Creamy Balsamic Skillet Chicken

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I have a great fall recipe for you.  If you like the comfort feels of a chicken and gravy dish then this will be right up your alley!

I'm doing really well on my New Year's resolution to cook from my collection of cookbook (a library full).  Today's recipe is a real winner and if from cookbook called "The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking".  by Mary Younkin who is the food blogger behind Barefeet In the Kitchen.  She makes very tasty family friendly meals, and I have found myself going through her book on several occasions for a recipe.  Today is an adaptation of one of those recipes.

CREAMY BALSAMIC SKILLET CHICKEN

Golden seared chicken breasts smothered in a creamy balsamic sauce, this is a quick dinner you can get on the table in under 45 minutes.  And not to worry, this recipe make plenty of sauce!

One Skillet Meal

One thing I love is skillet meals or one pot meals.  You can't go wrong when everything is made in the same skillet and there's soooo much less dishes to do!  This dish takes little effort when the actual cooking comes in to play.  You may spend a little more time prepping the ingredients but it all comes together really quickly.

How To Make It

I used chicken breasts sliced into strips for this dish however, you could use chicken thighs if you prefer.  Both will turn out beautifully.  

First up is browning the onion and garlic in a skillet, and then browning the chicken pieces on both sides, not until cooked, just browned.  They will finish cooking later.  You will want to do this in a stainless steel skillet.  This allows for great browning and creates a fond* on the bottom of your skillet.  When we create the sauce we are going to deglaze the skillet to pick up all the browned bits on the bottom because they add tremendous flavor to your sauce.

To finish, you will make the sauce, by cooking mushrooms until golden brown and then adding flour to coat them.  I used baby bella mushrooms for their meaty flavor, but any mushroom will do.  The flour will cause the liquids in the sauce to thicken really nicely.  Adding your broth, cream and balsamic vinegar will complete the sauce.  Dinner is almost done!

 "Fond” is the brown stuff left in the pan after you sear things."

What to serve with Creamy Balsamic Skillet Chicken

I added a side dish of basmati rice because MGG is a rice man.  You could easily serve this with mashed potatoes, or a green vegetable such as Sauteed Shredded Brussels Sprouts or Balsamic Glazed Green Beans.

This dish will leave you with all the comfort feels you get from a creamy, steamy dish.  Perfect for fall and winter dinners.

Enjoy!

More quick and easy Chicken dishes:

• Chicken and Asparagus Skillet Supper
• Lemon Herb Chicken and Rice
•  Cilantro Lime Chicken with Rice and Beans
• Crunchy Honey Lime Chicken
• Garlic and Parmesan Crispy Oven Fried Chicken

Creamy Balsamic Skillet Chicken

adapted from The Weeknight Dinner Cookbook:  Simple Family-Friendly Recipes for Everyday Home Cooking


1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
2- 3 cloves garlic, minced
8 oz baby bella mushrooms, sliced (about 3 cups)
1 1/2 pounds boneless, skinless chicken breasts, cut into 2- 3- inch strips
2 tablespoons all- purpose flour
3/4 teaspoons kosher, salt, divided
1/2 teaspoon fresh ground pepper, divided
1/2 cup chicken broth
2- 3 tablespoons balsamic vinegar
1/4 cup heavy cream
1 1/2 teaspoon fresh thyme leaves

Place the chicken pieces in a medium- size bowl. Sprinkle with flour, 1/2 teaspoon of the salt and 1/4 teaspoon of pepper. Toss to coat. 

Warm the oil and butter in a large stainless steel skillet over medium-high heat. Add the shallot and toss to coat. Cook for 2 minutes, stirring occasionally, then add the garlic and continue cooking for 1 minute, until the onions are tender and lightly browned.

Add the chicken in a single layer and cook the chicken for 3 minutes on each side. The chicken shouldn't be fully cooked yet, but it will be white or lightly browned all over. Transfer the chicken and onions to a plate.

