Arroz con Pollo (Rice with Chicken)

Arroz con Pollo

No pasta this month, it’s rice instead. I saw this recipe on Food Network’s, Farmhouse Rules with Nancy Fuller. An upstate girl myself, I enjoy Nancy’s show and this one was shown around Cinco de Mayo, of course! Anyway, I haven’t made a chicken and rice casserole in I can’t remember when. So while I missed doing it on May 5th, it was shortly thereafter and on a rainy, cold day. I was grateful to have that lovely smell of rice, chicken and saffron filling the house and the heat of the oven making things all warm and cozy.

Serves 4 – 6.

Hardware

Cutting board

Knife

Cast Iron Dutch Oven

 

Ingredients

Ingredients

1/4 c olive oil

12 bone-in, skin on, chicken pieces (I used 6 pieces, thighs and legs)

1 large onion, chopped

1 red bell pepper, chopped

4 cloves of garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon saffron threads

3 bay leaves

1/2 cup diced tomato

4 cups chicken stock

One 12-ounce bottle lager beer

2 cups arborio rice

1 cup frozen peas, thawed

1 pimento, chopped (jarred pimento is fine, about 1/4 cup)

Salt and pepper

Heat oven to 350 degrees Fahrenheit.

Brown the chicken

Heat the olive oil in the Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper to taste. Add the pieces. My Dutch oven held 3 pieces without crowding. So I browned 3 at a time, about 3 to 4 minutes on each side, holding the browned pieces until they were all done.

Onion, Pepper, and Garlic

Add the onions and peppers to the pot and cook until the onions are translucent, 2 – 3 minutes. Add the garlic and saute for about a minute.

Add Spices

Add the paprika, cumin, saffron and bay leaves, stirring until incorporated.

Liquids and Chicken

Next, add the diced tomatoes, chicken broth, beer, rice and another teaspoon of salt. Mix well. Bring to a boil, then lower to a simmer. Return the chicken pieces to the pot, cover and transfer to the oven for 20 minutes. Notice how the saffron is already giving the dish that lovely, golden hue.

Add peas and pimento

Remove the pot from the oven, add the peas and pimentos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.

The chicken was falling off the bone tender and hubby really enjoyed the meal.

Enjoy.

Notes: I used brown rice which has a longer cooking time than arborio rice. Adjust your cooking times to fit the rice you use.

I used the exact amounts of herbs and spices as recommended since this was the first time I’d used this recipe. In the future, I’ll increase the cumin and paprika and perhaps add a spicy pepper to bring up the heat a little. As it is, it’s not as savory as I would have liked, but very tasty never-the-less.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite rice or chicken supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Shrimp Scampi: Chicklets in the Kitchen Post

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I seem to be on roll with the pasta recipes but I don’t care. I love pasta. I was thinking about what to do differently this week for our Saturday pasta night and it occurred to me that I could do a shrimp scampi. Was I watching an Olive Garden commercial at the time? Maybe. Anyway, I looked on the internet and for a fancy dish, shrimp scampi is surprisingly easy to make.

Serves 2 – 4.

Hardware

Large frying pan

Cutting board

Knife

Serving Bowl

Pot for Spaghetti

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Ingredients

2 Tblsp butter

1 cup shredded parmesan

1 lb shrimp, rinsed and patted dry

2 Tblsp minced garlic

Salt and Pepper to taste

3 Tblsp Lemon juice and the zest of 1 lemon

1/4 cup Pinot Grigio

In a large pot, cook 12oz spaghetti according to package directions.

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While the water comes to a boil and you cook the spaghetti, melt the butter in the frying pan.

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When it begins to foam up, add the shrimp, garlic, salt and pepper.

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If you’re using raw shrimp, cook about 2 minutes per side. If you’re using already cooked shrimp, just a minute per side to warm it through.

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Remove from pan to serving bowl, then toss in the lemon juice, zest and wine. Bring to a boil and let reduce a little.

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Add the parsley.

