Cranberry Onion Chicken

I based this off a recipe I had at a friend's house... Cranberry Onion Chicken.  I swapped the french dressing for orange juice and made it in the crock pot.  After it cooled, I bagged up individual portions and froze them.  It holds well in the freezer because of the sauce.  I like it over a baked potato with veggies. 

This is a vague recipe-like idea :).

Mix a can of cranberry sauce (gel or whole berry) with 1 - 1.5 cup of orange juice.  Add an envelope of onion soup mix and combine well.  Place 5-6 chicken breasts in the crockpot and cover with the mixture.  Cook on low for 6-8 hours. 

Chicken with Eggplant and Basil

(From a magazine at the check stand)

¼ cup (1/3oz) coarsely chopped fresh basil

2 TBS chopped fresh mint (or cilantro)

¾ cup (6 fl oz) chicken broth

3 green onions, including greens, 2 coarsely chopped and 1 thinly sliced

2 cloves garlic

1 TBS peeled chopped fresh ginger

2 TBS olive oil

1 yellow onion, coarsely chopped

2 bell pepper (red or yellow), seeded and julienned

1 lb skinless, boneless chicken breast, cut into strips 0.5” x 2”

2 TBS low-sodium soy sauce

In blender or food processor, combine the basil, mint, ¼ cup of stock, the shopped green onions, garlic and ginger. Pulse until minced but not pureed. Set aside.

In large non-stick frying pan, heat 1 TBS of oil over medium-high heat. Add the eggplant, onion, peppers, and sauté until just tender, about 8 minutes. Transfer to a bowl.

Add remaining oil to pan. Add basil mixture and sauté for 1 minute, stirring. Add the chicken and soy and sauté until chicken in almost opaque throughout, 2 minutes. Add remaining ½ cup of stock and bring to a boil. Return veggies to pan and stir until heated, about 3 minutes. Transfer to serving dish and garnish with sliced green onion.

I liked this very much.  I made a few modifications... I did not add garlic or ginger.  I may have added a little powdered garlic.  I didn't have any mint or cilantro -- I think it would have added to the flavor.  It lacked a bitterness/herbiness/tangyness... not sure how to describe what I was missing.  It was still good, but I wish it had one of those other herbs.  And I used one yellow and one orange pepper.  Would use one red in the future as the color would have looked nice. 

Other than those items, I followed the recipe and liked it very much.  Caution: it is a LARGE quantity of raw veggies to process.  I had to cook in shifts as it wouldn't all fit in the pan at once. 

This recipe makes a large serving.  At 4 servings, it came out to 285calories and at 6 servings it came out to 195cal.  I did 6 servings and added a half serving of rice or quinoa, for an extra 75 calories.  I think I would do 4 servings next time.   

An interesting process, would be adaptable to other veggies/proteins/herbs.
--JT

Made this lentil dish and really liked it.  I like lentils and find they are filling for the calorie count -- high bang for the buck!

Lentil Stew (found online)

1lb bag of green lentils, rinsed and picked through
1 – 32 oz box chicken or turkey stock (or broth if unavailable)
1 medium to large brown onion, diced
4 carrots, roughly chopped (about 2 cups)
1 – 28 oz can diced tomatoes (used low-sodium)
1 large russet potato, diced (about 4 cups) ( I used a sweet potato)
6 cloves garlic, minced (or to taste) (I used WAY less, and frozen.)
2 bay leaves
1/4 tsp kosher salt
½ tsp freshly cracked black pepper

Combine all ingredients in a large Crockpot and set to low for 6 hours. Stir after 3 hours if possible. (I think I cooked it on high for 3 hours, until it seemed done.) Serve with extra veggies - greenbeans, broccoli, spinach, etc. Made 10 servings for me, each was about 1.25cups and 185 calories.  I also added some roasted chicken breast to some of the servings.  Freezes well.

Chicken Afritada

1 whole chicken, cut up
1 14-oz or 28-0z can diced tomatoes (you can use tomato sauce, too)
1 onion, cut in large pieces
olive oil, for sautéing
2-3 carrots, peeled and cut in 1 inch pieces
1-2 pieces broccoli cut into florets
Chopped cilantro (optional)
1-2 tablespoons fish sauce

Start by heating a few tablespoons of olive oil over medium-high heat. Add the rinsed chicken pieces to the pot and lightly brown the sides. This would take about 4-5 minutes. Add the chopped onion and cook for another 2-3 minutes. Add the fish sauce then the diced tomatoes. Stir all together then cover the pot and simmer until the chicken is cooked, about 30 minutes. Keeping the pot covered with a lid will help to create a sauce for the stew. Taste midway through cooking for additional seasonings. You can add a bit of salt or more fish sauce. Add the carrots about 2o minutes before the stew is cooked and the broccoli about 5-10 minutes before. Stir in the cilantro (if using) a few minutes before serving. Serve with rice or fresh bread.

