Recipes

Creamy Chicken à la King

Creamy Chicken à la King

Couverts4
Preparation time:18 minutes
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Equipment

  • skillet

Ingredients

  • 1/4 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 2 tablespoons margarine
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1 1/2 cups cooked cubed chicken or turkey
  • 2 tablespoons diced pimiento
  • Dash of red pepper
  • Toast or cooked rice for serving

Instructions

  • In a skillet, melt the margarine over medium heat.
  • Add the chopped onion and green pepper to the skillet.
  • Cook until they are tender.
  • Stir in the cream of chicken soup and milk until well combined.
  • Add the cooked, cubed chicken or turkey, diced pimiento, and a dash of red pepper to the skillet.
  • Stir to combine.
  • Cook the mixture until heated through, stirring occasionally.
  • Serve the creamy chicken à la king over toast or cooked rice.

Notes & Wine Advice

Wine Advice:

Pair this creamy chicken à la king with a light-bodied Chardonnay or a sparkling cider to complement its rich and comforting flavors.

Nutrition values

Calories: 260 kcal | koolhydraten: 9 g | Eiwitten: 18 g | Vet: 17 g | Suiker: 2 g
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Course; Chicken / Main Course
Cuisine; American

Apple-Ginger Glazed Chicken with Waldorf Sauce

Apple-ginger glazed chicken with Waldorf sauce on rustic wooden table

Apple-Ginger Glazed Chicken with Waldorf Sauce

Couverts6
Preparation time:35 minutes
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Equipment

  • non-stick skillet

Ingredients

  • 6 chicken breasts boned and skinned
  • 1 cup unsweetened apple juice
  • 1/4 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 cups unpeeled red apples chopped
  • 2 stalks celery sliced
  • 3 tablespoons raisins
  • 1 tablespoon sliced green onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt optional
  • Salt and pepper to taste

Instructions

  • In a non-stick skillet, combine the chicken breasts, 1/2 cup of apple juice, lemon juice, ground ginger, salt (if using), and pepper.
  • Heat the mixture over medium-high heat until it comes to a boil.
  • Reduce the heat to low, cover the skillet, and simmer for 20 minutes or until the chicken is tender and cooked through.
  • Remove the cooked chicken from the skillet and set it aside.
  • In a small bowl, mix together the remaining 1/2 cup of apple juice and cornstarch until well combined.
  • Stir the cornstarch mixture into the skillet with the remaining cooking juices, scraping up any browned bits from the bottom of the skillet.
  • Cook, stirring constantly, until the sauce thickens.
  • Add the chopped red apples, sliced celery, raisins, sliced green onion, and lemon juice to the skillet.
  • Stir to combine and cook for an additional 2-3 minutes, or until the apples and celery are slightly softened.
  • Arrange the cooked chicken breasts on serving plates and spoon the Waldorf sauce over the top.

Notes & Wine Advice

Wine Advice:

Pair this apple-ginger glazed chicken with a semi-dry Riesling or a light-bodied Pinot Grigio to complement the sweetness of the dish.

Nutrition values

Calories: 280 kcal | koolhydraten: 27 g | Eiwitten: 30 g | Vet: 5 g | Suiker: 17 g
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Course; Chicken / Main Course
Cuisine; American
Diets; Gluten-Free

Almond-Crusted Roast Chicken

Almond-Crusted Roast Chicken on rustic wooden table

Almond-Crusted Roast Chicken

Couverts8
Preparation time:2 hours 15 minutes
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Equipment

  • Lightly greased baking dish

Ingredients

  • 10 chicken breast halves
  • Salt and pepper to taste
  • 1 5 1/2 oz. package slivered almonds
  • 1 10 1/2 oz. can cream of mushroom soup
  • 1 10 1/2 oz. can cream of chicken soup
  • 1/4 to 1/2 cup dry white wine or water or other liquid
  • Parmesan cheese

Instructions

  • Preheat the oven to 350°F (175°C).
  • Lightly grease a baking dish.
  • Season the chicken breast halves with salt and pepper, then arrange them evenly in the greased baking dish.
  • Sprinkle 2/3 of the slivered almonds over the chicken in the baking dish.
  • In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, and dry white wine (or water or other liquid).
  • Mix until well combined.
  • Pour the soup mixture over the chicken and almonds in the baking dish.
  • Sprinkle Parmesan cheese evenly over the top of the chicken.
  • Sprinkle the remaining slivered almonds over the Parmesan cheese.
  • Bake the chicken in the preheated oven, uncovered, for 2 hours, or until the chicken is cooked through and golden brown on top.

