Sauté Is A Go-To Method

I love sautéd everything lately!

The reason for that is that it is a quick and easy method to make any kind of meat. It’s also terribly gourmet too.

The “gourmet” part comes into this because at the end of the cooking, you make a deglazing sauce that is very flavorful because of all the fond, i.e., the “burny bits” at the bottom of the skillet. The sauces are also called reduction sauces because you add a liquid and then let it reduce. Reducing concentrates flavor so your meal is never boring.

Make sure you serve these sauteed pork chops with this delicious red cabbage side.

Different Dry Rub

The dry rub here works a lot like a marinade. You should let them sit with the dry rub for a minimum of 20 minutes.

Of course, the longer you let them sit, the better they will taste. However, if you are giving them longer than 20 minutes, place them in the refrigerator to play it safe.

The ingredient that’s a bit unusual here is the ground allspice. It doesn’t impart a bold flavor at all because there’s really not that much in it. But it does give a warm and full flavor to the chops. It’s one of those things where you can’t taste it and say, “Wow, spicy,” because it doesn’t smack you in the face. However, it adds that little bit of secret yet interesting flavor.

It’s Important To Dry

As with any sauteed meat or poultry, it’s imperative to dry off any moisture on the meat surface. If you don’t, the meat essentially steams and does not brown–at least easily.

It’s a good habit to get into since you want to encourage fond to form at the bottom of the pan. Fond is those burny bits left when you brown meat. When you deglaze and make the reduction sauce, it adds tons of flavor!

The Recipe

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Sauteed Pork Chops

Simple sauteed pork chops with a great dry rub

Prep Time5 minutes mins

Cook Time20 minutes mins

Marinating20 minutes mins

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: 30-minute meals, Asian pork recipe, pork chop recipe

Servings: 4

Calories: 379kcal

Author: Judith Hannemann

Ingredients

• 4 bone-in rib pork chops-about 2 lbs/4Kg total about 1-inch thick
• 1 tsp olive oil
• 1/3 cup dry white wine or chicken stock

Dry Rub:

• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp thyme
• 1/4 tsp ground allspice

US Customary - Metric

Instructions

• Mix dry rub ingredients together. Sprinkle both sides of pork chops with the rub; let sit at least 20 minutes.
• Heat a large skillet over medium-high heat. Add oil. Pat pork chops dry with paper towels.
• Add pork chops and brown 5 minutes on each side.
• Turn chops. Add white wine, reduce heat, cover and cook for 5 minutes. Turn chops and cook an additional 5 minutes covered.
• Remove pork chops and keep warm. Turn heat up to high and reduce pan juices by 50 per cent. Pour sauce over chops and serve immediately.

Nutrition

Serving: 1g | Calories: 379kcal | Carbohydrates: 1g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 152mg | Sodium: 691mg | Potassium: 860mg | Fiber: 1g | Sugar: 1g | Calcium: 16mg | Iron: 1mg

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Simple Sauteed Chicken: A Basic Recipe

This basic sauteed chicken is awesome just as it is here.

However, this is a very important recipe to have in your arsenal. It’s very easy so you have a meal in about 30 minutes, but the most important thing about this recipe is that it’s the basis for many other skillet chicken dishes.

This is a recipe you build on. It’s one of your fundamentals actually. So many things can be made from this that it’s actually mind boggling. The plus is that even though many dishes are based on this simple recipe, they all taste different and stand on their own.

First Rule Of Sauteeing

The very first thing you need to know for a successful saute–be it chicken or any other meat–is the meat must be patted dry.

If the meat is not dried off, you won’t be browning the meat, you’ll be steaming it.

Now a word about the chicken. In order for this to cook quickly, you have to use smaller chickens or chicken parts. Broilers or fryers are excellent sizes, but be careful using pre-cut parts. Most of the ones I’ve seen in the past few years look like they have come off of some thyroidal monsters. If you can feed two people off a chicken thigh, that’s too large for this recipe to cook in 30 minutes. Seriously, some of the parts sold look as if they came off a turkey.

