Chicken – Page 16 – Fun Foodie Family

Creamy Chicken and Rice and Meal Plan for 2/22/15

Can you believe the weekend is almost over? Fun weekend with the family, time to myself, and an awesome yoga class this morning. It just goes by way too fast…

Here is what I made tonight-

Creamy Chicken and Rice

Ingredients

6-8 chicken Thighs (or 4 chicken breasts)
1 package Arborio Rice
1 onion, chopped
3 cloves garlic, crushed and minced
1 small container sliced mushrooms
1 glass white wine
1 container low sodium chicken broth
1 handful of chopped herbs- sage, tarragon, and parsley
about 1/3 cup half and half (could use heavy cream and milk)
salt and pepper to taste

Directions

Warm up your box of chicken stock in a pan.
Brown up your chicken in a hot large dutch oven in a bit of olive oil. Salt and pepper both sides of your chicken- take out and set aside
Turn down to med.heat. Add your chopped onions in the pan with a bit more olive oil. Cook about 5 minutes. Add in your garlic and mushrooms and cook for 5 more minutes. Stir gently. Add in your wine. Stir and reduce about 5 minutes. Add in your rice. Stir well. Add in your chicken stock. Nestle your chicken in to the rice. Turn down to med-low heat and cook rice and chicken until cooked through, about 30 minutes. Rice should be soft and chicken should be falling apart when you stir the mixture at the end. Stir occasionally to prevent rice from sticking to the bottom. Add the herbs and half and half in at the end. Stir to combine and serve with crusty bread and a side salad or another veggie.

Monday- Gorditas

https://funfoodiefamily.com/2013/07/23/homemade-taco-seasoning-mix/

Tuesday- Crockpot- BBQ Pork
https://funfoodiefamily.com/2014/07/28/back-to-the-basics-meal-planning-and-an-easy-crockpot-pork/

Wed- Leftovers/ Clean out the fridge night

Thursday- Chinese Night with Miss Mandy!

Friday- Family Night Out- Greek? Mexican? Indian?

Chicken Milanese- Breaded Chicken Cutlets

Chicken

Milanese= fancy term for breaded chicken cutlets! These are super simple and so very delicious! Most recipes call for chicken breasts, but I used chicken thighs. I like to use thighs more because they are super juicy. Plus, I find them more affordable in the store. The key is pounding the chicken down super thin. It helps it cook more evenly and is more tender. I had my cute little sous chefs help me with this. We had some random sides leftover and I made some couscous. I also made a delicious little strawberry balsamic spinach salad for one of my sides.

Chicken Milanese

Ingredients
2 eggs, lightly beaten
3/4 cup all-purpose flour
2 cups Panko bread crumbs (or regular/Italian bread crumbs)-
5 boneless, skinless chicken thighs (or 4 chicken breasts), pounded down very thin- just be careful not to let them tear
olive oil- I used 2 pans, so I kinda eye-balled it. You are not deep frying these, but I would say add a few generous tablespoons of oil in each pan- more if necessary

Directions

Add oil to your pan/skillet
make 3 bowls for your dredging station- 1st flour, 2nd egg, and third breadcrumbs
In this order, coat all your chicken with each ingredient. I use a fork or this so I won’t get claw hands =)
Fry on each side for about 5 minutes (thighs longer than breasts). You know when they are done, because they are firm to the tough, not too soft or too hard.
Remove the chicken and place it on a paper-towel to absorb the oil.

You can do this in batches or just use 2 pans. Much faster that way.

Crockpot Balsamic Chicken with Yellow Rice

Chicken, Crockpot /Make Ahead Meals

Evening guys! Super busy week! I started coaching a girls’ running program called Girls on The Run a couple of nights a week. I basically get to spend the afternoon with 15 amazing middle school girls and other awesome coaches, have some girl talk, and help the girls get ready for a 5K in the spring! We do fun activities, run/walk, do yoga, and build each other’s self esteem. Girl Power!

So last night after practice, I prepared this in the crockpot. I turned it on this am before I left for work.

Crockpot Balsamic Chicken with Yellow Rice

5 Chicken Thighs
2 sweet peppers, sliced (mix of red, yellow, green, and orange leftover from Monday)
1 onion, chopped or sliced
1/2 cup balsamic vinegar
1/2 cup broth/water
1 tablespoon olive oil
1 teaspoon each of garlic powder, and Italian seasoning
ground black pepper, salt, and red pepper flakes to taste
1 package yellow rice

Directions

Pour the olive oil on the bottom of the crockpot and add the chicken. Add peppers, onion, and top with in vinegar and herbs.
Cook on high for 4 hours or low for 8 hours.
Stir and add on top of cooked yellow rice (or any grain of your choosing)

Best looking Crockpot meal yet!

Chicken and Veggie Stir Fry with Chinese Noodles

Asian, Chicken

Evening guys! This dinner was pretty yummy! I hope you give it a try!

Chicken and Veggie Stir Fry with Chinese Noodles

Ingredients

2 tablespoons peanut oil
Combo of what you have on hand; sesame oil, fish sauce, oyster sauce, teriyaki sauce, soy sauce, or any other Asian flavor you like…
4 boneless and skinless chicken thighs, cut in bite sized cubes
1/2 yellow pepper, 1/2 orange pepper, thinly sliced (use a combo of red and green if you like, all sweet pepper colors are yummy)
1/2 stalk of broccoli florets
1 handful of snap peas
1 can Chinese mushrooms (or add sliced raw mushrooms earlier to the mix)
1 can water chestnuts
1 can bamboo shoots
1 can baby corn

Directions

Heat 2 tablespoons of peanut oil- cook your chicken (with a bit of salt and pepper added, not too much, since your sauces will have a lot already) almost all the way through, about 8 minutes.
Add your raw veggies- peppers, broccoli, snap peas, (mushrooms) Cook 5 minutes.Start adding your combo of what you have on hand; sesame oil, fish sauce, oyster sauce, teriyaki sauce, soy sauce, or any other Asian flavor you like
Add your canned veggies- water chestnuts, bamboo shoots, baby corn, mushrooms, Cook 3 minutes.
Meanwhile, boil some salted water and par boil your Chinese noodles, about 6 minutes. Taste- add more flavors here if you think you need them.
Add your noodles to your chicken and veggie mix. Stir all together.