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Return the shrimp to the pan.

Drain the cooked pasta, put in serving bowl, add the shrimp scampi and toss to coat.

Enjoy.

 

Notes: I didn’t think the scampi had enough sauce to coat the spaghetti so I added 2 Tblsp each of butter and extra virgin olive oil and tossed again.

I also added shredded parmesan cheese to my bowl. I know the rule is no cheese in seafood dishes but I really like parmesan cheese.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pasta supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Chicken Scallopini with Mushrooms and Brandy Sauce: Chicklets in the Kitchen Post

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Here’s the thing. Aren’t we overwhelmed with food right now? I know, but chicken scallopini is an easy to make, impressive dinner that can be used for any holiday meal and wow your guests. Turkey could most certainly be substituted if you want to use a more traditional holiday protein.

Hardware

2 bowls or pie tins for breading process

Cutting Board

Knife

Cookie sheet with cooling rack

Large frying pan

Preheat oven to 300 degrees F.

 

Ingredients

1/2 pound sliced mushrooms, washed and patted dry

¼ cup diced onion

2 med garlic cloves, minced

Two full chicken breasts, butterflied and cut in half

2 T Olive oil and 2 T butter

2 eggs, whisked and put in one pie plate.

Cup flour, seasoned with salt and pepper.

1 cup chicken broth

1 cup half and half or heavy cream

Salt and pepper to taste

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In the large frying pan, add the olive oil and butter, melt. Add the mushrooms. Saute until browned, remove from heat.

Dice the onion and garlic.

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Dredge the now 4 chicken breast pieces in the flour. Dip in the egg, dredge in the flour.

Add more butter and or oil to the pan.

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Drop in the onion, garlic, and chicken pieces.

Saute until the chicken is browned but not done. Put the pieces on the cookie sheet and place in the oven.

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Raise heat to high on the frying pan. Pour the broth in the pan and scrape to deglaze. Turn down the heat. Add the half and half, stir to combine. Add the mushrooms.

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Let the sauce simmer for 10 minutes, then add the brandy and the chicken breast.

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Cook on a simmer another 10 minutes.

Plate and drizzle the sauce over the scallopini.

NOTE: I have served this with rice and asparagus, mashed potatoes and broccoli, whatever your family likes.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite holiday meal? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Chicken Cordon Bleu: Chicklets in the Kitchen

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Finished Cordon Bleu

Once in awhile, I like to get fancy and in February, I did just that. I happened to have ham and swiss cheese on hand and boneless chicken breast in the freezer so I decided to make chicken cordon bleu.

The first time I ever had this dish was when my husband and I were stationed in West Germany in the late 70’s. We went to a local Gast Haus (pub) in the small town where we lived and I spotted it on the menu. I’d heard of it in movies and books. Here was my chance to try it. It arrived on a plate by itself and covered the entire plate. Crispy and golden brown on the outside, the inside was a delight of tender white chicken wrapped around a ham and cheese center that just oozed out onto the plate when I cut into it.

I’m still trying to perfect my dish but here’s the recipe.

Hardware

3 pie plates for the egg, flour, and bread crumb

Large frying pan

Cookie sheet lined with wax paper

Cookie sheet lined with foil and cooling racks

Long sharp knife

Cutting board

Wooden toothpicks

Wax Paper

Mallet or rolling pin to pound out the chicken breast

 

Ingredients

1 chicken breast per person, I used three as I was expecting a guest

Salt and pepper to taste

1 Cup flour (I used gluten free flour) seasoned with salt, pepper and herbs. I used dried thyme.

1 Cup bread Crumbs (I used gluten free crumbs I made myself)

2 eggs slightly whisked

2 slices ham per chicken breast

2 slices Swiss Cheese per chicken Breast

Vegetable Oil for frying

Heat oven to 350 degrees F

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Boneless Whole Chicken Breast

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Butterfly the Chicken

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Butterflied

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Pound Thin

 

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All Butterflied

Butterfly each chicken breast lengthwise. Place between sheets of wax paper and pound uniformly thin. Place on the cookie sheet, lined with wax paper to hold until all breasts are prepared.