Notes & Wine Advice

Wine Advice:

Pair this almond-crusted roast chicken with a dry white wine such as Chardonnay or Sauvignon Blanc to complement the richness of the dish.

Nutrition values

Calories: 380 kcal | koolhydraten: 12 g | Eiwitten: 40 g | Vet: 18 g | Suiker: 2 g
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Course; Chicken / Main Course
Cuisine; American

Sicilian-style Chicken Skillet

Sicilian-style Chicken Skillet

Couverts4
Preparation time:28 minutes
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Equipment

  • Large nonstick skillet with lid

Ingredients

  • 2 tablespoons saffron ace or olive oil
  • 1 large onion sliced
  • 1 large green pepper sliced
  • 1/2 cup fresh mushrooms sliced
  • 1 1/2 lbs. boneless chicken cubed
  • 18 oz. can tomato sauce
  • 16 oz. tomatoes chopped and drained
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Lite salt and pepper to taste

Instructions

  • Heat saffron ace (or olive oil) in a large nonstick skillet over medium heat.
  • Add the sliced onion, green pepper, and mushrooms to the skillet.
  • Cook until slightly tender, stirring occasionally.
  • Add the cubed chicken to the skillet.
  • Cook, turning the chicken frequently, until it is no longer pink.
  • Stir in the tomato sauce, chopped tomatoes, Worcestershire sauce, dried oregano, dried basil, garlic powder, lite salt, and pepper.
  • Cover the skillet and simmer for 5 to 10 minutes, until the chicken is cooked through and the flavors are blended.
  • Serve the Sicilian-style chicken over rice.

Notes & Wine Advice

Wine Advice:

Pair this Sicilian-style chicken skillet with a medium-bodied red wine such as Nero d’Avola or a dry white wine like Grillo to complement the Mediterranean flavors of the dish.

Nutrition values

Calories: 280 kcal | koolhydraten: 15 g | Eiwitten: 30 g | Vet: 10 g | Suiker: 9 g
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Course; Chicken
Cuisine; European / Italian / Sicily
Diets; Gluten-Free / Low Carb

Swiss Cheese and Herb Baked Chicken Breasts

Swiss Cheese and Herb Baked Chicken Breasts

Couverts6
Preparation time:1 hour
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Equipment

  • Lightly greased baking dish

Ingredients

  • 8 chicken breast halves skinless
  • 8 slices Swiss cheese
  • 1 can cream of chicken soup
  • 1/3 cup white wine
  • 1 cup Pepperidge Farm herb stuffing mix
  • 1/4 teaspoon melted butter or margarine

Instructions

  • Preheat the oven to 350°F (175°C).
  • Lightly grease a baking dish.
  • Place the chicken breast halves in the greased baking dish.
  • Top each chicken breast with a slice of Swiss cheese.
  • In a bowl, mix together the cream of chicken soup and white wine.
  • Spoon this mixture over the chicken breasts.
  • Sprinkle the Pepperidge Farm herb stuffing mix evenly over the chicken.
  • Drizzle the melted butter or margarine over the chicken.
  • Bake in the preheated oven for 45 to 50 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Notes & Wine Advice

Wine Advice:

Pair these Swiss cheese and herb baked chicken breasts with a dry white wine such as Chardonnay or a light-bodied red wine like Pinot Noir to complement the richness of the dish.

