Another recipe from my old Joy of Cooking (1967), “Breast of Chicken Cockaigne” uses a small amount of both oil and butter in a quick simmer, then relies on a short rest in a covered pan to finish the cooking. … Continue reading Breast of Chicken Cockaigne
Yes, I’m calling it soup and my husband will just have to deal with it. I’ll make him some garlic bread to dredge in it. I’m starting with packaged chicken stock, but cooking the chicken in that stock for a … Continue reading Creamy Chicken and Rice Soup
No, it’s the dead of winter and not peak avocado time, but I picked up some ready-made guacamole for last weekend’s fish tacos, and only used one of the packages. It’s only 14° F outside today, so a bowl of … Continue reading Chicken and Creamy Avocado Pasta
Chicken paillard coated with almond flour, that is. I often just pound the chicken breasts, season with salt and pepper, and throw them on the grill, and they are terrific that way, but flouring before frying adds nice browning and … Continue reading Nutty Chicken Paillard
Put down that can opener! There is no condensed soup in this recipe, but it’s still easy to make. This is one of those recipes put together with things from the pantry—rice, sour cream, cheese, carrots, and, of course, chicken. … Continue reading Cheesy Chicken Rice Casserole
If boneless, skinless chicken breasts have you bored, poaching them will give you a better result, where the meat is just done instead of being overcooked and dry. From there, you can use it in a wide variety of recipes … Continue reading Poached Chicken Breasts
This post contains recipes for white beans, chicken wraps, and Anaheim pepper salsa. I know that the reasons for eating a meal of color are more serious than, say, not wearing white after Labor Day, but I’m bucking the nutritionists … Continue reading The Predominately White Meal
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