Posts Tagged ‘Chicken’
I have been trying to set aside time on Sundays to meal prep for the rest of the week. I find that if I don’t cook before the week starts, I get sidetracked and end up getting take-out or something unhealthy because I usually work out after work and by the time I shower, it’s late and I’m hungry and don’t want to spend a lot of time cooking. I wanted to make something healthy this week and thought about making meatballs. I found a recipe online from Martha Stewart’s website featuring Jessica Alba’s turkey meatball recipe. It looked really good and I was sold on the short list of ingredients.
Andre and I have been trying to eat healthier lately. We already cut out all fast food and most processed foods. I cook at home most days and always from scratch. We are trying to eat more veggies and we started with adding salad to our diet. We have been getting the 1 pound box of mixed greens from Costco and have it for dinner or bring it to work for lunch. Andre makes a delicious balsamic vinaigrette dressing for the salad, which is simple and delicious.
However, I wanted to mix it up a bit and try something different. This last time at Costco, we bought a big box of Bartlett pears which are delicious to eat. I had a great idea to put some in our salad today. (more…)
We eat a lot of chicken. In fact, we have different cuts of chicken stockpiled in the freezer. I prefer the taste of chicken to pork and sometimes beef. I also think that you can do more with chicken than with the other two.
I had a craving for a creamy mushroom sauce so I whipped up something in the kitchen and it came out really good! We bought a big carton of mushrooms so it was perfect. The mushrooms were actually “stuffer” mushrooms so they are HUGE. I did make stuffed mushrooms another night but I’ll leave that for another post.
White wine works really well with chicken. It does add a level of flavor to the meat that is very pleasing to the palate. I guess it makes sense that white wine should be paired (for drinking) with chicken (and seafood).
A lot of creamy sauces are made with a cream or milk. I wanted to make this dish less fattening. The beauty of cooking at home is that you can choose what you put in your food and you can substitute ingredients to your liking. There are always ways to make a dish with less fat and calories. I used cornstarch instead of cream to thicken the sauce. I am not sure if it is an ancient Chinese secret but I know a lot of Chinese dishes are thickened this way. Growing up, I always saw my mom using cornstarch to thicken sauces, therefore it is my preferred method.
When everything is thrown together at the end, it smelled spectacular. This dish was definitely tasty over rice. AM enjoyed it a lot.
CHICKEN WITH CREAMY MUSHROOM SAUCE
(My own recipe)
Serving size: 2 – 4
4 large chicken thighs, or about 1/2 pound
4 large white mushrooms (or more if you prefer)
3 cloves garlic, minced
1/2 medium size onion, chopped
1/4 cup water
1/2 cup chicken broth
1/3 cup white wine
1 tablespoon sea salt, 1/2 for seasoning chicken and 1/2 for sauce
1 tablespoon pepper, 1/2 for seasoning chicken and 1/2 for sauce
1 tablespoon garlic powder, 1/2 for seasoning chicken and 1/2 for sauce
1 tablespoon corn starch + 1 tablespoon water, stirred together in a separate bowl
1 tablespoon vegetable oil
1. Preheat oven to 425 degrees F.
2. Place chicken on baking sheet and season both sides with sea salt, pepper, and garlic powder. Bake chicken for 15 minutes.
3. Meanwhile, in a large saute pan over medium high heat, cook garlic and onion in oil until onion is translucent; about 3 minutes.
4. Add mushrooms to the pan and stir around with a wooden spoon. Add water and continue stirring.
5. Add chicken broth and white wine and stir for another 3 minutes.
6. Add salt, pepper, and garlic powder and continue stirring.
7. Add cornstarch and water mixture and mix into the sauce completely. The sauce should start to thicken. Let the sauce come to a simmer. Taste and make sure it is seasoned enough to your liking.
8. When the chicken is ready, take out of oven and place into pan. Cook with the sauce for about 10 – 15 minutes, until the chicken is fully cooked.
9. Serve over rice.