Reduction Sauces

This is the gourmet part!

Making a reduction is super easy. All you do is boil away some of the liquid. What this does is concentrate the flavor–so be careful with how much salt you use to season the chicken! This is another reason you don’t wipe the pan out after removing the chicken. What’s left on the bottom is full of flavor. I’d also caution to use a low-sodium stock, same reason as before.

If you’d like the sauce to have a bit more body, mix up some beurre manie. That’s just a real fancy name for equal parts of butter and flour mixed together to make a paste. In fact, if you make a lot of gravies and white sauces for mac and cheese, you’ll find it helpful to have some of this in the fridge. So if your sauce recipe calls for 2 tablespoons of flour and 2 tablespoons of butter, then just use 2 tablespoons of your beurre manie.

The Recipe

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Simple Sauteed Chicken

Quick and very easy way to prepare chicken that’s gourmet too.

Prep Time5 minutes mins

Cook Time35 minutes mins

Course: Chicken, Dinner, Main, Main Course

Cuisine: American

Keyword: chicken, chicken recipe, quick chicken dinners, reduction sauce recipe

Servings: 4

Calories: 432kcal

Author: Judith Hannemann

Ingredients

• 1 small-medium cut-up chicken about 3-4 lbs
• 1 tsp oil
• 1 tbs butter
• 1/2 tsp salt
• 1/4 tsp pepper
• pinch of any herb you like
• 1 tbs finely chopped onion or green onion
• 1/2 cup chicken stock
• 1/2 cup dry white vermouth or white wine
• 1 tsp beurre manie (optional see note)-OR- 1 tsp butter

US Customary - Metric

Instructions

• Heat a large skillet over medium-high heat. Add the oil and butter. Pat the chicken dry with paper towels.
• When the butter is melted add the chicken parts skin side down and brown for 5 minutes; turn and brown the other side for 5 minutes.
• Turn the chicken skin side up again, reduce heat to medium, sprinkle with the salt, pepper and the pinch of herb you are using. Cover and simmer for another 5 minutes; turn the chicken, cover and cook an additional 5 minutes.
• Check chicken for doneness. If juice is still pink, cover and cook another 5 minutes.
• Remove chicken from the pan, cover and keep warm. Do not drain or wipe out the pan.
• Keeping the skillet over medium heat, add the onion/green onion. Cook for 1 minute.
• Add the wine/vermouth and scrape up the bits at the bottom (deglazing). Add the stock and boil for about 5 minutes until the sauce is reduced and slightly syrupy.
• If you want a thicker sauce, use the beurre manie. If not, add the butter, stir and pour over the chicken.

Notes

Beurre manie is equal portions of soft unsalted butter mixed with equal portions of flour to form a smooth paste

Nutrition

Serving: 1g | Calories: 432kcal | Carbohydrates: 2g | Protein: 31g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 134mg | Sodium: 484mg | Potassium: 361mg | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg

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This Caesar chicken is so easy, it will surprise you how delicious it is.

Simple Ingredients Yet Great Taste

This is another one of those meals where I am amazed how great it tastes using less than five ingredients.

When I saw this on Becky’s blog, The Cookie Rookie, I just had to make it! This recipe had all the elements I look for–easy, quick, delicious–and did I mention EASY???

In fact, it can be so easy that you only need three ingredients.

Add-Ons Make It Better

Basically all you need to make this caesar chicken is the chicken and caesar dressing. I would imagine the grated cheese adds more flavor, but in a pinch it could be left out. In fact, I reduced the amount originally called for by a third. That was because I was going to make another addition cheese-wise.

However, I used Becky’s suggestions to enhance the flavor of the gravy by using either sour cream or mayonnaise. I used the sour cream, and I used the cheese.

Also, the week I made this, boneless skinless thighs were on sale for a ridiculously low price at one of my local stores, so I used thighs instead of breasts. I did this mainly to eliminate using the meat mallet to even out the thickness in the breasts. Thighs are very uniform in thickness, plus they are a bit more flavorful than breast meat (at least to me).

