Chicken in Creamy Pan Sauce

http://www.kraftrecipes.com/cooking-tips/cooking-videos/videoplayer.aspx?cm_re=1-_-1-_-RecipeVideoComp&vid=558

4  small boneless skinless chicken breasts (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
1/2 of 8oz PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with whisk.
RETURN chicken to skillet; turn to coat both sides of each breast with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

curry chicken

This evening after I help color my mums hair. I sat down and smelled curry out of no where. Then I was craving for some curry chicken! I also was craving for some ramen the other day but we didn't have any. So today we went to the asian store and bought different ramen flavors and bought chicken thighs from Walmart. Now I'm cooking the curry chicken I so wanted to eat.

3 chicken thighs, diced into bite size

about 4 cups potato, diced chunky

ginger, 5 slices

about 1 tbsp of cooking wine, any kind

1 tsp of ground white pepper

about 2 tbsp curry powder, add more if want stronger curry flavor

about 2-3 tbsp of sugar

about 2 tbsp of salt

about 1 tbsp of chicken granule bouillon 

water, enough to cover the chicken and potatoes

My mum told me that this process is similar in cooking red belly pork, just different ingredients.

In a wok or pot, let the oil heat up then add ginger and stir for a second and add the chicken. While stirring add the wine. When most of the chicken's surface is cooked, add the potatoes and water and all the other ingredients. When starts to boils for a few minutes there would be brown foam just spoon out the foam when you see it. Cover it and let it cook until you can see that the sauce has lessen, check on it a few times. Then have a taste of the sauce to see if you need to add more curry powder, salt, sugar, or chicken bouillon. If the potato is tender than your done.

chicken soup with cabbage and tofu

My parents bought this new ceramic pot from China. It awesome. Great for cooking soups but its a bit small. Dad boiled some chicken and we still had some of the water it was cooked in. So I used the broth and made this soup.

For the amount, I just used how much I wanted for my soup. I'm a veggie person so I overfill it with cabbage.

List:
water or chicken broth
cut the cabbage
black fungus, cleaned and sliced
dice cooked chicken
largely cubed tofu
frozen edamame beans without its shell
salt and chicken granule bullion or pepper

Direction:

Add water, tofu and edamame bean. Let it boil for a few minutes, maybe 5. Then I add salt and cgb. tastes the soup if enough flavor. Then I add the cabbage in and let it cook then top it off with the chicken and black fungus. I cover the pot for a few sec.

Simple Chicken Salad

Hospice chef also had me made chicken salad. I don't eat those kind of diet, so it was my first time making it and it was easy and simple. You can adjust the amount of mayonnaise, salt, pepper to your liking because I'm not sure if I remember the salt and pepper measure amount right.

UPDATE 7/1/13:
I took a picture of the recipe and have change the measurement to the correct ones now.

LIST:

1 cup of small diced carrot
1 cup of small diced celery 

6 cup of chunky diced cooked chicken meat (with no fat or skin)

1 tbsp salt
1 tsp pepper

1 1/2 cup mayonnaise

1/2 cup dried cranberries  

Mix together.

Baked Chicken Taquitos

LINK:
http://www.ohsweetbasil.com/2013/03/baked-chicken-taquitos.html

Crunchy, cheesy chicken taquitos that have a delicious ranch kick!

Ingredients:
4 Cups Chicken, Cooked and shredded
8 oz Cream Cheese, softened
2 Cups Monterey Jack Cheese, shredded
1 Packet Ranch Seasoning
12 Slices of Bacon, cooked and chopped
20 Flour Tortillas

Instructions:
Heat the oven to 425
In a large bowl, combine the chicken, cream cheese, cheese, bacon and 1/2 packet of ranch seasoning. Stir everything to combine, and add more ranch if desired.
Place 3 tablespoons in a row on each tortilla. Roll the tortilla closed, and place on a greased cookie sheet, seam side down. Spray with a little cooking oil or brush with oil and sprinkle a little salt to taste.
Bake the taquitos for 10-15 minutes and serve.

Notes:
These taquitos can be frozen and placed in a ziploc bag to conveniently pull out at any time for a quick meal or snack

Cream of Chicken Soup Substitute

Buns In My Oven » Cream of Chicken Soup Substitute


INGREDIENTS:
1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste

DIRECTIONS:
Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.

Chicken and Dumplings

Buns In My Oven » Chicken and Dumplings
This look so good. Doesn't this look good to eat? It does, doesn't it? I'm thinking of mash potato with this. I think I just like the thickness of the sauce. The high quality of the photo makes it real, in front of me. I think the color of this food is also pleasing to the eye. Makes it even more drooling good. Man, writing this is making me was some...

Brown Sugar BBQ Chicken

BY: foodiebaker
This looks tender good. The pretty red color.

Cooking Note: Firstly, I made this recipe for 2 – the original recipe apportion some sauce to marinate, some sauce to bake, some sauce for dipping but I didn’t apportion it at all, so I used much lesser sauce than stated in the recipe (also, I served the chicken as sides, so I used lesser chicken than stated). Secondly, I  have no Worcestershire sauce and cider vinegar, so I substituted it with soy sauce and lemon juice respectively. Next, I had also added a chili for some kick (you can use paprika or cayenne pepper if you have them). Lastly, just 5-10 minutes before they’re done, I turned them skin side up, place it on the highest rack and turn up the heat to the maximum so that the skin is slightly charred and crispy. Let me know what other variations you’ve made!

