Sweet Chicken Sausage Breakfast Biscuits – Healthy Solutions Spice Blends 2016 Recipe Challenge Entry

Breakfast!!! Something my finicky shark 9 year old says on a regular basis. Only he shouts “Bek-fast!” No idea why. He’s quirky like that.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

But breakfast is my favorite meal of the day. Savory or sweet I love it all. I must admit that breakfast was not the first meal I thought of when entering the 2016 Blogger Recipe Challenge for Healthy Solutions Spice Blends‚ĄĘ. I actually made some really tasty cheesy meatloaf balls for my 11 year old. He loved them. So much they disappeared. I’m sure I’ll make a larger meatloaf version and share it with you later. But in keeping with all things healthy…

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you 5 year old Nicolas for picking mommy flowers this morning!

…for now let’s focus on these Sweet Chicken Sausage Breakfast Biscuits. Drool ūüėč

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

The seasoning blend I used to create an original Famished Fish recipe, with the help of Healthy Solutions Spice Blends‚ĄĘ, was their Encrusted Haddock blend. This seasoning has dehydrated onion and garlic, a mix of spices of what I think is oregano and maybe tarragon, cranberry and black pepper. Nothing artificial and no MSGs. Delicious stuff here. Delicious stuff.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I started with fluffy buttermilk style biscuits with the special herb blend and softened dried cranberries. The soft biscuits are paired with lean homemade chicken sausage patties with a touch of sweet brown sugar and savory seasoning. Topped with a gently fried egg, spring greens and tangy feta cheese, this breakfast sandwich is pleasing to the tastebuds, simple to make and perfect for a weekend brunch.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I love that I was able to put this entire meal together in under 30 minutes-aside from the rest time of the dough of course, yet no one would be the wiser. They would think you slaved in the kitchen all morning.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you Healthy Solutions Spice Blends‚ĄĘ for the truly unique seasoning that I built this Low Salt/Low Sugar breakfast around. I hope you get to make this in your kitchen soon. Always “Blending Healthy with Great Taste”.

That's some serious egg right there!

 

Be sure to visit my YouTube channel and check out the recipe prep below.

Sweet Chicken Sausage Breakfast Biscuits

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 439 calories

Fat 20 g

Carbs 42 g

Protein 23 g

8


Sweet Chicken Sausage Breakfast Biscuits

Ingredients

    For the Herbed Cranberry Buttermilk Biscuits

  • 2 and 1/3 cups flour, divided
  • 2 Tb baking powder
  • 1 tsp salt
  • 2 tsp Healthy Solutions Encrusted Haddock Seasoning Blend
  • 5 Tb shortening
  • 1 Tb honey
  • 2 Tb buttermilk powder
  • 1 cup low fat milk
  • 1/3 cup dried cranberries soaked in 3 Tb hot water
  • For the Sweet Chicken Sausage Patties

  • 1 lb ground chicken or turkey
  • 1 Tb Healthy Solutions Encrusted Haddock Seasoning Blend
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 2 Tb brown sugar
  • For the Sandwiches

  • 8 Eggs
  • 2 cups baby spring greens
  • 4 Tb crumbled feta cheese

Instructions

  1. Preheat oven to 425F.
  2. In a large bowl, whish together 2 cups flour, buttermilk powder, baking powder, salt and spice blend. Cut in the shortening with a pastry cutter until mixture resembles large peas. Add the honey and milk and mix just until combined. Cover with a paper towel and set aside to rest for 30 minutes.
  3. Meanwhile, in a large bowl combine the ground chicken and remaining ingredients and mix well. Form mixture into 8 patties about 1/2 inch thick. Set aside.
  4. Heat a griddle to 350F. Spray with nonstick cook spray. Brown chicken patties for 4 minutes on one side. Flip and brown 4 minutes more. Cover with foil to steam and cook through another 3-5 minutes until no longer pink. Set aside.
  5. Meanwhile, dust a cutting board with 1/3 cup flour. Turn dough out onto floured surface. Add soaked and DRAINED cranberries. Gently fold cranberries into dough. Knead about 8 times, turning one quarter turn and folding over each time, pressing with heels of hands, until smooth.
  6. Roll dough out to a rectangle about 3/4 inch thick. Cut with 3 1/4 inch biscuit rounds into 8-9 biscuits. Reroll as needed. Transfer biscuits to a baking sheet. Bake at 425F for 10-14 minutes until lightly browned. Remove from oven to cool.
  7. Wipe grill clean. Spray with nonstick cook spray. Crack 8 eggs on griddle. Sprinkle with salt and pepper and cook 3 minutes on one side. Flip over carefully and cook until desired doneness.
  8. To serve, split open biscuit, top with 1/4 cup baby greens, one sausage patty, one egg and 1/2 tablespoon crumbled feta cheese. Top with other biscuit half and serve.

This post was sponsored by Healthy Solutions Spice Blends‚ĄĘ. I received free product from the sponsor for participating in their 2016 Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Slowcooker Green Chicken Tortilla Chili Soup

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Have you ever been to those home parties where they sell you amazing dishes and unique microwavable crocks all while satiating your cravings for unique foods like fruit pizza and microwavable chicken chili? Well I’ve devoured said microwavable chicken chili at numerous home parties and had quite a hankering for it a while ago.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

I’ve been sitting on this post waiting for just the opportune season to share it. And with this crazy but much needed California rain and wonderful winter chill, I figured now was a better time than any.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

I made this chicken chili with the flavors of my craving in mind but this pretty much turned out as a near cross breed to chicken tortilla soup with all the yumminess I added. But hey, whose complaining?