One Final Addition

One extra thing I did add was more cheese.

Since you have to pop this under the broiler to get that lovely crispness on the top, I thought some shredded parmesan would be a great addition. First you get more depth of flavor and secondly, the shredded parmesan browns nicely and crisps up so you get more texture.

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The Recipe

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Easy Caesar Chicken

This Caesar chicken is so easy, it will surprise you how delicious it is.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Chicken, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: 30-minute meals, caesar dressing, chicken

Servings: 4

Calories: 617kcal

Author: Judith Hannemann

Ingredients

• 1 lb boneless skinless chicken thighs or breasts/tenders
• 1 cup creamy Caesar dressing
• 1/2 cup sour cream see NOTES
• 1/2 cup grated Parmesan or Romano cheese
• 1/2 cup shredded Parmesan cheese

Instructions

• Preheat oven to 375℉.
• In a small bowl, mix the dressing and sour cream; set aside.
• Place chicken in a baking dish or oven-proof skillet big enough to hold all the chicken pieces. I used a 10-inch cast iron pan.
• Spoon about 2 tbs of the dressing mixture on top of each chicken piece. Sprinkle the grated cheese evenly over all pieces. Then sprinkle the shredded cheese evenly over the pieces.
• Bake for 20 minutes, or until chicken is 160℉ in the center of each pieces.
• Set broiler to high and broil until the top is golden brown and bubbly.

Notes

Mayonnaise may be substituted

Nutrition

Serving: 1serving | Calories: 617kcal | Carbohydrates: 4g | Protein: 33g | Fat: 51g | Saturated Fat: 14g | Cholesterol: 168mg | Sodium: 1216mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 347mg | Iron: 2mg

*Adapted from The Cookie Rookie

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This warm and comforting tortellini dish comes together in less than 30 minutes with a little help from your grocer’s refrigerated pasta section

I am astounded at the varieties of fresh tortellini there is at my local grocery! I always knew you could get the cheese ones, but my store has some really gourmet fillings.

OK, so chicken isn’t exactly gourmet, but it is different. The kind I got was chicken & bacon. Now when you add bacon to anything, you improve it at least 50% by my way of thinking.

Since I wanted to give the sauce a decidedly chicken flavor, I cooked the tortellini in some tasty chicken stock and cooked it in the skillet I was going to prepare the rest of the dish in. This way, I had no extra pots and pans to clean. The chicken stock not only cooked the pasta, but it formed the base of the creamy sauce in the final dish.

You have to use a rich-tasting stock. I find that College Inn Bold to be very good tasting. Knorr concentrated (the stuff that comes in the little tubs) is very good too. I do make my own, but frankly, some of these store-bought stocks taste almost as good, so I figure why bother.

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Creamy Chicken Tortellini

This warm and comforting tortellini dish comes together in less than 30 minutes with a little help from your grocer’s refrigerated pasta section

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Chicken, Comfort Foods, Everyday Meals, pasta, skillet dinners

Cuisine: Italian

Keyword: chicken recipe, skillet dinner, tortellini

Servings: 4

Calories: 655kcal

Author: Judith Hannemann

Ingredients

• 1 pkg refrigerated chicken tortellini
• 3 cups rich chicken stock i.e. College Inn BOLD Rotisserie
• 1 cup light cream -or- half and half -or- whole milk
• 2 cups broccoli florets frozen or fresh
• 1/4 cup flour
• 1/2 cup water
• 2 strips crisp-cooked bacon diced

Instructions

• In a very large skillet (12-inches minimum) heat chicken stock to boiling.
• Add the tortellini, cover and simmer over medium-low heat for 8 minutes.
• Add the broccoli florets, cover and cook until crisp-tender, about 5 minutes.
• Add the cream; stir well to combine.
• Mix the flour and water well so there are no lumps
• Raise heat to medium and when liquid is hot, stir in the flour/water mixture.
• Stirring contantly, bring sauce to boil; reduce heat and cook for 5 minutes.
• Top with diced bacon

Nutrition

Serving: 1serving | Calories: 655kcal | Carbohydrates: 78g | Protein: 30g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 967mg | Potassium: 382mg | Fiber: 7g | Sugar: 8g | Vitamin A: 587IU | Vitamin C: 41mg | Calcium: 248mg | Iron: 5mg

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Ditch take-out. This pepper steak is so quick, easy and delicious, you can make it right at home–in less than 30 minutes!