Nutrition values

Calories: 420 kcal | koolhydraten: 12 g | Eiwitten: 45 g | Vet: 20 g | Suiker: 2 g
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Course; Chicken / Main Course
Cuisine; American

Honey-Glazed Baked Chicken Delight

Honey-Glazed Baked Chicken Delight

Couverts4
Preparation time:1 hour 30 minutes
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Equipment

Ingredients

  • 3-4 lbs. chicken cut up
  • 1/2 cup margarine melted
  • 1/2 cup honey
  • 1 teaspoon salt
  • 1/4 cup prepared mustard
  • 1 teaspoon curry powder

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease a baking dish.
  • Arrange the chicken pieces evenly in the greased baking dish.
  • In a mixing bowl, combine the melted margarine, honey, salt, prepared mustard, and curry powder.
  • Mix well until all ingredients are fully incorporated.
  • Pour the honey-mustard mixture over the chicken pieces, ensuring they are evenly coated.
  • Place the baking dish in the preheated oven and bake for 1 hour and 15 minutes, or until the chicken is fully cooked and the glaze is golden brown, basting the chicken with the sauce every 15 minutes to ensure even coating and moisture retention.

Notes & Wine Advice

Wine Advice:

Pair this delightful honey-glazed baked chicken with a semi-sweet white wine such as Moscato or a light-bodied red wine such as Pinot Noir to complement the sweetness of the dish.

Nutrition values

Calories: 530 kcal | koolhydraten: 27 g | Eiwitten: 35 g | Vet: 32 g | Suiker: 25 g
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Course; Chicken / Main Course
Cuisine; American
Diets; Gluten-Free

Classic Sunday Fried Chicken

Classic Sunday Fried Chicken

Couverts4
Preparation time:45 minutes
Deel op Facebook Print Recipe

Equipment

  • Heavy iron or aluminum frypan
  • Paper towels

Ingredients

  • 1 whole chicken or any combo of chicken pieces
  • 1 to 2 cups flour for coating
  • Salt and pepper to taste
  • 4 tablespoons butter
  • 4 tablespoons Crisco or other vegetable shortening
  • 2 eggs beaten
  • 2 cups milk
  • Parsley or parsley flakes for garnish

Instructions

  • Wash and dry the chicken parts thoroughly.
  • In a shallow dish, combine the salt, pepper, and flour for coating the chicken.
  • Dip each chicken piece in the beaten eggs, then coat it thoroughly with the seasoned flour mixture.
  • In a heavy iron or aluminum frypan, heat the butter and Crisco over medium-high heat until melted and hot.
  • Carefully add the coated chicken pieces to the hot fat in the pan, making sure not to overcrowd the pan.
  • Brown each side of the chicken until golden and crispy, about 5-7 minutes per side.
  • Lower the heat to medium-low and continue cooking the chicken for about 15 minutes more on each side, or until fully cooked through and no longer pink in the center.
  • Once cooked, remove the chicken from the pan and drain on paper towels to remove excess oil.
  • Pour off all but 3 tablespoons of fat from the pan, then return it to the heat.
  • Add 3 tablespoons of flour to the remaining fat in the pan and stir until lightly browned.
  • Gradually pour in the milk, stirring constantly, until the mixture thickens and becomes gravy-like in consistency.
  • Season the gravy with parsley or parsley flakes, if desired.
  • Transfer the gravy to a gravy boat and serve it alongside the fried chicken, arranged on a platter.

Notes & Wine Advice

Wine Advice:

Pair this classic fried chicken with a crisp and refreshing white wine such as Chardonnay or a light-bodied red wine like Pinot Noir to complement the rich flavors of the dish.

Nutrition values

Calories: 520 kcal | koolhydraten: 25 g | Eiwitten: 40 g | Vet: 25 g | Suiker: 1 g
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Course; Chicken / Main Course
Cuisine; American

Creamy Chicken and Stuffing Casserole

Creamy Chicken and Stuffing Casserole

Couverts8
Preparation time:1 hour 15 minutes
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Equipment

Ingredients

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup milk
  • 5 lbs. cooked chicken cut into pieces
  • 1 pint sour cream
  • 1 package Pepperidge Farm stuffing mix

Instructions

Preheat the Oven:

  • Preheat the oven to 350°F (175°C).

Prepare the Baking Dish:

  • Grease a baking dish.

Make the Sauce:

  • In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, milk, and sour cream.
  • Mix well.

Combine with Chicken:

  • Add the cooked chicken pieces to the soup mixture.
  • Stir until the chicken is evenly coated.