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

So I crumbled tortilla chips on mine. Please, do not alert the carb police!

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

I took the guesswork out of the cooking steps and made this in my slowcooker. My husband shredded the chicken for me¬†before I came home from work, so all I had to do was come home and eat it! It’s loaded with green vegetables and so delicious!

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Fresh bone in chicken breast gives this soup a rich broth while tender dark meat adds more deep flavors.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Fiber full beans and tangy tomatillos put the “chili” in the soup.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

This flavor packed chili soup will definitely cure any comfort food craving.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Slowcooker Green Chicken Tortilla Chili Soup

Prep Time: 20 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 30 minutes

Number of servings: 8

Per Serving 224 calories

Fat 12 g

Carbs 12 g

Protein 17 g

8


Slowcooker Green Chicken Tortilla Chili Soup

Ingredients

  • One whole bone in chicken breast
  • 1 pound boneless chicken thigh
  • 1 large zucchini, quartered lengthwise, then diced
  • 1 large green bell pepper, seeded and diced.
  • 2 poblano chilies, seeded and diced
  • 3 tomatillos, diced
  • 1 large white onion, diced
  • 7 cloves garlic, smashed
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1/4-1/2 tsp chili powder (depending on spice intensity)
  • 1 tsp oregano
  • 1/2 tsp celery salt
  • 1/2 tablespoon chicken bouillon
  • 1 bay leaf
  • 6 cups of water
  • 2 - 14 oz cans white beans, drained and rinsed

Instructions

  1. Prepare the vegetables by dicing the bell peppers, poblano chiles, tomatillos, onions, and zucchini into equal small dices. Smash the garlic with the back of a wooden spoon and leave whole.
  2. In a large skillet (or in a slow-cooker with stovetop setting), heat to medium and add 1 Tb oil and then add all the vegetables. Sautee lightly about 3 minutes. Season the chicken pieces with salt and pepper. Push the vegetables to the side and sear the chicken lightly on each side.
  3. Add the vegetables to the bottom of the slow-cooker and top with the chicken. Add the remaining spices, chicken bouillon and bay leaf. Add the beans and 6 cups water.
  4. Cook on low heat for 6-8 hours.
  5. Carefully remove the chicken from the pot and shred into bite sized pieces, throwing out the chicken bones and bay leaf.
  6. Return the chicken to the pot and stir gently.
  7. To serve, ladle into bowls and top with tortilla chips, shredded cheddar cheese, diced avocado, and/or chopped cilantro, if desired.

Notes

To serve, ladle into bowls and top with tortilla chips, shredded cheddar cheese, diced avocado, and/or chopped cilantro, if desired. (Nutrition not included.)

Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
I am in the kitchen making a scrumptious dinner and my kids are opening and closing the refrigerator and cabinets the entire time scrounging for food. As I’m tripping over toys and little feet I’m reminding them, “I’m making dinner! It’s almost ready!”

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky SharkThroughout all the constant interruptions it finally gets on the table and I hear, “I want a peanut butter sandwich!” So I compromise (word of the day from my son’s behavioral aide) and I say, “Okay, one bite of mac and I’ll make you a sandwich.”

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
Needless to say that sandwich remained untouched after my 5 year old tasted my mac.This Five Cheese Chicken and Cauliflower Orzo is absolutely Hands-Down-Get-In-My-Book-Must-Make-Again-Delicious!!

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
My oldest child had seconds. My finicky shark ate everything except the chicken (sometimes he’s a vegetarian), my youngest boy ate all the orzo, and my little girl ate it all! My biggest fish had three helpings. I had to stop at one but…oh-my-goodness…

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
Now I basically just threw a bunch of yummy food together with what was in my kitchen staples, but shop for these ingredients again I will, because the proper ratio of the five cheeses is what made this meal! And no heavy cream was used whatsoever! Just reduced fat cream cheese, chicken broth and a mix of cheeses lent to this dish’s irresistible creaminess.

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark

So get to it! Make this!! You must!! It literally only takes about 30 minutes from start to finish!

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark

Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 549 calories

Fat 26 g

Carbs 49 g

Protein 29 g

8


Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Ingredients

  • 1 lb package orzo pasta, uncooked
  • 14 oz chicken breast
  • 1 head cauliflower, roughly chopped
  • 1/4 cup white onion, diced
  • 3 cloves garlic, pressed
  • 1 Tb canola oil
  • 4 Tb butter, divided
  • 2 quarts water
  • 1/2 tsp salt
  • 2 Tb chicken bouillon
  • 4 oz Neufch√Ętel cheese
  • 2 oz part skim mozzarella cheese, fresh grated
  • 3 oz Colby jack cheese, fresh grated
  • 3 oz cheddar cheese, fresh grated
  • 1 oz parmagiana reggiano cheese, fresh grated plus more for garnish
  • 2 Tb chopped basil, for garnish