Cashew Chicken Stir Fry

2 tablespoons cornstarch
6 tablespoons water or chicken broth
2 tablespoons hoisin sauce
1 teaspoon Siracha (optional)
1 tablespoon white wine vinegar
1 tablespoon olive oil
4 cloves garlic
1/2 cup roasted, unsalted cashews
1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
salt and pepper, to taste
Half a bell pepper, cut into strips
3-4 green onions, thinly sliced
Rice, for serving

Directions:
Cook rice according to package directions. In a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar and Siracha and set aside.

Add oil to wok or large skillet and set over medium-low heat. Add garlic and cashews and stir until garlic is golden and fragrant. Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink, then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened. Stir in all but 2 tablespoons of the green onions. Serve with rice and top with remaining green onions and additional cashews, if desired.  Serves 3

From CookLikeAChampion

Shrimp in Tomatillo and Herb Sauce

This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn’t easy to find in the United States. I’ve created a flavor that is reminiscent of hoja santa by combining basil, tarragon and mint.

5 large garlic cloves, peeled and halved
Salt to taste
2 tablespoons extra virgin olive oil
1/2 pound tomatillos, husked
2 serrano chilies, stemmed
1/2 cup fresh basil leaves
2 tablespoons fresh mint leaves
1 tablespoon fresh tarragon leaves
1 1/4 pounds medium shrimp, peeled and deveined
Freshly ground pepper

1. Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.

2. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.

3. Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.

4. Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.

Yield: Serves four.

Advance preparation: You can prepare the green purée several hours before cooking, but for the most part, this is a last-minute dish, like a stir-fry.

Variation: This sauce is also delicious with vegetables or with white beans.

Nutritional information per serving: 184 calories; 8 grams fat; 1 gram saturated fat; 189 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 221 milligrams sodium (does not include salt added during preparation); 21 grams protein

From NYTimes

Good with chicken too? Of course!

Lemon Chicken Bulgar Soup

Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don’t have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface

3 pounds chicken, cut up
2 medium carrots, sliced
1 medium onion, quartered
6 large garlic cloves, 4 peeled and crushed, 2 minced or sliced
A bouquet garni made with 1 bay leaf, a couple of sprigs of thyme and a couple of sprigs of parsley
2 1/2 quarts water
10 peppercorns
Salt to taste
1 pound leeks (3 medium or 2 large), white and light green parts only, cleaned and sliced thin
2/3 cup bulgur
Juice of 2 large lemons
3 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives or cilantro

1. If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.

2. Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.

3. Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you’d like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.

Yield: Serves six generously.

Advance preparation: It’s a good idea to make this through Step 2 a day or two ahead.

Nutritional information per serving: 234 calories; 4 grams fat; 1 gram saturated fat; 75 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 106 milligrams sodium (does not include salt added during preparation); 27 grams protein

From NYTimes

Clearly, an easier version can be made here... :)

Salsa Lime Chicken

6 chicken breasts
1 large jar of salsa
¼ cup lime juice

Mix salsa and lime juice and marinate chicken 3 to 4 hours or overnight. Cut chicken breast in half lengthwise, then cut each piece in half again lengthwise. Thread onto bamboo skewers that have been soaked in water. Bake in oven (350 degrees) for 20 minutes. Finish off on grill. Serves 6.

From BigBoldBeautifulFood

Crunchy Chicken Salad

1/2 cup plain Greek yogurt
1 tablespoon Dijon
1 teaspoon lemon juice
1 teaspoon cumin
1/2 teaspoon smoked paprika
pinch cayenne
salt and pepper, to taste
3 cups shredded chicken
1/4 cup celery, diced
1/4 cup scallions, minced
1/4 cup almonds, finely chopped

In the bottom of a large bowl, whisk the yogurt, mustard, lemon juice, cumin, paprika, cayenne and salt and pepper. Add the chicken, celery, scallions and almonds; toss to thoroughly coat the chicken mixture with the yogurt dressing.