Place the skillet back on the stove over medium-high heat. Add the mushrooms and cook for 3-4 minutes until browned and softened. Add the chicken broth, balsamic vinegar, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon pepper to the pan and bring to a simmer. Scrape up all the browned bits from the bottom of the pan as the sauce simmers for 2 to 3 minutes. Add the cream, stir and add the chicken and any juices along with the onions and garlic back to the sauce. Cook 3-4 minutes until the sauce thickens slightly and the chicken is cooked through. Remove from the heat and sprinkle with the fresh thyme.

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Instant Pot: Homemade Chicken Noodle Soup

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Have you jumped on the Instant Pot train?

I recently got an Instant Pot for Christmas and have been using it more and more as I find recipes.  I haven't posted any recipes for it because a lot of the dishes I made were good, but not outstanding enough to go on my blog.  Until today.  

I was under the weather recently with a really nasty cold and I was craving some chicken soup.  Not the canned stuff but some really hearty homemade soup.  To tell you the truth I didn't have the strength to stand around and make homemade soup so while I was vegetating on the couch I looked up some recipes to make soup in the Instant Pot.  Having the method down, which is really easy by the way, I chose the ingredients I liked best and tested it out.

Homemade Chicken Noodle Soup cures all that ails you!  Being the best soup when you are sick I still wanted to have one that tasted homemade.  Instead of just dumping the ingredients in the pot and turning it on (which you could do) I decided to sauté my chicken, onions, carrots, and celery just a few minutes to bring in some more flavor. This technique along with some choice spices and a boost of concentrated stock turned this soup from wow to pow!!  Plus it was done in under 45 min. start to finish.  

Now THIS is why you buy an Instant Pot!  Hot hearty soup bursting with comforting flavors and it's all homemade in under and hour!  You'll surely want more of this dish.

Enjoy!



Items you might like to make this soup:

• Instant Pot
• chicken stock concentrate
• wooden spoons
• chef's knife
• bowls

Instant Pot: Homemade Chicken Noodle Soup

1 Tbls butter
2 large boneless skinless chicken breasts chopped into 1-inch pieces
1 1/2 cups yellow onion, diced
1 cup celery, sliced - 3 stalks
1 cup carrots, diced - 3 carrots
6 cups low-sodium chicken broth
1 Tbls chicken broth concentrate - Better than Bullion - low sodium
8 ounces small shell pasta
1 1/2 teaspoons poultry seasoning
1/2 teaspoon freshly ground black pepper

Set the pressure cooker to the sauté setting on medium heat.

When it reaches temperature add the butter.  Once melted, add the chicken and cook until the outsides of the chicken chunks are mostly cooked, just a few minutes, stirring occasionally.

Add your onions, celery, and carrots, and continue to cook and stir for a few minutes.  Turn off the sauté setting by hitting cancel.  

Add the chicken broth, concentrate, pasta, seasoning and pepper. Stir to make sure all ingredients are submerged in the liquid.

Cover and lock the lid on the pressure cooker. Select the manual pressure cooking button and set the time to 10 minutes on high pressure. Perform a quick release to allow the steam to escape and stop the cooking.

Stir the contents, taste and adjust salt and pepper to taste.  Serve.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you

Grilled Balsamic Chicken with Mediterranean Rice

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Boy do I have a recipe for you today!

It all started when I went to my local Farmer's Market over the weekend and ran into a booth that was displaying the most decadent looking oils and vinegars! Oh do I love specialty items.  So after tasting a dozen or so I decided to purchase 6 types.  Not 1 or 2, but 6 different flavors.  I went exotic with Pear Vinegar, Peach Jalapeno Vinegar, Blood Orange Olive Oil....and a few others.  However, one of their best is a basic Balsamic Vinegar.

The nectar of gods!  The flavor was soooo good I could chug it straight from the bottle!. It tastes like candy, no seriously it does!  With this precious new find I decided this would be first up in the next recipe I make. 