Instructions

  1. In a large pot, bring 2 quarts of water to a boil. Add the chicken (and dash salt), and reduce heat to medium high. Cover and boil until cooked through, about 10-12 minutes.
  2. Meanwhile prep the vegetables by roughly chopping the cauliflower, dicing the onion and pressing the garlic.
  3. Then in a large skillet with a lid, melt 2 Tb butter with the canola oil over medium heat. Add the cauliflower and sauté about 5 minutes.
  4. Add the diced onion and pressed garlic. Sprinkle with 1/2 tsp salt. Sauté for another 3 minutes. Reduce heat to low, cover and steam about 3 minutes while the chicken finishes cooking.
  5. Remove the chicken from the pot (do not drain!) and carefully dice it (it will be hot!).
  6. Add the chicken bouillon to the skillet. Add the diced chicken and the reserved cooking liquid. Stir in the dry pasta. Cover and simmer on medium low heat until most of the liquid is absorbed and the pasta is tender, about 7-8 minutes, stirring halfway through cooking time.
  7. Reduce heat back to low. Stir in the neufchatel cream cheese and remaining butter and combine until smooth. Stir in the remaining cheeses until melted. Remove from heat and cool slightly before serving. The sauce will thicken additionally upon standing.
  8. Spoon onto plates to serve. Sprinkle with additional grated Romano cheese and fresh basil, if desired.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Very few foods make it on my favorite-never get sick of-can eat it everyday-snack time-meal time-get in my belly-list. One of those is yogurt. Greek yogurt. Now 5 years ago when I started eating Greek yogurt, I may have made a sour face but seriously, I eat it plain with my granola winnings at least once or twice a week now. I actually love the plain unflavored Chobani!

Chobani makes a great thick Greek yogurt-and they offer fat free too! And I love cooking with it! Or using it instead of sour cream. So when Chobani asked me to network with them for their #MadeWithChobani event for Game Day Tailgating goodies, of course I said “yes!”

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

A bit of recipe developing and a craving led me to make these no fat added baked chicken wings and potato wedges with blue cheese yogurt dip. Mmm, I don’t think I’ve ever had such a healthy and super tasty game day appetizer ever! (Except maybe the crudit√© tray.)

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

My favorite part about these wings is they are messy in a healthy good way! They are crisp on the outside with a peppery blend of spices coating every inch. The inside is juicy tender, not from grease like a typical fried wing, but from actual juices brought out by the tenderizing marinade of Chobani Plain Greek Yogurt and garlic chili sauce (Sriracha).

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

The crisp tender potato wedges-well they don’t use Chobani, but they do go awesome with the Blue Cheese Yogurt Dip!

Oh, and a shot glass is perfect for serving the Blue Cheese Yogurt Dip for the perfect portion of yummy! Just use some celery sticks to dig way at the bottom.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

I hope you get a chance to make this for your next ball game or holiday party!

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Such simple and fresh ingredients!

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Cut the wings on the joints and toss the wing tips.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Mix the marinade and toss with the wings in a zip tight bag.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Mash together the blue cheese, seasonings and garlic with the lemon juice and vinegar.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Toss the potatoes with the seasoning blend after they’ve been lightly coated with cooking spray.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Bake them skin side down on a baking sheet coated with cooking spray.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Bake the chicken wings after they have marinated at least 2 hours.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Sprinkle them with the pepper blend and broil for a few minutes to crisp them up and seal in the flavor.

Peppery Baked Wings and Wedges (Lowfat) #MadeWithChobani | Famished Fish, Finicky Shark

Yum!!!

Hey, you don’t have to wait for game day to make these! Make them your dinner tonight! Everything is better when it’s #MadeWithChobani.

And here’s the recipe!

Peppery Baked Wings and Wedges (Lowfat)

Prep Time: 2 hours, 15 minutes

Cook Time: 45 minutes

Total Time: 3 hours

Number of servings: 5

Per Serving 747 calories

Fat 39 g

Carbs 51 g

Protein 50 g

5


Peppery Baked Wings and Wedges (Lowfat)

Nutrition is for 5 Servings. For a lighter version, serve only 4 potato wedges (recipe is for 8 slices/person) and 2 Tb of dipping sauce with 4 wing pieces and celery.

Ingredients

    For the Baked Wings

  • 2 lbs chicken wings, trimmed, and cut at the joints (about 10 wings)
  • 1/2 cup Chobani Plain Greek Yogurt (Nonfat)
  • 1/4 cup garlic chili sauce (Sriracha)
  • 6 Tb Six Pepper Blend spice mix (Durkee)
  • 1 1/2 tsp brown sugar
  • cooking spray
  • Blue Cheese Yogurt Dip

  • 1 cup Chobani Plain Greek Yogurt (Nonfat)
  • 2 oz blue cheese crumbles
  • 1 tsp garlic pur√©e
  • 2 tsp dried parsley
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 Tb lemon juice
  • 1 Tb apple cider vinegar
  • For the Potato Wedges

  • 5 russet potatoes, cut into wedges of equal size, about 1 inch thick
  • 1/4 cup dry parmesan cheese
  • 1 Tb all purpose flour
  • 1 tsp garlic salt
  • 1 tsp seasoning salt (Lawry's)
  • 1/4 tsp cayenne pepper
  • cooking spray