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Black Forest Ham and Swiss Cheese

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Line Half the breast with the Ham

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Top with the Swiss Cheese

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Secure all edges with toothpicks

Line one-half of each breast with the ham slices and cheese. Do your best to avoid the ham and cheese hanging outside of the breast. Fold over and secure edges with the toothpicks.

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Preheat Frying Pan

Add oil to the frying pan and heat to medium.

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1st egg wash

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Coat with flour

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2nd egg wash

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Coat with Crumbs

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Brown the bundles

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Holding until ready to fry

Dip the filled chicken bundles in the egg, the flour to coat, then the egg, then the crumbs. Put the breaded chicken in the frying pan. Brown on both sides and move to the foil lined cookie sheet and place on the wire racks.

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Brown on Both Sides

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Ready for the Oven

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Baking

Bake for 30 minutes to 45 minutes. Remove from the oven and let rest for a few minutes. Serve. I had grilled asparagus and mashed potatoes as my sides.

Thanks for stopping by Chicklets in the Kitchen. Have you ever had chicken cordon bleu? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Chicken Noodle Cassarole: Chicklets in the Kitchen

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Chicken Noodle Casserole

Leftovers. I know. It’s Christmas Day. You’re going to have left-over turkey, or beef, or even pork. Or later in the year, you’ll have left-over chicken, but not enough for everyone. What to do? Chop it up and mix it into a casserole. That way one chicken leg and thigh quarter will feed four instead of just one or two!

Mid-December I roasted four leg and thigh quarters because I was expecting company. They had to cancel at the last minute, so that meant I had leftover chicken. Not a problem. Hubby polished off some in his salad the next day. Then he asked if I’d make chicken noodle casserole. I was good with that.

So, here’s how you do it.

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Ingredients for Chicken Noodle Casserole

Hardware

2 quart sauce pan

2 quart casserole dish, lightly coated bottom and sides with olive oil

Silicone spatula

Food Ingredients

2 Cups of left-over chicken

1/2 pound of pasta (I use gluten free)

2 Cans of Progresso Gluten Free Cream of Mushroom Soup

1/2 – 1 cup chopped Celery

1/2 cup chopped onion

Tablespoon dried sage

1/2 tsp dried garlic powder

1/2 tsp salt

Fresh ground pepper

Optional: Instead of the canned soup, use 4 cups of white sauce, seasoned to taste.

 

Directions

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Pasta in Boiling Water

Bring water in the saucepan to a boil. Add the pasta. Cook only half-way, about 7 minutes (for my pasta), then drain and rinse.

Set oven to 350 degrees Fahrenheit.

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Saute Onions, Celery, herbs and salt and pepper

After you drain the pasta, in the same saucepan melt 2 T of butter and sauté the onion and celery until they begin to soften. Add the salt, pepper, and herbs. Add the canned soup (or the white sauce).

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Corn starch Slurry

Note: I only had one can of the soup so I used a cup of milk (lactose free for the hubby) and a couple of tablespoons of corn starch to make a slurry. I added that to the onion/celery mix first and let it begin to thicken, then added the soup. Add the chicken.

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Slurry and Soup into the Onions and Celery

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Chicken Added to the Mix

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Pasta in the Dish

Put the pasta in the oiled casserole dish. Pour the saucepan mix over it and mix well. Add more milk or water if you think you need more sauce.

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Pour Chicken Mix over the Pasta

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Mix Pasta and Chicken Sauce

Put into the heated oven for half an hour. Remove the lid and cook another 15 minutes to get those lovely brown crunchy bits on top. Remove from oven and serve. Makes 4 servings.

Enjoy!

