Easy Chicken Dishes - Turkey, too - Really Quick... Exciting, Too
You're a shopper so you already know that chicken dishes are cheap, well, cheap-er than most meats and definitely cheaper than fish.And you've also learned that chicken dishes are generally more nutritious than a meat dish and almost as good for you as a fish dish (pure poetry).
So what am I offering on this page? How about "Exciting" chicken dishes that will quiet those, "Not chicken again!", remarks from your eaters. These will also
help you quickly and easily make chicken dishes that you can serve for
any occasion - and quite proudly. So dig into this page and see what I mean.
And, by the way, if you're just crazy about chicken wings and want to learn lots more exciting things you can do with them, click here to go to my
BUFFALO WINGS page.
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Apricot Chicken Recipe
Serves 6
Rather than cutting chicken into cubes before cooking them and then trying to to flip all those little guys, cook bigger slices, then cut them into cubes. "Flipping" will then be a lot easier and quicker this way; get it? Quicker and Easier.
about a dozen dried apricots, chopped
1/4 cup sugar
2 Tbsp cider vinegar
2 lb skinless chicken breasts, cut into 1 to 2-inch pieces
Salt & pepper
1 Tbsp unsalted butter(can sub olive oil)
3 Tbsp olive oil
1 chopped onion
2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
1 Tbsp chopped fresh rosemary
1 tsp cinnamon
2 tsp Tabasco or other hot sauce (you can add more if you like)
.
In a large sauté pan, heat 1 Tbsp eaxc of the butter and the olive oil over medium-high heat. Working in batches, place chicken pieces in the pan - don't crowd - and brown them on each side. As chicken cooks, sprinkle salt lightly over it. Once browned, remove the pieces from the pan to a bowl and set aside.
Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits of chicken from the bottom of the pan.
When onions have browned a bit, add the chicken stock and apricot preserves; lower the heat to medium.
Add the cinnamon, rosemary, Tabasco and taste. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
When you're ready to serve, put the chicken into the pan and simmer gently for 5 minutes. Serve hot with rice.
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CHICKEN
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Quick Chicken & Sausage Etouffe
Basil Chicken Stackers
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Click here if you want many many couscous recipes
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TURKEY
Turkey Saltimbocca
Turkey Stroganoff
Turkey Tostadas
Greek Turkey Burgers
Turkey Patties with Onions & Shrooms
Jerk-y Turkey Burgers
Turkey Gratinee
Turkey Cutlets with Avocado & Pepper Sauce
Turkey Burgers
Turkey Tenderloins – Island Style