I have always loved to cook! Now that I have the task of combining both Travis' tastes and my own, I am trying out many different recipies :) I will post some of my new-found favorites on here for you all to see! Please feel free to comment or submit some of your own favorites!
Skinny Chicken Piccata! (Stolen from Eat Yourself Skinny)
1/4 cup + 1 tsp. all-purpose flour
8 (3 oz) thin boneless, skinless chicken cutlets
1/8 tsp. salt
1/8 tsp. pepper
2 Tbsp canola oil
2 Tbsp capers, rinsed
2 medium garlic cloves, minced
1 cup low-sodium chicken broth
1/2 cup dry white wine
4 (2-inch) strips lemon zest
4 tsp. fresh lemon juice
1 Tbsp unsalted butter, chilled
Spread 1/4 cup of flour in a shallow dish. Rinse chicken cutlets and dry with paper towels and season with salt and pepper. Dredge one side of each cutlet in the flour, shaking off the excess.
Heat 1 Tbsp of oil in a large skillet over medium-high heat until simmering. Lay 4 cutlets, floured side down, in the skillet and cook for about 3 minutes on the first side or until golden brown. Flip the cutlets over and continue to cook until the meat is no longer pink, about 1 minute. Transfer the cutlets to a plate and tent loosely with foil. Repeat with the remaining oil and cutlets.
Add the capers and garlic to the oil left in the skillet, return to medium heat and cook for about 30 seconds, until fragrant. Stir in the remaining 1 tsp. flour until incorporated. Whisk in the broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about a 1/2 cup, about 10 to 15 minutes.
Return the cutlets, along with any accumulated chicken juices into the simmering sauce. Continue to simmer until heated through, about 30 seconds. Transfer the chicken to a plate. Off the heat, remove the lemon zest and whisk in the lemon juice and butter. Spoon the sauce over the chicken, serve and enjoy!
Bruschetta Chicken Skillet!!
Upon a recent visit to our pasta place, Travis discovered that he loves Bruschetta! Not surprising, since he loves tomatoes, but with him you never really know, he might be the pickest eater on the planet. So tonight we decided to try Bruschetta Chicken Skillet!! Super quick, amazingly easy and it turned out delicious, we both loved it. This is a Hunt's-brand recipie...I usually don't use recipies from Hunts, Campbells, Pillsbury, etc because of how unhealthy they usually are, but this meal was listed as around 300 calories :) Travis choose corn and mashed potatoes, which obviously don't go along with the healthy theme, but as we all know he has the metabolism of a freak being and can eat whatever he wants. I ate mostly chicken. So here's the recipie!
Hunt's Bruschetta Chicken Skillet
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
- 3/4 cup shredded Italian blend cheese
- 1 pkg (0.75 oz each) fresh basil, chopped (about 1/4 cup)
- 5 boneless skinless chicken breasts (5 oz each)
- 1 can (8 oz each) Hunt's® Tomato Sauce
- 1 teaspoon finely chopped garlic
- 2 cups small garlic- or Italian-flavored croutons, crushed slightly
- Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
- Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
- Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165°F). Top with croutons just before serving.
Enjoy!
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