Chicken Recipes
Bourbon Chicken
Ingredients
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.
Baked Greek Lemon Chicken
Ingredients:
1 cup flour
4 chicken breasts, bone-in and skin-on
salt and pepper, to taste
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, chopped
3 teaspoons dried oregano
1 lemon, juice of (juice only)
1 cup dry white wine
1 1/2 cups chicken broth
2 cups diced tomatoes
1 (14 ounce) can artichoke hearts, drained
1 cup Greek olive, chopped
1 cup feta cheese, crumbled
1 lemon, sliced
Dredge chicken in flour. Season chicken with salt and pepper and brown in butter and oil in an ovenproof skillet. Just brown chicken for a few minutes on each side, don't cook through.
Add remaining ingredients except for the lemons and cheese. Place skillet in a preheated 375-degree oven for 30-40 minutes.
Garnish with feta cheese and sliced lemons. This is great over rice or couscous
Ingredients
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.
Baked Greek Lemon Chicken
Ingredients:
1 cup flour
4 chicken breasts, bone-in and skin-on
salt and pepper, to taste
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, chopped
3 teaspoons dried oregano
1 lemon, juice of (juice only)
1 cup dry white wine
1 1/2 cups chicken broth
2 cups diced tomatoes
1 (14 ounce) can artichoke hearts, drained
1 cup Greek olive, chopped
1 cup feta cheese, crumbled
1 lemon, sliced
Dredge chicken in flour. Season chicken with salt and pepper and brown in butter and oil in an ovenproof skillet. Just brown chicken for a few minutes on each side, don't cook through.
Add remaining ingredients except for the lemons and cheese. Place skillet in a preheated 375-degree oven for 30-40 minutes.
Garnish with feta cheese and sliced lemons. This is great over rice or couscous