From TheKitchenSink

Curry and Dijon Baked Chicken

4 boneless, skinless chicken breasts
1/3 cup honey
1/3 cup Dijon mustard
2 tablespoons soy sauce
½ tablespoon curry powder (increasefor a more intense)
¼ teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional)

1.Prepare the chicken by removing any skin and flatten the pieces so they are an even thickness.
2.Mix the honey, Dijon mustard, soy sauce, curry powder, black pepper, and crushed red pepper flakes in a bowl.
3.Add the chicken to the bowl and mix until the chicken is evenly coated.
4.Allow the chicken to marinate for at least 3 hours. The longer, the better!
5.Preheat oven to 375 degrees.
6.Lightly grease a baking sheet or dish and lay out the chicken pieces in the pan.
7.Bake the chicken for 20 minutes.
8.Remove the pan from the oven and turn the chicken over.
9.Return the chicken to the oven and bake for an additional 20 minutes or until the chicken is cooked through.
10.Note: As the chicken bakes, keep an eye on the pan to see if the juices begin to brown. As the browning begins to form, add water to the pan. I often use about 1 to 1½ cups of water. The water will loosen the brown parts from the bottom of the pan, thicken with a little additional cooking time, and make an excellent sauce to pour over the chicken after it bakes.
This dish goes well served with brown rice and Roasted Vegetables with Soy Sauce and Ginger. Watch for a future post on the perfect way to cook brown rice. It does not involve a rice cooker or the stove top…

from SeeBeautiful

Green Chicken and Edamame Salad

Course: light meals
PointsPlus™ Value: 7
Servings: 2
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

Edamame are high in protein and fiber, and are very digestible. They are found in the freezer section of most supermarkets.

2 Tbsp orange juice
1 Tbsp fresh lime juice
1 Tbsp cilantro, fresh, chopped
1/2 tsp ginger root, fresh, peeled and grated
1/2 tsp table salt
1 cup(s) roasted chicken breast, diced (chopped)
2/3 cup(s) edamame (shelled), cooked, (fresh green soy beans)
1/2 medium avocado, pitted, peeled, and diced

Whisk together the orange juice, lime juice, cilantro, ginger, and salt in a serving bowl until blended. Add the chicken and soybeans; toss to coat. Add the avocado; toss gently to mix. Yields 1 cup per serving. Good as pita/bread filling or over greens.

Cook frozen edamame according to the package directions. If you purchase them fresh, steam them for about 15 minutes, then pop them out of their pods (discard the pods). You might like to cook extra to serve as a tasty snack.

From WW.

Mustard-Dill Chicken

Course: main meals
PointsPlus™ Value: 3
Servings: 4
Preparation Time: 8 min
Cooking Time: 25 min
Level of Difficulty: Easy

Cooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika.

1/4 cup(s) Dijon mustard
1/4 cup(s) plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces

Preheat oven to 350°F.

In a small bowl, combine mustard, yogurt, garlic salt and dill. Place chicken on a plate; thoroughly coat chicken with mustard sauce.

Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal.

Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more. Yields 1 piece of chicken per serving.

Freezing and thawing instructions: If freezing, bake chicken for 20 minutes only. When foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350°F until chicken is golden brown, about 10 to 15 minutes.

From WW.

CHICKEN TAGINE WITH PRUNES AND ALMONDS

Serves 6.

1 medium onion, minced

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 tsp olive oil

8 boneless, skinless chicken thighs, trimmed of major fat pieces, cut into 3-4 large chunks per thigh

10 oz pitted dried prunes

1 cup sliced almonds

1 tsp kosher salt

1 Tbsp honey, or more to taste

1/4 cup + 2 Tbsp water

In a bowl, mix the onion, cinnamon, nutmeg and oil. Add the chicken pieces and stir to coat. Let stand for 10 minutes.

Place chicken, marinade, and all remaining ingredients in the base of a tagine. Cover, and cook over lowest heat for an hour, stirring occasionally, breaking up the prunes as they soften, until the chicken is tender and the prunes have reduced to a thick sauce. Be patient –- this will turn from a thin, watery sauce to thick and a nice dark mahogany color, towards the very end of the cooking time. Keep an eye on it and stir occasionally. When the sauce is thick and most of the liquid is gone, the dish is done. Serve with couscous or warm bread.
From ThePerfectPantry

Ground Chicken Lettuce Wraps

adapted from The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner, by Jaden Hair
serves 4-6

Ingredients:
1 lb. ground chicken
4 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 teaspoons canola oil
2 cloves garlic, minced
2 teaspoons fresh ginger, grated on a microplane
1/2 cup chopped red onion
8 shiitake mushrooms, diced
4 peeled water chestnuts, diced
1 red bell pepper, diced
4 teaspoons rice vinegar
3 tablespoons oyster sauce
1 head Butter lettuce
1 1/2 cups cooked jasmine rice
1 - 11 ounce can mandarin orange sections, drained

Directions:
In a bowl, marinate the ground chicken with the soy sauce, wine, and cornstarch for 10 minutes at room temperature.

