Cuisine: Chicken

Cheesy Portobello Chicken Cutlets with Broccoli

This Cheesy Portobello Chicken Cutlets with Broccoli is all done in one pan. It's topped with Gruyère and finished in the oven. You can also substitute Jarlsberg or Emmentaler cheese. The portobello mushrooms have a firm texture add an earthy flavor to the dish.

By Leslie Blythe

Gochujang-Braised Chicken and Crispy Rice

I had some chicken legs leftover and searched for something interesting to do with them. I found this recipe for Gochujang-Braised Chicken and Crispy Rice. Although it seems like a long list of ingredients, it's rather easy to prepare. The spicy Gochujang paste gives it the perfect amount of heat. The crispy rice is mixed with spices, made into patties, and fried. My husband thought the sauce should be thicker, which can be achieved by taking the drumsticks out of the pan and whisking in some cornstarch.

By Leslie Blythe

Alice Springs Chicken

Alice Springs Chicken is from Outback Steakhouse.The chicken breast is marinated, grilled and topped with sautéed mushrooms, crisp bacon, melted Monterey Jack, Cheddar cheese and honey mustard sauce. I have never been to an Outback Steakhouse and not sure why you wouldn't order a steak! Apparently, this chicken dish is very popular. The chicken is so tender and juicy! 

By Leslie Blythe

Honey Roasted Chicken Sweet Potatoes & Brussels Sprouts

Honey Roasted Chicken Sweet Potatoes & Brussels Sprouts is sautéd in a pan and finished in the oven. You can use chicken breasts or thighs, skin on or off. It's very versatile. I used hot honey which works really well with the sweetness of the potatoes.

By Leslie Blythe

Lemon Chicken

My brother-in-law Russell was visiting his friend Julia in Ann Arbor Michigan and she made Ina Garten's Lemon Chicken. Ina's recipe uses chicken breasts, but thighs work equally as well. Julia says that the important details of the recipe are the bed of aromatics on which chicken roasts, the herb and salt infused oil, and the high heat. I just wish I was there to partake!

By Leslie Blythe

Slow-Cooker Chicken Breasts with Creamy Mustard-Leek Sauce

Last week I had to pick up my husband at the airport in the late afternoon and I wanted dinner ready when we got home. I made this Slow-Cooker Chicken Breasts with Creamy Mustard-Leek Sauce, which was delicious. You marinate the chicken overnight, which adds loads of flavor, and then add it to a slow cooker. I served it on a bed of noodles, you could also serve it with rice.

By Leslie Blythe

Chicken à la King

Chicken à la King is tender chicken in a creamy sauce with mushrooms,  pimientos and peas. There are many different stories about the origin of this recipe. A classic dish that evokes childhood memories, Chicken à la King is elegant and comfort food at its best.

You can read about the origins of Chicken à la King here.

By Leslie Blythe

Curried Chicken & Pasta Salad

This recipe was printed in The Los Angeles Times in 2000. It's from the Mustard Seed Café in LA. The original recipe calls for shells, but I used fusilli. The combination of curry powder, turmeric, mango chutney, mixed into mayonnaise makes the perfect dressing and the celery and almonds give it crunch. It’s great for a hot summer day.

By Leslie Blythe

Braised Chicken & Peaches

I happened to have had all the ingredients (except for prosciutto, so I used bacon) to make this Braised Chicken & Peaches. I love braising chicken thighs and the fresh summer peaches really work well together. There are also leeks, garlic, capers and fresh tarragon. It's the taste of summer.

By Leslie Blythe

Creamy Lemon Chicken Linguini with Broccoli

My daughter Grace looked through our refrigerator, gathered ingredients and made this Creamy Lemon Chicken Linguini with Broccoli. There is nothing I like more than watching her cook. She used several techniques that I consider advanced and made this dish up on the fly. The results were absolutely superb.

By Leslie Blythe