Tag: chicken

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

by on Jul.19, 2012, under Yummies

Chicken in Balsamic Cream Sauce with Mushrooms and Onions

Photo by Kyndra Holley

I made this for dinner last night. I didn’t care that it was just going to be myself and my 2.5 year our daughter having dinner, as The Man had to work night shift. I had been sifting through Pinterest recipes all afternoon, and I had a container of mushrooms that needed to be used ASAP since I kinda forgot about them in the bottom crisper drawer (that happens to you too, right?). This immediately caught my eye, not just for the mushrooms, but for the balsamic cream sauce. I am a HUGE fan of balsamic vinegar and use it in mass quantities.This recipe simply looked delicious to me and I had to try it right away. There just wasn’t any debate about it.

This recipe did not fail to deliver! It was AMAZING! The flavor is rich and subtle. The mushrooms turn out in that just-right consistency of cooked, but not over cooked. The caramelized onion added a rich undertone to the entire dish. This will be going into my regular dinner rotation, for certain. I served this with mashed red potatoes, but you could also easily dice the chicken and server this over pasta also. In fact, I will probably do that next go-round.

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions
Type: Main
Serves: 4
Prep Time:
Cook Time:
Total Time:
  • 1½ lb. Bonesless Skinless Chicken Breasts
  • ½ of a Large Onion - Thinly sliced
  • 1 Package of Whole Mushrooms - sliced
  • ½ Cup of Chicken Broth
  • 1 Cup Heavy Cream
  • 3 Tbs. Butter - Divided
  • ½ Cup of Parmesan Cheese
  • 2 Tbs. Balsamic Vinegar
  • Salt and Pepper
  1. Saute onions over medium heat in 1 Tbs of butter until they are nice and caramelized - About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside
  2. In the same pan, heat the remaining 2 Tbs. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note - they will not be all the way cooked at this stage)
  3. De-glaze the pan with the chicken stock. Make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce
  4. Add the heavy cream and the balsamic vinegar and stir.
  5. Add mushrooms and a little salt and pepper, reduce heat to low and let simmer for 10 minutes
  6. Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through. About 10-15 minutes
  7. Remove chicken breasts from the pan and plate. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in.
  8. Cover the chicken breasts with the sauce and serve.
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A Crock of Deliciousness!

by on Nov.11, 2011, under Yummies

I’m going to keep this short and sweet (please try and stifle your gasps), and just tell you this….Make it!! Let the smell infuse your house! LOVE IT!!!

Best thing to come out of my crock pot in a while! Wish I had made a double batch! I ate this for at least one meal three days straight BECAUSE I COULD NOT GET ENOUGH!

Photo by The Pioneer Woman

Crock Pot Peach Whiskey BBQ Chicken
Type: Main Dish
Serves: 4-6
Prep Time:
Cook Time:
Total Time:
  • 6-8 Chicken Thighs
  • 1 jar Peach Preserve
  • 1 cup Whiskey
  • 1 cup Barbecue Sauce
  • 2 cloves of Garlic, minced
  • 1 Yellow Onion, chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Butter
  • 1 Tbsp Olive Oil
  1. Heat oil and butter in a heavy skillet over medium-high heat. Place chicken thighs, four at a time, in the skillet, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.
  2. Add onions to skillet and stir, cooking for 2 minutes. Pour whiskey into the skillet, being very careful if you're using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, and Worcestershire sauce. Throw in garlic cloves. Stir until combined.
  3. Place browned thighs in bottom of crock pot. Pour the ingredients from the skillet into the crock pot, covering chicken.
  4. Cook on high for 6 hours.
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Summer of the Skewer

by on Jun.29, 2011, under Yummies

ke·bab (or ke·bob also ka·bob): cubes of meat (as lamb or beef) marinated and cooked with vegetables usually on a skewer

Merriam-Webster.com. Merriam-Webster, 2011.
Web. 28 June 2011.

My first kabob (I know it should have an ‘a’ not an ‘o’, but I don’t care) encounter of the summer was several weeks ago. My best friend and her fiancee were visiting from out of state with family down at a lake house not far from where I live. They invited The Man, The Bean, and myself over for dinner. There we were served some simple and delicious lamb kabobs. These were pure in flavor and content, easy for all to eat, and offered a verity of delicious grilled veggies that were a good complement to the lamb flavor (recipe below). As I spent the next several days visiting with them, there were were a variety of other kabobs to be had.