Instructions

  1. Trim and remove chicken wing ends and cut at joints to separate wings into two. Rinse and pat dry. Combine the yogurt and garlic chili sauce in a small bowl. Place the chicken in a zip tight bag and pour yogurt marinade over chicken. Seal and massage chicken in bag to coat. Let marinate in refrigerator for at least 2 hours, but no longer than 12 hours.
  2. Prepare the blue cheese yogurt dip by combining the blue cheese, garlic and seasonings with the lemon juice and vinegar. Blend well. Fold in the yogurt and refrigerate until ready to serve.
  3. Preheat the oven to 350F.
  4. For the potatoes: Wash and scrub the potatoes and slice into wedges, lengthwise, approx. 8 slices per potato. Spread them on a baking sheet and coat with cooking spray.
  5. Transfer the potatoes to a zip tight bag. Add the seasonings to the bag and shake to coat. Spread the potatoes back on the baking sheet and place skin side down, spaced evenly apart. Spray once more with cooking spray.
  6. Bake for 35-40 minutes. After potatoes are fork tender, place potatoes under the broiler for 5 minutes to crisp and brown lightly.
  7. For the chicken wings: Remove the chicken from the marinade and place on a baking sheet that has been sprayed with cooking spray. Discard the remaining marinade.
  8. Bake for 30 minutes, turning after 20 minutes.
  9. Remove baked chicken from oven. Combine pepper seasoning and brown sugar and shake gently over baked chicken. Turn to coat, then turn again. Broil for 5 minutes until skin is crisp and bubbly.
  10. Remove potatoes and chicken from oven. Let cool slightly. Serve with celery sticks and blue cheese yogurt dip.

Notes

Potatoes and chicken can be baked at the same time and broiled at the same time. Put the potatoes in the oven first. Serve with celery sticks, if desired.

 

Lemon Chicken and Broccoli

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

There’s a thing about Chinese food. It’s either super greasy and laden with salt, or it’s simple, lightly woked and bursting with freshness.

I choose to make my Chinese food at home the latter way. I love my vegetables to be crisp tender and bright, therefore I blanch them. And I prefer my meats to be grilled with a bit of sauce that can actually stick. So I toss my proteins in cornstarch and lightly cook them in a touch of oil, then add in my sauce.

 

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Enter this Light Lemon Chicken and Broccoli. Where I’ve diced little pieces of lean chicken breast and tossed them in cornstarch, then cooked them evenly and tossed together with freshly blanched broccoli.

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Our family loves Chinese buffets, but I really wish more of the selections were made like this, instead of swimming in salty sauce and loads of grease. Maybe it’s the just the buffets that make it this way. Because I have dined at Chinese restaurants, and their food-so much better!

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

I love the bright green of this broccoli and light coating on the chicken. Such a match made in poultry.

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Lemon Chicken and Broccoli

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 311 calories

Fat 16 g

Carbs 13 g

Protein 30 g

4


Lemon Chicken and Broccoli

Ingredients

  • 14 oz chicken breast, diced in 1/2" pieces
  • 2 Tb cornstarch
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb broccoli florets
  • dash salt
  • dash pepper
  • dash garlic powder
  • dash chili powder (optional)
  • 1 Tb canola oil, divided
  • 1 cup cold water, divided
  • 1 tsp cornstarch
  • 2 Tb lemon juice
  • 1/2 tsp minced ginger
  • salt and pepper to taste

Instructions

  1. In a large skillet or wok set over medium heat, heat 1/2 Tb canola oil. Add the broccoli and season with salt, pepper, garlic and chili powders. Saute lightly to coat then pour 1/4 cup water over and cover. Cook until crisp tender, about 3-4 minutes.
  2. Transfer broccoli to a colander and rinse quickly under running water. Set aside.
  3. Toss the chicken in 2 Tb cornstarch, 1/2 tsp salt and 1/2 tsp pepper.
  4. Wipe the skillet then add remaining 1/2 Tb canola oil. Cook the chicken over medium, stirring occassionally, until cooked through and no longer pink, about 5 minutes.
  5. In a small bowl, combine the remaining 3/4 cup cold water, 1 tsp cornstarch, lemon juice and ginger. Pour over the chicken and season with salt and pepper.
  6. Cook until sauce is slightly thickened and bubbly, then add back in broccoli, until heated through.
  7. Serve with rice or noodles, if desired.

Thai Chicken and Potato Curry – #SRC

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Do you ever flip through a cookbook or a magazine and find that special recipe you always wanted to make? The exotic one with the special ingredients but the simplest of steps? As I was browsing through¬†Corina’s blog at Searching for Spice, I came across this recipe for Thai Chicken and Potato Curry.

I was assigned Corina’s blog for this month’s Secret Recipe Club reveal, where a group of bloggers are given a new bloggers online cookbook to share a recipe of their liking.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

The beauty of this dish had me anticipating dinner. Even after eating at the buffet for my son’s birthday lunch, I still came home and made this wonderful meal, that even my husband enjoyed a second helping of, because it was that satisfying. Even my baby was gobbling up curry soaked rice. She loves to eat!

What I love about Corina’s blog is her variety of curry, spicy and savory dishes. She and I share a love of curries and ethnic foods. I think I may have to dog ear her entire blog, as a cookbook of my own collection to store away for safe keeping. She did, in fact, begin her blog as a way to record all of her recipes in one place. What a great way of keeping memories and favorites!

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Some recipes on her blog I was especially drawn to was her Chicken Katsu Curry, which was¬†gorgeous fried chicken pieces¬†served with a rich curry sauce,¬†Capsicum Subzi, an Indian vegetable curry and rice dish, and a beautiful caramelized Banana Upside Down Cake. I’m telling you, her blog is endless. You really need to check it out! And here’s my version of her delicious Thai Chicken and Potato Curry which she points out, you can do just about anything with.

