little prep time.

5.0 from 1 reviews
Slow Cooker Chicken with Merlot Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 5 - 6
Ingredients
  • 1 package fresh mushrooms (8 ounces – sliced)
  • 1 large onion (chopped)
  • 2 cloves garlic (crushed and minced)
  • 3 pounds boneless skinless chicken thighs
  • 1 can tomato paste (6 ounces)
  • ¼ cup Merlot
  • 2 tablespoons instant tapioca
  • 2 teaspoons sugar
  • 1 ½ teaspoons dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Grated Parmesan cheese
  • You choice of cooked pasta (I used spaghetti)
Instructions
  1. Lightly spray slow cooker with cooking spray. Place onion, mushrooms, and garlic in the bottom of the slow cooker and then place the chicken thighs on top.
  2. In a medium size bowl mix together the tomato paste, Merlot, tapioca, sugar, basil, salt, and pepper. Pour mixture over the chicken, cover, and cook on low for 5-6 hours or until chicken is tender.
  3. Serve over pasta sprinkled with Parmesan cheese.
  4. Note: ¼ cup chicken broth can be used in place of the Merlot.

 

Maple Mustard Chicken Thighs for Two

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This Maple Mustard Chicken Thighs for Two recipe requires just a few ingredients and very little prep time. The maple syrup and mustard are a perfect combination of flavors. This recipe makes 4 thighs but if you are feeding more people just double the recipe.

Maple Mustard Chicken Thighs for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 4 bone in chicken thighs (skin and fat removed)
  • 2 tablespoons Spicy Brown Mustard
  • 2 tablespoons whole grain Dijon mustard
  • 1 clove garlic (minced)
  • ½ teaspoon dried marjoram
  • 2 tablespoons maple syrup
Instructions
  1. Preheat oven to 375F.
  2. In a small bowl mix all the ingredients together except for the chicken.
  3. Pat chicken dry and place in a baking dish lightly sprayed with cooking spray. Spoon 1 ½ tablespoons of the mustard mixture evenly over each thigh.
  4. Bake for 40 – 50 minutes or until a crust has formed and is slightly hardened on the chicken and temperature is 185F.
  5. Serve hot.

Adapted from Food Network

Chicken Marsala with Chanterelle Mushrooms

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We have had a lot of rain here in Upper Michigan which has made the wild Chanterelle Mushrooms very plentiful. I have a large number on hand so when I saw this Chicken Marsala with Chanterelle Mushrooms recipe I decided to use some of them and give this recipe a try. The mushrooms, tarragon, and Marsala are a perfect combination of flavors.

Give this Chicken Marsala with Chanterelle Mushrooms recipe a try; it’s delicious.

Chicken Marsala with Chanterelle Mushrooms
 
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Author:
Serves: 2-3
Ingredients
  • 2-3 skinless, boneless, chicken breast halves
  • 3 tablespoons all-purpose flour
  • ½ teaspoon paprika
  • ½ teaspoon paprika
  • 6 tablespoons butter (divided)
  • 8 ounces Chanterelle Mushrooms (sliced)
  • Salt and pepper
  • 1 cup chicken broth
  • ½ cup dry Marsala wine
  • 1 teaspoon dried tarragon (crushed)
Instructions
  1. Melt 2 tablespoons butter in a large nonstick skillet over medium high heat. Add the mushrooms to the skillet and cook until mushrooms have given up most of their moisture and start to brown; remove mushrooms from the skillet and set aside.
  2. Chicken Marsala with Chanterelle Mushrooms prep 1
  3. In a wide dish such as a pie plate mix together the flour and paprika. Reserve 1 tablespoon of the flour mixture and set aside. Roll the chicken breasts in the flour mixture to coat. Add the remaining 4 tablespoons of butter to the skilled and cook chicken over medium high heat until nicely browned on both sides and then salt and pepper to taste.
  4. Chicken Marsala with Chanterelle Mushrooms prep 2
  5. Place the mushrooms back into the skillet and mix in the broth, Marsala wine, 1 tablespoon of reserved flour, and tarragon. Reduce heat to a high simmer, cover, and cook until sauce is thickened and chicken is done. (About 20 minutes – chicken breasts should be at least 165F.)
  6. Serve sauce over chicken.
  7. I served over spaghetti.

Chicken Marsala with Chanterelle Mushrooms recipie 2

Adapted from Allrecipies.com

Chicken with Bacon and White Wine Sauce

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I have a tendency to shy away from canned soup recipes, but when I saw this Chicken with Bacon and White Wine Sauce recipe, it looked really good, so I decided to give it a try. There was no disappointment here, it was very good.