So I got to thinking about a quick weeknight meal.  It's springtime and I don't want to be cooking all night and stuck in the kitchen.  I want to be sitting outdoors, enjoying the evening and glass of sangria!  With that in mind a quick chicken dish was in order.  Grilled Balsamic Chicken with Mediterranean Rice was born!

GRILLED BALSAMIC CHICKEN WITH

MEDITERRANEAN RICE

This dish does require a quick marinate of 1 hour or 2.  If you only have a tiny amount of time before dinner then leave the chicken marinating out on the counter for 15 minutes instead of placing the chicken and marinade in the refrigerator.  This will speed up the process. 

The rest comes together really quickly.  Make the rice and vegetable sauté first (using instant if you like) and then grill the chicken.  The meal comes together in about 30-40 minutes.  NOTE:  You can use any brand of balsamic vinegar you like.  Here's a link to the one I purchased which can be bought online as well.

Grilled chicken smothered in the complex flavors of balsamic vinegar, Dijon, and lemon turn this into a company worthy meal, but simple enough for a family weeknight meal.  Accompanied by a flavorful rice that combines with the vegetables of the Mediterranean.  The perfect combination, and a winner in my book!

Enjoy!

Grilled Balsamic Chicken with Mediterranean Rice

serves 4

4 thin cut chicken breasts

Marinade:
2 T Dijon Mustard
2 T balsamic vinegar
juice of 1 lemon
2 garlic cloves, minced
1 tsp paprika
1 1/2 tsp Italian Seasoning
2 T olive oil
salt and pepper to taste

Rice:
1 1/2 cups converted brown rice
1 1.2 cups chicken broth - low sodium
1/2 pint cherry tomatoes, sliced in half
1 Zucchini, sliced lengthwise and cut into moon shapes
1 T olive oil
1 tsp Italian Seasoning

Place the chicken breasts in a zip lock bag.  In a bowl add the rest of the marinade ingredients and stir to combine.  Remove 1/3 cup of the marinade and place in a container for use during grilling.  Add the rest of the marinade in the bag, seal and toss to coat the chicken.  Place in the refrigerator up to 2 hours.

In a small sauce pan add the chicken broth and bring to a boil over high heat.  Add the rice and cook until tender on low for 20 minutes.  Meanwhile in a medium skillet add the olive oil and heat over medium-high heat.  Add the tomatoes and zucchini and sauté until golden brown and tomatoes have burst.  About 3-5 minutes.  Sprinkle with Italian seasoning and stir to combine.  Remove from heat.  Once rice is done add vegetables to the rice and fluff, tossing to combine.

Using an indoor grill pan, heat over medium heat.  Add the marinated chicken to the grill pan, throwing away the used marinade.  Cook 3-4 minutes on the first side.  Turn and brush with the saved marinade, watching closely so the chicken doesn't burn.  Cook for 2-3 minutes until cooked through.

Remove from pan and serve along with the veggie rice.

Farmers Market Bounty Summer Vegetable Soup with Chicken

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Soup in the Summer?  Heck yea!

Soup is not just for winter my friends.  A good soup can be enjoyed all.year.long.  So why not take advantage of the farmer's market bounty of fresh vegetables!  That's just what I did last weekend.

My girlfriend and I went to check out the Farmer's Market held in Calabasas.  Of course we picked the hottest weekend to go, and even though we went early it was smoldering hot at 9am!  Not to be deterred we plunged in among the sea of stands where local farmers were selling the best fresh fruits and vegetables.  Armed with a large shopping bag I intended to get a variety of fresh summer veggies to make a wonderful soup that evening.  Boy did I hit the jackpot!

FARMERS MARKET BOUNTY SUMMER VEGETABLE SOUP WITH CHICKEN 

Just look at this bounty!  I couldn't resist the tempting fruit as well, and totally overloaded my bag.  So bearing the heat and the crowd I would say this shopping spree was a huge success!  I love the variety of items at the Calabasas Farmer's Market, so if you are in the area on a Saturday morning, put this on your list.