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite casserole recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Thrillers, Mysteries and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

BBQ Ribs and Twice Baked Potatoes

BBQ Ribs and Twice Baked Potatoes

BBQ Ribs and Twice Baked Potatoes

I live in Arizona so it’s grilling time just about all of the time. But even for the coldest places, you can grill well into the fall. I thought ribs and potatoes would be nice. Even better, the potatoes can be done on the grill, too! I went one better and used the last of my peaches to make the BBQ Sauce. Yummy.

So, here’s how you do it.

Rib Sauce Ingredients

8 small peaches, pitted

1/2 cup catsup

1/2 cup chopped red onion

1 New Mexico Chili, roasted, seeded, and chopped fine

1 tsp cumin

1 tsp smoked paprika

1/2 tsp dried minced garlic

1 T dried oregano

1 T Worchester sauce

Halved peaches, New Mexico Chili and Ribs

Halved peaches, New Mexico Chili and Ribs

I pitted and halved the peaches and roasted them on both sides on the grill. I roasted the chili as well. When they were well charred, I put them in a bowl and covered them with plastic wrap to let them steam. Turn the grill to low.

BBQ Sauce Ingredients

BBQ Sauce Ingredients

I put the remaining sauce ingredients in a saucepan and on low, began to heat it through.

Rib Ingredients

1 rack of ribs

Salt, pepper to taste

Olive oil

Coat the ribs with the oil, then salt and pepper.

Ribs

Ribs

Place the ribs on the grill, rack side down, and turn the temperature down to about 300 degrees. Cook, low and slow for about 4 hours.

While the ribs are cooking, finish the sauce.

Steaming the peaches and the pepper

Steaming the peaches and the pepper

Take the pepper out of the plastic wrapped bowl and with your fingers, remove most of the charred skin. It’s fine to leave a little on there. Cut the pepper lengthwise and deseed. Chop finely and drop into the saucepan.

Pureeing peaches

Pureeing peaches

Drop the grilled peaches into the bowl of your food processor or blender. Blend until the peaches are liquid.

BBQ Sauce Ingredients

BBQ Sauce Ingredients

Pour into the saucepan. Stir it all together and cook until the onions are cooked through and the sauce is thick and hearty. Take off heat and hold until the ribs are done. Then spread the sauce over the meat side of the ribs. Let cook at least 5 minutes.

Twice Baked Potatoes Ingredients

Three russet baking potatoes

1/2 cup sour cream

1/4 cup milk

1/4 cup chopped chives

1/2 cup shredded cheese, extra for topping the potatoes

Salt and pepper

Baking Potatoes

Baking Potatoes

Using one potato per person, scrub them clean, rub with oil and pierce with a fork. Bake on the grill or in the oven until completely done, 45 min – 1 hour. Take out of the oven. Let cool until you can handle them and cut them in half lengthwise.

Scoop out the potato, leaving a narrow shell of potato. In a bowl, mix the potato, sour cream, shredded cheddar cheese, salt and pepper and chives until creamy.

Filled potato shells

Filled potato shells

Scoop the mixture back into the shells. Bake for 20 minutes until hot and cheese has melted.

Enjoy!

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite potato or rib recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Thrillers, Mysteries and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Chicklets in the Kitchen Post: Grilling Chicken and Asparagus

Grilled Chicken and Asparagus by Connie Cockrell

Grilled Chicken and Asparagus by Connie Cockrell

For most of us Memorial Day weekend is the start of the summer season. Not so much in Texas, Oklahoma and the mid-west this year though. Anyway, summer means grilling. I grill a lot here in Arizona. Unless there’s snow on the ground and I can’t roll the BBQ out, I can grill. Summer grilling means making meals outside where I’m not heating up the house. I love that. Here is my go to grilled dinner, chicken thighs and asparagus. Add a potato or macaroni salad, made in the morning while it’s still cool, and you have a fast, easy, pan-free meal that’s practically hassle free.

The Chicken

Everyone in my family is a dark meat fan so chicken thighs or in this case leg and thigh quarters, are the way to go. We like to grill a lot of them so there is leftover chicken for sandwiches or just to eat cold when we’re having a snack attack. Perfect for those who are following the Paleo diet.

