Chicken

The lemon cream sauce is everything. Ingredients                                                                    YIELDS : 4 1 tbsp. olive oil 1 tbsp. butter 4 boneless skinless chicken breasts kosher salt Freshly ground black pepper 2 tbsp. low-sodium chicken broth 1 small shallot, chopped 3 cloves garlic, minced 1 tbsp. fresh thyme leaves, plus more for garnish 4 red potatoes, thinly sliced into rounds 1/4 c. lemon juice 1/4 c. heavy cream 1 large lemon, halved and thinly sliced Directions PREP TIME: 0:25 TOTAL TIME: 0:25 In a large skillet over medium heat, heat pan. Add oil and butter. Add chicken and season with salt and pepper. Cook until deeply golden, 7 to 8 minutes per side. Transfer to a plate. Add chicken broth to skillet and deglaze  pan , scraping up any brown bits with the bottom of a wooden spoon. Add shallot, garlic, and thyme to skillet and cook until fragrant, 2 minutes. Add potatoes and season with salt and pepper. Cover and cook 8 minutes. Add lemon juice, heavy c

Sticky, sweet, smoky, and tangy, these chicken wings get their flavor from an easy-to-make Hawaiian marinade. They're grilled until tender and brushed with glaze, and they're as great for a barbecue as they are for  game  day. YIELD:  Serves 3 as an appetizer or 6 as a snack ACTIVE TIME:  45 minutes TOTAL TIME:  1 hour 45 minutes Ingredients 3 pounds (1.4kg) chicken wings 1 cup (240ml) unsweetened pineapple juice 1/2 cup (120ml) soy sauce 1/2 cup (100g) light brown sugar, lightly packed 1/4 cup (2 ounces) homemade chicken stock or low-sodium store-bought broth 1-inch piece ginger root (1/4 ounce; 7g), peeled and finely grated 2 medium cloves garlic, minced 1 teaspoon (5ml) sriracha chili sauce Thinly sliced scallions (white and light green parts only), for garnish Grilled pineapple wedges, for serving (optional) Directions 1. Place chicken wings in a large zipper-lock freezer bag. Set aside. 2. In a medium bowl, whisk together pineapple juice, soy sauce, light brown sugar, chic

This Instant Pot shredded chicken breast recipe is ready in under 30 minutes and the flavors are completely customizable! Prep Time   20 mins Cook Time  10 mins Total Time   30 mins Ingredients Servings: 6 Calories: 180 kcal 6 Chicken Breasts fresh or frozen 3/4 cup Water 3 Cloves garlic, minced 1 tablespoon Chili powder 1 teaspoon Ground cumin 1 teaspoon Dried oregano 1 teaspoon Salt 1/2 teaspoon Black pepper Instructions Add all ingredients to an electric pressure cooker, lock the lid, and set the valve to "sealing" Set the timer for 10 minutes.  When finished cooking, let naturally release for 10 minutes.  Release the rest of the pressure using "quick release" and, after the pin drops, carefully remove the lid. Using 2 forks or a hand mixer, shred the chicken.   Serve in chicken taco salads or burrito bowls.   Recipe Notes If you want chicken that has a more neutral flavor, omit the cumin and the chili powder. This shredded chicken would be a good addition to sou

At just 370 calories per serving, you'd think this dish would be lacking in  flavour  - far from it! The powerful  flavours  of paprika and chorizo give the chicken a lovely Spanish twist. Serves 4 Prep time 15 minutes Cooking time 1 hour Calories 370 per serving INGREDIENTS 1 medium onion, cut into 8 wedges 1 medium red onion, cut into 8 wedges 500g new potatoes, quartered lengthways 8 whole garlic cloves, unpeeled 8 medium tomatoes, quartered 75g chorizo 8 boneless, skinless chicken thighs ½tsp sweet smoked paprika ½tsp dried oregano 1 green pepper, deseeded and cut into strips Flaked sea salt Freshly ground black pepper METHOD Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic  and  tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the c

Recipe by: Chef John  My version of this classic Thai dish has  spectacular  taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.          Recipe by: Chef John Ingredients 25 m 2servings 715cals 1/3 cup chicken broth  1 tablespoon oyster sauce  1 tablespoon soy sauce, or as needed  2 teaspoons fish sauce  1 teaspoon white sugar  1 teaspoon brown sugar  2 tablespoons vegetable oil  1 pound skinless, boneless chicken thighs, coarsely chopped  1/4 cup sliced shallots  4 cloves garlic, minced  2 tablespoons minced Thai chilies, Serrano, or other hot pepper  1 cup very thinly sliced fresh basil leaves  2 cups hot cooked rice Dire ctions Prep 15m Cook 10m Ready in 25m 1.  Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until wel

This healthy salad was adapted from one I ate at California Pizza Kitchen. The lime juice intensified by the jicama draws out the flavor of the vegetables, so an oil- or cream-based dressing is not necessary.          Recipe by: Shanon Ingredients 21 m 6 servings 280cals 1 head romaine lettuce, chopped  1 (15 ounce) can black beans, rinsed and drained  1 (15 ounce) can sweet corn, drained  1 red bell pepper, chopped  1 cup peeled, shredded jicama  1 cup shredded carrots  4 scallions, thinly sliced  1/4 cup chopped fresh basil  1/4 cup chopped fresh cilantro  3 limes, divided  1 (6 ounce) package cooked chicken breast strips (such as Foster Farms®)  2 tablespoons barbeque sauce  1 avocado - peeled, pitted, and cubed Directions Prep 20m  Cook 1h   Ready in 21m Mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. Juice 2 limes and drizzle juice over salad; toss lightly. Combine chicken and barbeque sauce in a microwave-