What I love about this recipe is that I was able to use my collection of fresh refrigerated¬†herb pastes, like chili, ginger and lemon grass, and plucked leaves straight from my lemon tree. I chose bamboo shoots, baby corn and sweet peas as my accompaniment to the chicken and potatoes. This dish is a gorgeous coconut milk based yellow curry that is full of spunk. A true dish that belongs on my “make again” list.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Getting the curry sauce going.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Stirring in the chicken breast strips.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Stirring in the veggies after the chicken is cooked through.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Heated through and ready to serve.

If you really want to try an easy ethnic recipe, please put this on your list. Your tummy and taste buds will thank you!

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Thai Chicken and Potato Curry ‚Äď #SRC

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 718 calories

Fat 32 g

Carbs 82 g

Protein 31 g

4


Thai Chicken and Potato Curry ‚Äď #SRC

Ingredients

    Rice

  • 1 cup jasmine rice, dry
  • 1 1/2 cups water
  • For the Curry

  • 1 Tb peanut or macadamia nut oil
  • 1 tsp chili paste
  • 2 tsp garlic paste
  • 1 Tb ginger paste
  • 1 Tb lemon grass paste
  • 1/2 tsp turmeric
  • 1/2 black pepper
  • 2 Tb water
  • For the Dish

  • 13.5 oz can coconut milk
  • 8 oz chicken stock
  • 3/4 lb chicken breast, slice thin
  • 2 small golden potatoes, scrubbed and cubed
  • 5 oz can bamboo shoots
  • 15 oz can baby corn
  • 1/2 cup frozen sweet peas
  • 1 to 2 teaspoons fish sauce

Instructions

  1. Combine the rice and water in a medium saucepan. Bring the water to boiling, then reduce heat to low, cover and simmer until water is absorbed, about 20 minutes.
  2. In a small dish, combine the curry ingredients until blended.
  3. Heat a wok or non stick skillet over medium heat and add the oil. Pour in the curry and cook until it bubbles and thickens slightly, about 2 minutes.
  4. Pour in the coconut milk and add the potatoes. Stir to combine. Add enough of the chicken stock to cover the potatoes. Reduce heat to medium low and simmer, uncovered for about 10 minutes.
  5. Stir in the chicken and remaining chicken broth. Continue simmering until chicken is cooked through, about 5-7 minutes, stirring occasionally. Stir in the vegetables and heat through.
  6. Remove from heat and add the fish sauce to taste. Serve with jasmine rice.

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Chai Curry Chicken Kabobs and Garden Cilantro Rice – #HotSummerEats

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

I’ve been grilling it up indoors for #HotSummerEats. I must admit, I get a little envious when my husband barbecues on the outdoor grill for the family. The cool calmness of babysitting food over a wild flame is the epitome of summer.
But lo I am tied to my indoor griddle as our backyard grill must be put to rest.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
But I like it! I feel like I have power over the food. “I rotate you this way and you cook that way.” It’s still soothing.
And I had a lot of fun photographing this meal too! The bright summery colors and hearty bounty were extremely photogenic.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
And I thank Intensity Academy for their unique Chai Curry Chup! When I opened the bottle and sampled a taste it immediately reminded me of spice and salt covered fruit on a hot day. These kabobs were meant to be basted in the sweet and spicy sauce.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
And Gourmet Garden’s wonderful line of herbs and spices were perfect for mixing in the heart brown rice accompaniment!
This event has given us the opportunity to share our summer favorites and giveaway some goodies, so after you print out the recipe, don’t forget to enter the giveaway here, and check out the other bloggers as well!
Happy grilling!

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

 Some prep images.

 

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

A beautiful bounty.

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

Easy squeeze convenience.

 

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

Basting on some beautiful Chai Curry Chup.

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

*Brown rice derived from Back to her Roots right here.

Chai Chup Chicken Kabobs and Garden Cilantro Rice

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 4

Per Serving 908 calories

Fat 30 g

Carbs 137 g

Protein 31 g

4


Chai Chup Chicken Kabobs and Garden Cilantro Rice

Ingredients

    For the Chicken and Fruit Kabobs

  • 1.25 lb chicken tenderloins
  • 1 mango, peeled, pitted and cubed
  • 1/2 large papaya, seeded, scooped and cubed
  • 1 whole pineapple, peeled, cored and cubed
  • 1/2 cup Chai Curry Chub, plus more for brushing
  • For the Garden Cilantro Rice

  • 1 Tb butter
  • 1 1/2 cups brown rice
  • 2 3/4 cup water
  • 1 tsp chicken bouillon
  • juice and zest of 1 lemon
  • 2 Tb Gourmet Garden cilantro paste
  • 1 tsp Gourmet Garden garlic paste
  • 1 Tb Gourmet Garden lightly dried cilantro

Instructions

  1. For the rice, melt the butter in a medium pot over medium heat. Stir in the brown rice, lemon juice, lemon zest, water and chicken bouillon. Bring to a simmer, cover and reduce heat to low. Simmer, covered for 30-35 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes.
  2. Stir in the cilantro and garlic pastes. Garnish with light dried cilantro and lemon slices if desired.
  3. For the chicken, cut the tenderloins into 16 equal pieces. Place the chicken in a shallow dish and cover with 1/2 cup Chai Curry Chup.
  4. While the chicken is marinating, prepare the fruit, removing peels, seeds or cores as needed and cubing into bite sized pieces.
  5. Skewer the chicken and fruit on each of 8 skewers, alternating the chicken and fruit. Skewer the remaining fruit on each of 4 skewers.
  6. Prepare an indoor or outdoor grill with non stick spray. Grill over medium low to sear the chicken, then cover with foil to cook through, 10-15 minutes total. Use additional Chai Curry Chup to baste the chicken and fruit, rotating the skewers as needed to cook evenly.
  7. Keep covered until ready to serve.