Chicken Quarters by Connie Cockrell

Chicken Quarters by Connie Cockrell

Chicken Prep

4 Quarters, thawed and brought to room temperature

Salt, Pepper, Dried Thyme, Dried Sage Mix by Connie Cockrell

Salt, Pepper, Dried Thyme, Dried Sage Mix by Connie Cockrell

Salt, Pepper, Dried Thyme, Dried Sage Mix by Connie Cockrell

Salt, Pepper, Dried Thyme, Dried Sage Mix by Connie Cockrell

Salt, pepper, dried thyme, dried sage mixture to sprinkle over the meat (I make a bunch and keep it in a recycled spice jar. 3T salt, 1T pepper, 1T dried thyme, 1T dried sage. You can adjust these amounts to suit your family’s tastes. And yes, that’s home grown thyme and sage.)

2 -3 T olive oil

Chicken oiled, sprinkled with herb mix and ready for the grill by Connie Cockrel

Chicken oiled, sprinkled with herb mix and ready for the grill by Connie Cockrell

Pat the quarters dry and rub with olive oil. Sprinkle both sides of the quarters with the salt/herb mixture.

Grill, Hot as it can Get by Connie Cockrell

Grill, Hot as it can Get by Connie Cockrell

Put skin side down on the grill. Make sure the grill is screaming hot when you put the chicken on.

Chicken on the Grill by Connie Cockrell

Chicken on the Grill by Connie Cockrell

Close the cover and turn down to medium low. Cook 20 minutes. Turn the chicken over and finish cooking, another 20 minutes or so, depending on your grill. I test for doneness with an instant read thermometer. I do NOT want to give my family rare chicken. That is not good eats. Cook longer if necessary.

The Asparagus

I love asparagus just about any way but grilled is my favorite. The flavor is still green and grassy but there’s also a nutty flavor from the grilling. Yummy.

Bunch Asparagus by Connie Cockrell

Bunch Asparagus by Connie Cockrell

Asparagus Prep
1 bunch fresh Asparagus

Salt and pepper to taste

Olive oil

1/2 fresh lemon

Wash and pat dry the asparagus. Snap the woody ends off.

Asparagus prepped with Oil, Salt and Pepper by Connie Cockrell

Asparagus prepped with Oil, Salt and Pepper by Connie Cockrell

Sprinkle the asparagus with olive oil, salt and pepper, use your hands and mix the spears around until coated with the oil, salt and pepper.

Put on the grill with the chicken the last 15 minutes of the chicken’s cooking time. Cook 7 minutes, then with tongs, turn the spears over to cook on the other side. Cook another 7 minutes. Remove from heat. Squeeze a little lemon juice over the asparagus. These are good even at room temp so if the chicken isn’t done, it’s not a problem.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite dessert recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at http://www.ConniesRandomThoughts.com.

Lemon Sage Chicken Scallopini with Apple Cider Glaze

Butternut Squash, Connie Cockrell

My Butternut Squash Harvest by Connie Cockrell

It’s NaNo! National Novel Writing Month to be exact. If I’m not done with my cozy mystery by now (I’m writing this early in November) I’m darned close. I’ve titled it Mystery at the Fair, and the series is called the Jean Hays Series after my title character. I’ve done the cover too, though I may be tweaking the back cover blurb for awhile yet.

The thyme I talked about last month? I finally got it down, the tiny leaves picked from the stems, an hour and a half of work while I talked to my mom on the phone, and put into a jar. Yay! I picked and washed sage and rosemary and they’re on the rack now. I also picked all of my butternut squash. That’s them up there at the top of the post. I keep them in the garage just like that.