There’s nothing more tasty and easy than pepper steak.

Quick and tasty meal

Loads of people order this from Chinese take-out and I always wondered why when you can make it so much better at home!

I know the meat has that “special” texture when you get it from the restaurant, but if you want one extra step in the recipe and have a bit more time, you can get the answer to how they do it in my Beef & Broccoli post.

Lovely with jasmine rice

The restaurant uses the cheaper cut of meat for their pepper steak, so tenderizing is a must if it’s to be quickly cooked. I made this with sirloin, which is tender to begin with so if you use sirloin, you don’t have to tenderize.

Enjoy every bite!

However, if you want to use a cheaper cut like chuck or round, then follow the directions in the linked post above.

Ready in under 30 minutes

The flavor of this meal is enhanced when served with jasmine rice. I really suggest you use it with this, but in a pinch plain white rice will do.

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Pepper Steak

There’s nothing more tasty and easy than pepper steak.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: beef, Everyday Meals, Slow Cooker

Cuisine: American

Keyword: pepper steak, steak recipe

Servings: 4

Calories: 274kcal

Author: Judith Hannemann

Ingredients

• 1 lb sirloin steak cut in thin slices
• 1/2 cup green bell pepper cut in 1-inch squares
• 1/2 cup red bell pepper cut in 1-inch squares
• 1/2 cup sliced mushrooms
• 1 small onion sliced about 1/8-inch thick
• 1 clove garlic minced
• 2 tbsp oil
• 1/2 cup water

SEASONING/THICKENING

• 1 tbsp brown sugar
• 1/4 tsp dark sesame oil optional
• 2 tbsp soy sauce
• 2 tbsp cornstarch
• 1/4 cup water

Instructions

• Mix the seasoning/thickening ingredients in a small bowl; set aside.
• Heat a large skillet over medium-high heat. Add the oil and heat.
• Add the sliced meat. Cook over medium-high heat until the meat is browned on all both sides.
• Add the garlic, onion and mushrooms. Cook until onion just begins to get soft–about 5 minutes.
• Add the peppers and the 1/2 cup water. Bring to boil, reduce heat to low. Cover and cook for 5 minutes, or until peppers are crisp-tender and are bright colors.
• Stir the seasoning/thickening mixture so everything is blended well. Add to the beef/pepper mixture in the skillet and cook until thickened and juice begins to bubble.
• Serve over jasmine rice.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 12g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 574mg | Potassium: 557mg | Fiber: 1g | Sugar: 6g | Vitamin A: 652IU | Vitamin C: 41mg | Calcium: 38mg | Iron: 2mg

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Comforting chicken and noodles made entirely in one skillet in less than 30 minutes!

Comforting Family Favorite

Nothing spells comfort like chicken with noodles!

This meal can be whipped up in less than 30 minutes and it only takes one skillet–two things I happen to be crazy about lately–good tasting fast food and less dishes to wash!

Comfort food

I had some cooked chicken in the fridge so I was able to use some leftovers for this. I also used canned carrots so there was no cooking involved. I did use frozen peas because I prefer frozen to canned for that veggie.

If you have no leftover chicken and need to cook it for this dish, about 2 medium boneless skinless breasts would be about what you want. Steaming or sauteeing them would be the way to go, and I’d pick sauteeing personally because it will give the chicken some color.

Make with leftovers

To add some body to the sauce, I thickened it slightly, but that’s just a matter of personal preference and you can omit that step if you want a more soupy dish.

