Posted by: Susan | November 6, 2008

Some Pretty Good Chicken Recipes

With the help of recipes like these, I have dropped 17 pounds and two sizes in the last couple of months.  These are Atkins and South Beach friendly, mostly the latter as SB does care about the fat content.  And men will eat them, too, always a bonus.  You’ll notice that I recommend slicing the chicken breasts into medallions in all three recipes.  You don’t have to do this, but it cooks faster and I think is a prettier plate when you have several pieces rather than one large hunk of chicken breast.  All can be on the table in less than 30 minutes and don’t require any exotic ingredients.  Leftovers are great, too.  All can be served over rice or pasta of your choice to soak up the great sauces.  Enjoy —

Chicken in Dijon-Tarragon Cream

I am not a mustard fan, but the amount in this recipe is just enough.  Tarragon is one of my favorite herbs, so I add lots more.  You can adjust both to your individual taste.  This is company good.

  • 2 T. olive oil
  • 4 skinless, boneless chicken breasts
  • salt and pepper
  • 1/4 C. white wine
  • 1 shallot, chopped
  • 1/2 C. fat free Half and Half
  • 1 T. cornstarch
  • 1 T. Dijon mustard
  • 2 t. chopped fresh tarragon (or 1 t. dried)

Heat the oil in a skillet over medium-high heat.  Slice the chicken breasts into medallions or strips, then salt & pepper them and put in the pan.  Brown on both sides, then reduce heat to medium, cover and cook until the juices run clear (10-15 minutes).

Remove the chicken from the pan and put into your microwave on the “keep warm” setting.  Deglaze the pan with the white wine, scraping up any brown bits.  Add the chopped shallot and cook until tender, about 5 minutes.  Stir the cornstarch into the Half & Half, then add to the pan along with the mustard and tarragon.  Cook and stir until the sauce thickens (watch it carefully, it will happen fast), then add the chicken back in to coat with the sauce.  Drizzle chicken with the remaining sauce to serve and wait for the oohs and aahs. 

You can use heavy cream and add butter to the olive oil in the beginning if you really insist.  But you won’t believe how rich it tastes as is.

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Chicken with Balsamic Vinegar and Garlic

This one can be done with chicken breasts or thighs if you prefer the dark meat.  Any type of mushroom will work fine; I used baby bellas the last time I made it.

  • 4 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 3/4 pound fresh mushrooms, sliced
  • 2 T. olive oil
  • 6 cloves garlic
  • 1/4 C. balsamic vinegar
  • 3/4 C. chicken broth
  • 1 bay leaf
  • 1/4 t. dried thyme
  • 1 T. butter or margarine (low fat works fine)

Heat the oil in a skillet over medium high heat.  Slice the chicken into medallions and season with salt & pepper.  Rinse the mushrooms and pat dry.  Saute the chicken until it is nicely browned on one side (about 3 minutes).  Add the garlic.  Turn the chicken and scatter the mushrooms over them.  Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme.  Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Remove the chicken and put it in your microwave on the “keep warm” setting.  Turn up the heat to medium high and continue simmering the sauce, uncovered, for about 7 minutes or until it reduces and thickens slightly.  Add the butter or margarine and discard the bay leaf.  Pour the sauce over the chicken and serve.

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Pan-Seared Chicken Breasts with Shallots

This is so ridiculously easy you’ll almost be embarrassed to accept the compliments.

  • 4 skinless, boneless chicken breasts
  • 2 T. olive oil
  • salt and pepper to taste
  • 2 shallots, chopped
  • 1 clove garlic, minced
  • 1/3 C. white wine
  • 1/2 C. chicken broth
  • 1 T. butter or margarine (low fat is fine)

Heat the olive oil in a skillet over medium high heat.  Slice or pound the chicken breasts thin, season with salt and pepper, and brown on both sides in the skillet.  Cover and continue cooking 10 minutes or until the juices run clear.  Set aside and keep warm in your microwave.

Reduce heat to medium and add shallots and garlic to the pan and cook until tender (3-5 minutes).  Add wine and cook until heated through.  Add broth and cook for another 5 minutes or until reduced and slightly thickened.  Mix in the butter until melted.  Pour the sauce over the chicken and serve.

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