Heat a wok or large frying pan over high heat. When hot, add the oil, swirling to coat. Stir in the garlic, ginger, red onion. Fry for 30 seconds, until fragrant.

Add the ground chicken, cooking and stirring until lightly browned, about 2-4 minutes. Stir in the mushrooms, water chestnuts, rice vinegar, and oyster sauce. Simmer for 2 minutes, or until the meat is cooked through. Stir in the red bell pepper and simmer until it is tender-crisp, about 30 seconds to a minute. Season to taste with salt and pepper, if desired.

Assemble the lettuce wraps by spooning a heaping tablespoon of rice and filling onto each lettuce leaf. Top with 2-3 mandarin orange sections.

from GoodLifeEats

Potato, Chicken, and Fresh Pea Salad

Fast: Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

Yield: 4 servings (serving size: about 1 1/2 cups)


1 pound fingerling potatoes, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.

2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.



CALORIES 316 ; FAT 9.3g (sat 1.7g,mono 5.8g,poly 1.3g); CHOLESTEROL 60mg; CALCIUM 50mg; CARBOHYDRATE 29.2g; SODIUM 680mg; PROTEIN 26.4g; FIBER 3.6g; IRON 2.4mg

Cooking Light, APRIL 2009

Moroccan Chicken

Makes 1 Serving

3-4 ounces chicken breast
1/4 cup eggplant, cubed
1/4 cup zucchini, cubed
1 small tomato, cubed
2 cloves garlic, minced
1/4 cup chicken stock
1/2-1 cup Israeli couscous, cooked
lemon & cilantro for garnish 1 1/2 tsp. sweet paprika
1/2 tsp. turmeric
1/2 tsp. coriander
1/4 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. powdered ginger
1/4 tsp. kosher salt
1/4 tsp. ground pepper

1. Mix together everything from the paprika to the pepper to create your very own spice blend.

2. Cut your chicken up into chunks and place in small bowl. Sprinkle about half of the spice mix over your chicken and coat the chicken thoroughly. Set aside.

3. Heat a sautee pan with a tablespoon of the chicken stock. Place your garlic in the stock and mix around. Let cook for 3-4 minutes until garlic release aroma and starts to brown.

4. Add in eggplant, zucchini, tomato, the rest of the chicken stock and the remaining spice mix. Cover and let simmer for about 8 minutes until the eggplant and zucchini are soft.

5. You should have a gravy in your pan by this point as well as mostly cooked vegetables. Check for salt. Then, place your chicken in the pan and nestle it in. Cover and let cook 5-6 minutes or until cooked through.

6. When chicken is almost done, throw couscous into pan to quickly reheat (or serve couscous separately). Sprinkle with fresh cilantro and serve with lime.

from The Baking Barrister

Chicken and Potato Crisp Salad with Watercress

8 servings

2 pounds small red potatoes, washed but not peeled
3/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
2 pounds onions, halved lengthwise and sliced ¼ inch thick
2 garlic cloves, pressed
1 tablespoon grainy mustard
2 tablespoons Dijon mustard
1/3 cup fresh lemon juice (2 lemons)
1/3 cup chopped flat-leaf parsley
2 teaspoons minced fresh rosemary
6 cups cooked chicken, pulled into bite-sized pieces (I use chicken tenders)
2 bunches watercress, large stems removed
(optional) 2 ripe tomatoes, quartered, for garnish

1. Preheat the oven to 450 degrees F.

2. Slice the potatoes 1/8 inch thick. (You can use a mandoline). Place in a bowl, add 3 tablespoons of the olive oil and toss until coated. Season with ½ teaspoon each of the salt and pepper.

3. Cover 3 baking sheets with aluminum foil and spray with vegetable spray. Arrange the potato slices in a single layer on the baking sheets and roast in the oven, 2 sheets at a time, for 10 minutes. Turn and switch the sheets and bake for 5 to 7 minutes longer, until browned around the edges and crisp. Loosen the potatoes from the sheets as soon as they are done and transfer to paper towels to cool. Repeat with the remaining potatoes.

4. Meanwhile, in a large casserole, heat 3 tablespoons of the olive oil over moderate heat. Add the onions and ½ teaspoon of the salt. Cover tightly and cook, stirring occasionally, until translucent, about 10 minutes. Uncover, increase the heat to moderately high and cook, stirring frequently, until the onions are well browned, about 10 minutes. Add the garlic and cook for 2 minutes longer.