Notes

Serve with Cilantro Rice. Makes 4 Servings, 2 chicken and fruit and 1 fruit skewer per person.

This post was sponsored by Intensity Academy and Gourmet Garden. I received one bottle of Chai Curry Chup and a variety of Gourmet Garden products from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Cherry Chipotle Chicken Wings and Caribeque Shoestrings – #HotSummerEats

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

I’ve been on such a huge hot wing kick they’ve practically been coming out of my ears. So of course when I was asked¬†on social networking¬†what I would make with Not Ketchup’s Cherry Chipotle sauce, I immediately wanted to make hot wings with it, because -hello- it says “chipotle” on the bottle. That does mean hot, right?!
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
And when I received my Cherry Chipotle sauce for our #HotSummerEats event, the first thing I did was taste it. It was delicious-sweet and tangy with the kicker spice. Yes the sauce was made for hot wings. And hot wings are made for summer.
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
Caribeque also sponsored our event with a bottle of Calypso Kick seasoning. This jerk style seasoning complements any meal or side or appetizer with its bold flavor. So naturally I paired shoestring vegetables with the chicken wings to create a bed of deliciousness. The shoestring vegetables were so delicious that my four-year-old kept sneaking bites. He had no idea he was eating onions and zucchini!
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
My favorite part about these recipes-they are so simple to prepare! If these recipes sounds good to you, please enter the contest here for your chance to win the products used and more! And for more recipes from this event check out these ideas from other bloggers below.
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark
Prepare the shoestring onions and zucchini to marinate before making the chicken wings. Begin by slicing the onions thinly with a mandolin and separating the rings. Using a vegetable spiralizer,  spiral cut the zucchini. Whisk together the milk, lemon juice, and seasoning and add the onions and zucchini to soak. Set aside and prepare the chicken wings.
Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

So, so good!

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Coating the vegetables with flour and spice.

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Frying the coated vegetables.

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Draining the shoestring vegetables-so tasty with Calypso Kick!

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Cut the wings on the joints with ease.

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Coat the wings in the flavorful sauce.

 

Cherry Chipotle Chicken Wings and Caribeque Shoestrings | Famished Fish, Finicky Shark

Cherry Chipotle Chicken Wings and Caribeque Shoestrings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 705 calories

Fat 39 g

Carbs 50 g

Protein 37 g

6


Cherry Chipotle Chicken Wings and Caribeque Shoestrings

Ingredients

    For the Chicken Wings

  • 2 pounds chicken wings
  • 6 Tb butter
  • 1/2 cup Not Ketchup Cherry Chipotle Sauce
  • 1/2-1 tsp Caribeque Calypso Kick (optional)
  • 5-8 dashes tabasco sauce (optional)
  • For the Shoestring Vegetables

  • 2 small onions, sliced thin
  • 2 zucchinis spiralized
  • 2 cups milk
  • 1 Tb lemon juice
  • 1/2 tsp Caribeque Calypso Kick
  • 2 1/2 cups flour
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp Caribeque Calypso Kick
  • dash salt

Instructions

  1. Prepare the shoestring onions and zucchini to marinate before making the chicken wings. Begin by slicing the onions thinly with a mandolin and separating the rings. Using a vegetable spiralizer, spiral cut the zucchini.
  2. Whisk together the milk, lemon juice, and seasoning and add the onions and zucchini to soak. Set aside and prepare the chicken wings.
  3. Fill a large skillet with about 1-2 inches of oil or a deep fryer and heat to 350¬įF or medium high heat.
  4. Cut the chicken wing tips from the chicken wings along the joint and discard. Cut the drum from the wing along the joint.
  5. Fry the chicken wing portions until golden brown about 10 to 15 minutes per batch. Drain on paper towels.
  6. Meanwhile, in a small sauce pan melt the butter and whisk in Not Ketchup Cherry Chipotle Sauce, 1/2-1 tsp Caribeque Calypso Kick (optional) and a few dashes of Tabasco sauce (optional).
  7. Toss the chicken wings in the sauce and heat through. Place in the oven to keep warm.
  8. Return to the onion and zucchini strings. Combine the flour and seasonings in a large bowl and whisk together.
  9. Using tongs, grab a that small amount of the vegetable mixture and shake off the liquid. Toss lightly in the flour mixture and shake off excess.
  10. Drop the coated vegetables into the same oil pot that was used for the chicken and fry until light golden brown. Transfer to a paper towel to drain and sprinkle with dash salt.
  11. Continue frying in batches until all vegetables are fried, drained and seasoned.
  12. To serve, place a pile of shoestring vegetables and top with 3 to 4 chicken wings per person.