There’s also no need to pre-cook the noodles. They will cook just fine in the skillet and leave plenty of stock left over for the sauce.

A family-friendly meal

This is a simple, yet marvelous tasting meal. And the best part is, it can be made almost entirely of leftovers if you have them, making it very budget friendly.

Tastes great served with biscuits.

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The Recipe

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Creamy Chicken with Noodles

Comforting chicken and noodles made entirely in one skillet in less than 30 minutes!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Chicken, Comfort Foods, Everyday Meals, skillet dinners

Cuisine: American

Keyword: chicken recipe, skillet dinner

Servings: 4

Calories: 491kcal

Author: Judith Hannemann

Ingredients

• 6 oz 1/2 bag wide egg noodles
• 3 cups chicken stock
• 1 tbsp olive oil
• 1 1/2 cups cooked chicken diced or shredded
• 1 cup sliced carrots*
• 1/2 cup peas*
• Salt to taste
• Pepper to taste
• 1/2 cup cream or milk
• 1/4 cup water
• 2 tbsp flour

Instructions

• *May be omitted or substituted with veggies you prefer
• Place noodles in a large skillet (12+ inches). Add stock and olive oil; stir. Add peas and carrots at this point if using and if they are frozen and not already cooked.
• Cover and heat over medium heat until noodles are soft, about 10 minutes. Add peas and carrots (if you are using them and they are canned or already cooked) Add the chicken. Stir in cream or milk.
• Mix the 1/4 cup water and the 2 tbs flour so there are no lumps. Add gradually to noodle mixture, stirring constantly. Heat to boiling, and simmer for 5 minutes.

Nutrition

Serving: 1serving | Calories: 491kcal | Carbohydrates: 46g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 341mg | Potassium: 582mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5970IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 2mg

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All it takes is one pan, a few simple ingredients and 30 minutes to these succulent pork chops in a lemony thyme cream sauce.

Today I hit the jackpot with reduced-for-quick-sale meats at my local market. The meats are never bad, or “off” so I buy there with complete confidence.

So I had this package of beautiful rib/sirloin chops and wanted to make something special–something with lemons since I’m a huge lover of lemon anything.

Simple ingredients, gourmet taste

I wanted a nice sauce and a rich sauce that would be full of flavor. I can think of no herb that goes better with pork than thyme. Unfortunately, I lacked any fresh, as what I tried to overwinter didn’t survive, but I did manage to dehydrate it. You don’t have to use fresh–the stuff in the little jars will do just fine.

Nice “company” meal

To me, all cream-based sauces taste better with a touch of wine, so of course, that went in the mix, but if you don’t want it in there, you can substitute it with an equal amount of chicken stock.

The ingredients for the sauce can be doubled if you like a lot of sauce, but I found that it was so well flavored that about 2 tablespoons on top of each chop was enough to make this sing…a little will go a long way here, or so I thought.

This is another simple one-skillet meal that’s got a real gourmet touch, much like my now famous Mushroom Asiago Chicken!

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Pork Chops with Lemon Thyme Cream Sauce

All it takes is one pan, a few simple ingredients and 30 minutes to these succulent pork chops in a lemony thyme cream sauce.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dinner, Everyday Meals, Pork

Cuisine: American

Keyword: pork chops

Servings: 4

Calories: 568kcal

Author: Judith Hannemann

Ingredients

• 4 rib or sirloin pork chops bone in about 1/2-inch thick*
• 4 tbsp unsalted butter divided
• 1/2 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 tsp shredded lemon zest
• 1 clove garlic minced
• 3 tbsp fresh lemon juice
• 1/4 cup white wine
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/2 cup heavy cream

Instructions

• *Boneless chops may be substituted.
• Heat a heavy skillet over medium-high heat. Add 2 tbs. butter and let it melt.
• Mix the flour, 1 tsp. salt, 1/2 tsp. pepper and 1/2 tsp garlic powder in a shallow bowl. Dredge pork chops in seasoned flour mixture, shaking off excess.
• Brown pork chops well on both sides, about 5-8 minutes per side. Remove from pan and set aside.
• In the same pan you browned the chops, reduce the heat to medium and add the lemon juice, lemon zest, garlic, wine, thyme and salt. Mix well.
• Place pork chops back in pan, cover and reduce heat to low and cook for 15-20 minutes.
• Remove pork chops to a serving platter, cover and keep warm in a 200 degree F oven while making sauce.
• Increase the heat under the pan to medium. Blend in heavy cream and remaining butter. Let the mixture bubble and reduce by 25%–it should be like a thin gravy.
• Drizzle sauce over pork chops and serve immediately.