Assemble the Casserole:

  • Layer the chicken mixture and the dry stuffing mix alternately in the prepared baking dish.

Bake:

  • Bake in the preheated oven for 1 hour, or until the top is golden brown and the casserole is bubbling.

Serve:

  • Serve hot and enjoy!

Notes & Wine Advice

Wine Advice

Pair this creamy chicken casserole with a medium-bodied white wine such as Chardonnay or a light-bodied red wine like Pinot Noir to complement the richness of the dish.

Nutrition values

Calories: 570 kcal | koolhydraten: 30 g | Eiwitten: 45 g | Vet: 30 g | Suiker: 5 g
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Course; Casserole / Chicken / Main Course
Cuisine; American
Diets; Nut Free

Tomato-Mushroom Skillet Chicken

Tomato-Mushroom Skillet Chicken

Couverts4
Preparation time:1 hour
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Equipment

  • 12-inch skillet

Ingredients

  • 2 tablespoons olive or vegetable oil
  • 2 1/2 to 3 lb. chicken cut into serving pieces
  • 1 can 14 oz. whole tomatoes, peeled and undrained
  • 1 jar 4 1/2 oz. sliced mushrooms, drained
  • 1 garlic clove minced
  • 1 envelope Lipton Recipe Secrets onion soup mix
  • Hot cooked noodles gluten-free if desired

Instructions

  • In a 12-inch skillet, heat olive or vegetable oil over medium-high heat.
  • Brown the chicken pieces in the hot oil until they are golden brown on all sides.
  • Remove the chicken from the skillet and set aside.
  • In the same skillet, add the whole tomatoes (undrained) and sliced mushrooms.
  • Stir in the minced garlic and Lipton Recipe Secrets onion soup mix.
  • Return the browned chicken pieces to the skillet, nestling them into the tomato and mushroom mixture.
  • Cover the skillet and simmer over low heat for 45 minutes, or until the chicken is tender and fully cooked.
  • Serve the chicken and tomato-mushroom sauce over hot cooked noodles, if desired.

Notes & Wine Advice

Wine Advice:

Pair this tomato-mushroom skillet chicken with a medium-bodied red wine such as Merlot or a light and fruity white wine like Pinot Grigio to complement the flavors of the dish.

Nutrition values

Calories: 370 kcal | koolhydraten: 10 g | Eiwitten: 30 g | Vet: 23 g | Suiker: 5 g
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Course; Chicken / Main Course
Cuisine; American
Diets; Gluten-Free

Mozzarella-Crusted Chicken Skillet

Mozzarella-Crusted Chicken Skillet

Couverts6
Preparation time:29 minutes
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

  • 6 boneless skinless chicken breasts
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 clove garlic minced
  • Breadcrumbs
  • 2 eggs beaten
  • 1 chicken bouillon cube
  • 1 can chicken broth
  • 6 slices Mozzarella cheese

Instructions

  • Dip each boneless, skinless chicken breast in beaten eggs, then coat them with breadcrumbs.
  • In a large skillet, heat olive oil and butter over low heat.
  • Add minced garlic and crumble in the chicken bouillon cube.
  • Stir to combine and melt the bouillon cube.
  • Once the oil is hot, carefully add the breaded chicken breasts to the skillet.
  • Increase the heat to medium and brown the chicken on both sides until golden brown.
  • Lower the heat to medium-low and pour in the chicken broth.
  • Allow the chicken to simmer in the broth until heated through.
  • Once the chicken is cooked through, place a slice of Mozzarella cheese on top of each chicken breast.
  • Cover the skillet and let it sit for a minute or two until the cheese melts and becomes gooey.
  • Serve hot, and enjoy!

Notes & Wine Advice

Wine Advice:

Pair this flavorful Mozzarella-crusted chicken skillet with a light-bodied red wine such as Pinot Noir or a crisp white wine like Chardonnay to complement the richness of the dish.

Nutrition values

Calories: 420 kcal | koolhydraten: 8 g | Eiwitten: 40 g | Vet: 25 g | Suiker: 1 g
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Course; Chicken / Main Course
Cuisine; American