Oregano Chicken with Fresh Tomato & Balsamic Sauce – DELICIOUS and low fat!!!

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balsamic, Chicken, Cooking, entree, Food, healthy, low-fat, main dish, oregano, Poultry, recipe, tomato

Oregano Chicken with Fresh Tomato & Balsamic Sauce

I think chicken is my favorite protein to cook with! It’s so versatile, healthy and just delicious! This dish was even more delicious than what I expected going in. I want to make it again, so I told myself I definitely needed to blog this recipe. Because yes, I do cook from my own blog! LOL! They are recipes that I loved enough to take the time to document and photograph, so in my book that means they’re worth revisiting!

Oregano Chicken with Fresh Tomato and Balsamic Sauce

Serves 4 people

Cooking time: 45 minutes

4 chicken thighs (I used bone-in with skin removed, as they add more flavor, but you could do boneless and reduce cooking time)

2 tsp dried oregano

1/2 tsp Kosher salt

2 tsp avocado or olive oil

2 cloves garlic, pressed or minced

2 shallots, thinly sliced

2 tbsp balsamic vinegar

2 cups cherry tomatoes, halved (I buy the multicolored heirloom cherry tomatoes. Delicious!!!)

1/4 cup chicken broth

1/4 cup white wine (Only use wine you would drink. If it’s not good enough for drinking, it’s not good enough for cooking!)

2 tsp capers, drained

2 tbsp lemon juice

Add oil to non-stick frying pan and heat over medium-high heat. Season one side of chicken with 1/2 of salt and rosemary and add to pan, seasoned side down. Season other side of chicken. Brown chicken on each side for about 2-3 minutes per side. When browned but not cooked all the way through, remove to plate and stick in a 350 oven while you continue cooking sauce.

Turn the heat on your frying pan down to medium-low and add garlic and shallots (You don’t want to burn your garlic! It turns bitter, ruins your dish and that pan is done!) stir until shallots are softened. Add vinegar and cook until mostly evaporated, scrapping the bottom of the pan while it cooks to get the yummy stuff off the bottom and into your sauce.

Stir in tomato halves, capers, chicken broth, wine, lemon juice and a little more salt and pepper to taste. Stir and simmer until well mixed. Add your chicken back in to the plan and turn to coat with sauce. Cover the pan and simmer on low for 15-20 minutes, turning chicken once, until chicken registers at least 165 degrees with a meat thermometer.

This is great served over rice! The sauce is fabulous, so you want something to soak up that goodness!!! I paired it with some artichokes cooked with lemon and garlic. So good!!!

I hope you enjoy!!!

Honey Sriracha Chicken – Sweet and Spicy!

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Asian, Asparagus, Chicken, Cooking, entree, Food, Honey, recipe, Sriracha

 I have all these ingredients on hand! Woohoo! I’m thinking we’ll be having this for dinner tomorrow night. It sounds so flavorful and I can keep it healthy.

Asian meals are my go-to for quick, delicious dinners!  Whether its ordering from a delivery restaurant or making my own versions, I am always finding an asian meal with LOTS OF SAUCY FLAVOR!  Not only saucy, but SPICCCYYYY!  This recipe combines sweet and savory with a nice kick of spice.  Sriracha is one of those hot […]https://madewithloveandwine.wordpress.com/2016/03/01/honey-sriracha-chicken/

Chicken Paprikash – I Couldn’t Stop Licking Up the Sauce!!!

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Chicken Paprikash, Cooking, Dinner, entree, Food, low-fat, Musrooms, Paprika, recipe

  

Why has it been so long since I made Chicken Paprikash??? The creamy sauce is so incredibly flavorful!!! I have to admit it! When I was cleaning up and putting leftovers away, I could not stop using the spatula to get the remaining sauce and licking it up! This is definitely going to have to go into my dinner menu on a more frequent basis! And using fat free sour cream helps to keep the fat levels down without sacrificing the flavor. I served it over brown rice and with artichokes on the side. It was a delicious dinner!

I know mushrooms aren’t a typical ingredient to this Hungarian dish, but my husband and I love them so much! I couldn’t resist adding them, since my daughter, who doesn’t like them, wasn’t at home to eat with us. They were a good addition to this dish.

Chicken Paprikash

1 pound bone-in chicken thighs, skin removed

Salt and pepper

Paprika

Olive Oil Spray

1 cup yellow onion, diced

1 clove garlic, minced or pressed

4 oz sliced baby bella mushrooms

1/2 cup low sodium, fat free chicken broth

1/2 cup white wine (I used a Chardonnay)

1 1/2 tbsp paprika

Salt and pepper

2/3 cup fat free sour cream

Spray frying pan with olive oil spray. Season chicken with salt, pepper and a little paprika. Brown chicken in the pan over medium high heat for about 4 minutes on each side. It doesn’t have to be cooked all the way through. Remove chicken to a plate and add onions to cook until tender. Spray more olive oil, if needed. Add mushrooms and garlic and cook until mushrooms are soft. Add paprika and salt and pepper to taste, stir. Return chicken to pan and coat with onion mixture. Add broth and wine, stir. Cover and allow to simmer for about 30 minutes over low heat until chicken is cooked through. Remove chicken to a plate and cook sauce until reduced by about half. Then add sour cream and whisk to mix sauce well. Add chicken and coat with sauce. Serve over rice or pasta. Use spatula to scrape up remaining sauce and lick it all up!!!

Enjoy!

Lemon Cream Chicken – A Low-fat Version of a Quick and Elegant Entree!

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Cooking, entree, Food, lemon cream chicken, low-fat, main dish

  
One of my favorite dishes is Lemon Cream Chicken. The flavor of this dish is warm and rich, but somehow the lemon makes it refreshing at the same time. It’s just a wonderful combination of flavors and is a quick yet elegant entree! It is perfect for impressing guests!

The only problem is that the “cream” part of the original recipe I found was very fattening, so I took on the challenge of creating a low-fat version of this recipe. I’ve made this version numerous times to rave reviews. I hope you enjoy it as well!

I usually serve this chicken over rice as the sauce covers the rice nicely. Last night, I served this over plain brown rice. It was delicious as usual!

Lemon Cream Chicken

4 boneless, skinless chicken thighs or breasts

½ tsp salt

½ tsp pepper

¼ cup flour, plus 1 tbsp, divided

1 cup fat free chicken broth

1 cup fat free half and half, divided

3 tbsp lemon juice (fresh or bottled)

½ pound sliced mushrooms ( I used baby bellas)

Optional: lemon slices

Spray a frying pan generously with canola oil spray. Season chicken with salt, pepper and ¼ cup flour. Brown chicken in frying pan over medium heat for 3-4 minutes each side. When browned transfer chicken to an oven proof plate and put in a 200 degree oven to keep warm. Meanwhile, add chicken broth to the drippings in the frying pan. Bring to a boil over medium heat, stirring to loosen bits from the bottom of the pan. Simmer uncovered, reducing by half. Stir in ¾ cup of the half and half, lemon juice and the mushrooms. Cook over medium-low heat for 5 minutes.

Combine the remaining half and half and flour in a bowl until smooth. Stir into frying pan and stir until thickened. Return chicken to frying pan and heat through, spooning sauce over chicken periodically.

Optional: To make this dish extra beautiful, serve with fresh lemon slices.