Category: Chicken

I already know I have a problem. I have a cookbook and cooking magazine addiction. I also watch a ton of cooking shows. I am at the gym with my cooking magazines or watching some food clip or show on my phone. So I saw a recipe with chicken cutlets in one of my cookbooks, but I had bone-in chicken thighs, so I did an Amy thing like I always do and did my own recipe.

Ingredients

4 Bone-in Chicken Thighs (I had 2 normal sized and one beast that Katie and I shared) A few tablespoons of olive oil to coat your cast iron or Dutch oven. 1 large container of sliced mushrooms- whatever kind you like or go fancy if you want. I used buttons. 1 bag or container of snap peas; like 2 handfuls if you buy them loose. 1 cup chicken broth and a splash of white wine 3/4 cup heavy cream Salt and pepper. You know the drill.

Instructions

Pat your chicken dry with paper towels- DO NOT RINSE IT!!! Salmonella all over your sink! Invest in Clorox Wipes 🙂 Salt and pepper your chicken and cook starting skin side down until crispy, about 6-8 minutes. Flip and cook the other side the same time. It will not be cooked though, but take it out and put it on a plate.

Add a little more oil or a pat of butter to the pan and add the mushrooms. Stir for about 5 minutes until browned. Pour in the broth and wine. Bring to a boil, scraping up any brown bits. Flavor! Reduce liquid by half and add the snap peas and heavy cream. Put the chicken back in the pan skin side up and cook until 165 degrees, stirring the veggies and sauce without disrupting that crispy skin,

Serve with rice, couscous, or a pasta. Enjoy!

Loving my Air Fryer. No story here. Just the food.

Ingredients:

• 3 chicken breasts, beaten flat, salted and peppered on both sides
• 1 cup flour, add a sprinkle of salt and pepper
• 4 eggs, lightly beaten, add a sprinkle of salt and pepper
• 1 cup Italian breadcrumbs, add a sprinkle of salt and pepper
• 1 container of your favorite sauce
• Shredded Mozzarella or fresh slices

Instructions:

• Set up three shallow dishes. Place flour in one, eggs in one, and Italian Breadcombs in a one. Season each with a sprinkle of salt and pepper. Coat the chicken with the F.E.B (Flour, Egg, Bread crumb) mix.
• Spray basket with non-stick cooking spray. Place 1 1/2 coated cutlets in air fryer basket. They don’t all fit, so you have to cut the third cutlet in half.
• Cook on 350ºF for 10 minutes on first side. Turn over chicken.
• Spread 2 Tbsp spaghetti sauce on each piece of chicken and top mozzarella cheese.
• Cook on 375ºF for 6 minutes longer or until chicken is 165.
• Repeat with second cutlet batch.

Chicken Thighs. Sexy. Hot pan with olive oil. Sear chicken side down extra crispy. Channel your inner desire to want to eat that chicken skin, not jut take it off the meat. Once it is crispy like it looks here, take it out of the pan for now.

Add mushrooms. I used a container of sliced portabellos, but use whatever kind and how much you want; you are not foreging them from the forest. Cook until they brown. Like 10 minutes. Babysit them. Love them. Don’t crowd them in your pan. At the end, throw in some salt and pepper. Throw in a bit more oil if you need it. Add in a splash of white whine (or chicken stock), a container of cream cheese, and a splash of heavy cream. Just mix them until they create a lovey texture. You will know. TASTE YOUR FOOD!!!!

Put the chicken back in. For the love of God, do NOT cover your perfect skin with the sauce. Cook until that bird is is done. I like 175 and let rest. Dark meat is fine cooked longer 😉 If you try to do this with skinless chicken breast… NO! I made rice pilaf and broccoli with it, but add what you want for sides 😉

Chicken Friend I made this recipe tonight, but I used rotisserie chicken. I can’t ever make this without thinking of my friend Martin; an old roommate and best friend. It was his favorite and we all love it, too! It is super rich, so we all share half and cover it with lots of sauce. Then I can freeze the rest for another time!