Nutrition

Serving: 1person | Calories: 568kcal | Carbohydrates: 15g | Protein: 38g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 188mg | Sodium: 980mg | Potassium: 643mg | Fiber: 1g | Sugar: 1g | Vitamin A: 792IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg

Pork Chops with Lemon Thyme Cream Sauce

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Here’s a gourmet chicken meal that’s ready in less than 30 minutes. Fancy enough for guests, easy enough for a family week-night dinner!

I love chicken! That’s something that doesn’t come as much of a surprise to my regular readers. Not only is it inexpensive, it can be made a multitude of ways.

Gourmet Simple

The flavors are wonderfully simple. This recipe reminds me very much of chicken piccata, but it’s less sour and cheaper to make.

Ingredients you probably have on hand–nothing special

You can find the original recipe at BHG.com–that’s where I saw it originally. It’s great made just how they instruct, but I thought butterflying, but cutting all the way through, was a better way to prepare the breast because the pieces are less gigantic.

I also believe a spot of wine improves EVERYTHING, so I added that. However, you can leave it out and just add additional lemon juice. I used more butter too–tastes far better and I made sure the butter browned. Terrific flavor.

The sauteed lemons here are not just a garnish–eat them along with the chicken. They are marvelous! However, make sure you slice them really thin. I used a mandolin so they’d be even and very thin.

Bright, buttery and citrusy

A simple rice pilaf–yes, even from the pouch–is a perfect accompaniment to this meal.

This is a real keeper!

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Lemon Butter Chicken

Here’s a gourmet chicken meal that’s ready in less than 30 minutes. Fancy enough for guests, easy enough for a family week-night dinner!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Chicken, Everyday Meals

Cuisine: American

Keyword: chicken recipe

Servings: 6

Calories: 253kcal

Author: Judith Hannemann

Ingredients

• 3 large boneless skinless chicken breasts
• 1/2 cup flour
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 2 tsp lemon pepper seasoning
• 2 lemons sliced thinly
• 2 tbsp lemon juice
• 1 tbsp dry white wine*

Instructions

• *Add an additional tablespoon of lemon juice if you prefer not to use wine.
• Start by butterflying the chicken breasts, but cut all the way through to get 2 pieces. Here’s a video on how to butterfly:
• VIDEO
• Pound each piece of chicken between 2 sheets of plastic wrap with a meat mallet until chicken is about 1/4-inch thick.
• Mix the 1/2 cup flour and the 1/2 tsp salt to make the seasoned flour. Place on a plate for easy dredging.
• Dredge chicken in seasoned flour, sprinkle with lemon pepper seasoning and set aside.
• Mix the lemon juice and wine together; set aside.
• Heat a large skillet over medium-high heat. Add the butter–it’s OK if it begins to brown, that is part of the flavor.
• Working in batches, brown 2-3 pieces of chicken for 3 minutes each side or until nicely brown and chicken juices run clear. Remove from pan and keep warm in a 200 degree F oven. Repeat until all chicken is browned.
• In the same pan, brown the lemon slices on both sides.
• Add the chicken back to the pan with the lemon slices. Drizzle lemon juice mixture over chicken and let sauce reduce slightly (about 3 minutes).
• Serve with the browned lemon slices–they taste wonderful!

Nutrition

Serving: 1person | Calories: 253kcal | Carbohydrates: 12g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 263mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 22mg | Calcium: 20mg | Iron: 1mg

Super Pin Image for you!

