Month: February 2020

Chicken with Linguine, Leeks, and Tomatoes

Chicken with Linguine, Leeks, and Tomatoes

  • 4 skinned ((4-ounce) boned chicken breast halves)
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp ground red pepper
  • 1/4 tsp black pepper
  • 1/8 tsp ground cumin
  • Vegetable cooking spray
  • 2 tsp margarine
  • 3 cups sliced leeks (about 3 medium)
  • 3 garlic cloves (minced)
  • 1 cup low-salt chicken broth
  • 1/2 tsp dried basil
  • 1/8 tsp salt
  • 1 can no-salt-added whole tomatoes ((14 1/2-ounce) undrained and chopped)
  • 4 oz linguine (uncooked)
  1. Place each chicken piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine 1/4 teaspoon of salt, garlic powder, and next 4 ingredients; sprinkle over both sides of chicken, and set aside.
  2. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts. Add the chicken, and cook 1 1/2 minutes on each side or until lightly browned. Remove from skillet; set aside.
  3. Add leeks and garlic to skillet; cook over medium-high heat 3 minutes or until tender. Add chicken broth and next 3 ingredients; bring to a boil. Break linguine into 2-inch pieces; add linguine and chicken to skillet. Cover and cook over medium-low heat 15 minutes or until pasta is tender.

Chicken with Sherry-Soy Reduction Sauce

Chicken with Sherry-Soy Reduction Sauce

  • Cooking spray
  • 4 skinless ((6-ounce) boneless chicken breast halves)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup dry sherry
  • 1 Tbs sugar
  • 2 Tbs low-sodium soy sauce
  • 2 Tbs red wine vinegar
  • 1/8 tsp crushed red pepper
  • 1 tsp sesame oil
  • 1/4 cup thinly sliced green onions
  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
  2. Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

Country Potatoes au Gratin

Country Potatoes au Gratin

  • 2 tsp butter
  • 1 medium onion (about 5 1/2 ounces, thinly sliced)
  • 3 garlic cloves (minced)
  • 4 cups 2% reduced-fat milk
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 oz all-purpose flour (about 2/3 cup)
  • 6 oz shredded sharp cheddar cheese (1 1/2 cups, divided)
  • 6 oz diced ham (about 1 1/4 cups)
  • 3 lbs peeled baking potatoes (cut into 1/8-inch-thick slices)
  • Cooking spray
  1. Preheat oven to 350°.
  2. Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese and ham, stirring until cheese melts. Stir in potatoes.
  3. Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.

Classic Roast Chicken with Gravy

Classic Roast Chicken with Gravy

  • Chicken:
  • 1 whole roasting chicken ((3 3/4-pound))
  • 1 Tbs butter (softened)
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rubbed sage
  • 1/8 tsp freshly ground black pepper
  • 2 carrots (peeled and halved)
  • 4 stalks celery (halved)
  • 1 onion (quartered)
  • Gravy:
  • 1/2 cup dry white wine
  • 1 1/2 cups fat-free (less-sodium chicken broth)
  • 2 Tbs all-purpose flour
  • 3 Tbs water
  • 1/4 tsp salt
  1. Preheat oven to 375°.
  2. To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
  3. Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
  4. Bake at 375° for 40 minutes.
  5. Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
  6. To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.
  7. Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
  8. Remove skin from chicken; discard. Carve chicken, and serve with gravy.