Friday, July 17, 2009
I went to look for this recipe on our blog and was shocked to find it had not yet been posted! It is one of my all time favorite OAMC meals. I am a big fan of texture in my food, and this one really hits the spot.
1 cup onion, chopped
1 clove garlic, chopped
1/4 cup butter
1/2 cup flour
2 1/2 cups milk
3/4 cup cream of coconut or coconut milk
2 tablespoons curry powder
3 cubes chicken bouillon
1/4 cup lemon juice
1 cooked chicken, shredded (1 rotisserie chicken = 3 cups)
White Rice (I prefer Jasmine rice)
1. In a large skillet, cook onion and garlic in butter until tender. Stir in flour. Gradually add milk, stirring until smooth. Add coconut, curry and bouillon. Cook over medium heat until thickened. Add lemon juice. Reduce heat and simmer 10 minutes. Add chicken and cook 10 more minutes.
2. Serve over rice with condiments (toasted flake coconut, cashews, raisins).
Sunday, July 05, 2009
- 1/2 cup pineapple tidbits
- 1 medium kiwifruit, peeled and chopped
- 1/4 cup chopped sweet red pepper
- 1 tablespoon lime juice
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons plus 1-1/2 teaspoons lime juice
- 1 tablespoon canola oil
- 1 teaspoon grated lime peel
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 cup uncooked couscous
Directions:In a small bowl, combine the salsa ingredients; cover and refrigerate until serving.
In a large resealable plastic bag, combine the lime juice, oil, lime peel, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.
Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 3 in. from the heat for 5-6 minutes on each side or until juices run clear. Meanwhile, cook couscous according to package directions. Serve with chicken and salsa. Yield: 4 servings (1 cup salsa)
- 4 boneless skinless chicken breast halves (1 pound)
- 1/4 cup all-purpose flour
- 3 tablespoons butter, divided
- 1 cup sliced fresh mushrooms
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup sliced green onions
Directions:Flatten each chicken breast half to 1/4-in. thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375° for 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear. Yield: 4 servings.
- 3 tablespoons all-purpose flour, divided
- 1-1/2 teaspoons minced fresh rosemaryor .4 teaspoon dried rosemary, crushed
- 1-1/2 teaspoons rubbed sage
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless skinless chicken breast halves (1-1/2 pounds)
- 2 tablespoons olive oil, divided
- 20 garlic cloves, halved lengthwise
- 1/2 cup chopped onion
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup white wine or reduced-sodium chicken broth
- 1-1/4 cups reduced-sodium chicken broth
- 1 tablespoon butter, melted
- 3 tablespoons minced fresh parsley
In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes.
Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes.
Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat.
Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley. Yield: 4 servings.