My Farmers Market Bounty Summer Vegetable Soup with Chicken is all about fresh veggies, with a little chicken added for protein.  7 types of crisp, fresh from the farm, vegetables are the star of this dish! Cook them in a hearty chicken broth, laced with herbs, and add some tender roasted chicken and you have one healthy summer soup!

Why not take advantage of summer's fresh vegetables and make your family a healthy hearty dinner that's on the table in 45 minutes.  Everyone will love the flavors and the freshness. 

I'm also sharing with you a little trick to add extra flavor in the soup.  It will taste as if the soup has been cooking all day.  The secret is to add a little concentrated stock base such as this one.  It gives you the boost that you need to create that long simmered flavor.  Shhhh! don't tell anyone, they'll never know you weren't slaving away all day for this awesome soup!

Three cheers to the wonderful farmers that bring such fresh and delicious quality vegetables!!!  It's so appreciated, and our tummys thank you too!

Enjoy!

Farmers Market Bounty Summer Vegetable Soup with Chicken

1 medium sweet onion, chopped (1/2 cup)
2  stalk celery, thinly sliced
2 tablespoon olive oil
3 cloves garlic, minced
2 1/2 cups reduced-sodium chicken broth
1 cup water

1 - 1 1/2 tsp chicken stock (such as Knorr Chicken Homestyle Stock)
1/2 lb. 2-inch-diameter red potatoes, quartered
1/2 lb. fresh green beans, trimmed and cut into 1-inch pieces (1 1/2 cups)
1 yellow summer squash, halved lengthwise, and cut into thick slices

1 zucchini, halved lengthwise, and cut into thick slices
2 cups coarsely shredded cooked fresh chicken meat (light and/or dark meat)
1 large tomato, coarsely chopped
1 tablespoon snipped fresh thyme
1 teaspoon ground sage
1/4 teaspoon ground black pepper

In a Dutch oven or large stock pan cook onion and celery in hot oil over medium heat for 5 minutes.  Stir occasionally. Add garlic and cook and stir for 30 seconds. Add broth and water and bring to a boil. Add potatoes, beans, and squashes. Return to a boil and reduce heat. Cover and simmer for 15-20 minutes or until vegetables are tender.

Stir in the chicken meat, tomato, thyme, sage, and pepper. Heat through about 10 minutes. Ladle soup into bowls.



(This post contains affiliate links which may provide compensation without any increase in cost to you.)

Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes and "Hello Fresh" Final Installment

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It's hump day, and I'm posting the last installment of my Hello Fresh food delivery service series.

Another weekday meal is on the agenda for today and I dare say this was the easiest one to make.  I previously shared the Pineapple Pork Chops with Snap Peas and Jasmine Rice and the Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash.  Both meals were tasty and simple to make.

Today's recipe is Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes.  As I said this was the easiest of the three to make as both the chicken and potatoes are baked in the oven.  So I took the liberty and turned this in to a "sheet pan" dish!  That made it even easier!! Don't you love that?  Both the chicken and the potatoes bake in the oven at the same temperature and for the same length of time, so why not?  Less dishes to clean, and in my book that is a bonus!

The flavors of this were not quite as bold but this is a good solid dish to have in your repertoire when you need a quick meal that is quick and easy to put together.  The pesto gives the chicken flavor, while the panko crust creates a crunchy texture.  Paired with roasted potatoes (who doesn't love those?) and a simple salad and you have a weeknight wonder!

So let's talk about Hello Fresh food delivery subscription service. The Pros: The delivery service easy and convenient, and there is a variety of meal choices.  The produce was very fresh and I love that the meat is shrink wrapped.  

The cons:  The portion size seemed to be a little small for us.  MGG is tall and slim but has a big appetite and I found that the meat potions were leaving him wanting more.  So I would say that should be a consideration.  Remember when you choose a two person meal there are no leftovers!