 

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Yet another quick and easy chicken skillet dinner. Done in about 30 minutes!

No long story here, just that I threw this together with what I had on hand. Everyone who reads here knows I’m one of the queens of EASY one-pan skillet dinners.  Here’s another of them

You can use any veggie combo you want that you think will go well with the chicken.

If you don’t have couscous on hand, use a pasta such as orzo.  The proportions of water to orzo is the same as couscous.

I use concentrated liquid stock because it tastes fantastic, but you can sub 2 chicken stock cubes for it in this.

No fancy pic here, since this post is a bonus and I really didn’t expect I’d ever put this up.  Just taken with my iPad out on my porch–not professional quality.  Just the meal is!

Enjoy!

Chicken & Veggies with CousCous Quick Skillet Dinner

• 1 large boneless skinless chicken breast, sliced
• 1 cup baby carrots
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• 2 tbs olive oil
• 2 pkgs liquid concentrated chicken stock (like Swanson Flavor Boost)
• 2 cups water
• 1 cup pearl (Israeli) couscous

Heat the olive oil over medium-high heat.  


Add chicken and brown on all sides.  Add the carrots, mushrooms & garlic. Saute for about 3 minutes.


Add the liquid stock & water.  Bring to boil.  Reduce heat, cover and simmer for about 20 minutes, or until carrots are almost tender.


Turn the heat to high and bring liquid to a boil.  Add the couscous, stir.  Reduce heat.  Cover and simmer for about 10 minutes, or until liquid is absorbed and couscous is tender.


Serves 2

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Gourmet in 30 minutes!  Easy chicken and couscous meal that cooks in one pan!

First of all, I like something that tastes good, but even more, I LOVE it if something that tastes good can be made in less than 30 minutes and in one pan! 

This dish fills the bill on all counts.  Chicken is my favorite thing to eat and frankly, I have a freezer full of boneless skinless breast since I buy it in bulk when it’s on sale.

30 minutes, one pan, delicious meal

I also love couscous and especially the large pearl, aka “Israeli” couscous.  This love affair started last autumn after I had it whilst staying at the Paws Up Resort near Missoula, MT.  It was an appetizer dish.

Here, I used some of that concentrated stock put out by Knorr.  I find this tastes way better than those rock-hard cubes of bouillon that contain nothing natural.  I’m also a fan of the Swanson Flavor Boost.  Both taste different, and I suggest you try both!  They each add excellent flavor without the work of making your own.

This dish would probably work well with quinoa substituted for the couscous, and would probably take the same amount of time.  Farro and barley would be great substitutes as well.

Chicken with Herbed CousCous

• 1 large boneless, skinless chicken breast, cut in cubes
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 3 sprigs of fresh thyme, bruised -OR- 1/4 tsp dehydrated
• 1 small sage leaf, bruised -OR- a pinch of dehydrated
• 1 sun-dried tomato, sliced julienne
• 1/4 cup dry white wine
• 1 cup water*
• 1 tub Knorr concentrated chicken stock*
• 1 cup large pearl (Israeli) couscous
• 1 tbs butter
• 1 tbs olive oil
• salt & pepper to taste

*1 cup of good quality chicken stock may be substituted.  Omit the water if using regular stock.


Heat a large skillet over medium-high heat.  Add butter and olive oil, allowing butter to melt.


Add the cubed chicken and brown well on all sides.  Add the mushrooms, garlic, sage, thyme and the wine and saute for about 3 minutes.  Cover, reduce heat and simmer for 10 minutes.


Remove cover and add concentrated stock and water.  Bring to boil, stirring to dissolve the concentrated stock.  Add the couscous and the sun-dried tomato; bring to boil.  Reduce heat, cover and simmer for 15-20 minutes or until water is absorbed by the couscous. Add any salt and pepper at this point.  I didn’t have to since the stock was seasoned enough for me.


Discard thyme sprigs if you used fresh.


Serves 2

Chicken with Herbed CousCous

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