But I held one out to use for supper that night. You can prepare squash by baking, boiling, roasting or grilling. I chose boiling for that meal. Here’s how I prepped the squash. Wash the outside of it with soap and water. On a large cutting board cut the stem and blossom ends off. Then cut the squash in half at the point where the neck meets the round bulb base. That makes the squash easier to handle. Cut the round part in half vertically, not around the wide part of the bulb and scrape out the seeds with a spoon. Use a vegetable peeler to peel the skin off. It’s too tough to eat. Then cut the neck in half, long-wise and peel that. Cut all of it up into 1 inch dice and put in a saucepan covered with water. A pinch of salt in there will season the squash. Cook for about 1/2 an hour on medium heat and test for doneness with a fork, just like potatoes. Drain, add a little butter, a tablespoon of real maple syrup, and mash. Yummy. There’s our side dish.

Lemon Sage Chicken Scallopini with Apple Cider Glaze

2 boneless, skinless chicken breasts

1T fresh Sage chopped very fine

1 lemon, fine zest and juice

1/2 cup fresh apple cider

1/4 cup gluten free flour

Salt and pepper to taste.

Oil for pan frying

I first heard of Scallopini way back when I was a young wife. I got the recipe out of Women’s Day or Family Circle. Traditionally scallopini is veal but they used chicken breast or pork chops. I now use the basics quite often, mostly with chicken breast. It’s affordable, healthy and very tasty.

Cut the chicken breast in half, horizontally, as though you were butterflying them open, just cut all the way through. You can just butterfly them open but then you have a piece of chicken large enough to cover a dinner plate. I find that to be too much.  Put a sheet of wax paper or plastic wrap on your counter. Tear off another to use in a second. Put a breast half on the wax paper. Lay the second sheet on top of the chicken. Pound it out with a meat mallet or a frying pan or a rolling pin until it’s an even thickness all the way around. Do that for all four halves.

Sprinkle the zest, sage, salt and pepper over all four pieces, be sure to sprinkle both sides. Sprinkle the pieces, both sides, with the flour. Preheat the frying pan with a little oil and put the pieces in the hot pan. Fry each side about 5 minutes, over medium heat, sprinkling each piece with lemon juice when you turn them. When both sides are golden brown and you’re pretty sure they’re just about done, pour the apple cider over all the pieces. The cider will deglaze the pan. Cook that until it’s boiled down to a thick glaze, about 5 minutes but be careful, it goes from thick to burnt in a heartbeat.

It’s done. I served this with the squash and quinoa. Hubby declared it delicious.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite chicken recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.wordpress.com.

Introducing Myself With One More Chicken Recipe

Butternut Squash and Roses by Randy Cockrell

Butternut Squash and Roses by Randy Cockrell

Hi, my name is Connie Cockrell and I’ve been invited by the wonderful ladies of Chicklets in the Kitchen to participate on their blog. I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at http://www.ConniesRandomThoughts.wordpress.com.
I suffer from Celiac disease and my husband is lactose intolerant. That means I cook most of our food at home. I’ve also begun modeling my diet after the Paleo Diet to help both of us lose weight and feel healthier. And like any author, sometimes the freezer gets a little bare. The other night I had chicken breast thawed. Pre-Paleo, I might have butterflied those open, pounded them thin and turned them into a scaloppini, this particular night, I was sticking to the Paleo plan.
What is that, you might ask. It’s a diet that’s free from grains and dairy, as it is believed hunter/gatherers may have eaten. I don’t stick to it strictly, moderation in everything, but I stayed pretty close with the chicken breast.
I rubbed them with olive oil, salt, pepper and finely chopped rosemary (from my garden!). Then pan fried them until done. I deglazed the pan with a little white wine and let that reduce. I removed the cooked breasts and added plain, non-fat Greek yogurt to the reduced pan juices. Over low heat I stirred it to combine and put the chicken back in the pan. Yes, yogurt is a dairy but you only use two or three tablespoons. Like I said, I’m not crazy strict about it. The side dishes were green beans and cherry tomatoes from the garden. It was delicious. Sorry, I didn’t think to take a picture but you can see my garden where I have a nice crop of trellised butternut squash.
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite chicken go to meal in the comments box below if you feel so inclined.