This is a simple recipe that requires only a few ingredients and cooks quickly. I served the chicken and sauce over spaghetti, but I’m sure it would pair well with hash browns or rice.

Chicken with Bacon and White Wine Sauce
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 8 ounces bacon (cut into 1-inch pieces)
  • 1¼ pounds skinless, boneless chicken breast halves
  • 1 cup dry white wine
  • 1 Condensed Cream of Mushroom Soup
Instructions
  1. Cook bacon in a large skillet until crispy; set aside on paper towels to drain.
  2. Remove the fat from the skillet leaving about one tablespoon in the skillet. Season chicken with salt and pepper and cook over medium heat until nicely browned on both sides; remove chicken and set aside on a plate.
  3. Pour the wine into the skillet, big to boil, and scrap any dripping off the bottom of the pan and then stir in the cream of mushroom soup. Mix in the bacon and arrange the chicken into the sauce in the pan with any accumulated juices. Cover and cook on simmer until chicken is done – 10 – 15 minutes.
  4. Serve with sauce over chicken.

chicken and bacon picture 2

Adapted from Cambellskitchen.com

Chinese Honey Chicken Recipe

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Chinese chicken prep

 

If a Chinese buffet is just a little out of reach for you make your own Chinese Honey Chicken at home.

I live about an hour away from the closest Chinese restaurant so when I saw this Chinese Honey Chicken Recipe on my sons cooking blog I decided to give it a try. This is a simple recipe that is quick to put together and it’s delicious.

The next time you’re in the mood for Chinese food give this one a try; enjoy.

To view the original recipe go to Blogchef.net.

Chinese Honey Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 ½ pounds chicken tenders cut into 1 inch pieces
  • Oil (for deep frying)
  • Batter Ingredients
  • 4 tablespoons cornstarch
  • ¼ cup flour
  • 1 teaspoon baking
  • ½ cup water
  • ½ teaspoon salt
  • 1 egg plus 1 egg white
  • Ingredients for Sauce
  • 1½ tablespoon oil
  • 2 teaspoons ginger
  • 3 tablespoons garlic (crushed and minced)
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 teaspoon rice wine vinegar
  • ½ cup water
  • 1 teaspoon cornstarch
  • Sesame seeds for garnish
Instructions
  1. In a large bowl mix all the batter ingredients together until smooth; cover and let batter rest for at least 30 minutes.
  2. Preheat deep fryer to 350F.
  3. Add the chicken to the batter tossing to coat.
  4. Deep fry chicken in batches until golden brown and batter becomes firm. Place on paper toweling to drain.
  5. For the sauce heat 1½ tablespoon of oil in a medium size sauce pan. Add the garlic and ginger and cook until fragrant (about 30 seconds). Mix in the water, salt, honey, and vinegar until well to combine. Mix together 1 teaspoon of cornstarch with 1 teaspoon of water until cornstarch is dissolved. Add the mixture to the sauce and cook for two minutes or until sauce is thickened.
  6. Coat chicken with the sauce and garnish with sesame seeds.

 

Ratatouille with Chicken Recipe

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What a great time of year for recipes that utilize the use of fresh produce. This Ratatouille with Chicken Recipe is delicious and is a great way to use some of that summer squash and eggplant. This is simple recipe that is easy to prepare and cooks fairly quickly so you can have supper on the table in less than an hour. Enjoy

5.0 from 1 reviews
Ratatouille with Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 4 chicken leg quarters
  • 2 tablespoons olive oil
  • Kosher salt
  • Pepper
  • 1 small onion (finely chopped)
  • 2 cloves garlic (crushed and minced)
  • 1 teaspoon dried thyme
  • 1 small eggplant (cut into 1 inch pieces)
  • 1 medium zucchini (cut into 1 inch pieces)
  • 1 medium summer squash (cut into 1 inch pieces)
  • 1 can diced tomatoes (28 ounces)
  • ½ cup low sodium chicken broth
  • Grated Parmesan for serving
Instructions
  1. Pat chicken dry and season generously with salt and pepper. Using the oil in a nonstick skillet over medium high heat cook chicken skin side down until well browned. Flip and continue cooking until other side is browned; remove chicken to a platter and set aside.
  2. Place onion in the now empty skillet, add a pinch of salt, and cook until onion starts to brown. Add the garlic and thyme and cook until fragrant, and then mix in the eggplant, and squash.
  3. Add the tomatoes and broth to the mixture and work the chicken into the sauce. Cook, stirring occasionally, on simmer until chicken is done. (185F)
  4. Serve hot garnished with Parmesan cheese.
  5. (I served over spaghetti)

 

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