CREAMY HONEY MUSTARD CHICKEN

4 chix breasts
2T olive oil
2T butter
1T minced garlic
1c white wine
1T Dijon mustard
1T grainy mustard
3T honey
1/2c heavy cream (or whole milk)
1/2c chicken broth
salt and pepper

Heat a large skillet over med-high heat. Add butter and oil to the pan. Trim and pound the chicken and season. Add to skillet and brown both sides. Remove to plate. Reduce pan to med and sauté garlic. Add wine and reduce to half. Add mustards. Add heavy cream, chicken broth, and honey. Add chicken until cooked through.

CREAMY CHICKEN, BACON, & BRUSSELS SPROUTS (Michael Symon)

This is a great 15 min/one pan dinner. It tastes like a fancy restaurant dish and is so easy to make!

4-6 chix breast pieces, pounded
4 strips bacon, cut into pieces
4c Brussels sprouts, quartered
3/4c dry white wine or sherry
1T Dijon mustard
3T olive oil
salt and pepper
half and half or whole milk, just a splash to finish the sauce (if desired)

Heat a large cast iron (or other) skillet over med-high heat. Season chicken on both sides. Add 3T of oil to the skillet and heat. Cook chicken for 3 min per side. Remove chicken to plate and add bacon to pan and cook about 2 min. Slide bacon to the sides and add Brussels sprouts to pan. Cook until golden brown, 3-4min. Add wine and mustard and stir. Cook until sauce is reduced. Season with some salt and pepper. Add half and half to make sauce creamy. Add chicken to the pan and serve.

KEY LIME ICEBOX PIE

1 (14oz) can sweetened condensed milk
1T lemon zest
1t lime zest
1/2c key lime juice
3 egg yolks
1/4c buttermilk
graham cracker pie crust

Preheat oven to 325* In a small bowl, whisk together first 4 ingredients. In a large bowl, beat egg yolks on high for 5 min. Slowly whisk in milk mixture and buttermilk. Pour in pie crust and bake for 20-25 min until edges are set. Let cool for 1 hour, freeze for 4 hours, and serve with whipped cream.

*For Strawberry-Lemon Pie, substitute 1/2c of strawberry preserves for key lime juice.

BOWTIE SKILLET ALFREDO (Pioneer Woman)

12oz bowtie (farfalle) pasta, cooked
2 chix breasts, cut into thin strips
1T butter
1T olive oil
2 cloves garlic, minced
1/2c chicken broth
1/2c half-and-half
1/4c heavy cream
(you may use any combo of milk, cream, etc to total 3/4c)
1c fresh parmesan, grated
1c grape tomatoes, halved
6oz baby spinach leaves
fresh parsely

Heat large skillet over med-high heat with butter and olive oil. Season chicken with salt and pepper and saute until cooked through and golden brown. Remove to bowl and add garlic to pan- saute 1min. Add broth and reduce for 2min. Reduce heat to med and add half-and-half, cream, and salt/pepper. Add parmesan and whisk until combined and thickened. Add tomatoes, spinach, chicken, and pasta. Cook until spinach wilts, add parsley and serve.  

CHICKEN TAMALE CASSEROLE

1/3c milk
1 egg
2T taco seasoning
1/4t red pepper flakes
1 (14 3/4oz) can corn, drained
1 box corn muffin mix
1 (4oz) can green chiles
1 (10oz) can red enchilada sauce
2c shredded, cooked chicken (I do mine in the crock pot with sliced peppers)
1/2 onion, carmelized (optional)
3/4c shredded cheese
Optional toppings: cilantro, diced tomato, avocado slices, sour cream, salsa

Preheat oven to 400* Spray 9x13 dish. In a bowl, stir together first 7 ingredients (using only 1T of taco seasoning). Pour into dish and bake 15-18min. Stir together chicken and onions with remaining taco seasoning.When the cornbread is done, prick all over with a fork, and pour enchilada sauce over the top. Top with chicken mixture and cheese. Bake 15 min and let stand 5-10min. Serve with additional toppings of your choice. 