This post was sponsored by Not Ketchup and Caribeque. I received one bottle of Cherry Chipotle Sauce and a seasoning bottle of Calypso Kick from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

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Rustic White Bean and Kale Soup with Sausage

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

I’m a slave to my SD card. I put it in my camera, I put it in my laptop, I put it in my camera, I put it in my laptop. Well my precious SD card had a minor accident and I can no longer have said SD card meet my camera. So off to my iPhone 6 and these photos. They will just have to do. See, I made this super healthy white bean and kale soup with big slices of chicken sausage over the weekend, shared a mention of it on my Facebook page, and a sweet friend of mine requested I post the recipe.

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

It turned out fantabulous. My idea was to make it again, as I took no prep photos like I usually do. And then, well, I am always a people pleaser, so here I go, whipping up this post to share the recipe now. You all have a cooking imagination, no?

I called this soup rustic due to it’s flair of flavor. The buttery white beans and bitter kale are simmered with coriander and cumin and savory chicken broth, then tangy lemon juice is stirred in at the end to brighten the flavors, tame the kale, and make your mouth say, ah. Seriously, my kids didn’t even flinch at the green stuff!

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

I slow cooked this soup on high for 4 hours, but it can easily be slow cooked for 8, or low simmered for 2 hours. I blended half the soup (without the sausage of course) and mixed it back in, however it can be left as a whole just the same. It’s a gorgeous soup! And please, please, please serve it with crusty or buttery grilled sourdough bread. It’s just heaven soaking up the savory broth.

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

Rustic White Bean and Kale Soup with Sausage
Ingredients:
1 lb white beans (navy beans), sorted and rinsed
one bunch kale, stems removed, washed and chopped
5 links cured chicken sausage, sliced into 1/4″ slices
1 large white onion, diced
4 cloves garlic, smashed
1 Tb canola oil
1 tsp coriander
1 tsp cumin
1/2 tsp salt
1 Tb chicken bouillon
10 cups water
2 Tb lemon juice

Directions:
In a large skillet, heat the onion and garlic with the canola oil over medium high heat.
Saute until onion is tender. Add the sausage links and dash salt and pepper. Cook 2 minutes, then transfer to a large stock pot or crock pot, depending on cooking method.
Stir in the white beans, seasonings and water. (The lemon juice will be stirred in at the end.)
Cook in a stock pot over medium low with the lid tilted for 2 hours, in a crock pot over high heat for 4 hours, or over low heat for 8 hours.
Stir in the lemon juice. The soup is done at this point and ready to enjoy. For a smoother soup (as pictured above), scoop out half the bean and kale mixture with a slotted spoon and process in a blender or food processor. Stir back into the soup pot and serve.
Great served with a crusty bread or grilled buttered sourdough. For a vegetarian version, omit the sausage and use vegetable stock.

Please do enjoy! I just lapped up leftovers of this today. Yummy!!!

Rustic White Bean and Kale Soup with Sausage | Famished Fish, Finicky Shark

Tomorrow’s mission: buy a new SD card!

Rustic White Bean and Kale Soup with Sausage

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Number of servings: 12

Per Serving 195 calories

Fat 5 g

Carbs 27 g

Protein 13 g

12


Rustic White Bean and Kale Soup with Sausage

Ingredients

  • 1 lb white beans (navy beans), sorted and rinsed
  • one bunch kale, stems removed, washed and chopped
  • 5 links cured chicken sausage, sliced into 1/4‚Ä≥ slices
  • 1 large white onion, diced
  • 4 cloves garlic, smashed
  • 1 Tb canola oil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 Tb chicken bouillon
  • 10 cups water
  • 2 Tb lemon juice

Instructions

  1. In a large skillet, heat the onion and garlic with the canola oil over medium high heat.
  2. Saute until onion is tender. Add the sausage links and dash salt and pepper. Cook 2 minutes, then transfer to a large stock pot or crock pot, depending on cooking method.
  3. Stir in the white beans, seasonings and water. (The lemon juice will be stirred in at the end.)
  4. Cook in a stock pot over medium low with the lid tilted for 2 hours, in a crock pot over high heat for 4 hours, or over low heat for 8 hours.
  5. Stir in the lemon juice. The soup is done at this point and ready to enjoy.
  6. For a smoother soup (as pictured above), scoop out half the bean and kale mixture with a slotted spoon and process in a blender or food processor. Stir back into the soup pot and serve.

Notes

Great served with a crusty bread or grilled buttered sourdough. For a vegetarian version, omit the sausage and use vegetable stock.

 

Chicken Piccata with Angel Hair Pasta – #SRC

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

If ever there was a dish I wish I’d made sooner, it is this one. I think I’ve had Chicken Piccata maybe once before in my life. After last night this meal will have to be in my make again list at least once a month. And that is saying a lot, because in¬†my house, I rarely make things more than 6 times a year. No lie! I love variety!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

And apparently Kate loves variety too! Kate is a member of our Secret Recipe Club where we share recipes from other bloggers every month, and then, surprise, “we picked you!” It really is a fun way to “check out a new cookbook” every month. Especially Kate’s blog at A Spoonful of Thyme.

I don’t think I’ve ever spent so much time on another person’s blog perusing around and just reading everything!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Kate’s love of cooking came from many Sunday dinner’s at her grandmother’s house as a kid. Kate and I really have a lot of food love history in common, I noticed.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

She had loads and loads of recipes to choose from as she is really quite the recipe collector, like Warm Salad with Asparagus and Prawns and Mississippi Mud Cake. I searched and searched for something that really came from Kate. I almost made her lasagna, quite¬†literally called Kate’s Lasagna.