LIST:
1/2 cup ketchup
1/4 cup packed light-brown sugar
2 teaspoon soy sauce
2 teaspoon lemon juice
1 chilli, snipped into small pieces
Salt and ground black pepper
4 to 6 chicken drumsticks, weighing about 300 to 450 grams

METHOD:
In a small bowl, whisk together ketchup, sugar, soy sauce, lemon juice and chilli. Season generously with salt and black pepper.

Line a baking tray with aluminum foil (for easy clean up later on). Rinse the chicken drumsticks and pat dry with paper towel. Place them in the tray and pour the sauce over the chicken, tossing to mix them up, and marinate the chicken for several hours. (I will marinate the chicken overnight the next time I make it).

Preheat the oven to 200 degrees Celsius. Bake the chicken drumsticks in the middle rack for 30 minutes, tossing the chicken halfway through until the chicken are cooked. Turn the chicken drumsticks skin side up, transfer the chicken drumsticks into the highest rack, turn up the heat to the maximum and bake for another 5 to 10 minutes until the skin is slightly charred and crisp. Remove from the oven and serve immediately.

Chicken,Mushroom & Leek Pot Pie with Creamy Potato...

By: Jessie-CookingMoments

Chicken Pie Ingredients:
25g Butter
1/2tsp Cooking Oil
250g Skinless+Boneless Chicken Thighs, cut in small pieces
1/4tsp Dried Thyme Leaves
2 Rashers Rindless Bacon, chopped
1/2 Leek, sliced
125g Button Mushrooms, thinly sliced
1 clove Crushed Garlic
1/6 cup Plain Flour
1 cup Chicken Stock
1/4 cup Corn Kernels
Salt & Pepper to taste
1tbsp Cream/Greek Yoghurt
1tbsp Coriander Leaves, chopped

Method:
1. Melt 10g butter & oil in a non-stck frypan. Panfry chicken with dried thyme leaves until cooked through. Transfer to a bowl.
2. Melt the remaining butter in the same frypan, sautee bacon, leek, mushrooms & garlic over medium heat until the leek is softened & the bacon is slightly golden & caramelised.
3. Add flour & cook, stirring continuously for 15 seconds. Remove from heat & gradually stir in stock.  Add chicken, corn & seasonings & cook until the mixture is thicken & comes to the boil.  Simmer for 5 minutes. Remove from heat. Transfer to bowl, stir in yoghurt & coriander & let to cool down.
4. Oil each ramekin. Divide filling among 5 ramekins.

TIP:
Do not over-fill with the meat filling or the sauce will spill out while baking in the oven. 90% full is perfect.

Creamy Potato Ingredients:
1/2kg Potatoes, peeled
20g Butter
2-2.5tbsp Milk
Salt & Pepper to taste

Method:
1. Preheat oven to 180C.
2. Cook potatoes in a pot of boiling water until tender, drain & mash until smooth.
3. Add butter & milk & mix well. Add salt & pepper to taste.
4. Place mashed potato in a piping bag with a star nozzle tip fitted(Wilton 1M). Pipe it on top of the chicken meat filling.

5. Bake for 10-15 minutes or until some parts of the potatoes are golden & crisp.

Kung Pao Chicken

By: Roti n Rice

Ingredients
8 to 10 dried red chilies
20 oz (560g) boneless, skinless chicken breast, sliced into quarter inch thick
slices
2 tbsp canola oil
1-inch knob ginger, peeled and thinly sliced
1 medium size onion, peeled and cut into wedges
2 cloves garlic, minced
½ tsp ground Szechuan peppercorn
1/3 cup (50g) dry roasted peanuts
3 green onions, finely sliced
1 tsp sesame oil

Marinade:
1 tbsp Shao Hsing rice wine
1 tbsp soy sauce
1/8 tsp pepper

Sauce:
1 tbsp black/balsamic vinegar
1 tbsp soy sauce
2 tbsp hoisin sauce
1 tsp sugar
1 tsp corn starch
2 tbsp water

Instructions:
Break dried chilies into half. Shake off seeds and soak in warm water for 20
minutes. Drain and pat dry with paper towels.
Marinade chicken with rice wine, soy sauce, and pepper for 20 minutes.
Combine all sauce ingredients in a small bowl.
Heat up wok or large fry pan. Once wok is heated, add canola oil followed by
ginger, onion, minced garlic, and dried chilies. Fry until ingredients are fragrant,
about 2 minutes.
Add Szechuan peppercorn and marinated chicken and fry for another 3 to 4
minutes.
Pour sauce mixture over chicken. Sauce will become thick and bubbly. Stir to
get chicken well coated with the sauce.
Finally stir in roasted peanuts, sliced green onions, and sesame oil

Creamy Chicken Noodle Soup

LINK:
http://www.the-girl-who-ate-everything.com/2009/02/creamy-chicken-soup-for-soul.html

This looks so good too. I want something creamy! I just ran out of potatoes and I don't have chicken of any form

by Beth Goodman

LIST:
6 carrots-peeled and diced
6 potatoes-peeled and diced
1 onion-diced
4 celery stalks-diced
12 c. water
12 chicken bouillon cubes
1-2 c. diced chicken-Beth shreds hers. ( I used a rotisserie chicken from Costco. I was just that lazy today )
2 sticks of butter-she said remember it makes A LOT
1 c. flour
8 oz jar cheez whiz- her secret weapon:)
2 c. egg noodles-cooked

DIRECTION:
Bring water and bouillon to boil. Add vegetables, partially cook them. In separate pan melt butter and flour on medium heat. When smooth, add to vegetables. Turn heat to medium low. Add cheez whiz and chicken. Simmer 30 min or until vegetables are cooked. Add egg noodles and serve.