COCONUT CHICKEN SATAY (100 Days of Real Food)

1lb chicken, cut into strips
1/2c peanut butter
1/2c coconut milk
1T fresh lime juice
1T rice wine vinegar
2T soy sauce
1T honey
3t garlic, minced
1/2 a fresh jalapeno (seeds removed)- optional
1/8t chili powder
1/3c shredded coconut
skewers

Preheat oven to high broil. Soak skewers in water. Thread chicken strips on skewers and put on foil lined baking sheet (I also put a cooling rack in my baking sheet). In a food processor or blender puree the sauce with the PB, coconut milk, lime juice, vinegar, soy sauce, honey, garlic, jalapeno, and chili powder. Remove 1/2c of sauce for basting chicken and save the rest for serving. Coat the chicken with 1/4c of the sauce. Broil for 4-5 min. Flip skewers and bast with remaining 1/4c of sauce. Broil 4-5 min more. Sprinkle with coconut and serve with dipping sauce. Yum!

CHICKEN AND DUMPLINGS

1T butter
2t olive oil
4 boneless chicken breasts
salt and pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2t dried thyme
2t garlic, chopped
4c chicken broth
3c water
parsley

DUMPLINGS:
2 1/2c flour
1T baking powder
1/2t baking soda
6T unsalted butter, melted
3/4 c buttermilk

1.  Heat the butter and oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

2.  Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, chicken broth, and water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Transfer the chicken to a plate; let cool. Shred the chicken and return it to the pot.

3.  Whisk together ½ cup of the flour and 2 cups of the cooking liquid in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

4.  Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter and buttermilk. Form dough into small balls. Reduce heat to low and drop the dough balls into the broth. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

VEGGIE CHICKEN RISOTTO (12 Tomatoes)

2 chicken breasts, cut to1-inch cubes
2 (14 oz.) cans low-sodium chicken or beef stock (more or less depending on preferred texture)
2 1/2 c Arborio rice
3/4 c dry white wine
1c water, optional
1 bunch asparagus, chopped
1-2 zucchinis, chopped
6oz. Portobello mushrooms, sliced
3T butter
2T olive oil
Parmesan, garnish
salt and pepper, to taste

1. Heat a large sauté pan or Dutch oven over high heat and add olive oil.When oil is hot, add chicken (seasoned with salt and pepper) and brown on all sides, 4-5 minutes. Set aside.
2.Add chopped asparagus, zucchinis and mushrooms and cook until just softened. 8 minutes. Set aside.
3. Melt butter in Dutch oven and add Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan. Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently. Add chix stock 1/2-2/3 cup at a time, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.When chicken stock is completely absorbed, taste rice and see if it s tender enough. Risotto should be thick, but still able to spread out a little.[You want it to be al dente, but if it s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.]
4. Serve hot and garnish with Parmesan cheese.

BLISTERED BRUSSELS SPROUTS (Southern Living)

•     1lb fresh Brussels sprouts
•     3T  canola oil
•     3/4 t kosher salt
•     1T honey
•     1T hot water
•     1T minced garlic (about 2 cloves)
•     1T soy sauce
•     1/4 t crushed red pepper, optional

Heat a 12-in cast-iron skillet over medium-high heat 5 minutes. Trim Brussels sprouts, and cut in half or quarters. Add canola oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet. Cook, without stirring, 4 minutes or until browned. Sprinkle with kosher salt; stir and cook 2 more minutes. Stir together honey and hot water. Stir minced garlic, soy sauce, dried crushed red pepper, and honey mixture into Brussels sprouts.

ORANGE CHICKEN

    4 chicken breasts, cut into bite sized pieces
·    2 eggs, beaten
·    2c Panko breadcrumbs
·    1/2c all-purpose flour
·    1 1/2c orange juice, fresh squeezed
·    1/4c soy sauce, low sodium
·    3T brown sugar
·    3T Mirin
·    1 1/2T Sriracha, optional
·    3 garlic cloves, minced
·    1 1/2t fresh ginger, grated fine
·    1T cornstarch
·    toasted sesame seeds
·    green onions, snipped

1.    Preheat oven to 425*F. Spray a large rimmed baking sheet with cooking spray and set aside.
2.    Coat the chix pieces in flour.
3.    Dredge each chicken piece in the egg and then in the panko and add to the prepared baking tray. Repeat with remaining chicken. Bake for 10 minutes and turn the pieces, then continue to cook for another 10 minutes, or until chicken is done to your liking.
4.    Meanwhile, add the orange juice, soy sauce, brown sugar, mirin, sriracha, garlic and ginger to a medium saucepan. Bring to a low boil, stir occasionally, turn heat down to low. When the chicken is just about done, add the cornstarch to the orange juice mixture and bring to a boil. Heat until thickened enough to coat a spoon. Remove from the heat.
5.    In a large serving bowl add the cooked chicken and top with the orange sauce, toss lightly to coat. Sprinkle with sesame seeds and green onions and serve with steamed white rice.