Thought I would try a quick chicken dish for lunch today. It wasn’t perhaps the prettiest dish but it was very tasty. I am sure chicken breasts would work too; just adjust the cooking time accordingly.
8 o.z. mushrooms
1 Tbs butter
4 boneless chicken thighs
1/4 cup chicken broth or water
4 o.z. cream cheese
1/4 cup cheddar cheese
Saute mushrooms and jalapeno in butter for about 5 minutes. Add chicken thighs and cover; cook for about 10 – 15 minutes or until chicken is cooked through flipping when needed. Remove chicken from pan and add broth and cream cheese until heated through. Stir in cheddar cheese until melted. Serve mushroom sauce over chicken thighs.
Just a quick post today for a simple chicken glaze I tried today. 3 easy ingredients for the sauce and some boneless chicken thighs made for a quick dinner. Pretty tasty; I almost felt it could have been sweeter but I wanted the mustard to shine through. I did mine on the stove top but I am sure baking or grilling will work well too.
2 Tbs honey
2 tsp mustard
1 tsp horseradish
Mix together all three ingredients and set aside. I opted for a pan sautéed chicken today so I began by cooking the chicken over medium high on one side for about 4 – 5 minutes; until it had just started to brown nicely. Season with salt and pepper if desired. Flip the chicken over; reduce heat to medium low and drizzle some of the glaze over chicken. I flipped the chicken several times glazing throughout until chicken was cooked through. Reserve a little of the glaze to drizzle over the chicken when serving.
Just a quick post for the chicken marinade Charles did yesterday. He was going to make an entirely from scratch recipe but we saw the Veri Veri Teriyaki and wanted to incorporate it; it’s an all natural product so it’s a great base to start with! Loved the results; he also made some awesome fried rice so I will have to get it posted soon too.
Spicy Teriyaki Chicken Marinade
1/2 cup teriyaki sauce ~ we used the Soy Vey – Veri Veri teriyaki brand
1/8 cup franks red hot sauce
juice of one lime
1/8 cup brown sugar
Combine ingredients for the marinade and add chicken in ziplock bag; we used about a pound of boneless chicken thighs. Refrigerate and allow to marinate for several hours. Grill, bake, or broil the chicken until cooked through.
I had a craving for some hot wings tonight but I happened to have some boneless chicken thighs that needed used first and thought I would compromise and see what I could make. I loved the way these turned out. Everything I love about hot wings and more. The only thing I did miss was the crispy skin as their was none, but the way the sauce clung to the chicken more than made up for the lack of skin. I debated about the best technique for preparing the chicken; I opted for the simple quick sautéed route. I thought I would bread the chicken but I am glad I didn’t. One of the things I dislike about “restaurant style” boneless wings is the heavy breading and lack of chicken. Not to mention these are a gluten-free option and lower in fat!
Boneless Buffalo Chicken ~ Spicy hot wings; well thighs to be precise
1/2 cup hot sauce ~ choose your favorite; I am not usually one for name dropping but I like Frank’s Red Hot
1/4 tsp crushed red pepper
1/4 tsp garlic powder
1/4 tsp black pepper
about 12 ounces chicken thighs; boneless skinless
salt and pepper to taste
In sauce pan mix hot sauce, crushed red pepper, garlic powder, and black pepper. Bring to boil and simmer for a few minutes to allow flavors to come together. Meanwhile cut chicken into chunks or strips. In hot non-stick skillet add chicken; sprinkle with salt and pepper ( sprinkled a little garlic powder and cayenne too); sauté for about 4 – 5 minutes until chicken is cooked through and has browned a bit. Toss with hot sauce.