This got me thinking about what a quintessential summer cook-out food kabobs are.  If you are tired of burgers and hot dogs, these can be a yummy, and often healthier, alternative. They are generally not difficult to assemble (so long as you stay away from exotic ingredients), they offer endless combination options, are typically kid-friendly, and can be tweaked for even the most picky of eaters. Don’t care for onions, here’s a skewer without. Only want the meat, no problem. Also, with adding a marinade to the meat (and veggies, if your so inclined), you can pump up the flavor even more.

Within just a few days of the kabob-filled lake house weekend, seemingly by coincidence (but who knows), I came across several more delicious-looking skewer-fillers.

Garlic Balsamic Pork Kabobs by Pam of Once a Month Mom
pork kabob kabab pineapple

With this, I added some large pineapple chunks to my skewers, as I am a HUGE fan of grilled pineapple. For the first time ever I bought a whole pineapple and peeled, cored, and diced it myself. Not nearly as hard as I thought. If you think you can’t do this, your wrong, you totally can. All you need is a sharp knife and a large cutting board (I did make a bit of a mess). The kabobs were AMAZINGLY good. The Man and The Bean both loved them. I could have kept eating them too, but I wanted to save the last bit for lunch the next day. Six thumbs way up. (continue reading…)

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Basil Chicken and Penne Pasta

by on Feb.02, 2011, under Yummies

It’s been a while since I have shared a recipe with y’all. This is an original recipe I wrote myself a few summers ago as a talk-off of family classic that I wanted to make a little more light and give a fresher flavor to. This is great hot or cold and can be tweaked to suite anyone’s palate.

Photo: Randy Mayor


  • 1 box Penne Pasta
  • 1.5 lbs Chicken
  • EVOO
  • Pesto
  • 1 package of Grape/Cherry Tomatoes
  • Fresh Basil
  • Grated Parmesan
  • Dried Italian Herbs (I use this)


  1. Start a large pot of water to boil for pasta. Add a generous pinch of salt to water.
  2. While water is heating, dice chicken into bite-size pieces.
  3. Once water is at a rolling boil, add pasta. Stir frequently to prevent sticking.
  4. In a skillet, heat 1 tbsp of EVOO over med-high heat. Once oil is shimmering, add chicken and a generous tablespoon (or 2) of pesto. Saute chicken, stirring frequently.
  5. While chicken and pasta are cooking, halve tomatoes and set aside.
  6. De-stem basil, cut and set aside.  (for an easily brused herb like this, chiffonade is the best method I have found to cut)
  7. Once chicken is cooked and juices are flowing clear, add tomatoes and basil to skillet. Mix thoroughly.
  8. Your pasta should also be about done. Remove from heat, drain and pour it into a large serving bowl.
  9. Drizzle pasta with 1 tbsp of olive oil and mix.
  10. Remove chicken mixture from heat and pour into serving bowl with pasta.
  11. Toss chicken with pasta, add Parmesan and additional dried Italian spices to taste.

I have also uploaded this recipe to a new site I am trying out called Say Mmm. Here are links to both a Printable Recipe and Printable grocery list.

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Apple-palooza: Part 2

by on Oct.14, 2010, under Yummies

So one conclusion I have come two after 2 days of cooking apple-themed recipes… I really am bad at peeling apples. I have an overdeveloped fear of fine-edged cuts, be it from kitchen knifes, scalpels, straight razors, etc. Give me a nice jagged wound, attack me with a spoon or a saw, but please don’t give me a clean cut. I am getting creeped out just thinking about it to write this. Psychology majors,  make of this what you will.

I mention this because, in my need to always cut away from myself, I can’t do that cool apple peeling trick where you guide the knife with your thumb and make a big spiral around the apple and cleanly separate the peel all in one piece. My apples end up with lots of flat plains and I am realizing I am loosing a lot of flesh doing this. No help for it though, that is, unless I invest in an apple peeler. There might just be a Bed Bath and Beyond trip in the very near future. Just sayin’.

Anyway, enough about my personal idiosyncrasies and on to the apples! Tonight’s feature recipe is Cheddar-Crusted Chicken with Smooshy Applesauce.

I have always thought the combination of apples and sharp cheese to be ambrosia. It hits all the right flavor notes, sweet, salty, tangy, creamy, crisp…obviously I could go on. The final execution of this recipe turned out to be a very satisfying, if not just a little disappointing on the cheese front. Also, I was skeptical about how I would like the crushed pretzels in the chicken coating, but they turned out to be a wonderful addition in both texture and flavor. The applesauce made a great side/topping for this chicken. I chunked my apples pretty big, so it wasn’t really saucy, but that in no way detracted from the deliciousness. I asked The Man his rating of this recipe on a scale of 1-5 and he gave it a 3.5. I agree. Not a gourmet meal by any stretch, but definitely good enough to cook again.

Previously: Apple-palooza Part 1

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