I like to pick recipes that are the most original when I do my SRC posts. Recipes that come from the blogger’s heart and not a recipe of a recipe.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

This Chicken Piccata is Kate’s spin on one of her favorites. And I already had all the ingredients in the house. (You mommies know you hate dragging all the kids out just to get a few ingredients from the store.) The only changes I made was adding a bit more butter and chicken stock (or pasta water in my case) and more capers. And I served this with angel hair pasta.

Oh my, this truly was one of the best things I’ve enjoyed. Making-this-again!!!! My hubby said—make more sauce!!! He loved it! Next time I’m doubling the sauce! It was so refreshingly delicious!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Ingredients:
2 chicken breasts
1/2 cup flour for dredging
1 tsp salt
1 tsp pepper
2 Tb olive oil
4 Tb butter, divided
1/4 cup dry white wine
2 cloves garlic, crushed
3/4 cup chicken stock, or pasta cooking water mixed with bouillon
2-3 Tb fresh lemon juice
2 Tb brined capers, rinsed and drained
1 lemon, thinly sliced
2 Tb parsley, chopped, for garnish
8 oz angel hair pasta, uncooked
1 Tb butter
1 Tb parsley, chopped
Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Directions:
Bring a large pot of salted water to boiling and cook the angel hair pasta as directed on the packaging. Reserve up to one cup of the pasta water when draining.

Begin by butterflying the chicken breasts, then slicing them all the way through. Pound the chicken if it is still too thick. This will make 4 pieces of chicken.

Sprinkle both sides of the chicken with the salt and pepper and dredge well in the flour.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Heat the olive oil and 2 Tb of the butter in a large skillet over medium high heat. Add the coated chicken pieces and cook on each side about 3 minutes. Transfer to a plate and keep warm in the microwave or oven.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Drain any remaining oil from the skillet and return to the stove top. Deglaze the pan with the wine, scraping up the tiny bits from the chicken. Add the rinsed capers and garlic and simmer two minutes until the wine is reduced by half.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Stir in the chicken stock or pasta cooking water mixed with 1 tsp chicken bouillon. Stir in the lemon juice and add the chicken back to the skillet. Cook for 2 minutes on each side, carefully flipping the chicken over. And yes, in all my haste I forgot to take a picture with the chicken in the sauce!

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

Transfer the chicken back to a warm plate. Add the remaining 2 Tb butter and lemon slices to the skillet and cook and stir until the butter has melted and the lemon slices have slightly softened.

To serve, toss the cooked angel hair pasta with 1 Tb butter and 1 Tb chopped parsley. Plate 1/4 of the pasta topped with one piece of chicken. Spoon over some of the sauce and sprinkle with additional chopped parsley. Serve with additional white wine, if desired.

Chicken Piccata with Angel Hair Pasta | Famished Fish, Finicky Shark

I used the same wine I cooked with, a refreshing Gew√ľrztraminer. It was perfection!

Chicken Piccata with Angel Hair Pasta

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 639 calories

Fat 31 g

Carbs 59 g

Protein 29 g

4


Chicken Piccata with Angel Hair Pasta

Ingredients

  • 2 chicken breasts
  • 1/2 cup flour for dredging
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tb olive oil
  • 4 Tb butter, divided
  • 1/4 cup dry white wine
  • 2 cloves garlic, crushed
  • 3/4 cup chicken stock, or pasta cooking water mixed with bouillon
  • 2-3 Tb fresh lemon juice
  • 2 Tb brined capers, rinsed and drained
  • 1 lemon, thinly sliced
  • 2 Tb parsley, chopped, for garnish
  • 8 oz angel hair pasta, uncooked
  • 1 Tb butter
  • 1 Tb parsley, chopped

Instructions

  1. Bring a large pot of salted water to boiling and cook the angel hair pasta as directed on the packaging. Reserve up to one cup of the pasta water when draining.
  2. Begin by butterflying the chicken breasts, then slicing them all the way through. Pound the chicken if it is still too thick. This will make 4 pieces of chicken.
  3. Sprinkle both sides of the chicken with the salt and pepper and dredge well in the flour.
  4. Heat the olive oil and 2 Tb of the butter in a large skillet over medium high heat. Add the coated chicken pieces and cook on each side about 3 minutes. Transfer to a plate and keep warm in the microwave or oven.
  5. Drain any remaining oil from the skillet and return to the stove top. Deglaze the pan with the wine, scraping up the tiny bits from the chicken. Add the rinsed capers and garlic and simmer two minutes until the wine is reduced by half.
  6. Stir in the chicken stock or pasta cooking water mixed with 1 tsp chicken bouillon. Stir in the lemon juice and add the chicken back to the skillet. Cook for 2 minutes on each side, carefully flipping the chicken over.
  7. Transfer the chicken back to a warm plate. Add the remaining 2 Tb butter and lemon slices to the skillet and cook and stir until the butter has melted and the lemon slices have slightly softened.
  8. To serve, toss the cooked angel hair pasta with 1 Tb butter and 1 Tb chopped parsley. Plate 1/4 of the pasta topped with one piece of chicken. Spoon over some of the sauce and sprinkle with additional chopped parsley. Serve with additional white wine, if desired.

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