Overall, being a blogger it's hard to stick to a pre-determined meal schedule.  Plus we blog about what we eat, so my blogging would mainly include their recipes instead of the ones I create or choose.  I think that a new cook would enjoy the ease and instructions.  I also think that you pay for the convenience of someone shopping for you. If you don't like to shop, it's perfect!  

Enjoy this most recent Hello Fresh recipe!    

Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes

12 oz Yukon potatoes
12 oz chicken breasts, boneless and skinless
1/2 cup panko
2 Tbls fresh pesto
1/2 cup mozzarella cheese, shredded
2 oz arugula
1 lemon
5 Tbls olive oil
salt and pepper

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.   In a small bowl, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Place chicken breasts on the same baking sheet. Brush 2 TBSP pesto onto tops. Press crust mixture into pesto to adhere. Roast in oven until chicken is no longer pink in center, about 20-25 minutes, tossing the potatoes halfway through

Halve lemon. In a large bowl, toss together arugula, a squeeze of lemon, and a large drizzle of olive oil. Season with salt and pepper.

Divide potatoes and chicken between plates. Serve with salad on the side.

source:  Hello Fresh food delivery subscription service

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash and "Hello Fresh" #2

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Hey there!

We're off and running with the start of another week.  Last week I talked about Hello Fresh, a food delivery service that I subscribed to, which satisfied my curiosity with all these subscription box services out there.  I showed you the first recipe I made, Pineapple Pork Chops with Snap Peas and Jasmine Rice which we really enjoyed and plan to make again, possibly with chicken this time!  (You can read more about Hello Fresh's packaging here.)

Today I want to show you my favorite meal of the bunch, Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash.  This one just screams fresh and seasonal...a fantastic alfresco meal!  Plus it's beef, and you know I love a good steak!

Hello Fresh described this as "decadent, mouthwatering juiciness of a nice piece of beef, but with seasonal veggies to balance it out and an herb pesto to keep things breezy—just the thing to eat on the patio".  I have to agree with this description wholeheartedly.  

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash

Again, with this meal you get an easy to follow recipe instruction card with step by step pictures to help you along.  This was really easy to pull together and took about 30 minutes to cook plus prep time.  This is the perfect dish for a weeknight meal.

Let's talk about flavor.  The steak came out nice and juicy.  We cooked to a medium doneness.  The steak was topped with a mint and chive dressing that gave the meat really good flavor.  The veggie succotash was crisp, and I love that it used seasonal fresh veggies.  Great meal!  Make sure to try this one, it's a summer must have!

I have one more "Hello Fresh" dish to share with you, and will wrap up my review on this service as well with my overall thoughts.

Enjoy!

Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash

serves 2

3/4 lb sirloin steak

1 red onion

4 oz peas (1/2 cup)

1 zucchini

6 oz asparagus 

1 1/2 tsp chives, minced, divided

1 1/2 tsp mint, chopped, divided

1 lemon

4 tsp olive oil

salt & pepper

Wash and dry all produce. Halve, peel, and dice onion. Cut zucchini into ½-inch cubes. Trim woody bottoms from asparagus, then cut into 1-inch pieces. Zest lemon until you have ½ tsp zest, then cut into halves. Mince half the chives. Pick half the mint leaves from stems and finely chop. TIP: Use the remaining herbs as a garnish, if desired.

In a small bowl, combine minced chives, chopped mint, a squeeze of lemon, a large drizzle of olive oil, and a pinch of salt and pepper. Adjust to taste with more lemon, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes. Toss in zucchini and cook until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Remove pan from heat.

Heat a drizzle of olive oil in another large pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.

Add peas and asparagus to pan with succotash. Return pan to stove over medium-high heat. Cook, tossing, until asparagus is tender, 4-5 minutes. Season with salt and pepper. Remove pan from heat and stir in a squeeze of lemon and a pinch of lemon zest.

Thinly slice steak against the grain. Divide succotash between plates and top with steak. Drizzle with herb dressing. Garnish with remaining mint leaves and chives, if desired.

source:  Hello Fresh Food Delivery Meal Service