Posts Tagged ‘Chicken’

Chicken Aphrodite…funny name for tasty meal!!!

Sunday, April 11th, 2010

I don’t really like chicken breast because it tends to dry out every time I cook it. However, this tangy, savory & flavorful recipe works well and it has become one of my favorites when it comes to chicken breasts!!!

4 thinly slice chicken breast




1tblsp olive oil

1tbsp butter (optional)

1small sliced tomato

1/2 lemon slice thinly

2tbsp capers

juice of ½ lemon

3/4 cup dry white wine

½ cup fresh crumble feta cheese

Salt and pepper 4 chicken breasts and then dredge in flour.

In a frying pan, heat 1tbsp olive oil and 1tbsp butter.

In a medium high heat, brown chicken on both sides until thoroughly cooked (set aside).

In the same pan, saute tomato for about 2 minutes, add sliced lemon & capers and cook for another minute then add lemon juice & wine. Removed from the heat immediately after it boils.

Add crumbled feta cheese and stir until thickened.

Arrange each chicken breast on four dinner plates over brown rice or polenta and top with sauce.


The Power of Wine!!!

Saturday, October 31st, 2009

This is one of my favorite Italian dishes. I tried this when I ate at Pasta Pomodoro for the first time and it hasn’t left my short-list since. I searched for the recipes on-line and in books but, each recipe had a different style. Well…I said to myself “why don’t I do it my own way since the only main ingredient in this recipe is Marsala wine!!!”

Chicken or Veal Marsala

4 boneless chicken thighs (I like using dark meat in this particular recipe)

1 large sliced portobello mushroom

1 cup marsala wine

2 tbsp olive oil

2 tbsp butter

2 tbsp flour

1 handful fresh sage

2 pinch salt & black pepper

Mix salt, black pepper and flour and dredge chicken and set aside. Heat pan with olive oil and butter. Fry sage and set aside. Pan fry chicken until cooked and browned, set aside. In the same pan sautee mushroom for 2 min or until cooked. Pour 1 cup of wine and simmer for about 2 to 3 minutes. Add the chicken and simmer for another 2 minutes or until the sauce is thickens. Top with sage. Served with angel hair garlic pasta and roasted vegetables.

Pair with Hogue Fume Blanc or Cline Zinfandel

Saving Extra Time!!!

Thursday, October 15th, 2009

If you don’t have time to make mole sauce or couldn’t find some of the ingredients needed. Try this YUMMY easy step recipe. The key to this is to find a good mole sauce.

Easy Chicken or Pork Mole

1 bottle mole sauce

2 lbs herbed & marinated roast chicken or pork cooked & shredded

2 tbsp olive oil

1 small chopped onion as condiment

few sprigs chopped cilantro as condiment

Simmer mole sauce in 2 tbsp olive oil for 3 minutes. Add shredded roast chicken or pork and simmer in medium-low heat for 15 minutes or until sauce thickens. Add salt and pepper to taste. Top with chopped onions and cilantro. Serve hot with Spanish rice or corn tortillas

Pair with Hess Orange Muscat

Savory Dish!!! more garlic please…

Tuesday, September 29th, 2009

This is one of my favorite yummy recipes that I want to share with you. HAPPY COOKING & “BON APPETIT”

CHICKEN ADOBO “Manenok style”

4 lbs Chicken legs, thighs & wings

1 cup dark soy sauce

½ cup Worcestershire

¼ cup white vinegar

½ cup fresh garlic, peeled and lightly pounded

2 tbs cracked whole black pepper

2 bay leaf

1 tbs sugar (optional)

olive oil for pan frying

Marinate chicken with all the ingredients overnight except for the olive oil.

Boil chicken for 45 minutes to 1 hour or until chicken is cooked. While boiling, stir chicken every 10 minutes for even cooking. Discard bay leaf. Remove and set aside chicken and garlic from the pot. Continue cooking the sauce until it thickens. Heat non-stick pan with 1 tbs olive oil. Pan-fry the chicken and garlic in small batches, add more olive oil as needed. Place chicken on a big platter. Pour sauce over chicken. Serve with steamed white rice.

Pair with Cabernet Sauvignon (I like Chateau Ste. Michell)