5. In a bowl, combine the grainy and Dijon mustards with the lemon juice, parsley, rosemary and the remaining 1 teaspoon salt and ½ teaspoon pepper. Whisk in the remaining 1/3 cup olive oil. Set aside ¼ cup of this dressing.

6. Add the mustard-lemon dressing (less the ¼ cup) to the onions and stir well to blend, scraping up any browned bits adhering to the bottom of the casserole. Scrape the onion into a bowl. Add the chicken and potato crisps and toss well. Add additional olive oil by tablespoons if needed.

7. In a bowl, toss the watercress with the reserved ¼ cup dressing. Fold the watercress into the salad and serve.

from cook and be merry

Chicken Picatta

You will need: adapted from a Cuisine-At-Home magazine
4 chicken cutlets
2 TBS oil
1/4 cup dry white wine(or chicken stock)
1 tsp garlic, minced
1/2 cup low-sodium chicken stock
2 TBS fresh lemon juice
1 TBS capers, drained
2 TBS butter
fresh lemon slices
chopped parsley for garnish
salt and pepper to taste
flour for dusting chicken


Directions:
Season chicken with salt and pepper. If your chicken breast is thick, you might want to pound it a bit to make it thinner. It will cook much faster. Dredge the chicken in flour and shake off excess flour.
Add oil in a saute pan and heat on med-high. Saute chicken 2-3 minutes on one side.
Turn chicken on second side, cover pan, and cook an additional 1-2 minutes.
Transfer the chicken to a warm plate. Pour off fat...if you have any.
Deglaze pan with wine. Add garlic. Cook until the garlic is just brown (don't overcook as it will become bitter) another minute or so.
Add 1/2 cup broth (if you want a bit more sauce in the final stage you can add a bit more stock) and lemon juice. Add the capers as well.
Return the browned chicken and cook on each side for 1 minute.
Transfer the chicken (again) unto a warm plate. Add butter and lemon slices to the sauce in the skillet. Cook until the butter melts.
Once the butter melts, add the sauce and lemon slices over the chicken cutlets.
Sprinkle some chopped parsley.
from  home cooking in montana

Lemony Couscous with Peas and Chicken

1/2 rotisserie chicken
1 1/2 Tbsp butter
1 1/2 Tbsp olive oil
1/4 cup white or yellow onion, finely diced
1 clove garlic, minced
1 1/4 cups chicken broth
2 wide strips of lemon peel, plus additional zest for garnish
1 1/2 cup frozen peas
1 cup whole wheat couscous
2 Tbsp lemon juice
2 Tbsp parsley, chopped
Salt and pepper

Skin and debone 1/2 a rotisserie chicken. Shred meat and set aside. Reserve any drippings from the carton.

Heat butter and olive oil over medium-high heat. Add onion and cook until softened. Stir in garlic and cook 1 minute. Add broth and drippings to pan and bring to boil. Stir in lemon peel and peas and return to a boil. Stir in couscous and stir and add chicken. Cover and turn off heat. Let sit for 7 minutes.

Add lemon juice and salt & pepper to taste. Fluff with a fork. Divide into bowls and serve garnished with parsley and additional lemon zest.

Serves 4
Adapted from Everyday Food, May 2010
from Confections of a Foodie Bride

Ground Chicken and Chickpea Curry Stew with Yogurt and Cilantro

(Makes 4 servings)

1 T + 1 tsp. olive oil
1 1/4 lb. package ground chicken or turkey
1 large onion, chopped in medium dice
2 T sweet curry powder
1 can petite dice tomatoes with juice (14.5 oz.)
1 can chickpeas (15.5 oz. can)
12 oz. fat free Greek yogurt
salt and fresh ground black pepper to taste
1/4 cup chopped cilantro for garnish, optional

Heat 1 T olive oil in a heavy non-stick frying pan, then add ground chicken or turkey, breaking it apart with the turner and sauteing until it is well cooked and lightly browned. This will take 7-9 minutes, don't rush the browning step.

Push the chicken or turkey to one side of the pan, add the extra tsp. olive oil, then add chopped onions and cook 3-4 minutes, until onions are just starting to get some color. Sprinkle onions with the curry powder and cook about 2 minutes more, turning a few times, then stir the onion mixture into the chicken.

Add tomatoes with juice and drained chickpeas and let simmer about 5 minutes, or until some liquid has evaporated and flavors are well blended. Turn heat to low, stir in yogurt, and simmer about 3 minutes more. (Don't let it come to a boil after the yogurt has been added.)

Season to taste with salt and fresh ground black pepper. Serve hot, sprinkled with chopped fresh cilantro if desired. This can be served over rice, but I just ate it in a bowl as a stew.

from Kalyn's Kitchen